Pigmented sorghum polyphenols as potential inhibitors of starch digestibility: An in vitro study combining starch digestion and untargeted metabolomics.
Anthocyanins
Food metabolomics
Kafirin
Resistant starch
Tannins
UHPLC-QTOF
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 May 2020
15 May 2020
Historique:
received:
13
06
2019
revised:
13
12
2019
accepted:
17
12
2019
pubmed:
1
1
2020
medline:
17
3
2020
entrez:
1
1
2020
Statut:
ppublish
Résumé
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.
Identifiants
pubmed: 31891885
pii: S0308-8146(19)32226-5
doi: 10.1016/j.foodchem.2019.126077
pii:
doi:
Substances chimiques
Polyphenols
0
Tannins
0
Starch
9005-25-8
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
126077Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.