Exploring the effect of microwave treatment on phenolic flavonoids, antioxidant capacity, and phenolic in vitro bioaccessibility of sorghum.

The effect of microwave treatment on phenolics, flavonoids, antioxidant capacity, and phenolic in vitro bioaccessibility of white and red sorghum was evaluated. After microwave treatment for 40s, the contents of free, bound, and total phenolics in white and red sorghum increased by 15.6-42.6, 4.0-23.4, and 19.7-66.0mg gallic acid equivalents100g^-1 dry weight (DW), respectively, and the contents of free, bound, and total flavonoids increased by 9.4-11.2, 4.8-5.4, and 14.2-16.6mg rutin equivalents100g^-1 DW, respectively. With increasing microwave treatment time, the contents of phenolic acids and flavonoids in white and red sorghum first increased and then decreased. Additionally, the changes in antioxidant capacity indicated a similar trend with phenolic contents for white and red sorghum. In vitro gastrointestinal digestion indicated that microwave treatment had no effect on the phenolic bioaccessibility of white and red sorghum but increased the release amount of phenolic acid and antioxidant capacity. © 2022 Institute of Food...