Changes in phenolic content, antioxidant activity, and volatile compounds during processing of fermented sorghum grain tea

Abstract

BACKGROUND AND OBJECTIVE: Sorghum is an important cereal crop with abundant content of polyphenols and may be used to develop nutraceutical sorghum grain tea. This study investigated the changes of phenolic content, antioxidant capacity, and volatile compounds in sorghum grain during the production of fermented sorghum grain tea using Lactobacillus plantarum subsp. Argentoratensis (LAB) and Saccharomyces cerevisiae. FINDINGS: Significant (p < .05) changes in total phenolic content (TPC), total flavonoid content (TFC), and condensed tannin content (CTC) were observed during the soaking, fermentation, steaming, and roasting process. TPC, TFC, and CTC were significantly decreased after soaking,..