medigraphic.com
ISSN 2395-8723 (Electronic)
ISSN 1405-888X (Print)
TIP Revista Especializada en Ciencias Químico-Biológicas

2021, Number 1

<< Back Next >>

TIP Rev Esp Cienc Quim Biol 2021; 24 (1)

Oxidative stability and content of phenolic compounds during storage of extruded sorghum (Sorghum bicolor (L.) Moench) bran

Ortiz-Cruz RA, Ramírez-Wong B, Sánchez-Machado DI, Ledesma-Osuna AI, Torres-Chávez PI, Montaño-Leyva B, López-Cervantes J

Language: Spanish
References: 40
Page:
PDF size: 200.82 Kb.


ABSTRACT

Sorghum bran has a high antioxidant capacity due to the high concentrations of phenolic compounds. During decortication of the sorghum grain to obtain the bran, lipid oxidation reactions may occur that cause deterioration in its quality. To avoid this, thermal stabilization processes such as extrusion are used. The objective of this work was to evaluate chemical, stability of phenolic compounds and antioxidant capacity changes of extruded red sorghum bran. Raw sorghum bran (SC) and extruded (SE) sorghum bran were stored for 42 days and chemical (peroxide index, pH, free fatty acid), phenolic compounds, antioxidant capacity and phenolic acids determinations were carried out. The type of bran was the factor that most affected results of the chemical evaluations. The SE showed greater stability in quality than the SC, which had significant changes in free fatty acid and peroxide index. The content of phenolic compounds and the antioxidant capacity of both types of bran were not modified by the effect of storage. However, the SE presented higher levels of both parameters than the SC. The sorghum bran extrusion process retards enzymatic oxidation of lipids and improves the extraction of phenolic compounds.


REFERENCES

  1. Acosta-Estrada, B. A., Gutiérrez-Uribe, J. A. & Serna- Saldívar, S. O. (2014). Bound phenolics in foods, a review. Food chemistry, 152, 46-55. https://doi.org/10.1016/j. foodchem.2013.11.093

  2. American Association of Cereal Chemists (2000). Approved Methods of the AACC, 10th Ed. Method 46-13. The Association: St. Paul, MN.

  3. American Oil Chemists´ Society (1989). Aproved Method of the AOCS, 6th Ed. Methods Ca 5a-40, Cd 8-53. USA.

  4. Awika, J. M. & Rooney, L. W. (2004). Sorghum phytochemicals and their potential impact onhttps://doi.org/10.1016/j. phytochem.2004.04.001

  5. Awika, J. M., Rooney, L. W., Wu, X., Prior, R. L. & Cisneros- Zevallos, L. (2003). Screening methods to measure antioxidant activity of sorghum (Sorghum bicolor) and sorghum products. Journal of agricultural and food chemistry, 51(23), 6657-6662. https://doi.org/10.1021/ jf034790i

  6. Ayala-Soto, F. E., Serna-Saldívar, S. O., García-Lara, S. & Pérez-Carrillo, E. (2014). Hydroxycinnamic acids, sugar composition and antioxidant capacity of arabinoxylans extracted from different maize fiber sources. Food hydrocolloids, 35, 471-475. https://doi.org/10.1016/j. foodhyd.2013.07.004

  7. Bergonio, K. B., Lucatin, L. G. G., Corpuz, G. A., Ramos, N. C., & Duldulao, J. B. A. (2016). Improved shelf life of brown rice by heat and microwave treatment. Journal of Microbiology, Biotechnology and Food Sciences, 5(4), 378-385 . http://doi.org/10.15414/jmbfs.2016.5.4.378-385

  8. Brand-Williams, W., Cuvelier, M. E. & Berset, C. L. W. T. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food science and Technology, 28(1), 25- 30. https://doi.org/10.1016/S0023-6438(95)80008-5

  9. Brennan, C., Brennan, M., Derbyshire, E. & Tiwari, B. K. (2011). Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods. Trends in Food Science & Technology, 22(10), 570-575. https://doi.org/10.1016/j. tifs.2011.05.007

  10. Chen, Y., Dunford, N. T. & Goad, C. (2013). Phytochemical composition of extracts from wheat grain fractions obtained by tangential abrasive dehulling. LWT-Food Science and Technology, 54(2), 353-359. https://doi. org/10.1016/j.lwt.2013.07.007

  11. Codex Alimentarius. (1981). Norma para Grasas y Aceites Comestibles no Regulados por Normas Individuales. Codex Stan 19-1981, 1-5.

  12. Da Silva, L. S. & Taylor, J. R. (2004). Sorghum bran as a potential source of kafirin. Cereal chemistry, 81(3), 322- 327. https://doi.org/10.1094/CCHEM.2004.81.3.322

  13. Dar, B. N., Sharma, S. & Nayik, G. A. (2016). Effect of storage period on physiochemical, total phenolic content and antioxidant properties of bran enriched snacks. Journal of Food Measurement and Characterization, 10(4), 755-761. http://doi.org/10.1007/s11694-016- 9360-x

  14. Dicko, M. H., Gruppen, H., Traoré, A. S., Voragen, A. G. & van Berkel, W. J. (2006). Sorghum grain as human food in Africa: relevance of content of starch and amylase activities. African journal of biotechnology, 5(5), 384- 395. https://doi.org/10.1007/s11694-016-9360-x

  15. Dykes, L. & Rooney, L. W. (2007). Phenolic compounds in cereal grains and their health benefits. Cereal foods world, 52(3), 105-111. https://doi.org/10.1094/CFW-52-3-0105

  16. FAO (2017). FAOSTAT. Retrieved December 16, 2019, from World Crops Website: http://www.fao.org/faostat/ en/#data/QC.

  17. Frankel, E. N. (1984). Lipid oxidation: mechanisms, products and biological significance. Journal of the American Oil Chemists’ Society, 61(12), 1908-1917. https://doi. org/10.1007/BF02540830

  18. Hadbaoui, Z., Djeridane, A., Yousfi, M., Saidi, M. & Nadjemi, B. (2010). Fatty acid, tocopherol composition and the antioxidant activity of the lipid extract from the sorghum grains growing in Algeria. Mediterranean Journal of Nutrition and Metabolism, 3(3), 215-220. https://doi. org/10.1007/s12349-010-0018-7

  19. Hu, Y., Wang, L. & Li, Z. (2018). Superheated steam treatment on wheat bran: Enzymes inactivation and nutritional attributes retention. LWT, 91, 446-452. https:// doi.org/10.1016/j.lwt.2018.01.086

  20. Kaluza, W. Z., McGrath, R. M., Roberts, T. C. & Schroeder, H. H. (1980). Separation of phenolics of Sorghum bicolor (L.) Moench grain. Journal of Agricultural and Food Chemistry, 28(6), 1191-1196. https://doi.org/10.1021/ jf60232a039

  21. Lehtinen, P., Kiiliäinen, K., Lehtomäki, I. & Laakso, S. (2003). Effect of heat treatment on lipid stability in processed oats. Journal of Cereal Science, 37(2), 215-221. https:// doi.org/10.1006/jcrs.2002.0496

  22. Luzardo-Ocampo, I., Ramírez-Jiménez, A. K., Cabrera- Ramírez, Á. H., Rodríguez-Castillo, N., Campos-Vega, R., Loarca-Piña, G. & Gaytán-Martínez, M. (2020). Impact of cooking and nixtamalization on the bioaccessibility and antioxidant capacity of phenolic compounds from two sorghum varieties. Food chemistry, 309, 125684. https://doi.org/10.1016/j.foodchem.2019.125684

  23. Malekian, F. (2000). Lipase and lipoxygenase activity, functionality, and nutrient losses in rice bran during storage. Bulletin, 870, 1-68.

  24. Meera, M. S., Bhashyam, M. K. & Ali, S. Z. (2011). Effect of heat treatment of sorghum grains on storage stability of flour. LWT-Food Science and Technology, 44(10), 2199- 2204. https://doi.org/10.1016/j.lwt.2011.05.020

  25. Moure, A., Cruz, J. M., Franco, D., Domı́nguez, J. M., Sineiro, J., Domı́nguez, H., Nuñez, M.J. & Parajó, J. C. (2001). Natural antioxidants from residual sources. Food chemistry, 72(2), 145-171. https://doi.org/10.1016/ S0308-8146(00)00223-5

  26. Nantanga, K. K., Seetharaman, K., de Kock, H. L. & Taylor, J. R. (2008). Thermal treatments to partially pre-cook and improve the shelf-life of whole pearl millet flour. Journal of the Science of Food and Agriculture, 88(11), 1892- 1899. https://doi.org/10.1002/jsfa.3291

  27. Ortiz-Cruz, R. A., Ramírez-Wong, B., Ledesma-Osuna, A. I., Torres-Chávez, P. I., Sánchez-Machado, D. I., Montaño- Leyva, B., López-Cervantes, J. & Gutiérrez-Dorado, R. (2020). 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. https://doi.org/10.1007/ s11130-020-00810-6

  28. Porta, A. V. (1993). El proceso de extrusión en cereales y habas de soja I. Efecto de la extrusión sobre la utilización de nutrientes. Avances en Nutrición y Alimentación Animal: IX Curso de Especialización FEDNA, 109-115.

  29. Prabhakar, J. V. & Venkatesh, K. V. L. (1986). A simple chemical method for stabilization of rice bran. Journal of the American Oil Chemists’ Society, 63(5), 644-646. https://doi.org/10.1007/BF02638229

  30. Ramos-Enríquez, J. R., Ramírez-Wong, B., Robles-Sánchez, R. M., Robles-Zepeda, R. E., González-Aguilar, G. A. & Gutiérrez-Dorado, R. (2018). Effect of extrusion conditions and the optimization of phenolic compound content and antioxidant activity of wheat bran using response surface methodology. Plant foods for human nutrition, 73(3), 228-234. https://doi.org/ 10.1007/ s11130-018-0679-9

  31. Rocchetti, G., Giuberti, G., Busconi, M., Marocco, A., Trevisan, M. & Lucini, L. (2020). Pigmented sorghum polyphenols as potential inhibitors of starch digestibility: An in vitro study combining starch digestion and untargeted metabolomics. Food Chemistry, 312, 126077. https://doi.org/10.1016/j.foodchem.2019.126077

  32. Salazar López, N. J., Loarca-Piña, G., Campos-Vega, R., Gaytán Martínez, M., Morales Sánchez, E., Esquerra- Brauer, J. M., González-Aguilar, G.A. & Robles Sánchez, M. (2016). The extrusion process as an alternative for improving the biological potential of sorghum bran: phenolic compounds and antiradical and anti-inflammatory capacity. Evidence-Based Complementary and Alternative Medicine. https://doi. org/10.1155/2016/8387975

  33. Sánchez-Machado, D. I., López-Cervantes, J., Lopez- Hernandez, J. & Paseiro-Losada, P. (2004). Fatty acids, total lipid, protein and ash contents of processed edible seaweeds. Food chemistry, 85(3), 439.444. https://doi. org/10.1016/j.foodchem.2003.08.001

  34. SAS (2002). SAS Institute Inc., Cary, NC, USA.

  35. Sharma, S., Kaur, S., Dar, B. N. & Singh, B. (2014). Storage stability and quality assessment of processed cereal brans. Journal of food science and technology, 51(3), 583-588. https://doi.org/10.1007/s13197-011-0537-3

  36. Ti, H., Zhang, R., Zhang, M., Wei, Z., Chi, J., Deng, Y. & Zhang, Y. (2015). Effect of extrusion on phytochemical profiles in milled fractions of black rice. Food chemistry, 178, 186- 194. https://doi.org/10.1016/j.foodchem.2015.01.087

  37. Wang, T., He, F. & Chen, G. (2014). Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise review. Journal of Functional Foods, 7, 101-111. https:// doi.org/10.1016/j.jff.2014.01.033

  38. Weller, C. L. & Hwang, K. T. (2005). Extraction of lipids from grain sorghum DDG. Transactions of the ASAE, 48(5), 1883-1888. https://doi.org/10.13031/2013.19986

  39. Zhang, G. & Hamaker, B. R. (2005). Sorghum (Sorghum bicolor L. Moench) flour pasting properties influenced by free fatty acids and protein. Cereal chemistry, 82(5), 534- 540. https://doi.org/10.1094/CC-82-0534

  40. Zielinski, H., Kozlowska, H. & Lewczuk, B. (2001). Bioactive compounds in the cereal grains before and after hydrothermal processing. Innovative Food Science & Emerging Technologies, 2(3), 159-169. https://doi. org/10.1016/S1466-8564(01)00040-6




2020     |     www.medigraphic.com