文摘
The growing prominence of nutrition-related health problems demands strategies that explorenontraditional natural ingredients to expand healthy food alternatives. Specialty sorghums weredecorticated using a tangential abrasive dehulling device (TADD) to remove successive bran layers,which were collected at 1 min intervals and analyzed for phenols, tannins, 3-deoxyanthocyanins,dietary fiber, and antioxidant activity. The first two bran fractions had the highest levels of phenolsand antioxidant activity (3-6 times as compared to whole grain). Brown (tannin-containing) and blacksorghums had at least 10 times higher antioxidant activity than white sorghum or red wheat brans.Black sorghums had the highest 3-deoxyanthocyanin content (up to 19 mg/g bran). Dietary fiber insorghum brans ranged between 36 and 45%, as compared to 48% for wheat bran. Specialty sorghumbrans are rich in valuable dietary components and present promising opportunities for improvinghealth attributes of food.Keywords: Sorghum; tannins; phenolic compounds; 3-deoxyanthocyanins; natural antioxidants; dietaryfiber; functional foods