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.
Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de febrero 818 sur, C.P. 85000, Cd, Obregón, Sonora, Mexico.
Plant Foods Hum Nutr. 2020 Jun;75(2):252-257. doi: 10.1007/s11130-020-00810-6.
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.
高粱是一种在人类饮食中用途不大的谷物；然而，这种谷物可以提供多种营养物质，此外，高粱的糠皮中含有大量的酚类化合物，由于其具有较高的抗氧化能力，可能对人体健康有益。然而，这些生物活性化合物被束缚在细胞壁基质中；必须释放这些化合物才能利用其抗氧化特性。挤压过程增加了结合酚类化合物的可及性，打破了它们与糠皮基质的结合。本研究的目的是确定最佳挤压条件，以最大限度地提高高粱糠挤压物中酚类化合物的含量和抗氧化能力。评估的挤压过程因素包括进料水分（FM）从 25%到 35%和第四挤压区温度（T）在 140-180°C 的范围内。采用方差分析和响应面分析进行评价。预测系数（FM）、（T）及其相互作用（FM）（T）对游离总酚类化合物有显著影响。游离总酚类化合物的抗氧化能力受（FM）和（T）的显著影响。最佳挤压条件为 FM=30%和 T=160°C，这提供了游离总酚类化合物含量为 7428.95μg GAE/g（预测值：7810.90μg GAE/g）和抗氧化能力为 14.12μmol TE/g（预测值：14.85μmol TE/g）。结果证实，挤压过程优化有助于提高酚类化合物的含量，并提高高粱糠的抗氧化能力。
