摘要
Whole grain cereals are important dietary sources for management of metabolic diseases due to the bioactive components they contain.Hence,this study investigated enzymes(pancreatic lipase,-amylase,-glucosidase,xanthine oxidase and angiotensin 1-converting enzyme)inhibitory property,antioxidant activity and phenolics profile of raw and roasted red sorghum(Sorghum bicolor)grains in vitro.Extracts of flours of raw and roasted(150◦C and 180◦C,for 20 min)grains were assayed for enzymes inhibitory and antioxidant activities using spectrophotometric methods;while their phenolic constituents were characterized using HPLC-DAD.The raw grains exhibited strong enzymes inhibitory and antioxidant activities,and contained phenolic acids(gallic,chlorogenic,caffeic,ellagic and p-coumaric acids)and flavonoids(quercetin,luteolin and apigenin).However,whereas the enzymes inhibitory activity and levels of the phenolic compounds in the grains decreased significantly(p<0.05)with increasing roasting temperature,the antioxidant activity increased.Hence,roasting at high temperature may not be recommended for the optimum retention of the enzymes inhibitory property and phenolic compounds of red sorghum grains.