ABSTRACT In the recent years, application of ultrasound has been taken into consideration to enhance the nutritive value of processed food products, either by retaining or modulating their phytochemical components. Profile of phytochemicals in sorghum seeds was amended by optimizing ultrasound application for their use as sprouts. In this study, overall impact on various phytochemical constituents (alkaloids, phytates, saponins, and sterols), radical scavenging activity (2,2-diphenyl-1-picrylhydrazyl assay, ferric reducing antioxidant power assay, and oxygen radical absorbance capacity assay assay), phenolic profile (total phenolics content, total flavonoids content, ferulic acid, gallic acid, catechin, quercetin, and tannin) along with in vitro protein digestibility (IVPD %) influenced through germination was evaluated in ultrasonically processed sorghum sprouts. Among different treatment levels, sonication at 40% amplitude for 5 min showed the significant outcomes. After germination, the ultrasound-treated sorghum sprouts showed superior profile of phytochemicals that can serve as valuable raw material for producing high-protein functional/weaning foods with low cost.

中文翻译：

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用于功能性食品的超声处理高粱芽的植物化学特征

摘要 近年来，已经考虑应用超声波来提高加工食品的营养价值，通过保留或调节其植物化学成分。通过优化超声波应用来修正高粱种子中植物化学物质的分布，使其用作芽。在本研究中，对各种植物化学成分（生物碱、植酸盐、皂苷和甾醇）、自由基清除活性（2,2-二苯基-1-苦基肼测定、铁还原抗氧化能力测定和氧自由基吸收能力测定）的总体影响, 酚类成分（总酚含量、总黄酮含量、阿魏酸、没食子酸、儿茶素、槲皮素、和单宁) 以及受发芽影响的体外蛋白质消化率 (IVPD %) 在超声波处理的高粱芽中进行了评估。在不同的处理水平中，40% 振幅的超声处理 5 分钟显示出显着的结果。发芽后，超声波处理的高粱芽显示出优异的植物化学成分，可以作为生产低成本高蛋白功能性/断奶食品的宝贵原料。