Assisted extraction using green technologies and conventional solvent extraction method: a comparison of the phenolic content and profile of sorghum and their antioxidant activity
The use of sorghum in food has been limited due to the presence of tannins, considered anti-nutritional factors. However, these compounds can be extracted using green technologies. The objective of this study was to compare the tannin content, the phenolic profile, and the antioxidant activity of so...
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| Veröffentlicht in: | Journal of food measurement & characterization 2024-05, Vol.18 (5), p.3720-3731 |
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| creator | Espitia-Hernández, Pilar Chávez González, Mónica L. Ruelas Chacón, Xochitl Ascacio Valdés, Juan A. Flores-Naveda, Antonio Sepúlveda, Leonardo |
| description | The use of sorghum in food has been limited due to the presence of tannins, considered anti-nutritional factors. However, these compounds can be extracted using green technologies. The objective of this study was to compare the tannin content, the phenolic profile, and the antioxidant activity of sorghum extracts obtained using ultrasound and microwave technologies, against conventional solvent extraction. Ground grains of the sorghum genotypes (LES 5 and GB) were studied; optimization of the extraction processes in terms of condensed tannin (CT) content by ultrasound and microwave was performed. In the extraction of CT using ultrasound, a higher yield of 82.40% was obtained, followed by microwave extraction with 73.10% compared to solvent extraction. Sorghum extracts obtained with green technologies exhibited higher antioxidant activity in vitro compared to solvent extraction, this activity was positively correlated with CT concentration. The phenolic profile of the extracts was determined by HPLC–MS, finding compounds such as flavonoids theaflavin 3,3′-
O
-digallate and sinensetin and feruloyl tartaric acid, it is also the first time that they have been reported in sorghum. In general, green technologies turned out to be more efficient regarding tannin yield, number of phenolic compounds, and antioxidant activity. This study provides an alternative to detoxify the sorghum grain by releasing the tannins present and using them as antioxidants, nevertheless, more studies are required. |
| doi_str_mv | 10.1007/s11694-024-02444-7 |
| format | Article |
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O
-digallate and sinensetin and feruloyl tartaric acid, it is also the first time that they have been reported in sorghum. In general, green technologies turned out to be more efficient regarding tannin yield, number of phenolic compounds, and antioxidant activity. This study provides an alternative to detoxify the sorghum grain by releasing the tannins present and using them as antioxidants, nevertheless, more studies are required.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-024-02444-7</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>antioxidant activity ; Antioxidants ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Clean technology ; Engineering ; Flavonoids ; Food Science ; Genotypes ; Grain ; Liquid chromatography ; Original Paper ; Phenolic compounds ; Phenols ; proanthocyanidins ; Solvent extraction ; Solvent extraction processes ; Solvents ; Sorghum ; Tannins ; Tartaric acid ; theaflavins ; Ultrasonic imaging ; ultrasonics ; Ultrasound</subject><ispartof>Journal of food measurement & characterization, 2024-05, Vol.18 (5), p.3720-3731</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c303t-e9709a2d5d0d0c9e3b424af017485984208edaa74876dfe2af095bbadbdb34293</cites><orcidid>0000-0003-2596-8301</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11694-024-02444-7$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11694-024-02444-7$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27903,27904,41467,42536,51297</link.rule.ids></links><search><creatorcontrib>Espitia-Hernández, Pilar</creatorcontrib><creatorcontrib>Chávez González, Mónica L.</creatorcontrib><creatorcontrib>Ruelas Chacón, Xochitl</creatorcontrib><creatorcontrib>Ascacio Valdés, Juan A.</creatorcontrib><creatorcontrib>Flores-Naveda, Antonio</creatorcontrib><creatorcontrib>Sepúlveda, Leonardo</creatorcontrib><title>Assisted extraction using green technologies and conventional solvent extraction method: a comparison of the phenolic content and profile of sorghum and their antioxidant activity</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>The use of sorghum in food has been limited due to the presence of tannins, considered anti-nutritional factors. However, these compounds can be extracted using green technologies. The objective of this study was to compare the tannin content, the phenolic profile, and the antioxidant activity of sorghum extracts obtained using ultrasound and microwave technologies, against conventional solvent extraction. Ground grains of the sorghum genotypes (LES 5 and GB) were studied; optimization of the extraction processes in terms of condensed tannin (CT) content by ultrasound and microwave was performed. In the extraction of CT using ultrasound, a higher yield of 82.40% was obtained, followed by microwave extraction with 73.10% compared to solvent extraction. Sorghum extracts obtained with green technologies exhibited higher antioxidant activity in vitro compared to solvent extraction, this activity was positively correlated with CT concentration. The phenolic profile of the extracts was determined by HPLC–MS, finding compounds such as flavonoids theaflavin 3,3′-
O
-digallate and sinensetin and feruloyl tartaric acid, it is also the first time that they have been reported in sorghum. In general, green technologies turned out to be more efficient regarding tannin yield, number of phenolic compounds, and antioxidant activity. This study provides an alternative to detoxify the sorghum grain by releasing the tannins present and using them as antioxidants, nevertheless, more studies are required.</description><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Clean technology</subject><subject>Engineering</subject><subject>Flavonoids</subject><subject>Food Science</subject><subject>Genotypes</subject><subject>Grain</subject><subject>Liquid chromatography</subject><subject>Original Paper</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>proanthocyanidins</subject><subject>Solvent extraction</subject><subject>Solvent extraction processes</subject><subject>Solvents</subject><subject>Sorghum</subject><subject>Tannins</subject><subject>Tartaric acid</subject><subject>theaflavins</subject><subject>Ultrasonic imaging</subject><subject>ultrasonics</subject><subject>Ultrasound</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9kctu1TAQhqOqSK1KX4CVJTZsUnw7yTG7quImVWIDa8uJJ4mrxD54nKp9Ll6QyTkIEAsWlj3j7_99-avqleA3gvP2LQrRGF1zeRxa1-1ZdSmFUbUWSp__XsvmorpGfOCcC9Fq3ajL6sctYsACnsFTya4vIUW2YogjGzNAZAX6KaY5jQGQuehZn-IjxI1zM8M0b8Xf4gXKlPw75ohcDi4HpGYaWJmAHSYgr9BvJmXTbYaHnIYww8ZgyuO0Lsc28SHTikyfgncbTAc8hvL8snoxuBnh-td8VX378P7r3af6_svHz3e393WvuCo1mJYbJ_3Oc897A6rTUruB09P3O7PXku_BO0dV2_gBJG2ZXdc53_lOaWnUVfXm5Es3_L4CFrsE7GGeXYS0olVip5q2kYYT-vof9CGtmX6IKN5IJSiYPVHyRPU5IWYY7CGHxeVnK7jdorSnKC3R9hilbUmkTiIkOI6Q_1j_R_UTrEumNw</recordid><startdate>20240501</startdate><enddate>20240501</enddate><creator>Espitia-Hernández, Pilar</creator><creator>Chávez González, Mónica L.</creator><creator>Ruelas Chacón, Xochitl</creator><creator>Ascacio Valdés, Juan A.</creator><creator>Flores-Naveda, Antonio</creator><creator>Sepúlveda, Leonardo</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0003-2596-8301</orcidid></search><sort><creationdate>20240501</creationdate><title>Assisted extraction using green technologies and conventional solvent extraction method: a comparison of the phenolic content and profile of sorghum and their antioxidant activity</title><author>Espitia-Hernández, Pilar ; Chávez González, Mónica L. ; Ruelas Chacón, Xochitl ; Ascacio Valdés, Juan A. ; Flores-Naveda, Antonio ; Sepúlveda, Leonardo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c303t-e9709a2d5d0d0c9e3b424af017485984208edaa74876dfe2af095bbadbdb34293</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Clean technology</topic><topic>Engineering</topic><topic>Flavonoids</topic><topic>Food Science</topic><topic>Genotypes</topic><topic>Grain</topic><topic>Liquid chromatography</topic><topic>Original Paper</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>proanthocyanidins</topic><topic>Solvent extraction</topic><topic>Solvent extraction processes</topic><topic>Solvents</topic><topic>Sorghum</topic><topic>Tannins</topic><topic>Tartaric acid</topic><topic>theaflavins</topic><topic>Ultrasonic imaging</topic><topic>ultrasonics</topic><topic>Ultrasound</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Espitia-Hernández, Pilar</creatorcontrib><creatorcontrib>Chávez González, Mónica L.</creatorcontrib><creatorcontrib>Ruelas Chacón, Xochitl</creatorcontrib><creatorcontrib>Ascacio Valdés, Juan A.</creatorcontrib><creatorcontrib>Flores-Naveda, Antonio</creatorcontrib><creatorcontrib>Sepúlveda, Leonardo</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering collection</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Espitia-Hernández, Pilar</au><au>Chávez González, Mónica L.</au><au>Ruelas Chacón, Xochitl</au><au>Ascacio Valdés, Juan A.</au><au>Flores-Naveda, Antonio</au><au>Sepúlveda, Leonardo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Assisted extraction using green technologies and conventional solvent extraction method: a comparison of the phenolic content and profile of sorghum and their antioxidant activity</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2024-05-01</date><risdate>2024</risdate><volume>18</volume><issue>5</issue><spage>3720</spage><epage>3731</epage><pages>3720-3731</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>The use of sorghum in food has been limited due to the presence of tannins, considered anti-nutritional factors. However, these compounds can be extracted using green technologies. The objective of this study was to compare the tannin content, the phenolic profile, and the antioxidant activity of sorghum extracts obtained using ultrasound and microwave technologies, against conventional solvent extraction. Ground grains of the sorghum genotypes (LES 5 and GB) were studied; optimization of the extraction processes in terms of condensed tannin (CT) content by ultrasound and microwave was performed. In the extraction of CT using ultrasound, a higher yield of 82.40% was obtained, followed by microwave extraction with 73.10% compared to solvent extraction. Sorghum extracts obtained with green technologies exhibited higher antioxidant activity in vitro compared to solvent extraction, this activity was positively correlated with CT concentration. The phenolic profile of the extracts was determined by HPLC–MS, finding compounds such as flavonoids theaflavin 3,3′-
O
-digallate and sinensetin and feruloyl tartaric acid, it is also the first time that they have been reported in sorghum. In general, green technologies turned out to be more efficient regarding tannin yield, number of phenolic compounds, and antioxidant activity. This study provides an alternative to detoxify the sorghum grain by releasing the tannins present and using them as antioxidants, nevertheless, more studies are required.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11694-024-02444-7</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0003-2596-8301</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | antioxidant activity Antioxidants Chemistry Chemistry and Materials Science Chemistry/Food Science Clean technology Engineering Flavonoids Food Science Genotypes Grain Liquid chromatography Original Paper Phenolic compounds Phenols proanthocyanidins Solvent extraction Solvent extraction processes Solvents Sorghum Tannins Tartaric acid theaflavins Ultrasonic imaging ultrasonics Ultrasound |
| title | Assisted extraction using green technologies and conventional solvent extraction method: a comparison of the phenolic content and profile of sorghum and their antioxidant activity |
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