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

• Published in: Journal of food measurement & characterization Vol. 12; no. 3; pp. 1633 - 1640
• Main Authors: 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.
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.09.2018
• Subjects: Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Engineering; Food Science; Original Paper; Corn tortilla; Extrusion; Diferulic acid; Sorghum bran; Phenolic acids; Triferulic acid
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-018-9778-4

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.