Abstract
Sorghum’s biological potential can be exploited to formulate healthy foods. The objective of this work was to optimize the germination process of sorghum to maximize the content of free phenolic compounds and antioxidant activity. According to the response surface methodology, the maximum content of total phenols and ferulic acid was obtained at 35°C and 28 h of germination, while the optimal antioxidant activity was obtained at 33.6°C and 28 h and 27.4°C 28 h measured as DPPH and TEAC respectively. The porridges obtained from germinated sorghum flours showed a higher content of total phenols and antioxidant activity compared to non-germinated ones. Porridges formulated with germinated sorghum flour showed an increase of 12% as compared with porridge formulated with flour non-germinated sorghum. Ferulic acid showed a significant reduction in both evaluated porridges.
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Claims 6
Claim · model-written summary
Germination at 35°C and 28 h gave the maximum content of total phenols and ferulic acid in white sorghum.
- Taxon
- white sorghumt0
- Treatment
- 35°C and 28 h of germinatione1
- Outcome
- content of total phenols and ferulic acide1
- Direction
- maximume1
Not reportedComparator
Verbatim
t0“germination of white sorghum”
e1“the maximum content of total phenols and ferulic acid was obtained at 35°C and 28 h of germination”
Claim · model-written summary
Germination at 33.6°C and 28 h gave the optimal antioxidant activity measured as DPPH.
- Taxon
- white sorghumt0
- Treatment
- 33.6°C and 28 he2
- Outcome
- antioxidant activitye2
- Direction
- increaseinferrede2
- Qualifier
- measured as DPPHe2
Not reportedComparator
Verbatim
t0“germination of white sorghum”
e2“the optimal antioxidant activity was obtained at 33.6°C and 28 h and 27.4°C 28 h measured as DPPH and TEAC respectively”
Claim · model-written summary
Germination at 27.4°C and 28 h gave the optimal antioxidant activity measured as TEAC.
- Taxon
- white sorghumt0
- Treatment
- 27.4°C 28 he2
- Outcome
- antioxidant activitye2
- Direction
- increaseinferrede2
- Qualifier
- measured as DPPH and TEACe2
Not reportedComparator
Verbatim
t0“germination of white sorghum”
e2“the optimal antioxidant activity was obtained at 33.6°C and 28 h and 27.4°C 28 h measured as DPPH and TEAC respectively”
Claim · model-written summary
Porridges from germinated sorghum flour had higher total phenols and antioxidant activity than those from non-germinated flour.
- Treatment
- germinated sorghum flourse3
- Outcome
- content of total phenols and antioxidant activitye3
- Direction
- highere3
- Comparator
- non-germinated onese3
SorghumOrganisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“The porridges obtained from germinated sorghum flours showed a higher content of total phenols and antioxidant activity compared to non-germinated ones”
Claim · model-written summary
Porridge from germinated sorghum flour showed a 12% increase compared with porridge from non-germinated flour.
- Treatment
- germinated sorghum floure4
- Direction
- increasee4
- Value
- 12%e4
- Comparator
- flour non-germinated sorghume4
Not reportedOutcome
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Porridges formulated with germinated sorghum flour showed an increase of 12% as compared with porridge formulated with flour non-germinated sorghum”
Claim · model-written summary
Ferulic acid was significantly reduced in both evaluated porridges.
Verbatim
t0“germination of white sorghum”
e5“Ferulic acid showed a significant reduction in both evaluated porridges”
The same questions in other papers
stage · quality: phytochemicals · SorghumResults agree
1 paper in the same direction as this paper
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.