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

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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)2, (T)2 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)2 and (T)2. 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.

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Acknowledgements

Raquel A. Ortiz-Cruz wants to thank CONACyT for providing a scholarship for her Ph.D. studies. The authors would like to thank M.C. Ignacio Morales-Rosas for his help in the performance of the extrusion experiments.

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Authors and Affiliations

  1. Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, C.P. 83000, Col. Centro, Hermosillo, Sonora, Mexico

    Raquel Alejandra Ortiz-Cruz, Benjamín Ramírez-Wong, Ana Irene Ledesma-Osuna, Patricia Isabel Torres-Chávez & Beatriz Montaño-Leyva

  2. Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de febrero 818 sur, C.P. 85000, Cd, Obregón, Sonora, Mexico

    Dalia Isabel Sánchez-Machado & Jaime López-Cervantes

  3. Programa Regional del Noroeste para el Doctorado en Biotecnología, Universidad Autónoma de Sinaloa, Av. de las Américas y Boulevard Universitarios s/n, 80010, Culiacán, Sinaloa, Mexico

    Roberto Gutiérrez-Dorado

Authors
  1. Raquel Alejandra Ortiz-Cruz
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  2. Benjamín Ramírez-Wong
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  3. Ana Irene Ledesma-Osuna
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  4. Patricia Isabel Torres-Chávez
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  8. Roberto Gutiérrez-Dorado
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Correspondence to Benjamín Ramírez-Wong.

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Ortiz-Cruz, R.A., Ramírez-Wong, B., Ledesma-Osuna, A.I. et al. Effect of Extrusion Processing Conditions on the Phenolic Compound Content and Antioxidant Capacity of Sorghum (Sorghum bicolor (L.) Moench) Bran. Plant Foods Hum Nutr 75, 252–257 (2020). https://doi.org/10.1007/s11130-020-00810-6

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