RESEARCH ARTICLE

Changes in phenolic content, antioxidant activity, and volatile compounds during processing of fermented sorghum grain tea

Hongyi Sun

School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia

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Haoxin Wang,

Haoxin Wang

School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia

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Pangzhen Zhang,

Pangzhen Zhang

orcid.org/0000-0002-9794-2269

School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia

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Said Ajlouni,

Said Ajlouni

orcid.org/0000-0002-6896-5509

School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia

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Zhongxiang Fang,

Corresponding Author

Zhongxiang Fang

[email protected]

orcid.org/0000-0002-9902-3426

School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia

Correspondence

Zhongxiang Fang, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.

Email: [email protected]

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Hongyi Sun,

Hongyi Sun

School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia

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Haoxin Wang,

Haoxin Wang

School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia

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Pangzhen Zhang,

Pangzhen Zhang

orcid.org/0000-0002-9794-2269

School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia

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Said Ajlouni,

Said Ajlouni

orcid.org/0000-0002-6896-5509

School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia

Search for more papers by this author

Zhongxiang Fang,

Corresponding Author

Zhongxiang Fang

[email protected]

orcid.org/0000-0002-9902-3426

School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia

Correspondence

Zhongxiang Fang, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.

Email: [email protected]

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First published: 10 March 2020

https://doi.org/10.1002/cche.10277

Citations: 27

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Abstract

Background and objective

Sorghum is an important cereal crop with abundant content of polyphenols and may be used to develop nutraceutical sorghum grain tea. This study investigated the changes of phenolic content, antioxidant capacity, and volatile compounds in sorghum grain during the production of fermented sorghum grain tea using Lactobacillus plantarum subsp. Argentoratensis (LAB) and Saccharomyces cerevisiae.

Findings

Significant (p < .05) changes in total phenolic content (TPC), total flavonoid content (TFC), and condensed tannin content (CTC) were observed during the soaking, fermentation, steaming, and roasting process. TPC, TFC, and CTC were significantly decreased after soaking, steaming, and fermentation stages, whereas roasting led to a significant increase. A total of 53 volatile compounds were recorded from raw and processed sorghum. Pyrazines, phenols, and esters were the most abundant volatile compounds. Alcohols, carboxylic acids, ketones, and alkanes decreased during processing. Esters increased during soaking, steaming, and fermentation but decreased during roasting.

Conclusions

Processing affected the phenolic content significantly (p < .05) and changed the volatile profiles of sorghum grain. Fermented sorghum grain tea by Saccharomyces cerevisiae showed a higher possibility of being developed as sorghum grain tea.

Significance and novelty

The study developed a practical method to process novel sorghum grain tea products.

CONFLICT OF INTEREST

The authors declare no conflict of interest.

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Volume97, Issue3

May/June 2020

Pages 612-625

Changes in phenolic content, antioxidant activity, and volatile compounds during processing of fermented sorghum grain tea

Abstract

Background and objective

Findings

Conclusions

Significance and novelty

CONFLICT OF INTEREST

REFERENCES

Citing Literature

References

Information

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Changes in phenolic content, antioxidant activity, and volatile compounds during processing of fermented sorghum grain tea

Abstract

Background and objective

Findings

Conclusions

Significance and novelty

CONFLICT OF INTEREST

REFERENCES

Citing Literature

References

Related

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