Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum Grains
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and Reagents
2.2. Germination Process
2.3. Proximate Composition
2.4. Determination of Mineral Element Composition Using Inductively Coupled Plasma Emission Spectrometry (ICP-OES)
2.5. Crude Fiber Content
2.6. Fourier Transform Infrared (FT-IR) Spectroscopy Characterization
2.7. Scanning Electron Microscopy (SEM)
2.8. Color Measurement
2.9. Determination of Total Phenolic Content
2.10. Determination of Radical Scavenging Activity
2.11. Statistical Analysis
3. Results and Discussion
3.1. Germination Process and Proximate Composition
3.2. Mineral Substance Composition with ICP-OES
3.3. Crude Fiber Composition
3.4. Effect of Germination on Molecular Characterization of Sorghum Samples
3.5. SEM Images of Sorghum Samples during Germination
3.6. Color Values of Sorghum Samples
3.7. Total Phenolic Content
3.8. Radical Scavenging Activity
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Operating Conditions | |
---|---|
Power | 1150 W |
Auxiliary Gas Flow | 0.5 L/min |
Coolant gas | 12 L/min |
Nebulizer gas | 0.70 L/min |
Sample | Moisture | Ash | Protein | Lipid | Starch |
---|---|---|---|---|---|
CW | 11.31 ± 0.06 m | 2.05 ± 0.05 b | 12.58 ± 0.59 g | 3.49 ± 0.05 b | 53.71 ± 3.42 j |
SCW | 2.95 ± 0.20 cd | 2.43 ± 0.18 c | 13.49 ± 0.12 h | 4.52 ± 0.42 ef | 46.76 ± 0.23 h |
GW1 | 2.34 ± 0.11 b | 2.88 ± 0.05 de | 12.14 ± 0.16 fg | 4.49 ± 0.64 ef | 44.9 ± 0.43 g |
GW2 | 3.49 ± 0.34 ef | 3.15 ± 0.19 ef | 11.88 ± 0.67 f | 4.85 ± 0.17 fg | 41.41 ± 1.49 f |
GW3 | 4.24 ± 0.31 g | 3.23 ± 0.12 f | 12.20 ± 0.32 fg | 5.28 ± 0.15 h | 40.59 ± 1.59 f |
GW4 | 6.37 ± 0.49 i | 3.60 ± 0.14 g | 10.82 ± 0.65 e | 5.41 ± 0.21 hi | 35.19 ± 0.38 d |
GW5 | 8.04 ± 0.33 j | 4.43 ± 0.09 i | 11.73 ± 0.61 f | 5.79 ± 0.08 ij | 27.80 ± 1.84 b |
GW6 | 8.04 ± 0.33 j | 4.75 ± 0.1 j | 14.35 ± 0.04 i | 6.08 ± 0.28 j | 26.65 ± 0.62 b |
GW7 | 8.85 ± 0.54 k | 5.20 ± 0.08 k | 15.02 ± 0.05 j | 6.12 ± 0.25 j | 22.59 ± 0.66 a |
CR | 11.35 ± 0.057 m | 1.25 ± 0.06 a | 9.91 ± 0.57 abcd | 2.26 ± 0.14 a | 61.87 ± 0.04 k |
SCR | 2.44 ± 0.31 m | 3.10 ± 0.69 ef | 10.13 ± 0.52 bcd | 3.74 ± 0.56bc | 49.06 ± 0.46 i |
GR1 | 1.90 ± 0.063 a | 2.78 ± 0.09 d | 10.30 ± 0.07 cde | 3.42 ± 0.06 b | 43.44 ± 0.57 g |
GR2 | 2.62 ± 0.075 bc | 2.70 ± 0.18 cd | 9.45 ± 0.28 a | 3.64 ± 0.23 bc | 45.04 ± 1.49 g |
GR3 | 3.11 ± 0.13 de | 3.00 ± 0.08 def | 9.87 ± 0.06 abcd | 4.04 ± 0.31 cd | 40.97 ± 0.32 f |
GR4 | 3.83 ± 0.11 fg | 3.23 ± 0.05 f | 9.74 ± 0.05 abc | 4.3 ± 0.13 de | 38.8 ± 0.30 e |
GR5 | 4.19 ± 0.29 g | 3.28 ± 0.05 f | 9.61 ± 0.22 ab | 4.61 ± 0.07 ef | 37.79 ± 0.24 e |
GR6 | 5.54 ± 0.12 h | 3.30 ± 0.00 f | 10.39 ± 0.24 de | 5.14 ± 0.12 gh | 35.42 ± 0.50 d |
GR7 | 5.97 ± 0.56 i | 4.13 ± 0.09 h | 12.28 ± 0.04 fg | 5.33 ± 0.22 h | 31.59 ± 0.35 c |
Sample | Neutral Detergent Fiber (NDF, %) | Acid Detergent Fiber (ADF, %) | Acid Detergent Lignin (ADL, %) |
---|---|---|---|
CW | 25.08 ± 1.23 d | 2.73 ± 0.40 bc | 0.43 ± 0.07 abcd |
SCW | 25.51 ± 0.69 d | 0.97 ± 0.58 ab | 0.26 ± 0.10 a |
GW1 | 15.98 ± 0.95 bc | 0.74 ± 0.54 a | 0.40 ± 0.08 abcd |
GW2 | 11.10 ± 0.91 ab | 1.20 ± 0.32 ab | 0.33 ± 0.13 ab |
GW3 | 11.30 ± 2.07 ab | 0.98 ± 0.33 ab | 0.35 ± 0.12 abc |
GW4 | 24.02 ± 5.28 d | 3.09 ± 0.70 c | 0.67 ± 0.01 abcdef |
GW5 | 30.69 ± 6.57 e | 5.82 ± 0.50 d | 1.02 ± 0.31 ef |
GW6 | 28.62 ± 0.35 de | 6.06 ± 0.34 de | 0.93 ± 0.21 ef |
GW7 | 29.05 ± 0.61 de | 8.81 ± 1.93 fg | 1.33 ± 0.43 f |
CR | 9.30 ± 0.14 a | 9.30 ± 0.14 fg | 1.06 ± 0.05 ef |
SCR | 7.72 ± 1.09 a | 7.72 ± 1.08 efg | 0.94 ± 0.00 ef |
GR1 | 7.84 ± 1.02 a | 7.83 ± 1.02 fg | 0.95 ± 0.08 ef |
GR2 | 7.17 ± 0.19 a | 7.16 ± 0.19 def | 0.61 ± 0.41 abcde |
GR3 | 11.46 ± 0.29 ab | 11.46 ± 0.29 h | 0.80 ± 0.05 cdef |
GR4 | 12.04 ± 1.56 abc | 12.04 ± 1.55 h | 0.75 ± 0.28 bcdef |
GR5 | 11.41 ± 0.60 ab | 11.40 ± 0.60 g | 0.95 ± 0.09 ef |
GR6 | 14.95 ± 0.05 bc | 14.95 ± 0.05 h | 0.85 ± 0.01 def |
GR7 | 16.91 ± 0.36 c | 16.91 ± 0.36 i | 1.13 ± 0.01 ef |
L* | a* | b* | C* | hº | |
---|---|---|---|---|---|
CW | 80.27 ± 2.25 ab | 2.30 ± 0.46 c | 13.74 ± 0.74 a | 13.93 ± 0.81 a | 80.57 ± 1.36 a |
SCW | 80.58 ± 1.58 ab | 2.03 ± 0.30 c | 14.09 ± 0.28 a | 14.24 ± 0.30 a | 81.81 ± 1.12 a |
GW1 | 82.28 ± 1.22 a | 1.78 ± 0.17 c | 14.15 ± 0.60 a | 14.26 ± 0.62 a | 82.83 ± 0.37 a |
GW2 | 82.25 ± 1.09 a | 1.94 ± 0.14 c | 13.63 ± 0.41 a | 13.76 ± 0.42 a | 81.93 ± 0.43 a |
GW3 | 80.61 ± 0.70 ab | 2.28 ± 0.14 c | 13.82 ± 0.19 a | 14.01 ± 0.20 a | 80.65 ± 0.50 a |
GW4 | 78.00 ± 1.34 bc | 2.40 ± 0.22 c | 13.85 ± 0.84 a | 14.06 ± 0.81 a | 80.11 ± 1.31 a |
GW5 | 75.44 ± 0.94 cd | 3.39 ± 0.45 b | 13.03 ± 0.22 a | 13.47 ± 0.28 a | 75.44 ± 1.76 b |
GW6 | 73.68 ± 0.33 d | 3.76 ± 0.18 ab | 12.97 ± 0.72 a | 13.50 ± 0.66 a | 73.80 ± 1.43 bc |
GW7 | 69.55 ± 1.36 e | 4.47 ± 0.71 a | 13.40 ± 0.92 a | 14.15 ± 0.77 a | 71.47 ± 3.50 c |
CR | 73.50 ± 1.41 abc | 5.10 ± 0.54 b | 11.47 ± 0.68 b | 12.55 ± 0.85 b | 66.07 ± 1.02 ab |
SCR | 71.35 ± 1.07 bcd | 5.24 ± 0.20 b | 12.36 ± 0.70 ab | 13.42 ± 0.71 ab | 67.02 ± 0.53 a |
GR1 | 70.34 ± 0.93 cd | 5.74 ± 0.21 b | 13.36 ± 0.30 a | 14.54 ± 0.32 a | 66.73 ± 0.63 a |
GR2 | 72.97 ± 1.14 abc | 5.55 ± 0.19 b | 12.23 ± 0.59 ab | 13.43 ± 0.58 ab | 65.57 ± 0.92 ab |
GR3 | 73.59 ± 1.05 ab | 5.58 ± 0.45 b | 12.52 ± 0.40 ab | 13.71 ± 0.48 ab | 66.01 ± 1.57 ab |
GR4 | 74.11 ± 0.68 a | 5.47 ± 0.14 b | 11.91 ± 0.54 b | 13.10 ± 0.53 b | 65.33 ± 0.81 ab |
GR5 | 73.73 ± 1.52 ab | 5.97 ± 0.58 b | 11.69 ± 0.43 b | 13.13 ± 0.65 b | 63.02 ± 1.46 bc |
GR6 | 70.66 ± 1.39 cd | 6.95 ± 0.20 ab | 11.95 ± 0.28 b | 13.82 ± 0.21 ab | 59.82 ± 1.14 cd |
GR7 | 69.54 ± 0.63 d | 7.22 ± 0.70 a | 12.03 ± 0.52 b | 14.04 ± 0.39 ab | 59.03 ± 3.20 d |
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Kayisoglu, C.; Altikardes, E.; Guzel, N.; Uzel, S. Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum Grains. Foods 2024, 13, 662. https://doi.org/10.3390/foods13050662
Kayisoglu C, Altikardes E, Guzel N, Uzel S. Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum Grains. Foods. 2024; 13(5):662. https://doi.org/10.3390/foods13050662
Chicago/Turabian StyleKayisoglu, Cagla, Ebrar Altikardes, Nihal Guzel, and Secil Uzel. 2024. "Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum Grains" Foods 13, no. 5: 662. https://doi.org/10.3390/foods13050662