Processing of Sorghum (Sorghum bicolor) and Sorghum Products Alters Procyanidin Oligomer and Polymer Distribution and Content
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- 作者：Joseph M. Awika ; Linda Dykes ; Liwei Gu ; Lloyd W. Rooney ; and Ronald ; L. Prior
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2003
- 出版时间：August 27, 2003
- 年：2003
- 卷：51
- 期：18
- 页码：5516 - 5521
- 全文大小：87K
- 年卷期：v.51,no.18(August 27, 2003)
- ISSN：1520-5118
文摘
Sorghum procyanidins were characterized and quantified from two brown sorghum varieties and theirprocessed products by normal phase HPLC with fluorescence detection. The DP of the procyanidinswas determined by thiolysis. Quantification was done by using purified oligomeric and polymeric cocoaprocyanidins as external standards. Sorghum procyanidins were composed mostly of high MW (DP> 10) polymers. Significant differences were observed in levels as well as distribution of the differentMW procyanidins between the sorghums. Processing of the sorghum brans into cookies and breadsignificantly reduced the levels of procyanidins; this effect was more pronounced in the higher MWpolymers. Cookies had a higher retention of procyanidins (42-84%) than bread (13-69%). Extrusionof sorghum grain resulted in an increase in the levels of procyanidin oligomers with DP 
4 anddecrease in polymers with DP 
6. This suggests a possible breakdown of the high MW polymers tothe lower MW constituents during extrusion. Processing changes not only the content of procyanidinsin sorghum products but also the relative ratio of the different molecular weights.Keywords: Sorghum; procyanidins; HPLC; extrusion; baking.
4 anddecrease in polymers with DP 6. This suggests a possible breakdown of the high MW polymers tothe lower MW constituents during extrusion. Processing changes not only the content of procyanidinsin sorghum products but also the relative ratio of the different molecular weights.Keywords: Sorghum; procyanidins; HPLC; extrusion; baking.