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

Abstract : 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.
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https://hal.inrae.fr/hal-03337931
Contributor : Dominique Fournier <>
Submitted on : Wednesday, September 8, 2021 - 12:17:41 PM
Last modification on : Thursday, September 9, 2021 - 3:35:11 AM

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Carolina Thomaz dos Santos d'Almeida, Hamza Mameri, Neuri dos Santos Menezes, Carlos Wanderlei Piler de Carvalho, Valeria Aparecida Vieira Queiroz, et al.. Effect of extrusion and turmeric addition on phenolic compounds and kafirin properties in tannin and tannin-free sorghum. Food Research International, Elsevier, 2021, 149, pp.110663. ⟨10.1016/j.foodres.2021.110663⟩. ⟨hal-03337931⟩

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