Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content

Abstract

The sensory acceptance and the content of bioactive compounds of whole-sorghum and whole-wheat breakfast cereals were compared. Sensory acceptance was assessed using the Food Action RatingScale. 3-Deoxyanthocyanidins, flavones and flavanones were determined by high-performance liquid chromatography (HPLC) with diode array detection, and vitamin E by HPLC with fluorescence detection. Total phenolics and antioxidant activity were determined by spectrophotometry. The sorghum breakfast cereal had better sensory acceptance (70.6%) than wheat breakfast cereal (41.18%). Sorghum had higher 3-deoxyanthocyanidin content (100% higher), total phenolic compounds (98.2% higher) and antioxidant activity (87.9% higher) than wheat breakfast cereal. Flavones and flavanones were not detected in both breakfast cereals. Total vitamin E content was 78.6% higher in wheat than in sorghum breakfast cereal. Thus, consumption of whole sorghum breakfast cereal should be encouraged, since it had good sensory acceptance and is a source of bioactive compounds that can promote benefits to human health.

Keywords: 5-Methoxy-luteolinidin (PubChem CID: not available); 7-Methoxy-apigeninidin (PubChem CID: not available); Apigeninidin (PubChem CID: 159360); Breakfast cereal; Flavonoids; Luteolinidin (PubChem CID: 441701); Sorghum bicolor L.; Tocopherols; α-Tocopherol (PubChem CID: 14985); α-Tocotrienol (PubChem CID: 5282347); β-Tocopherol (PubChem CID: 6857447); β-Tocotrienol (PubChem CID: 5282348); γ-Tocopherol (PubChem CID: 92729); γ-Tocotrienol (PubChem CID: 5282349).