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KMID : 1134820200490121349
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 12 p.1349 ~ p.1356
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Physicochemical Properties, Functional Components, and Physiological Activities of Sorghum Cultivars
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Kim Hyun-Joo
Woo Koan-Sik
Lee Jin-Young
Choe Myeong-Eun
Lee Hae-Lim
Lee Yu-Young
Lee Byong-Won
Kim Mi-Hyang
Kang Moon-Suk
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Abstract
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This study investigated the physicochemical properties, functional components, and of sorghum cultivars, to select a good cultivar for use in the food processing and cosmetic industries. The moisture, crude protein, lipid, ash, total dietary fiber, total starch, and amylose content of sorghum ranged from 9.72∼10.17%, 9.26∼10.70%, 3.12∼4.54%, 1.89∼2.24%, 4.73∼7.88%, 66.87∼68.40%, and 5.66∼23.92%. The binding capacity, water solubility, and swelling power were greatest in Donganme. An analysis of the pasting properties revealed Sodamchal had a high breakdown value. The γ-aminobutyric (GABA) and phytic acid contents of the sorghum cultivars were 17.57∼115.87 mg/g and 0.88∼1.79 mg/100 g, respectively. The total polyphenol content of the Donganme, Nampungchal, and Sodamchal cultivars were 171.86, 76.54, and 156.34 mg/g, and the ferric reducing antioxidant power (FRAP) was 933.98, 541.48, and 990.82 mM/g, respectively. The α-glucosidase inhibit activity was 96.98, 89.75, and 98.27%, and the tyrosinase inhibit activity was 62.16, 61.64, and 61.90%, respectively. The total phenol content and physiological activities of sorghum, especially Donganme and Sodamchal, were high and these cultivars be used as a functional material.
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KEYWORD
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sorghum, cultivars, physicochemical properties, functional component, physiological activity
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