Effect of Extrusion Processing Conditions on the Phenolic Compound Content and Antioxidant Capacity of Sorghum (Sorghum bicolor (L.) Moench) Bran

Raquel Alejandra Ortiz-Cruz, Benjamín Ramírez-Wong, Ana Irene Ledesma-Osuna, Patricia Isabel Torres-Chávez, Dalia Isabel Sánchez-Machado, Beatriz Montaño-Leyva, Jaime López-Cervantes, Roberto Gutiérrez-Dorado

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22 Scopus citations

Abstract

Sorghum is a cereal with little use in human diet; however, this grain can provide several nutrients and, additionally, has a high content of phenolic compounds concentrated in bran, which could be beneficial to human health due to its high antioxidant capacity. However, these bioactive compounds are bound within the cell wall matrix; it is necessary to release these compounds to take advantage of their antioxidant properties. The extrusion process increases the accessibility of bound phenolic compounds, breaking their bonds from the bran matrix. The aim of this study was to determine the optimal extrusion conditions for maximizing the phenolic compound content and antioxidant capacity of sorghum bran extrudate. The extrusion process factors evaluated were feed moisture (FM) from 25 to 35% and the fourth extrusion zone temperature (T) in the range of 140–180 °C. Analysis of variance and response surface analysis were used in the evaluation. The prediction coefficient, (FM) , (T) and their interaction (FM)(T) significantly affected the free total phenolic compounds. The antioxidant capacity of the free total phenolic compounds was significantly affected by (FM) and (T) . The optimal extrusion conditions were FM = 30% and T = 160 °C, which provided free total phenolic compounds with a value of 7428.95 μg GAE/g (predicted value: 7810.90 μg GAE/g) and antioxidant capacity with a value of 14.12 μmol TE/g (predicted value: 14.85 μmol TE/g). Results confirmed that extrusion process optimization was useful to increase the content of phenolic compounds and improved the antioxidant capacity of sorghum bran. 2 2 2 2
Original languageEnglish
Pages (from-to)252-257
Number of pages6
JournalPlant Foods for Human Nutrition
Volume75
Issue number2
DOIs
StatePublished - 1 Jun 2020

Bibliographical note

Publisher Copyright:
© 2020, Springer Science+Business Media, LLC, part of Springer Nature.

Keywords

  • Antioxidant capacity
  • Extrusion
  • Optimization
  • Phenolic compounds
  • Sorghum bran

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