Effects of different souring methods on phenolic constituents and antioxidant properties of non‐alcoholic gruels from sorghum and amaranth

Abstract

Summary Functional foods have developed in modern food markets as a result of consumers' rising choice for healthier food options in recent years. This study looked at how non‐alcoholic gruels made from sorghum and amaranth were affected by lactic acid fermentation and exogenous acidification with lactic acid in terms of their phenolic content and antioxidant capacities. The phenolic compounds were identified and quantified by liquid chromatography–mass spectrometry (LC‐MS). Total phenolic content was determined by Folin–Ciocalteu method, and antioxidant properties by 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonicacid) (ABTS), 2,2′‐diphenyl‐1‐picrylhydrazyl (DPPH), nitric oxide (NO) assays as well as inhibition of oxidative damage of vector DNA. In comparison to cooked gruels without fermentation or acidification, both fermented and lactic acid acidified gruels (cooked) had considerably greater total phenolic acid (4%–32%), total flavonoid content (20%–30%), and radical scavenging capacities (114%–195%, 166%–208%, and 10%–28% for ABTS, DPPH and NO radical scavenging capacities respectively). Overall, fermentation and exogenous acidification enhanced the extractability of phenolic compounds and radical scavenging capacities. Therefore, souring of cereal‐based foods either by fermentation or exogenous acidification has the potential to shield the body from illnesses linked to oxidative stress.

Topics & Concepts