Changes in phenolics, γ‐aminobutyric acid content and antioxidant, antihypertensive and hypoglycaemic properties during ale white sorghum (Sorghum bicolor (L.) Moench) brewing process

Summary Effects of white sorghum brewing process on free amino‐acids, γ‐aminobutyric acid (GABA), phenolics and bioactivity, including antioxidant (by ABTS + and reducing power, RP, methods), antihypertensive (angiotensin converting enzyme‐I, ACE‐I inhibition assay), and hypoglycaemic activity (α‐glucosidase inhibition assay) were evaluated. From the wort to the beer, free amino acids decreased, but GABA and phenolics increased significantly, positively modifying the bioactive potential. ABTS and α‐glucosidase inhibition activity correlated positively with at least one of the phenolic acids evaluated. Ale white sorghum beer presented high content of GABA (7.8 mg L −1 ), phenolics (40.7 mg total phenolic acids L −1 ), antioxidant activity (9.14 mmol Trolox equivalent L −1 , and 48.8 mmol ascorbic acid equivalent L −1 , for ABTS + and RP, respectively), and exhibit ACE‐I inhibition (1.0 μg captopril equivalent L −1 ) and α‐glucosidase inhibition (34.5 mg acarbose equivalent L −1 ) activities. The level of bioactive compounds and its low ethanol content (2.3%), make beer obtained from malted white sorghum a potential functional beverage.