TY - JOUR
T1 - The Extrusion Process as an Alternative for Improving the Biological Potential of Sorghum Bran
T2 - Phenolic Compounds and Antiradical and Anti-Inflammatory Capacity
AU - Salazar Lopez, Norma Julieta
AU - Loarca-Piña, Guadalupe
AU - Campos-Vega, Rocío
AU - Gaytán Martínez, Marcela
AU - Morales Sánchez, Eduardo
AU - Esquerra-Brauer, J. Marina
AU - Gonzalez-Aguilar, Gustavo A.
AU - Robles Sánchez, Maribel
N1 - Publisher Copyright:
© 2016 Norma Julieta Salazar Lopez et al.
PY - 2016
Y1 - 2016
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=84991328168&partnerID=8YFLogxK
U2 - 10.1155/2016/8387975
DO - 10.1155/2016/8387975
M3 - Artículo
SN - 1741-427X
VL - 2016
JO - Evidence-based Complementary and Alternative Medicine
JF - Evidence-based Complementary and Alternative Medicine
M1 - 8387975
ER -