The Extrusion Process as an Alternative for Improving the Biological Potential of Sorghum Bran: Phenolic Compounds and Antiradical and Anti-Inflammatory Capacity
Table 1
Phenolic acid content and total phenols in sorghum bran extract before and after extrusion processes.
°C
%
Phenolic acid content (μg/g)
Total HCAs
Total phenols (mg GAE/g)
Caffeic
Coumaric
Ferulic
Sinapic
Nonextruded
8.7 ± 0.2
19.8 ± 0.2
3.4 ± 0.1
46.8 ± 0.5
2.0222 ± 0.0157
110
20
28.8 ± 0.2
21.5 ± 0.3
30.0 ± 0.9
5.0 ± 0.1
85.0 ± 0.7
2.4068 ± 0.1079
110
30
19.6 ± 0.2
19.7 ± 0.6
28.6 ± 0.3
4.6 ± 0.0
70.7 ± 2.3
2.1336 ± 0.0516
180
20
19.9 ± 0.8
17.3 ± 0.2
53.9 ± 1.6
7.7 ± 0.2
98.9 ± 1.3
3.0729 ± 0.0187
180
30
20.1 ± 0.9
14.9 ± 0.3
53.8 ± 1.1
6.5 ± 0.2
95.3 ± 2.4
2.6192 ± 0.0101
Each value represents the mean of three replicates ± standard error. Different letters within each column indicate significant differences ( < 0.05). : % moisture. Total HCAs: total hydroxycinnamic acids.
