View in EDS

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

Saved in:
Bibliographic Details
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]
Copyright of Food Research International is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
FullText Text:
  Availability: 0
Header DbId: egs
DbLabel: Engineering Source
An: 152711730
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Effect of extrusion and turmeric addition on phenolic compounds and kafirin properties in tannin and tannin-free sorghum.
– Name: Author
  Label: Authors
  Group: Au
  Data: &lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22D&#39;Almeida%2C+Carolina+Thomaz+dos+Santos%22&quot;&gt;D&#39;Almeida, Carolina Thomaz dos Santos&lt;/searchLink&gt;&lt;relatesTo&gt;1,2&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Mameri%2C+Hamza%22&quot;&gt;Mameri, Hamza&lt;/searchLink&gt;&lt;relatesTo&gt;3&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Menezes%2C+Neuri+dos+Santos%22&quot;&gt;Menezes, Neuri dos Santos&lt;/searchLink&gt;&lt;relatesTo&gt;4&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22de+Carvalho%2C+Carlos+Wanderlei+Piler%22&quot;&gt;de Carvalho, Carlos Wanderlei Piler&lt;/searchLink&gt;&lt;relatesTo&gt;4&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Queiroz%2C+Valeria+Aparecida+Vieira%22&quot;&gt;Queiroz, Valeria Aparecida Vieira&lt;/searchLink&gt;&lt;relatesTo&gt;5&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Cameron%2C+L%2EC%2E%22&quot;&gt;Cameron, L.C.&lt;/searchLink&gt;&lt;relatesTo&gt;2&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Morel%2C+Marie-H&#233;l&#232;ne%22&quot;&gt;Morel, Marie-H&#233;l&#232;ne&lt;/searchLink&gt;&lt;relatesTo&gt;3&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Takeiti%2C+Cristina+Yoshie%22&quot;&gt;Takeiti, Cristina Yoshie&lt;/searchLink&gt;&lt;relatesTo&gt;4&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Ferreira%2C+Mariana+Sim&#245;es+Larraz%22&quot;&gt;Ferreira, Mariana Sim&#245;es Larraz&lt;/searchLink&gt;&lt;relatesTo&gt;1,2&lt;/relatesTo&gt; (AUTHOR)&lt;i&gt; mariana.ferreira@unirio.br&lt;/i&gt;
– Name: TitleSource
  Label: Source
  Group: Src
  Data: &lt;searchLink fieldCode=&quot;JN&quot; term=&quot;%22Food+Research+International%22&quot;&gt;Food Research International&lt;/searchLink&gt;. Nov2021, Vol. 149, pN.PAG-N.PAG. 1p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: &lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Tannins%22&quot;&gt;Tannins&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Phenols%22&quot;&gt;Phenols&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Sorghum%22&quot;&gt;Sorghum&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Turmeric%22&quot;&gt;Turmeric&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Oxidant+status%22&quot;&gt;Oxidant status&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Corn%22&quot;&gt;Corn&lt;/searchLink&gt;
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: [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 &gt; 0.9, p &lt; 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]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: &lt;i&gt;Copyright of Food Research International is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=152711730
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1016/j.foodres.2021.110663
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 1
        StartPage: N.PAG
    Subjects:
      – SubjectFull: Tannins
        Type: general
      – SubjectFull: Phenols
        Type: general
      – SubjectFull: Sorghum
        Type: general
      – SubjectFull: Turmeric
        Type: general
      – SubjectFull: Oxidant status
        Type: general
      – SubjectFull: Corn
        Type: general
    Titles:
      – TitleFull: Effect of extrusion and turmeric addition on phenolic compounds and kafirin properties in tannin and tannin-free sorghum.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: D'Almeida, Carolina Thomaz dos Santos
      – PersonEntity:
          Name:
            NameFull: Mameri, Hamza
      – PersonEntity:
          Name:
            NameFull: Menezes, Neuri dos Santos
      – PersonEntity:
          Name:
            NameFull: de Carvalho, Carlos Wanderlei Piler
      – PersonEntity:
          Name:
            NameFull: Queiroz, Valeria Aparecida Vieira
      – PersonEntity:
          Name:
            NameFull: Cameron, L.C.
      – PersonEntity:
          Name:
            NameFull: Morel, Marie-Hélène
      – PersonEntity:
          Name:
            NameFull: Takeiti, Cristina Yoshie
      – PersonEntity:
          Name:
            NameFull: Ferreira, Mariana Simões Larraz
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 11
              Text: Nov2021
              Type: published
              Y: 2021
          Identifiers:
            – Type: issn-print
              Value: 09639969
          Numbering:
            – Type: volume
              Value: 149
          Titles:
            – TitleFull: Food Research International
              Type: main
ResultId 1