title: The Extrusion Process as an Alternative for Improving the Biological Potential of Sorghum Bran: Phenolic Compounds and Antiradical and Anti-Inflammatory Capacity.
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.
authors.affiliation: Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, 83000 Hermosillo, SON, Mexico.
authors.forename: Norma Julieta
authors.initials: NJ
authors.lastname: Salazar Lopez
authors.affiliation: Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, 76010 Santiago de Querétaro, QRO, Mexico.
authors.forename: Guadalupe
authors.initials: G
authors.lastname: Loarca-Piña
authors.affiliation: Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, 76010 Santiago de Querétaro, QRO, Mexico.
authors.forename: Rocío
authors.initials: R
authors.lastname: Campos-Vega
authors.affiliation: Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, 76010 Santiago de Querétaro, QRO, Mexico.
authors.forename: Marcela
authors.initials: M
authors.lastname: Gaytán Martínez
authors.affiliation: Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, 76090 Santiago de Querétaro, QRO, Mexico.
authors.forename: Eduardo
authors.initials: E
authors.lastname: Morales Sánchez
authors.affiliation: Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, 83000 Hermosillo, SON, Mexico.
authors.forename: J Marina
authors.initials: JM
authors.lastname: Esquerra-Brauer
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo, A.C., 83304 Hermosillo, SON, Mexico.
authors.forename: Gustavo A
authors.initials: GA
authors.lastname: Gonzalez-Aguilar
authors.affiliation: Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, 83000 Hermosillo, SON, Mexico.
authors.forename: Maribel
authors.identifier: 0000-0002-6474-3167
authors.initials: M
authors.lastname: Robles Sánchez