Ferulic, p-coumaric, diferulic and triferulic acids contents of corn tortillas prepared with extruded corn flour and enriched with sorghum (Sorghum bicolor (L.) Moench) bran
2018
Buitimea-Cantúa, Nydia E. | Torres-Chávez, Patricia I. | Ramírez-Wong, Benjamín | Ledesma-Osuna, Ana I. | Gutiérrez-Uribe, Janet A. | Serna-Guerrero, Delia A. | Serna-Saldívar, Sergio O.
Two ways of adding sorghum bran to tortillas were evaluated; adding to the corn flour before extrusion or after extrusion. The addition of sorghum bran increased the ferulic (FA), p-coumaric (p-CA), diferulic (di-FA) and triferulic (tri-FA) acids contents in corn flours and tortillas. Extrusion produced an increment of the free forms, and a part of the ferulic acid was degraded as a consequence of the extrusion conditions. Baking produced a reduction of bound and free forms of the phenolic acids in tortillas, however, high retention percentage of the phenolic acids was observed in flours and tortillas (83–90%). The antioxidant activity of flour and tortillas were correlated to the contents of the phenolic acids, especially with bound di-FA and tri-FA combined (r = 0.92). Adding the sorghum bran before extrusion, produced flours with increased free phenolic acids content, and increased in vitro antioxidant activity.
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