Effects of genotype and growth temperature on the contents of tannin, phytate and in vitro iron availability of sorghum grains

Wu, Gangcheng, Johnson, Stuart K., Bornman, Janet F., Bennett, Sarita J., Singh, Vijaya, Simic, Azra and Fang, Zhongxiang (2016) Effects of genotype and growth temperature on the contents of tannin, phytate and in vitro iron availability of sorghum grains. Plos One, 11 2: . doi:10.1371/journal.pone.0148712


Author Wu, Gangcheng
Johnson, Stuart K.
Bornman, Janet F.
Bennett, Sarita J.
Singh, Vijaya
Simic, Azra
Fang, Zhongxiang
Title Effects of genotype and growth temperature on the contents of tannin, phytate and in vitro iron availability of sorghum grains
Formatted title
Effects of genotype and growth temperature on the contents of tannin, phytate and in vitro iron availability of sorghum grains
Journal name Plos One   Check publisher's open access policy
ISSN 1932-6203
Publication date 2016-02-09
Sub-type Article (original research)
DOI 10.1371/journal.pone.0148712
Open Access Status DOI
Volume 11
Issue 2
Total pages 12
Place of publication San Francisco, CA, United States
Publisher Public Library of Science
Language eng
Subject 1300 Biochemistry, Genetics and Molecular Biology
1100 Agricultural and Biological Sciences
Abstract Background It has been predicted that the global temperature will rise in the future, which means crops including sorghum will likely be grown under higher temperatures, and consequently may affect the nutritional properties. Methods The effects of two growth temperatures (OT, day/night 32/21°C; HT 38/21°C) on tannin, phytate, mineral, and in vitro iron availability of raw and cooked grains (as porridge) of six sorghum genotypes were investigated. Results Tannin content significantly decreased across all sorghum genotypes under high growth temperature (P≥0.05), while the phytate and mineral contents maintained the same level, increased or decreased significantly, depending on the genotype. The in vitro iron availability in most sorghum genotypes was also significantly reduced under high temperature, except for Ai4, which showed a pronounced increase (P≥0.05). The cooking process significantly reduced tannin content in all sorghum genotypes (P≥0.05), while the phytate content and in vitro iron availability were not significantly affected. Conclusions This research provides some new information on sorghum grain nutritional properties when grown under predicted future higher temperatures, which could be important for humans where sorghum grains are consumed as staple food.
Formatted abstract
Background

It has been predicted that the global temperature will rise in the future, which means crops including sorghum will likely be grown under higher temperatures, and consequently may affect the nutritional properties.

Methods

The effects of two growth temperatures (OT, day/night 32/21°C; HT 38/21°C) on tannin, phytate, mineral, and in vitro iron availability of raw and cooked grains (as porridge) of six sorghum genotypes were investigated.

Results

Tannin content significantly decreased across all sorghum genotypes under high growth temperature (P ≤0.05), while the phytate and mineral contents maintained the same level, increased or decreased significantly, depending on the genotype. The in vitro iron availability in most sorghum genotypes was also significantly reduced under high temperature, except for Ai4, which showed a pronounced increase (P ≤0.05). The cooking process significantly reduced tannin content in all sorghum genotypes (P ≤0.05), while the phytate content and in vitro iron availability were not significantly affected.

Conclusions

This research provides some new information on sorghum grain nutritional properties when grown under predicted future higher temperatures, which could be important for humans where sorghum grains are consumed as staple food.
Keyword Phenolic compounds
Accessible Iron
Seed-Set
Cereals
Zinc
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ
Additional Notes Article number e0148712

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
Queensland Alliance for Agriculture and Food Innovation
 
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