Salazar-López Norma Julieta, González-Aguilar Gustavo A, Rouzaud-Sández Ofelia, Robles-Sánchez Maribel
1Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Colonia Centro, C.P. 83000 Hermosillo, Sonora Mexico.
Programa de Ingeniería en Tecnología de Alimentos, Universidad Estatal de Sonora, Blvd. Rosales No. 189, Colonia Centro, C.P. 83100 Hermosillo, Sonora Mexico.
J Food Sci Technol. 2018 Jun;55(6):2021-2030. doi: 10.1007/s13197-018-3116-z. Epub 2018 Mar 19.
Sorghum is a source of hydroxycinnamic acids (HCA), which have shown antioxidant, anti-inflammatory and anti-proliferative capacities. However, a high proportion of them have low bioaccessibility due the complex structural disposition of the plant's cell wall. The effects of boiling and extrusion processes on sorghum bran and their effects on the antioxidant capacity and bioaccessibility of HCA during simulated in vitro gastrointestinal digestion were investigated. The bioaccessibility of phenolic compounds was significantly higher in extruded sorghum bran (38.4%) than that obtained by boiling (29.5%). This is consistent with the increase of the antioxidant capacity after in vitro digestion. In contrast, a low bioaccessibility of pure monomeric HCA was observed when they were exposed to in vitro gastrointestinal digestion. There were significant bioaccessibility reductions of 36.8, 19.5, 13.5, 62.1% for caffeic, ρ-coumaric, ferulic and sinapic acids, respectively, when unproccessed sorghum bran was added. Although the bioaccessibility of monomeric HCA was low, the total phenolic compounds and antioxidant capacity increased during the digestion simulation due to the thermal processes of extrusion and boiling. Extrusion and boiling could be utilized to produce food based on sorghum bran with biological potential.
高粱是羟基肉桂酸（HCA）的来源，这些酸已显示出抗氧化、抗炎和抗增殖能力。然而，由于植物细胞壁的复杂结构布局，其中很大一部分生物可及性较低。研究了煮沸和挤压工艺对高粱麸皮的影响及其在体外模拟胃肠道消化过程中对HCA抗氧化能力和生物可及性的影响。挤压高粱麸皮中酚类化合物的生物可及性（38.4%）显著高于煮沸得到的（29.5%）。这与体外消化后抗氧化能力的增加一致。相反，当纯单体HCA暴露于体外胃肠道消化时，观察到其生物可及性较低。添加未加工的高粱麸皮时，咖啡酸、对香豆酸、阿魏酸和芥子酸的生物可及性分别显著降低36.8%、19.5%、13.5%、62.1%。尽管单体HCA的生物可及性较低，但由于挤压和煮沸的热过程，在消化模拟过程中总酚类化合物和抗氧化能力增加。挤压和煮沸可用于生产具有生物潜力的基于高粱麸皮的食品。
