Impact of cooking and nixtamalization on the bioaccessibility and antioxidant capacity of phenolic compounds from two sorghum varieties

被引：32
|
作者：
Luzardo-Ocampo, Ivan [1 ]
Ramirez-Jimenez, Aurea K. [2 ]
Cabrera-Ramirez, Angel H. [3 ]
Rodriguez-Castillo, N. [4 ]
Campos-Vega, Rocio [1 ]
Loarca-Pina, Guadalupe [1 ]
Gaytan-Martinez, Marcela [1 ]
机构：
[1] Univ Autonoma Queretaro, Sch Chem, Programa Posgrad Alimentos Ctr Republ PROPAC, Res & Grad Studies Food Sci,Ctr Univ, Cerro Campanas S-N, Santiago De Queretaro 76010, Queretaro, Mexico
[2] Tecnol Monterrey, Escuela Ingn & Ciencias, Ctr Biotecnol FEMSA, Av Eugenio Garza Sada 2501 Sur, Monterrey 64849, NL, Mexico
[3] IPN, CICATA, Unidad Queretaro, Cerro Blanco 141, Santiago De Queretaro 76090, Queretaro, Mexico
[4] Univ Autonoma Queretaro, Fac Quim, Ctr Univ, Cerro Campanas S-N, Santiago De Queretaro 76010, Queretaro, Mexico
来源：
FOOD CHEMISTRY | 2020年 / 309卷
关键词：
Sorghum (Sorghum spp.); Phenolics; Nixtamalization; In vitro gastrointestinal digestion; Antioxidant capacity; PHASEOLUS-VULGARIS L; GASTROINTESTINAL DIGESTION; POLYPHENOLS; ABSORPTION; TANNINS; CHIPS; GRAIN; FOOD;
D O I：
10.1016/j.foodchem.2019.125684
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Sorghum (Sorghum bicolor L. Moench) has been sparsely used as human food due to certain anti-nutritional factors such as tannins that reduce its digestibility, although the grain is an important source of bioactive compounds such as phenolic compounds (PCs). This study aimed to assess the impact of cooking and alkaline cooking (nixtamalization) on the bioaccessibility and antioxidant capacity of PCs of two sorghum varieties (white/red). Nixtamalization was the most effective procedure for the reduction of tannins (74.3%). Gallic acid proved to be the most bioaccessible PC (6359 mu g/g). The total phenolics and condensed tannins correlated with the antioxidant capacity (ABTS/DPPH; R-2: 0.30-0.43, p < 0.05). These results confirm the potential of thermal procedures to significantly modify the bioaccessibility of sorghum compounds, enhancing their concentrations and reducing anti-nutritional factors (tannins) while improving their antioxidant capacity.
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页码：1 / 11
页数：11
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