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Effect of extrusion and turmeric addition on phenolic compounds and kafirin properties in tannin and tannin-free sorghum.

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Title: Effect of extrusion and turmeric addition on phenolic compounds and kafirin properties in tannin and tannin-free sorghum.
Authors: D'Almeida, Carolina Thomaz dos Santos1,2 (AUTHOR), Mameri, Hamza3 (AUTHOR), Menezes, Neuri dos Santos4 (AUTHOR), de Carvalho, Carlos Wanderlei Piler4 (AUTHOR), Queiroz, Valeria Aparecida Vieira5 (AUTHOR), Cameron, L.C.2 (AUTHOR), Morel, Marie-Hélène3 (AUTHOR), Takeiti, Cristina Yoshie4 (AUTHOR), Ferreira, Mariana Simões Larraz1,2 (AUTHOR) mariana.ferreira@unirio.br
Source: Food Research International. Nov2021, Vol. 149, pN.PAG-N.PAG. 1p.
Subjects: Tannins, Phenols, Sorghum, Turmeric, Oxidant status, Corn
Abstract: [Display omitted] • Phenolic profile and kafirin polymerization were investigated in sorghum extrudates. • Metabolomics revealed distinguished phenolic profile in tannin-rich extrudates. • Extrusion promoted the breakdown of bound phenolics and proanthocyanidin oligomeric. • Extrusion improved kafirins solubility and can enhance their digestibility. • Turmeric addition increased the phenolic content without impact on digestibility. Sorghum is a potential substitute for corn/wheat in cereal-based extruded products. Despite agronomic advantages and its rich diversity of phenolic compounds, sorghum kafirins group together and form complex with tannins, leading to a low digestibility. Phenolic content/profile by UPLC-ESI-QTOF-MSE and kafirins polymerization by SE-HPLC were evaluated in wholemeal sorghum extrudates; tannin-rich (#SC319) and tannin-free (#BRS330) genotypes with/without turmeric powder. Total phenolic, proantocyanidin and flavonoid contents were strongly correlated with antioxidant capacity (r > 0.9, p < 0.05). Extrusion increased free (+60%) and decreased bound phenolics (−40%) in #SC319, but reduced both (−40%; −90%, respectively) in #BRS330, which presented lower abundance after extrusion. Turmeric addition did not significantly impact antioxidant activity, phenolic content and profile and kafirins profile. Tannins presence/absence impacted phenolic profiles and polymerization of kafirins which appears related to the thermoplastic process. The extrusion improved proteins solubility and can positively enhance their digestibility (phenolic compounds-proteins interactions), making more accessible to proteolysis in sorghum extrudates. [ABSTRACT FROM AUTHOR]
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Database: Engineering Source
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Abstract:[Display omitted] • Phenolic profile and kafirin polymerization were investigated in sorghum extrudates. • Metabolomics revealed distinguished phenolic profile in tannin-rich extrudates. • Extrusion promoted the breakdown of bound phenolics and proanthocyanidin oligomeric. • Extrusion improved kafirins solubility and can enhance their digestibility. • Turmeric addition increased the phenolic content without impact on digestibility. Sorghum is a potential substitute for corn/wheat in cereal-based extruded products. Despite agronomic advantages and its rich diversity of phenolic compounds, sorghum kafirins group together and form complex with tannins, leading to a low digestibility. Phenolic content/profile by UPLC-ESI-QTOF-MSE and kafirins polymerization by SE-HPLC were evaluated in wholemeal sorghum extrudates; tannin-rich (#SC319) and tannin-free (#BRS330) genotypes with/without turmeric powder. Total phenolic, proantocyanidin and flavonoid contents were strongly correlated with antioxidant capacity (r > 0.9, p < 0.05). Extrusion increased free (+60%) and decreased bound phenolics (−40%) in #SC319, but reduced both (−40%; −90%, respectively) in #BRS330, which presented lower abundance after extrusion. Turmeric addition did not significantly impact antioxidant activity, phenolic content and profile and kafirins profile. Tannins presence/absence impacted phenolic profiles and polymerization of kafirins which appears related to the thermoplastic process. The extrusion improved proteins solubility and can positively enhance their digestibility (phenolic compounds-proteins interactions), making more accessible to proteolysis in sorghum extrudates. [ABSTRACT FROM AUTHOR]
ISSN:09639969
DOI:10.1016/j.foodres.2021.110663