The Extrusion Process as an Alternative for Improving the Biological Potential of Sorghum Bran: Phenolic Compounds and Antiradical and Anti-Inflammatory Capacity.

Norma Julieta Salazar Lopez,J Marina Esquerra-Brauer,Eduardo Morales Sánchez,Guadalupe Loarca-Piña,Marcela Gaytán Martínez,Gustavo A Gonzalez-Aguilar,Maribel Robles Sánchez,Rocío Campos-Vega

doi:10.1155/2016/8387975

Abstract

Approximately 80% of sorghum phenolic compounds are linked to arabinoxylans by ester bonds, which are capable of resisting the digestion process in the upper gastrointestinal tract, compromising their bioaccessibility and biological potential. The aim of this study was to evaluate the effect of the extrusion process on the content of phenolic compounds in sorghum bran and its impact on phenolic compounds and antiradical and anti-inflammatory capacity. Results revealed that the extrusion process increased total phenol content in sorghum bran compared to nonextruded sorghum, particularly for extrusion at 180°C with 20% moisture content (2.0222 ± 0.0157 versus 3.0729 ± 0.0187 mg GAE/g +52%), which positively affected antiradical capacity measured by the DPPH and TEAC assays. The percentage of inhibition of nitric oxide (NO) production by RAW cells due to the presence of extruded sorghum bran extract was significantly higher than that of nonextruded sorghum bran extract (90.2 ± 1.9% versus 76.2 ± 1.3%). The results suggest that extruded sorghum bran could be used as a functional ingredient and provide advantages to consumers by reducing diseases related to oxidative stress and inflammation.

Highlights

Sorghum, the fifth most important cereal grown in the world, is resistant to semiarid climates, gluten-free, and a good source of phytochemical compounds that have been associated with antioxidant, anti-inflammatory, and antiproliferative capacities [1,2,3,4]
The extrusion process increased total phenol content in sorghum bran compared to nonextruded sorghum, those extruded at 180∘C and 20% moisture content (2.0222 ± 0.0157 versus 3.0729 ± 0.0187 mg gallic acid equivalents (GAE)/g +52%)
The total hydroxycinnamic acids content increased in all extruded sorghum bran samples evaluated in this study compared to nonextruded sorghum bran (NEB)

Summary

Introduction

The fifth most important cereal grown in the world, is resistant to semiarid climates, gluten-free, and a good source of phytochemical compounds that have been associated with antioxidant, anti-inflammatory, and antiproliferative capacities [1,2,3,4]. The biological potential of sorghum has been related to the presence of different hydroxycinnamic acids (HCAs) such as ferulic, ρ-coumaric, caffeic, and sinapic acids. Much of the biological potential of sorghum is not used by biological systems due to the structural properties of their phenolic acids. The linkage between HCAs and ARAs restricts their bioaccessibility and further bioavailability because ARAs are resistant to the digestion process in the upper gastrointestinal tract, which compromises their absorption. It is necessary to find processes that

Objectives

Methods

Results

Conclusion