The Effect of In Vitro Digestion on Polyphenolic Compounds and Antioxidant Properties of Sorghum (<i>Sorghum bicolor</i> (L.) Moench) and Sorghum-Enriched Pasta
Agnieszka Ziółkiewicz,
Kamila Kasprzak-Drozd,
Agnieszka Wójtowicz,
Tomasz Oniszczuk,
Marek Gancarz,
Iwona Kowalska,
Jarosław Mołdoch,
Adrianna Kondracka,
Anna Oniszczuk
Affiliations
Agnieszka Ziółkiewicz
Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
Kamila Kasprzak-Drozd
Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
Agnieszka Wójtowicz
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
Tomasz Oniszczuk
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
Marek Gancarz
Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116b, 30-149 Krakow, Poland
Iwona Kowalska
Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland
Jarosław Mołdoch
Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland
Adrianna Kondracka
Department of Obstetrics and Pathology of Pregnancy, Medical University of Lublin, Staszica 16, 20-081 Lublin, Poland
Anna Oniszczuk
Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
The phenol content of sorghum is a unique feature among all cereal grains; hence this fact merits the special attention of scientists. It should be remembered that before polyphenols can be used in the body, they are modified within the digestive tract. In order to obtain more accurate data on the level and activity of tested ingredients after ingestion and digestion in the in vivo digestive tract, in vitro simulated digestion may be used. Thus, the aim of this study was to determine the content of polyphenols, flavonoids, and individual phenolic acids, as well as the antiradical properties, of sorghum and sorghum-enriched pasta before and after in vitro simulated gastrointestinal digestion. We observed that the total content of polyphenols decreased after gastric digestion of sorghum, and slightly increased after duodenal digestion. Moreover, the flavonoid content decreased after the first stage of digestion, while antioxidant properties increased after the first stage of digestion and slightly decreased after the second stage. The digestion of polyphenolics in sorghum is completely different to that in pasta—both in varieties with, and without, the addition of sorghum. For pasta, the content of total polyphenols and flavonoids, and free radical scavenging properties, decrease after each stage of digestion.
