Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
Food Chem. 2020 May 15;312:126077. doi: 10.1016/j.foodchem.2019.126077. Epub 2019 Dec 23.
Polyphenols from five pigmented sorghum (PS) flours were in vitro evaluated as possible modulators of starch digestibility. White sorghum (WS) flour was used as control. Untargeted metabolomics depicted the phenolic composition of raw and cooked flours (obtained through heating at 100 °C for 30 min in water) highlighting differences in flavonoids and phenolic acids. Raw PS flours were characterized by greater tannin and kafirin contents when compared to WS, and, after cooking, PS flours had greater resistant starch (from 4.2 to 21.4 g /100 g dry matter), and lower starch hydrolysis index (HI) with respect to cooked WS. Multivariate statistics showed that flavonoids characterizing PS were the most discriminant compounds during the in vitro digestion. In addition, kafirin and total tannins content (on raw ingredients) along with the anthocyanin profiles (on cooked samples) were negative correlated with HI. Therefore, PS flours might be good candidates for the formulation of functional foods.
五种有色高粱（PS）面粉中的多酚在体外被评估为可能的淀粉消化率调节剂。白高粱（WS）面粉用作对照。非靶向代谢组学描绘了生面团和熟面团（通过在水中 100°C 加热 30 分钟获得）的酚类成分，突出了类黄酮和酚酸的差异。与 WS 相比，PS 面粉的原 PS 面粉中的单宁和角蛋白含量更高，并且在烹饪后，PS 面粉的抗性淀粉（从 4.2 到 21.4 g /100 g 干物质）更高，淀粉水解指数（HI）低于熟 WS。多元统计显示，在体外消化过程中，特征化 PS 的类黄酮是最具判别力的化合物。此外，生原料中的角蛋白和总单宁含量以及熟样品中的花色苷图谱与 HI 呈负相关。因此，PS 面粉可能是功能性食品配方的良好候选者。
