EFFECT OF THERMAL TREATMENT ON PHENOLIC COMPOUNDS AND FUNCTIONALITY LINKED TO TYPE 2 DIABETES AND HYPERTENSION MANAGEMENT OF PERUVIAN AND BRAZILIAN BEAN CULTIVARS (PHASEOLUS VULGARIS L.) USING IN VITRO METHODS

The effect of thermal treatment on phenolic compounds and type 2 diabetes functionality linked to alpha-glucosidase and alpha-amylase inhibition and hypertension relevant angiotensin I-converting enzyme (ACE) inhibition were investigated in selected bean (Phaseolus vulgaris L,) cultivars from Peru and Brazil using in vitro models. Thermal processing by autoclaving decreased the total phenolic content in all cultivars, whereas the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity-linked antioxidant activity increased among Peruvian cultivars, alpha-Amylase and alpha-glucosidase inhibitory activities were reduced significantly after heat treatment (73-94% and 8-52%, respectively), whereas ACE inhibitory activity was enhanced (9-15%). Specific phenolic acids such as chlorogenic and caffeic acid increased moderately following thermal treatment (2-16% and 5-35%, respectively). No correlation was found between phenolic contents and functionality associated to antidiabetes and antihypertension potential, indicating that non phenolic compounds may be involved. Thermally processed bean cultivars are interesting sources of phenolic acids linked to high antioxidant activity and show potential for hypertension prevention.

Methyl syringate: An efficient phenolic mediator for bacterial and fungal laccases

The aim of the present work is to provide insight into the mechanism of laccase reactions using syringyl-type mediators. We studied the pH dependence and the kinetics of oxidation of syringyl-type phenolics using the low CotA and the high redox potential TvL laccases. Additionally, the efficiency of these compounds as redox mediators for the oxidation of non-phenolic lignin units was tested at different pH values and increasing mediator/non-phenolic ratios. Finally, the intermediates and products of reactions were identified by LC-MS and H-1 NMR. These approaches allow concluding on the (1) mechanism involved in the oxidation of phenolics by bacterial laccases, (2) importance of the chemical nature and properties of phenolic mediators, (3) apparent independence of the enzyme's properties on the yields of non-phenolics conversion, (4) competitive routes involved in the catalytic cycle of the laccase-mediator system with several new C-O coupling type structures being proposed.

Colloidal gas aphrons based separation process for the purification and fractionation of natural phenolic extracts

Following previous studies, the aim of this work is to further investigate the application of colloidal gas aphrons (CGA) to the recovery of polyphenols from a grape marc ethanolic extract with particular focus on exploring the use of a non-ionic food grade surfactant (Tween 20) as an alternative to the more toxic cationic surfactant CTAB. Different batch separation trials in a flotation column were carried out to evaluate the influence of surfactant type and concentration and processing parameters (such as pH, drainage time, CGA/extract volumetric and molar ratio) on the recovery of total and specific phenolic compounds. The possibility of achieving selective separation and concentration of different classes of phenolic compounds and non-phenolic compounds was also assessed, together with the influence of the process on the antioxidant capacity of the recovered compounds. The process led to good recovery, limited loss of antioxidant capacity, but low selectivity under the tested conditions. Results showed the possibility of using Tween 20 with a separation mechanism mainly driven by hydrophobic interactions. Volumetric ratio rather than the molar ratio was the key operating parameter in the recovery of polyphenols by CGA.

Technological advances and mechanistic basis for fungal biopulping

Biopulping fundamentals, technology and mechanisms are reviewed in this article. Mill evaluation of Eucalyptus grandis wood chips biotreated by Ceriporiopsis subvermispora on a 50-tonne pilot-plant demonstrated that equivalent energy savings can be obtained in lab- and mill-scale biopulping. Some drawbacks concerning limited improvements in pulp strength and contamination of the chip pile with opportunist fungi have been observed. The use of pre-cultured wood chips as inoculum seed for the biotreatment process minimized contamination problems related to the use of blended mycelium and corn-steep liquor in the inoculation step. Alkaline wash restored part of the brightness in biopulps and marketable brightness values were obtained by one-stage bleaching with 5% H2O2 when bio-TMP pulps were under evaluation. Considering the current scenario, the understanding of biopulping mechanisms has gained renewed attention because more resistant and competitive fungal species could be selected with basis on a function-directed screening project. A series of studies aimed to elucidate structural changes in lignin during wood biodegradation by C. subvermispora had indicated that lignin depolymerization occurs during initial stages of wood biotreatment. Aromatic hydroxyls did not increase with the split of aryl-ether linkages, suggesting that the ether-cleavage-products remain as quitione-type structures. On the other hand, cellulose is more resistant to the attack by C subvermispora. MnP-initiated lipid peroxidation reactions have been proposed to explain degradation of non-phenolic lignin substructures by C subvermispora, while the lack of cellobiohydrolases and the occurrence of systems able to suppress Fenton`s reaction in the cultures have explained non-efficient cellulose degradation by this biopulping fungus. (C) 2007 Elsevier Inc. All rights reserved.

The use of calcium hydroxide, antibiotics and biocides as antimicrobial medicaments in endodontics

Bacteria have been implicated in the pathogenesis and progression of pulp and periapical diseases. The primary aim of endodontic treatment is to remove as many bacteria as possible from the root canal system and then to create an environment in which any remaining organisms cannot survive. This can only be achieved through the use of a combination of aseptic treatment techniques, chemomechanical preparation of the root canal, antimicrobial irrigating solutions and intracanal medicaments. The choice of which intracanal medicament to use is dependent on having an accurate diagnosis of the condition being treated, as well as a thorough knowledge of the type of organisms likely to be involved and. their mechanisms of growth and survival. Since the disease is likely to have been caused by the presence of bacteria within the root canal, the use of an antimicrobial agent is essential. Many medicaments have been used in an attempt to achieve the above aims, but no single preparation has been found to be completely predictable or effective. Commonly used medicaments include calcium hydroxide, antibiotics; non-phenolic biocides, phenolic biocides and iodine compounds. Each has advantages and disadvantages, and further research is required to determine which is best suited for root canal infections.

Mechanisms of Photoaging and Cutaneous Photocarcinogenesis, and Photoprotective Strategies with Phytochemicals.

Photoaging and photocarcinogenesis are primarily due to solar ultraviolet (UV) radiation, which alters DNA, cellular antioxidant balance, signal transduction pathways, immunology, and the extracellular matrix (ECM). The DNA alterations include UV radiation induced thymine-thymine dimers and loss of tumor suppressor gene p53. UV radiation reduces cellular antioxidant status by generating reactive oxygen species (ROS), and the resultant oxidative stress alters signal transduction pathways such as the mitogen-activated protein kinase (MAPK), the nuclear factor-kappa beta (NF-κB)/p65, the janus kinase (JAK), signal transduction and activation of transcription (STAT) and the nuclear factor erythroid 2-related factor 2 (Nrf2). UV radiation induces pro-inflammatory genes and causes immunosuppression by depleting the number and activity of the epidermal Langerhans cells. Further, UV radiation remodels the ECM by increasing matrixmetalloproteinases (MMP) and reducing structural collagen and elastin. The photoprotective strategies to prevent/treat photoaging and photocarcinogenesis include oral or topical agents that act as sunscreens or counteract the effects of UV radiation on DNA, cellular antioxidant balance, signal transduction pathways, immunology and the ECM. Many of these agents are phytochemical derivatives and include polyphenols and non-polyphenols. The flavonoids are polyphenols and include catechins, isoflavones, proanthocyanidins, and anthocyanins, whereas the non-flavonoids comprise mono phenolic acids and stilbenes. The natural sources of polyphenols include tea, cocoa, grape/wine, soy, pomegranate, and Polypodium leucotomos. The non-phenolic phytochemicals include carotenoids, caffeine and sulphoraphance (SFN). In addition, there are other phytochemical derivatives or whole extracts such as baicalin, flavangenol, raspberry extract, and Photomorphe umbellata with photoprotective activity against UVB radiation, and thereby carcinogenesis.

Astringent Food Compounds and Their Interactions with Taste Properties

Astringency is traditionally thought to be induced by plant tannins in foods. Because of this current research concerning the mechanism of astringency is focused on tannin‐protein interactions and thus on precipitation, which may be perceived by mechanoreceptors. However, astringency is elicited by a wide range of different phenolic compounds, as well as, some non‐phenolic compounds in various foods. Many ellagitannins or smaller compounds that contribute to astringent properties do not interact with salivary proteins and may be directly perceived through some receptors. Generally, the higher degree of polymerization of proanthocyanidins can be associated with more intense astringency. However, the astringent properties of smaller phenolic compounds may not be directly predicted from the structure of a compound, although glycosylation has a significant role. The astringency of organic acids may be directly linked to the perception of sourness, and this increases along with decreasing pH. Astringency can be divided into different sub‐qualities, including even other qualities than traditional mouth‐drying, puckering or roughing sensations. Astringency is often accompanied by bitter or sour or both taste properties. The different sub‐qualities can be influenced by different astringent compounds. In general, the glycolysation of the phenolic compound results in more velvety and smooth mouthdrying astringency. Flavonol glycosides and other flavonoid compounds and ellagitannins contribute to this velvety mouthdrying astringency. Additionally, they often lack the bitter properties. Proanthocyanidins and phenolic acids elicit more puckering and roughing astringency with some additional bitter properties. Quercetin 3‐O‐rutinoside, along with other quercetin glycosides, is among the key astringent compounds in black tea and red currants. In foods, there are always various other additional attributes that are perceived at the same with astringency. Astringent compounds themselves may have other sensory characteristics, such as bitter or sour properties, or they may enhance or suppress other sensory properties. Components contributing to these other properties, such as sugars, may also have similar effects on astringent sensations. Food components eliciting sweetness or fattiness or some polymeric polysaccharides can be used to mask astringent subqualities. Astringency can generally be referred to as a negative contributor to the liking of various foods. On the other hand, perceptions of astringent properties can vary among individuals. Many genetic factors that influence perceptions of taste properties, such as variations in perceiving a bitter taste or variations in saliva, may also effect the perception of astringency. Individuals who are more sensitive to different sensations may notice the differences between astringent properties more clearly. This may not have effects on the overall perception of astringency. However, in many cases, the liking of astringent foods may need to be learned by repetitive exposure. Astringency is often among the key sensory properties forming the unique overall flavour of certain foods, and therefore it also influences whether or not a food is liked. In many cases, astringency may be an important sub‐property suppressed by other more abundant sensory properties, but it may still have a significant contribution to the overall flavour and thus consumer preferences. The results of the practical work of this thesis show that the astringent phenolic compounds are mostly located in the skin fractions of black currants, crowberries and bilberries (publications I–III). The skin fractions themselves are rather tasteless. However, the astringent phenolic compounds can be efficiently removed from these skin fractions by consecutive ethanol extractions. Berries contain a wide range of different flavonol glycosides, hydroxycinnamic acid derivatives and anthocyanins and some of them strongly contribute to the different astringent and bitterness properties. Sweetness and sourness are located in the juice fractions along with the majority of sugars and fruit acids. The sweet and sour properties of the juice may be used to mask the astringent and bitterness properties of the extracts. Enzymatic treatments increase the astringent properties and fermented flavour of the black currant juice and decrease sweetness and freshness due to the effects on chemical compositions (IV). Sourness and sweetness are positive contributors to the liking of crowberry and bilberry fractions, whereas bitterness is more negative (V). Some astringent properties in berries are clearly negative factors, whereas some may be more positive. The liking of berries is strongly influenced by various consumer background factors, such as motives and health concerns. The liking of berries and berry fractions may also be affected by genetic factors, such as variations in the gene hTAS2R38, which codes bitter taste receptors (V).

Flavonoids, total phenolics and antioxidant capacity: comparison between commercial green tea preparations

The potential health benefits attributed to green tea and its catechins such as antioxidant effects, cancer chemoprevention, and weight loss have led to a huge increase of green tea products in the food market. The objectives of this work were to analyze and compare these products in terms of phenolic contents and in vitro antioxidant capacity including tea bags, dehydrated leaves, and ready-to-drink preparations after standardization of the infusion preparation procedure. Total phenolics content in 1 cup of the different teas varied from 90 to 341 mg of catechin equivalents, and the highest and the lowest values were both those of the ready-to-drink products. Infusions prepared from tea bags had contents varying from 96 to 201 mg.200 mL-1, and there were no significant differences among batches. The DPPH radical scavenging and the Oxygen Radical Absorbing Capacities (ORAC) varied largely among the different tea preparations, from 23 to 131 mmoles of Trolox Equivalents (TE).200 mL-1 (DPPH), and from 1.2 to 5.1 mmoles of TE.200 mL-1 (ORAC), but again there were no differences among infusions or ready-to-drink commercial preparations. However, the antioxidant capacity of ready-to-drink products was partially due to the presence of other non-phenolic compounds such as ascorbic acid

POLYPHENOLOXIDASE FROM ATEMOYA FRUIT (ANNONA CHERIMOLA MILL. ANNONA SQUAMOSA L.)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Paracetamol [acetaminophen]-induced gastrotoxicity: Revealed by induced hyperacidity in combination with acute or chronic inflammation

Paracetamol is regarded as a relatively safe drug in the gastro-duodenal region of humans but recent epidemiological investigations have suggested that at high doses there may be an increased risk of ulcers and bleeding. To investigate the possibility that inflammatory conditions and gastric acidity may play a role in potentiating development of gastric mucosal injury from paracetamol in rats (as noted previously with various non-steroidal anti-inflammatory drugs) we studied the gastric irritant effects of paracetamol and some phenolic and non-phenolic analgesics and antipyretics in rats with adjuvant or collagen II induced arthritis or zymosan-induced paw inflammation and given 1.0 ml hydrochloric acid (HCl) 0.1 M and/or an i. p. injection of the cholinomimetic, acetyl-β-methyl choline chloride 5.0 mg/kg. Gastric lesions were determined 2 h after oral administration of 100 or 250 mg/kg paracetamol or at therapeutically effective doses of the phenolic or non-phenolic analgesics/antipyretics. The results showed that gastric mucosal injury occurred with all these agents when given to animals that received all treatments so indicating there is an adverse synergy of these three factors, namely: (i) intrinsic disease; (ii) hyperacidity; and (iii) vagal stimulation for rapidly promoting gastric damage, both in the fundic as well as the antral mucosa, for producing gastric damage by paracetamol, as well as the other agents. Removing one of these three predisposing factors effectively blunts/abolishes expression of this paracetamol-induced gastrotoxity in rats. These three factors, without paracetamol, did not cause significant acute gastropathy.

Síntese e estudo de polioxotungstatos do tipo Keggin com interesse catalítico

O objectivo principal deste trabalho foi estudar as propriedades e comportamento de polioxotungstatos (POM) do tipo Keggin com interesse em catálise oxidativa. Os estudos efectuados centraram-se no comportamento electroquímico dos aniões em meio não aquoso, na estabilidade das suas estruturas em diferentes meios, na sua capacidade de catalisar a oxidação de diferentes substratos orgânicos e na sua eficácia em oxidar, de forma selectiva, um modelo não fenólico da lenhina. Efectuou-se, igualmente, o estudo estrutural de diversos aniões pela técnica de EXAFS. Neste trabalho, prepararam-se e caracterizaram-se alguns dos sais de tetra-n-butilamónio (TBA) dos polioxotungstatos estudados: compostos de Keggin, TBAx[XW12O40], lacunares, TBAxHy[XW11O39], mono-substituídos, TBAxHy[XW11M(H2O)O39]·nH2O, com X= P e Si e M = CoII, NiII, ZnII, CuIl, RuIII, MnIII e FeIII e os compostos com mistura de átomos adenda TBAx[XW11VO40]·nH2O (X = P e Si). Seleccionou-se este conjunto de polioxotungstatos de forma a efectuar-se um estudo comparativo da influência da natureza do heteroátomo central (P e Si) e dos metais de transição M nas propriedades estudadas. O conjunto de sais de TBA dos silicotungstatos estudados mostraram ser isoestruturais, apresentando a mesma estrutura dos fosfotungstatos análogos. O comportamento electroquímico dos polioxotungstatos foi estudado em soluções de acetonitrilo por voltametria cíclica e electrólise a potencial controlado. Verificou-se a ocorrência de vários processos mono-electrónicos de oxi-redução, reversíveis ou quasi-reversíveis, associados aos átomos de WVI/V e a alguns dos metais de transição. Os metais em estado de oxidação +3 reduziram-se mais facilmente do que os átomos de WVI. O metal CuII apresentou um comportamento diferente dos outros metais de transição. Este metal, na estrutura do POM, reduziu-se a CuI, proporcionando a observação do anião [PW11CuIO39]6- pela primeira vez. A redução posterior do CuI conduziu à formação de Cu0, que se depositou na superfície do eléctrodo. A re-oxidação do cobre a CuII conduziu à reconstituição da estrutura do POM, nas condições estudadas. Constatou-se que a ocorrência de protões na fórmula molecular dos POMs influenciou o seu comportamento electroquímico. Para os compostos que apresentam protões, a redução dos átomos de tungsténio ocorreu a potenciais menos negativos do que para aqueles que não apresentam protões na sua fórmula. Para os primeiros observou-se a transferência global de um maior número de electrões no mesmo intervalo de potencial, originando soluções fortemente azuladas. Quando os catiões tetra-n-butilamónio foram substituídos por catiões de menor dimensão, como Li+ e Na+, ocorreu a formação de pares iónicos com os polianiões [PW12O40]3- e [SiW11VO40]5-, originando um aumento do potencial de redução. Não houve evidência da formação de pares iónicos com os catiões TBA+. Este foi o primeiro estudo sistemático do comportamento electroquímico dos aniões lacunares e mono-substituídos em meio não aquoso. Estudou-se a estrutura dos polioxotungstatos em sais de TBA e em soluções de acetonitrilo. A aplicação da técnica de EXAFS ao estudo deste tipo de compostos em solução foi realizada pela primeira vez. Pela análise estrutural nos sólidos verificou-se que, a natureza do metal de transição M e do átomo central X, na estrutura do POM, influenciam o tamanho dos vários octaedros que o constituem. Não se observaram diferenças significativas nas estruturas dos polianiões em solução. A estabilidade da estrutura dos polioxometalatos na presença de um excesso de H2O2, em soluções de acetonitrilo/H2O foi analisada por espectroscopia de absorção de EXAFS, RMN de 31P, IV e espectrofotometria de absorção no UV-Vis. De uma forma geral, os POMs em que o átomo central da estrutura é o Si apresentaram maior estabilidade do que os POMs correspondentes com átomo de P no centro. Em solução de acetonitrilo, na ausência de H2O2, todos os aniões mostraram ser estáveis durante vários dias. Em solução, na presença de H2O2 em excesso (H2O2/POM = 1300), o anião lacunar [PW11O39]7- não é estável, transformando-se no anião de Venturello, {PO4[W(O)(O2)2]4}3-, após a formação de [PW12O40]3-, como produto intermediário. Em relação aos aniões substituídos [PW11M(H2O)O39]p-, M = MnIII, RuIII, FeIII, CoII e ZnII, verificou-se o seguinte na presença de H2O2: os aniões com MnIII e CoII transformaram-se no anião de Keggin, [PW12O40]3-. Os aniões de RuIII e FeIII mantiveram as suas estruturas e o anião de ZnII decompôs-se em {HPO4[W(O)(O2)2]2}2- e fosfato. Para estes casos de não estabilidade estrutural, o processo de decomposição foi mais rápido na presença de maiores conteúdos de água. Pela análise de EXAFS, na presença de um menor excesso de H2O2 (H2O2/POM = 70) e apenas 8% de parte aquosa, verificou-se que os aniões substituídos por MnIII mantiveram a sua estrutura, embora o ligando H2O, coordenado ao Mn, tivesse sido substituído por um grupo oxo no polianião [SiW11Mn(H2O)O39]5-, e por um grupo peroxo no polianião [PW11Mn(H2O)O39]4-. O anião com RuIII, nestas condições, também mostrou substituir o seu ligando H2O por um grupo peroxo ou hidrogenoperoxo. Os polioxotungstatos mono-substituídos e lacunares mostraram ser catalisadores eficientes para a oxidação de cis-cicloocteno, geraniol e ciclooctano com H2O2. A maior novidade deste trabalho residiu na actividade catalítica apresentada pelos silicotungstatos estudados, contrariando o que é referido na literatura. Outro aspecto inovador foi o elevado valor de conversão obtido para a oxidação de ciclooctano. Este substrato foi oxidado com 74% de conversão, após 2h de reacção e com 80% de selectividade para o hidroperóxido de ciclooctilo, na presença do anião [PW11Fe(H2O)O39]4-. Os restantes produtos de reacção foram o ciclooctanol e a ciclooctanona. Os silicotungstatos apresentaram maior selectividade para o hidroperóxido de ciclooctilo do que os fosfotungstatos. O geraniol foi completamente oxidado após 3h de reacção, com 82% de selectividade para o 2,3-epoxigeraniol, na presença do anião [PW11Mn(H2O)O39]4-. O cis-cicloocteno foi oxidado ao seu epóxido, com 92% de conversão ao fim de 5h de reacção, na presença do anião lacunar [PW11O39]7-. O estudo da capacidade oxidativa do anião [SiW11VO40]5- foi analisada utilizando-se um modelo não fenólico da lenhina, a anisoína. Estudaram-se as condições favoráveis à obtenção de uma reacção selectiva para o anisilo, de forma a poder estudar-se a cinética da reacção. A estequiometria da reacção mostrou ser de 1:2 anisoína/POM. As ordens de reacção foram determinadas pelo método das velocidades iniciais e, a partir destes resultados, conheceu-se que o POM não estava envolvido no passo que limita a velocidade da reacção, sendo esta limitada pela transformação da anisoína. O estudo realizado sobre o efeito isotópico sugeriu que o passo que limitou a velocidade de reacção correspondeu à enolação da anisoína. Desta forma, observou-se pela primeira vez, que o POM oxida um modelo não fenólico da lenhina por via de enolação.

Seropositivity to anti-phenolic glycolipid-I in leprosy cases, contacts and no known contacts of leprosy in an endemic and a non-endemic area in northeast Brazil

The seroprevalence rates of IgM anti-phenolic glycolipid-I (PGL-I) antibodies in four study groups with differing exposure to Mycobacterium leprae in Ceara. Brazil were investigated between March 2005 and August 2006. The first three groups in a high prevalence area included 144 cases of leprosy, their 380 contacts and 317 participants with no known leprosy contact. The fourth group in a low prevalence area consisted of 87 participants with no known leprosy contact living in an area in which no cases of leprosy had been reported in the previous 6 months. Seropositivity and levels of IgM antibodies to PGL-I were investigated using ELISA. The seropositivity levels of anti-PGL-I among the different clinical forms of leprosy cases were 61% for lepromatous, 25% for tuberculoid and 27% indeterminate. The levels of anti-PGL-I antibodies in the endemic area differentiated leprosy cases from non-cases. However, the seropositivity was similar among contact cases (15.8%) and no known leprosy contact cases from high (15.1%) and low (13.8%) prevalence areas. The seropositivity of both contacts and no known contacts was much higher than previously reported among no known contacts in other endemic areas. The study indicates that anti-PGL-I antibodies are not useful as immunological markers of household leprosy contacts and no known leprosy contacts in endemic areas. (C) 2010 Royal Society of Tropical Medicine and Hygiene. Published by Elsevier Ltd. All rights reserved.

Anthocyanin And Other Phenolic Compounds In Ceylon Gooseberry (dovyalis Hebecarpa) Fruits.

Ceylon gooseberry is a deep-purple exotic berry that is being produced in Brazil with great market potential. This work aimed to determine major phenolic compounds in this specie by HPLC-PDA-ESI/MS. Samples were collected in two different seasons. Pulp and skin were analyzed separately. Non-acylated rutinoside derivatives of delphinidin (∼60-63%) and cyanidin (∼17-21%) were major anthocyanins tentatively identified. All anthocyanins had higher concentration in skin than in pulp (64-82 and 646-534mg of cyaniding-3-glucoside equivalents/100g skin and pulp, respectively). Moreover, anthocyanin profile changed between sampling dates (p<0.05). Mainly for delphinidin-3-rutinoside which could be a result of season variation. In this specie, non-anthocyanin polyphenols represent less than 35% of total extracted polyphenols. The tentative identification proposed a flavonol and three ellagitannins as major compounds of the non-anthocyanin phenolics fraction. Finally, anthocyanin is the major phenolic class in this fruit and its composition and content are significantly affected by season.

Sorghum Flour Fractions: Correlations Among Polysaccharides, Phenolic Compounds, Antioxidant Activity And Glycemic Index.

Nutrients composition, phenolic compounds, antioxidant activity and estimated glycemic index (EGI) were evaluated in sorghum bran (SB) and decorticated sorghum flour (DSF), obtained by a rice-polisher, as well as whole sorghum flour (WSF). Correlation between EGI and the studied parameters were determined. SB presented the highest protein, lipid, ash, β-glucan, total and insoluble dietary fiber contents; and the lowest non-resistant and total starch contents. The highest carbohydrate and resistant starch contents were in DSF and WSF, respectively. Phenolic compounds and antioxidant activities were concentrated in SB. The EGI values were: DSF 84.5±0.41; WSF 77.2±0.33; and SB 60.3±0.78. Phenolic compounds, specific flavonoids and antioxidant activities, as well as total, insoluble and soluble dietary fiber and β-glucans of sorghum flour samples were all negatively correlated to EGI. RS content was not correlated to EGI.