Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales, Colonia Centro, Hermosillo, Sonora, 83000, México.
Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Calle José Antonio Novais, 10, Madrid, 28040, España.
Plant Foods Hum Nutr. 2022 Jun;77(2):317-318. doi: 10.1007/s11130-021-00938-z. Epub 2022 Mar 25.
Technologies such as UV-A radiation applied to sprouted sorghum can stimulate the synthesis or release of phenolic compounds. Since the optimal conditions for stimulating the formation of these compounds in sorghum sprouts are unknown, we used the response surface methodology to identify the optimal conditions of irradiation duration and intensity to obtain the highest free phenol content and antioxidant activity in sprouted sorghum. The results showed that, compared with nonirradiated sorghum sprouts, sprouts irradiated under the optimal duration of 11.7 h and the optimal intensity of 5.4 µW/cm had a significantly higher phenol content (26.3%) and antioxidant activity as measured by DPPH (28.3%) and TEAC (21.1%) assays. Our findings suggest that UV-A radiation can help develop sorghum sprouts with high biological potential that can be used to produce healthy foods for human consumption.
例如，应用于发芽高粱的 UV-A 辐射可以刺激酚类化合物的合成或释放。由于刺激高粱芽中这些化合物形成的最佳条件尚不清楚，因此我们使用响应面法来确定辐照持续时间和强度的最佳条件，以获得发芽高粱中最高的游离酚含量和抗氧化活性。结果表明，与未辐照的高粱芽相比，在最佳辐照持续时间 11.7 小时和最佳辐照强度 5.4 µW/cm 下辐照的芽具有更高的酚含量（26.3%）和抗氧化活性，如 DPPH（28.3%）和 TEAC（21.1%）测定。我们的研究结果表明，UV-A 辐射可以帮助开发具有高生物潜力的高粱芽，可用于生产供人类食用的健康食品。
