Abstract
Summary The effects of germination time on phenolic, flavonoid, anthocyanin, antioxidant capacities, inhibition capacity of α‐amylase, bioaccessibility of phenolic and digestibility of starch in sorghum were evaluated in this study. The levels of total phenolic, flavonoid and anthocyanin in germinated sorghum for 48 h increased by 39.74%, 37.28% and 52.21%, respectively. Germination also increased the composition of phenolic, flavonoid and anthocyanin in sorghum, and their antioxidant capacity and inhibitory rates of α‐amylase. Additionally, in vitro digestion results showed that phenolic bioaccessibility increased by 10.18%, and digestibility of starch and expected glycaemic index (eGI) decreased by 13.87% and 5.26 in germinated sorghum for 48 h compared with the ungerminated sorghum. These results indicate that germination might be a green method to improve the nutritional quality of sorghum and promote the development of germinated whole‐grain food.
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Claims 9
Claim · model-written summary
After 48 h germination, total phenolic increased 39.74%.
SorghumNot reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“sorghum”
e0“The levels of total phenolic, flavonoid and anthocyanin in germinated sorghum for 48 h increased by 39.74%, 37.28% and 52.21%, respectively.”
Claim · model-written summary
After 48 h germination, flavonoid increased 37.28%.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“sorghum”
e0“The levels of total phenolic, flavonoid and anthocyanin in germinated sorghum for 48 h increased by 39.74%, 37.28% and 52.21%, respectively.”
Claim · model-written summary
After 48 h germination, anthocyanin increased 52.21%.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“sorghum”
e0“The levels of total phenolic, flavonoid and anthocyanin in germinated sorghum for 48 h increased by 39.74%, 37.28% and 52.21%, respectively.”
Claim · model-written summary
Germination increased composition of phenolic, flavonoid and anthocyanin.
- Treatment
- Germinatione0
- Outcome
- composition of phenolic, flavonoid and anthocyanine0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“sorghum”
e0“Germination also increased the composition of phenolic, flavonoid and anthocyanin in sorghum, and their antioxidant capacity and inhibitory rates of α‐amylase.”
Claim · model-written summary
Germination increased antioxidant capacity and α-amylase inhibitory rates.
- Treatment
- Germinatione0
- Outcome
- antioxidant capacity and inhibitory rates of α‐amylasee0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“sorghum”
e0“Germination also increased the composition of phenolic, flavonoid and anthocyanin in sorghum, and their antioxidant capacity and inhibitory rates of α‐amylase.”
Claim · model-written summary
After 48 h germination, phenolic bioaccessibility increased 10.18%.
- Treatment
- germinated sorghum for 48 he0
- Outcome
- phenolic bioaccessibilitye0
- Direction
- increasede0
- Value
- 10.18%e0
- Comparator
- ungerminated sorghume0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“sorghum”
e0“phenolic bioaccessibility increased by 10.18%, and digestibility of starch and expected glycaemic index (eGI) decreased by 13.87% and 5.26 in germinated sorghum for 48 h compared with the ungerminated sorghum.”
Claim · model-written summary
After 48 h germination, starch digestibility decreased 13.87%.
- Treatment
- germinated sorghum for 48 he0
- Outcome
- digestibility of starche0
- Direction
- decreasede0
- Value
- 13.87%e0
- Comparator
- ungerminated sorghume0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“sorghum”
e0“digestibility of starch and expected glycaemic index (eGI) decreased by 13.87% and 5.26 in germinated sorghum for 48 h compared with the ungerminated sorghum.”
Claim · model-written summary
After 48 h germination, expected glycaemic index decreased 5.26.
- Treatment
- germinated sorghum for 48 he0
- Outcome
- expected glycaemic index (eGI)e0
- Direction
- decreasede0
- Value
- 5.26e0
- Comparator
- ungerminated sorghume0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“sorghum”
e0“digestibility of starch and expected glycaemic index (eGI) decreased by 13.87% and 5.26 in germinated sorghum for 48 h compared with the ungerminated sorghum.”
Claim · model-written summary
Authors suggest germination might improve nutritional quality of sorghum.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“sorghum”
e0“germination might be a green method to improve the nutritional quality of sorghum”
The same questions in other papers
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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.