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

Authors

  • Nydia E. Buitimea-Cantúa,

    1. Programa de Posgrado en Ciencias y Tecnología de Alimentos, Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora, México
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  • Patricia I. Torres-Chávez,

    1. Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora, México
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  • Ana I. Ledesma-Osuna,

    Corresponding author
    1. Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora, México
    • Programa de Posgrado en Ciencias y Tecnología de Alimentos, Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora, México
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  • Benjamin Ramírez-Wong,

    1. Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora, México
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  • Rosario M. Robles-Sánchez,

    1. Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora, México
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  • Sergio O. Serna-Saldívar

    1. Biotecnología e Ingeniería de Alimentos, División de Biotecnología y Alimentos, Instituto Tecnológico de Monterrey, Monterrey, Mexico
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Correspondent: E-mail: anailedesma@gmail.com

Summary

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.

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