|
SOAKING |
|
|
|
Red sorghum |
Soaking 1 h/dried at 50 °C |
↓38.8 |
↓20.8 |
Wu et al. (2013) Wu, L., Huang, Z., Qin, P., & Ren, G. (2013). Effects of processing on phytochemical profiles and biological activities for production of sorghum tea. Food Research International , 53(2), 678-685. http://dx.doi.org/10.1016/j.foodres.2012.07.062. http://dx.doi.org/10.1016/j.foodres.201...
|
White sorghum (Dorado) |
Soaking 20 h (water discarded) |
↓35.4 |
↓19.2 |
Afify et al. (2012) Afify, A. E. M. M., El-Beltagi, H. S., El-Salam, S. M. A., & Omran, A. A. (2012). Biochemical changes in phenols, flavonoids, tannins, vitamin E, β-carotene and antioxidant activity during soaking of three white sorghum varieties. Asian Pacific Journal of Tropical Biomedicine, 2(3), 203-209. http://dx.doi.org/10.1016/S2221-1691(12)60042-2. PMid:23569898. http://dx.doi.org/10.1016/S2221-1691(12...
|
White sorghum (Shandawell) |
Soaking 20 h (water discarded) |
↓40.0 |
↓13.1 |
Afify et al. (2012) Afify, A. E. M. M., El-Beltagi, H. S., El-Salam, S. M. A., & Omran, A. A. (2012). Biochemical changes in phenols, flavonoids, tannins, vitamin E, β-carotene and antioxidant activity during soaking of three white sorghum varieties. Asian Pacific Journal of Tropical Biomedicine, 2(3), 203-209. http://dx.doi.org/10.1016/S2221-1691(12)60042-2. PMid:23569898. http://dx.doi.org/10.1016/S2221-1691(12...
|
White sorghum (Giza) |
Soaking 20 h (water discarded) |
↓43.9 |
↓14.5 |
Afify et al. (2012) Afify, A. E. M. M., El-Beltagi, H. S., El-Salam, S. M. A., & Omran, A. A. (2012). Biochemical changes in phenols, flavonoids, tannins, vitamin E, β-carotene and antioxidant activity during soaking of three white sorghum varieties. Asian Pacific Journal of Tropical Biomedicine, 2(3), 203-209. http://dx.doi.org/10.1016/S2221-1691(12)60042-2. PMid:23569898. http://dx.doi.org/10.1016/S2221-1691(12...
|
|
WET HEAT |
|
|
|
Tannin sorghum |
Soaking/Boiling 10 min |
↓33.4 |
|
Towo et al. (2006) Towo, E., Matuschek, E., & Svanberg, U. (2006). Fermentation and enzyme treatment of tannin sorghum gruels: effects on phenolic compounds, phytate and in vitro accessible iron. Food Chemistry, 94(3), 369-376. http://dx.doi.org/10.1016/j.foodchem.2004.11.027. http://dx.doi.org/10.1016/j.foodchem.20...
|
Sorghum with non-pigmented testa |
Cooking by boiling 100 °C 12 min |
↓45.2 |
↓51.7 |
N’Dri et al. (2013) N’Dri, D., Mazzeo, T., Zaupa, M., Ferracane, R., Fogliano, V., & Pellegrini, N. (2013). Effect of cooking on the total antioxidant capacity and phenolic profile of some whole-meal African cereals. Journal of the Science of Food and Agriculture , 93(1), 29-36. http://dx.doi.org/10.1002/jsfa.5837. PMid:22886608. http://dx.doi.org/10.1002/jsfa.5837 ...
|
Red non-tannin sorghum flour |
Boiling 100 °C 25 min/drying/milling |
↓27.6 |
↓10.6 |
Cardoso et al. (2014) Cardoso, L. M., Montini, T. A., Pinheiro, S. S., Pinheiro-Sant’Ana, H. M., Martino, H. S. D., & Moreira, A. V. B., A. V. (2014). Effects of processing with dry heat and wet heat on the antioxidant profile of sorghum. Food Chemistry, 152, 210-217. http://dx.doi.org/10.1016/j.foodchem.2013.11.106. PMid:24444928. http://dx.doi.org/10.1016/j.foodchem.20...
|
Red sorghum |
Steaming 200-220 °C, 20 min/dried 50 °C |
↓20.7 |
↓31.5 |
Wu et al. (2013) Wu, L., Huang, Z., Qin, P., & Ren, G. (2013). Effects of processing on phytochemical profiles and biological activities for production of sorghum tea. Food Research International , 53(2), 678-685. http://dx.doi.org/10.1016/j.foodres.2012.07.062. http://dx.doi.org/10.1016/j.foodres.201...
|
Sorghum |
Open-pan boiling (10 min) |
↓42.8 |
|
Hithamani & Srinivasan (2014) Hithamani, G., & Srinivasan, K. (2014). Bioaccessibility of polyphenols from wheat (Triticum aestivum), sorghum (Sorghum bicolor), green gram (Vigna radiata), and chickpea (Cicer arietinum) as influenced by domestic food processing. Journal of Agricultural and Food Chemistry, 62(46), 11170-11179. http://dx.doi.org/10.1021/jf503450u. PMid:25340251. http://dx.doi.org/10.1021/jf503450u ...
|
Sorghum |
Pressure-cooking (15 psi /15 min) |
↓50.9 |
|
Hithamani & Srinivasan (2014) Hithamani, G., & Srinivasan, K. (2014). Bioaccessibility of polyphenols from wheat (Triticum aestivum), sorghum (Sorghum bicolor), green gram (Vigna radiata), and chickpea (Cicer arietinum) as influenced by domestic food processing. Journal of Agricultural and Food Chemistry, 62(46), 11170-11179. http://dx.doi.org/10.1021/jf503450u. PMid:25340251. http://dx.doi.org/10.1021/jf503450u ...
|
|
DRY HEAT |
|
|
|
Brown sorghum (with PRA & rich 3 DXA) |
Dry heat 121°C/25 min (CO) |
↓8.3 |
↑16.6 |
Cardoso et al. (2015) Cardoso, L. M., Pinheiro, S. S., Carvalho, C. W. P., Queiroz, V. A. V., Menezes, C. B., Moreira, A. V. B., Barros, F. A. R., Awika, J. M., Martino, H. S. D., & Pinheiro-Sant’Ana, H. M. (2015). Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven. Journal of Cereal Science, 65, 220-226. http://dx.doi.org/10.1016/j.jcs.2015.06.015. http://dx.doi.org/10.1016/j.jcs.2015.06...
|
Red sorghum (rich 3-DXA & without PRA) |
Dry heat 121°C/25 min (CO) |
↑5.7 |
↑14.6 |
Cardoso et al. (2015) Cardoso, L. M., Pinheiro, S. S., Carvalho, C. W. P., Queiroz, V. A. V., Menezes, C. B., Moreira, A. V. B., Barros, F. A. R., Awika, J. M., Martino, H. S. D., & Pinheiro-Sant’Ana, H. M. (2015). Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven. Journal of Cereal Science, 65, 220-226. http://dx.doi.org/10.1016/j.jcs.2015.06.015. http://dx.doi.org/10.1016/j.jcs.2015.06...
|
Red non-tannin sorghum flour |
Oven 121°C, 25 min/milling |
↑1.7 |
↑8 |
Cardoso et al. (2014) Cardoso, L. M., Montini, T. A., Pinheiro, S. S., Pinheiro-Sant’Ana, H. M., Martino, H. S. D., & Moreira, A. V. B., A. V. (2014). Effects of processing with dry heat and wet heat on the antioxidant profile of sorghum. Food Chemistry, 152, 210-217. http://dx.doi.org/10.1016/j.foodchem.2013.11.106. PMid:24444928. http://dx.doi.org/10.1016/j.foodchem.20...
|
Red sorghum |
Roasting 150°C, 1 h/dried 50°C |
↑19.9 |
↑16.8 |
Wu et al. (2013) Wu, L., Huang, Z., Qin, P., & Ren, G. (2013). Effects of processing on phytochemical profiles and biological activities for production of sorghum tea. Food Research International , 53(2), 678-685. http://dx.doi.org/10.1016/j.foodres.2012.07.062. http://dx.doi.org/10.1016/j.foodres.201...
|
Sorghum |
Cooking by roasting (150°C, 5 min) |
↑49.1 |
|
Hithamani & Srinivasan (2014) Hithamani, G., & Srinivasan, K. (2014). Bioaccessibility of polyphenols from wheat (Triticum aestivum), sorghum (Sorghum bicolor), green gram (Vigna radiata), and chickpea (Cicer arietinum) as influenced by domestic food processing. Journal of Agricultural and Food Chemistry, 62(46), 11170-11179. http://dx.doi.org/10.1021/jf503450u. PMid:25340251. http://dx.doi.org/10.1021/jf503450u ...
|
|
EXTRUSION |
|
|
|
Brown with tannin |
Extrusion 60-140°C/ <20% moisture |
↓40 |
↓56.7 |
( Chávez et al. 2017 Chávez, D. W. H., Ascheri, J. L. R., Carvalho, C. W. P., Godoy, R. L. O., & Pacheco, S. (2017). Sorghum and roasted coffee blends as a novel extruded product: Bioactive compounds and antioxidant capacity. Journal of Functional Foods, 29, 93-103. http://dx.doi.org/10.1016/j.jff.2016.12.012. http://dx.doi.org/10.1016/j.jff.2016.12...
) |
Brown without tannin |
Extrusion 60-140°C/ <20% moisture |
↓10.8 |
↓27 |
( Chávez et al. 2017 Chávez, D. W. H., Ascheri, J. L. R., Carvalho, C. W. P., Godoy, R. L. O., & Pacheco, S. (2017). Sorghum and roasted coffee blends as a novel extruded product: Bioactive compounds and antioxidant capacity. Journal of Functional Foods, 29, 93-103. http://dx.doi.org/10.1016/j.jff.2016.12.012. http://dx.doi.org/10.1016/j.jff.2016.12...
) |
White sorghum bran |
Extrusion 180°C/ 20% moisture |
↑52 |
↑53.1 |
( Salazar Lopez et al., 2016 Salazar Lopez, N. J., Loarca-Piña, G., Campos-Vega, R., Gaytán Martínez, M., Morales Sánchez, E., Esquerra-Brauer, J. M., Gonzalez-Aguilar, G. A., & Robles Sánchez, M. (2016). The extrusion process as an alternative for improving the biological potential of sorghum bran: phenolic compounds and antiradical and anti-Inflammatory capacity. Evidence-Based Complementary and Alternative Medicine, 2016(1), 8387975. http://dx.doi.org/10.1155/2016/8387975. PMid:27738445. ) |
Non-tannin / tannin sorghum |
Extrusion 150 & 160°C/30-90 s |
↓56.6/ ↓70.1 |
↓76.9/ ↓84.9 |
Dlamini et al. (2007) Dlamini, N. R., Taylor, J. R. N., & Rooney, L. W. (2007). The effect of sorghum type and processing on the antioxidant properties of African sorghum-based foods. Food Chemistry , 105(4), 1412-1419. http://dx.doi.org/10.1016/j.foodchem.2007.05.017. http://dx.doi.org/10.1016/j.foodchem.20...
|
DG non-tannin/ tannin sorghum |
Extrusion 150 & 160°C/30-90 s |
↑70.0/ ↓12.8 |
↑157.1/ ↓55.1 |
Dlamini et al. (2007) Dlamini, N. R., Taylor, J. R. N., & Rooney, L. W. (2007). The effect of sorghum type and processing on the antioxidant properties of African sorghum-based foods. Food Chemistry , 105(4), 1412-1419. http://dx.doi.org/10.1016/j.foodchem.2007.05.017. http://dx.doi.org/10.1016/j.foodchem.20...
|
Brown sorghum (with PRA & rich 3 DXA) |
Extrusion cooking 150°C |
↓20.0 |
↑0.7 |
Cardoso et al. (2015) Cardoso, L. M., Pinheiro, S. S., Carvalho, C. W. P., Queiroz, V. A. V., Menezes, C. B., Moreira, A. V. B., Barros, F. A. R., Awika, J. M., Martino, H. S. D., & Pinheiro-Sant’Ana, H. M. (2015). Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven. Journal of Cereal Science, 65, 220-226. http://dx.doi.org/10.1016/j.jcs.2015.06.015. http://dx.doi.org/10.1016/j.jcs.2015.06...
|
Yellow sorghum (low 3 DXA & without PRA) |
Extrusion cooking 150°C |
↓13.6 |
↓10.5 |
Cardoso et al. (2015) Cardoso, L. M., Pinheiro, S. S., Carvalho, C. W. P., Queiroz, V. A. V., Menezes, C. B., Moreira, A. V. B., Barros, F. A. R., Awika, J. M., Martino, H. S. D., & Pinheiro-Sant’Ana, H. M. (2015). Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven. Journal of Cereal Science, 65, 220-226. http://dx.doi.org/10.1016/j.jcs.2015.06.015. http://dx.doi.org/10.1016/j.jcs.2015.06...
|
Red sorghum (rich 3-DXA & without PRA) |
Extrusion cooking at 150°C |
↓14.3 |
↓8.8 |
Cardoso et al. (2015) Cardoso, L. M., Pinheiro, S. S., Carvalho, C. W. P., Queiroz, V. A. V., Menezes, C. B., Moreira, A. V. B., Barros, F. A. R., Awika, J. M., Martino, H. S. D., & Pinheiro-Sant’Ana, H. M. (2015). Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven. Journal of Cereal Science, 65, 220-226. http://dx.doi.org/10.1016/j.jcs.2015.06.015. http://dx.doi.org/10.1016/j.jcs.2015.06...
|
|
FERMENTATION |
|
|
|
Non-tannin sorghum (NK 283) |
Fermented slurry/porridge |
↓47.2/ ↓17.0 |
↓51.9/ ↓61.5 |
Dlamini et al. (2007) Dlamini, N. R., Taylor, J. R. N., & Rooney, L. W. (2007). The effect of sorghum type and processing on the antioxidant properties of African sorghum-based foods. Food Chemistry , 105(4), 1412-1419. http://dx.doi.org/10.1016/j.foodchem.2007.05.017. http://dx.doi.org/10.1016/j.foodchem.20...
|
Tannin sorghum (NS 5511) |
Fermented slurry/porridge |
↓54.9/ ↓59.4 |
↓61.7/ ↓80.7 |
Dlamini et al. (2007) Dlamini, N. R., Taylor, J. R. N., & Rooney, L. W. (2007). The effect of sorghum type and processing on the antioxidant properties of African sorghum-based foods. Food Chemistry , 105(4), 1412-1419. http://dx.doi.org/10.1016/j.foodchem.2007.05.017. http://dx.doi.org/10.1016/j.foodchem.20...
|
DG non-tannin sorghum (NK 283) |
Fermented slurry/porridge |
↑30.0/ ↑50.0 |
↓57.1/ ↓42.9 |
Dlamini et al. (2007) Dlamini, N. R., Taylor, J. R. N., & Rooney, L. W. (2007). The effect of sorghum type and processing on the antioxidant properties of African sorghum-based foods. Food Chemistry , 105(4), 1412-1419. http://dx.doi.org/10.1016/j.foodchem.2007.05.017. http://dx.doi.org/10.1016/j.foodchem.20...
|
DG tannin sorghum (NS 5511) |
Fermented slurry/porridge |
↑10.6/ ↓23.4 |
↓59.2/ ↓73.5 |
Dlamini et al. (2007) Dlamini, N. R., Taylor, J. R. N., & Rooney, L. W. (2007). The effect of sorghum type and processing on the antioxidant properties of African sorghum-based foods. Food Chemistry , 105(4), 1412-1419. http://dx.doi.org/10.1016/j.foodchem.2007.05.017. http://dx.doi.org/10.1016/j.foodchem.20...
|
Flour of whole-tannin sorghum |
Soaking/boiling/fermentation |
↓48.9 |
|
Towo et al. (2006) Towo, E., Matuschek, E., & Svanberg, U. (2006). Fermentation and enzyme treatment of tannin sorghum gruels: effects on phenolic compounds, phytate and in vitro accessible iron. Food Chemistry, 94(3), 369-376. http://dx.doi.org/10.1016/j.foodchem.2004.11.027. http://dx.doi.org/10.1016/j.foodchem.20...
|
Low-tannin sorghum (Tabat) |
Fermentation 8 h/24 h (Ajin) |
↓7.5/ ↑60.4 |
↑15.8/ ↑185.3 |
Zaroug et al. (2014) Zaroug, M., Orhan, I. E., Senol, F. S., & Yagi, S. (2014). Comparative antioxidant activity appraisal of traditional Sudanese kisra prepared from two sorghum cultivars. Food Chemistry, 156, 110-116. http://dx.doi.org/10.1016/j.foodchem.2014.01.069. PMid:24629945. http://dx.doi.org/10.1016/j.foodchem.20...
|
High-tannin sorghum (Wad Ahmed) |
Fermentation 8 h/24 h (Ajin) |
↑1.5/ ↓11.5 |
↑45.0/ ↑26.5 |
Zaroug et al. (2014) Zaroug, M., Orhan, I. E., Senol, F. S., & Yagi, S. (2014). Comparative antioxidant activity appraisal of traditional Sudanese kisra prepared from two sorghum cultivars. Food Chemistry, 156, 110-116. http://dx.doi.org/10.1016/j.foodchem.2014.01.069. PMid:24629945. http://dx.doi.org/10.1016/j.foodchem.20...
|
Low-tannin sorghum (Tabat) |
Fermentation baking 8 h/24 h (kisra) |
↑43.4/ ↑43.4 |
↑176.2/ ↑150.0 |
Zaroug et al. (2014) Zaroug, M., Orhan, I. E., Senol, F. S., & Yagi, S. (2014). Comparative antioxidant activity appraisal of traditional Sudanese kisra prepared from two sorghum cultivars. Food Chemistry, 156, 110-116. http://dx.doi.org/10.1016/j.foodchem.2014.01.069. PMid:24629945. http://dx.doi.org/10.1016/j.foodchem.20...
|
High-tannin sorghum (Wad Ahmed) |
Fermentation baking 8 h/ 24 h (kisra) |
↑9.1/ ↑13.6 |
↑90.9/ ↑139.1 |
Zaroug et al. (2014) Zaroug, M., Orhan, I. E., Senol, F. S., & Yagi, S. (2014). Comparative antioxidant activity appraisal of traditional Sudanese kisra prepared from two sorghum cultivars. Food Chemistry, 156, 110-116. http://dx.doi.org/10.1016/j.foodchem.2014.01.069. PMid:24629945. http://dx.doi.org/10.1016/j.foodchem.20...
|
Sorghum/whole grain |
Sprouting |
↑5.4 |
|
Hithamani & Srinivasan (2014) Hithamani, G., & Srinivasan, K. (2014). Bioaccessibility of polyphenols from wheat (Triticum aestivum), sorghum (Sorghum bicolor), green gram (Vigna radiata), and chickpea (Cicer arietinum) as influenced by domestic food processing. Journal of Agricultural and Food Chemistry, 62(46), 11170-11179. http://dx.doi.org/10.1021/jf503450u. PMid:25340251. http://dx.doi.org/10.1021/jf503450u ...
|
|
MICROWAVE HEATING |
|
|
|
Red non-tannin sorghum flour |
Microwave oven/milling (4 min) |
↑6.9 |
↑11.0 |
Cardoso et al. (2014) Cardoso, L. M., Montini, T. A., Pinheiro, S. S., Pinheiro-Sant’Ana, H. M., Martino, H. S. D., & Moreira, A. V. B., A. V. (2014). Effects of processing with dry heat and wet heat on the antioxidant profile of sorghum. Food Chemistry, 152, 210-217. http://dx.doi.org/10.1016/j.foodchem.2013.11.106. PMid:24444928. http://dx.doi.org/10.1016/j.foodchem.20...
|
Red non-tannin sorghum flour |
Milling/microwave oven (4 min) |
No change |
↑14.9 |
Cardoso et al. (2014) Cardoso, L. M., Montini, T. A., Pinheiro, S. S., Pinheiro-Sant’Ana, H. M., Martino, H. S. D., & Moreira, A. V. B., A. V. (2014). Effects of processing with dry heat and wet heat on the antioxidant profile of sorghum. Food Chemistry, 152, 210-217. http://dx.doi.org/10.1016/j.foodchem.2013.11.106. PMid:24444928. http://dx.doi.org/10.1016/j.foodchem.20...
|
Sorghum/whole grain |
Microwave in water (450 W/4 min) |
↓46.4 |
|
Hithamani & Srinivasan (2014) Hithamani, G., & Srinivasan, K. (2014). Bioaccessibility of polyphenols from wheat (Triticum aestivum), sorghum (Sorghum bicolor), green gram (Vigna radiata), and chickpea (Cicer arietinum) as influenced by domestic food processing. Journal of Agricultural and Food Chemistry, 62(46), 11170-11179. http://dx.doi.org/10.1021/jf503450u. PMid:25340251. http://dx.doi.org/10.1021/jf503450u ...
|
Red non-tanning sorghum flour |
Popped grains/milling |
No change |
|
Cardoso et al. (2014) Cardoso, L. M., Montini, T. A., Pinheiro, S. S., Pinheiro-Sant’Ana, H. M., Martino, H. S. D., & Moreira, A. V. B., A. V. (2014). Effects of processing with dry heat and wet heat on the antioxidant profile of sorghum. Food Chemistry, 152, 210-217. http://dx.doi.org/10.1016/j.foodchem.2013.11.106. PMid:24444928. http://dx.doi.org/10.1016/j.foodchem.20...
|