Effect of defatting and decortication on distribution of fatty acids, phenolic and antioxidant compounds in sorghum (Sorghum bicolor) bran fractions

Abstract

Sorghum bran components could be a potential source of nutrients and phytochemicals for industrial applications. The effect of defatting with hexane and different degrees of decortication on distribution of fatty acids, phenolic compounds, colour (L, a and b) and antioxidant activity (DPPH) of red (RS) and white (WS) sorghums was studied. The decortication process was carried out at time intervals of 1-6 min. Defatted and nondefatted fractions were analysed. The content of polyunsaturated fatty acids (PUFA) was higher than monounsaturated fatty acids (MUFA); the content of MUFA was higher than saturated fatty acids (SFA). Linoleic, oleic and palmitic acids predominated in all fractions. Significant differences in the content of palmitic and linolenic acids between sorghums were found. RS had higher content of palmitic, and WS was higher in linoleic acid. Defatted samples contained lower amounts of phenolic compounds and higher antioxidant activities, than nondefatted samples. RS was a better source of total phenolic compounds and antioxidant activity compared with WS, but WS presented a more suitable profile of fatty acids. In conclusion, fractions of both types of sorghums can be used in cereal-based products to enhance their phytochemical profile.

Phenolic Compounds and Antioxidant Activity of Extruded Nixtamalized Corn Flour and Tortillas Enriched with Sorghum Bran

“…Significant differences (P < 0.001) were found in TPC and AOX for the different extruded flours supplemented with different amounts of SB (Table I). Buitimea-Cantúa et al (2013) reported that red-pigmented sorghum contains higher TPC and AOX compared with a nonpigmented counterpart. However, flours with 10% SB added after extrusion (ENAFSB-10%) contained the highest TPC (125.51 mg GAE/100 g DW) and AOX (6.82%), whereas the ENF contained the lowest TPC and AOX (52.01 mg GAE/100 g DW and 3.74%).…”

“…Cleaned sorghum kernels were processed by abrasive milling to obtain SB according to the method described by Buitimea-Cantúa et al (2013). Cleaned sorghum kernels were processed by abrasive milling to obtain SB according to the method described by Buitimea-Cantúa et al (2013).…”

“…Most sorghum caryopses have high levels of antioxidants that are concentrated in the outer layers and that can be effectively obtained after abrasive milling (Awika et al 2005;Buitimea-Cantúa et al 2013). Sorghum contains phenolic compounds such as flavonoids, phenolic acids, and proanthocyanidins.…”

Sorghum flour fractions: Correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index

“…Furthermore the content of soluble fiber was the same between DSF and WSF and significantly higher in DSF compared to SB. Moreover, Buitimea-Cantúa et al (2013) reported that with increase in decortication time, flour from remaining grains have decreasing ash, protein and lipid contents while carbohydrate content rises.…”

Comparison of bench‐scale decortication devices to fractionate bran from sorghum

“…The estimated domestic usage of the sorghum was 6.1 million metric tons with 46% as food, seed, and alcohol use and 54% as feed and residual (all other) use (Capehart, ). Sorghum grains contain compounds that can be beneficial to human health (Awika, McDonough, & Rooney, ; Buitimea‐Cantúa et al., ; Hama et al., ), starches and oils that can be utilized for biofuel production (Corredor, Bean, & Wang, ; Johnston & Moreau, ; Nkomba, van Rensburg, Chimphango, & Görgens, ), and waxes that are similar in quality to imported carnauba wax for industrial applications (Harron, Powell, Nunez, & Moreau, ; Hwang, Cuppett, Weller, & Hanna, ; Lochte‐Watson, Weller, & Jackson, ).…”