Optimization of the Duration and Intensity of UV-A Radiation to Obtain the Highest Free Phenol Content and Antioxidant Activity in Sprouted Sorghum (Sorghum bicolor L. Moench)

Technologies such as UV-A radiation applied to sprouted sorghum can stimulate the synthesis or release of phenolic compounds. Since the optimal conditions for stimulating the formation of these compounds in sorghum sprouts are unknown, we used the response surface methodology to identify the optimal...

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Bibliographic Details
Published in:Plant foods for human nutrition (Dordrecht) 2022-06, Vol.77 (2), p.317-318
Main Authors: Ruiz Hernández, Alan A., Rouzaud Sández, Ofelia, Frías, Juana, Ayala Zavala, Fernando, Astiazarán García, Humberto, Robles Sánchez, Maribel
Format: Article
Language:English
Subjects:
Antioxidants
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Ecology
Food consumption
Food Science
Irradiation
Nutrition
Optimization
Phenolic compounds
Phenols
Plant Physiology
Response surface methodology
Short Communication
Sorghum
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Summary:Technologies such as UV-A radiation applied to sprouted sorghum can stimulate the synthesis or release of phenolic compounds. Since the optimal conditions for stimulating the formation of these compounds in sorghum sprouts are unknown, we used the response surface methodology to identify the optimal conditions of irradiation duration and intensity to obtain the highest free phenol content and antioxidant activity in sprouted sorghum. The results showed that, compared with nonirradiated sorghum sprouts, sprouts irradiated under the optimal duration of 11.7 h and the optimal intensity of 5.4 µW/cm 2 had a significantly higher phenol content (26.3%) and antioxidant activity as measured by DPPH (28.3%) and TEAC (21.1%) assays. Our findings suggest that UV-A radiation can help develop sorghum sprouts with high biological potential that can be used to produce healthy foods for human consumption.
ISSN:0921-9668
1573-9104
DOI:10.1007/s11130-021-00938-z