Awika Joseph M, McDonough Cassandra M, Rooney Lloyd W
College of Agriculture, Arkansas State University, State University, Arkansas 72467-1080, USA.
J Agric Food Chem. 2005 Aug 10;53(16):6230-4. doi: 10.1021/jf0510384.
The growing prominence of nutrition-related health problems demands strategies that explore nontraditional natural ingredients to expand healthy food alternatives. Specialty sorghums were decorticated using a tangential abrasive dehulling device (TADD) to remove successive bran layers, which were collected at 1 min intervals and analyzed for phenols, tannins, 3-deoxyanthocyanins, dietary fiber, and antioxidant activity. The first two bran fractions had the highest levels of phenols and antioxidant activity (3-6 times as compared to whole grain). Brown (tannin-containing) and black sorghums had at least 10 times higher antioxidant activity than white sorghum or red wheat brans. Black sorghums had the highest 3-deoxyanthocyanin content (up to 19 mg/g bran). Dietary fiber in sorghum brans ranged between 36 and 45%, as compared to 48% for wheat bran. Specialty sorghum brans are rich in valuable dietary components and present promising opportunities for improving health attributes of food.
与营养相关的健康问题日益突出，这就需要探索非传统天然成分的策略，以扩大健康食品的选择范围。使用切向磨料脱壳装置（TADD）对特种高粱进行脱壳，去除连续的麸皮层，每隔1分钟收集一次麸皮，并对其进行酚类、单宁、3-脱氧花青素、膳食纤维和抗氧化活性分析。前两个麸皮部分的酚类和抗氧化活性水平最高（与全谷物相比高3至6倍）。棕色（含单宁）高粱和黑色高粱的抗氧化活性至少比白色高粱或红色小麦麸皮高10倍。黑色高粱的3-脱氧花青素含量最高（高达19毫克/克麸皮）。高粱麸皮中的膳食纤维含量在36%至45%之间，而小麦麸皮为48%。特种高粱麸皮富含宝贵的膳食成分，为改善食品的健康属性提供了广阔的前景。
