Phytochemical characterization of ultrasound-processed sorghum sprouts for the use in functional foods
In the recent years, application of ultrasound has been taken into consideration to enhance the nutritive value of processed food products, either by retaining or modulating their phytochemical components. Profile of phytochemicals in sorghum seeds was amended by optimizing ultrasound application fo...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2020.1762644 |
| _version_ | 1811271067910537216 |
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| author | Sadia Hassan Muhammad Imran Muhammad Haseeb Ahmad Muhammad Imran Khan Changmou XU Muhammad Kamran Khan Niaz Muhammad |
| author_facet | Sadia Hassan Muhammad Imran Muhammad Haseeb Ahmad Muhammad Imran Khan Changmou XU Muhammad Kamran Khan Niaz Muhammad |
| author_sort | Sadia Hassan |
| collection | DOAJ |
| description | In the recent years, application of ultrasound has been taken into consideration to enhance the nutritive value of processed food products, either by retaining or modulating their phytochemical components. Profile of phytochemicals in sorghum seeds was amended by optimizing ultrasound application for their use as sprouts. In this study, overall impact on various phytochemical constituents (alkaloids, phytates, saponins, and sterols), radical scavenging activity (2,2-diphenyl-1-picrylhydrazyl assay, ferric reducing antioxidant power assay, and oxygen radical absorbance capacity assay assay), phenolic profile (total phenolics content, total flavonoids content, ferulic acid, gallic acid, catechin, quercetin, and tannin) along with in vitro protein digestibility (IVPD %) influenced through germination was evaluated in ultrasonically processed sorghum sprouts. Among different treatment levels, sonication at 40% amplitude for 5 min showed the significant outcomes. After germination, the ultrasound-treated sorghum sprouts showed superior profile of phytochemicals that can serve as valuable raw material for producing high-protein functional/weaning foods with low cost. |
| first_indexed | 2024-04-12T22:13:37Z |
| format | Article |
| id | doaj.art-e477628a778849418a24d4acd24744fc |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-12T22:13:37Z |
| publishDate | 2020-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-e477628a778849418a24d4acd24744fc2022-12-22T03:14:39ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862020-01-0123185386310.1080/10942912.2020.17626441762644Phytochemical characterization of ultrasound-processed sorghum sprouts for the use in functional foodsSadia Hassan0Muhammad Imran1Muhammad Haseeb Ahmad2Muhammad Imran Khan3Changmou XU4Muhammad Kamran Khan5Niaz Muhammad6Government College UniversityGovernment College UniversityGovernment College UniversityUniversity of AgricultureUniversity of Nebraska-LincolnGovernment College UniversityNational Agriculture Education CollegeIn the recent years, application of ultrasound has been taken into consideration to enhance the nutritive value of processed food products, either by retaining or modulating their phytochemical components. Profile of phytochemicals in sorghum seeds was amended by optimizing ultrasound application for their use as sprouts. In this study, overall impact on various phytochemical constituents (alkaloids, phytates, saponins, and sterols), radical scavenging activity (2,2-diphenyl-1-picrylhydrazyl assay, ferric reducing antioxidant power assay, and oxygen radical absorbance capacity assay assay), phenolic profile (total phenolics content, total flavonoids content, ferulic acid, gallic acid, catechin, quercetin, and tannin) along with in vitro protein digestibility (IVPD %) influenced through germination was evaluated in ultrasonically processed sorghum sprouts. Among different treatment levels, sonication at 40% amplitude for 5 min showed the significant outcomes. After germination, the ultrasound-treated sorghum sprouts showed superior profile of phytochemicals that can serve as valuable raw material for producing high-protein functional/weaning foods with low cost.http://dx.doi.org/10.1080/10942912.2020.1762644sorghumsonicationgerminationphenolic profileprotein digestibility |
| spellingShingle | Sadia Hassan Muhammad Imran Muhammad Haseeb Ahmad Muhammad Imran Khan Changmou XU Muhammad Kamran Khan Niaz Muhammad Phytochemical characterization of ultrasound-processed sorghum sprouts for the use in functional foods International Journal of Food Properties sorghum sonication germination phenolic profile protein digestibility |
| title | Phytochemical characterization of ultrasound-processed sorghum sprouts for the use in functional foods |
| title_full | Phytochemical characterization of ultrasound-processed sorghum sprouts for the use in functional foods |
| title_fullStr | Phytochemical characterization of ultrasound-processed sorghum sprouts for the use in functional foods |
| title_full_unstemmed | Phytochemical characterization of ultrasound-processed sorghum sprouts for the use in functional foods |
| title_short | Phytochemical characterization of ultrasound-processed sorghum sprouts for the use in functional foods |
| title_sort | phytochemical characterization of ultrasound processed sorghum sprouts for the use in functional foods |
| topic | sorghum sonication germination phenolic profile protein digestibility |
| url | http://dx.doi.org/10.1080/10942912.2020.1762644 |
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