English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Sorghum bran has a high antioxidant capacity due to the high concentrations of phenolic compounds. During decortication of the sorghum grain to obtain the bran, lipid oxidation reactions may occur that cause deterioration in its quality. To avoid this, thermal stabilization processes such as extrusion are used. The objective of this work was to evaluate chemical, stability of phenolic compounds and antioxidant capacity changes of extruded red sorghum bran. Raw sorghum bran (SC) and extruded (SE) sorghum bran were stored for 42 days and chemical (peroxide index, pH, free fatty acid), phenolic compounds, antioxidant capacity and phenolic acids determinations were carried out. The type of bran was the factor that most affected results of the chemical evaluations. The SE showed greater stability in quality than the SC, which had significant changes in free fatty acid and peroxide index. The content of phenolic compounds and the antioxidant capacity of both types of bran were not modified by the effect of storage. However, the SE presented higher levels of both parameters than the SC. The sorghum bran extrusion process retards enzymatic oxidation of lipids and improves the extraction of phenolic compounds.

Estabilidad oxidativa y contenido de compuestos fenólicos durante el almacenamiento del salvado de sorgo (Sorghum bicolor (L.) Moench) extrudido