Impact on antioxidant activity of including grape peel flour in a novel sorghum-based extruded food

FONTOURA, Laís Martins; ASCHERI, José Luis Ramírez; BAZÁN-COLQUE, Ronel Joel

doi:10.1590/fst.35121

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.35121 copy

Impact on antioxidant activity of including grape peel flour in a novel sorghum-based extruded food

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The aim of this study was to evaluate the effect of combining grape (Vitis vinifera L.) peel flour (GPF) and the colored sorghum BR305 (brown) flour (CSF) by extrusion and the consequent impact on antioxidants in the final product. The physical properties and bioactive compounds of both raw GPF and blended GPF/CSF extruded materials were investigated. The results before extrusion of raw materials, the antioxidants by ORAC the CSF was 89.111 ± 0.25; GPF before drying 321.033 ± 0.21; GPF flour after drying was 311.022 ± 0.30 µmol Trolox.g⁻¹, respectively. Considering the different treatments (10, 15 and 20% of GPF), the highest values of the compounds obtained: Antioxidant activity, ORAC, was 37.889 ± 0.32 (µmol Trolox.g⁻¹); with 15% of GPF, at 120 °C and 17% moisture processing. ABTS, 12.222 ± 0.14 (µmol Trolox.g⁻¹); with 20% GPF at 140 °C and 19% moisture processing as best processing conditions. Anthocyanins 138.31 ± 0.11 (mg cyanidin-3-glucoside 100 g⁻¹); Total phenolic 307.95 ± 0.11 (mg catechin.100 g⁻¹). The water absorption index was 38.99 ± 0.19, g of gel.(g dry matter)⁻¹ perhaps are sufficient for the preparation of beverages for breakfast or in porridge in order to contribute to the health of the consumer.

Keywords:
colored sorghum; grape peel flour; extrusion-cooking; antioxidants; pre-cooked flours

Independent variable	Coded level
Independent variable	−1.682	−1	0	+1	+1.682
$X_{1}$ : Proportion of grape peel flour (%)^a a dry basis;	6.6	10	15	20	26.4
$X_{2}$ : Barrel temperature (°C)	113.2	120	130	140	146.8
$X_{3}$ : Moisture content (%)^b b wet basis.	13.6	15	17	19	20.4

Run	Experimental design			Proximate composition^a a g.100 g−1 dry basis;				Pasting properties^b b mPa or cP.		Expansion properties
	$X_{1}$	$X_{2}$	$X_{3}$	$A S H$	$P R O$	$L I P$	$C H O$	$B D V$	$S T V$	$B D$	$R E I$	$L E I$	$V E I$
										kg.m^-3
1	10	120	15	1.11	6.91	1.99	89.99	301	355	250.02	7.701	0.766	5.899
2	10	120	19	1.33	6.23	1.84	90.60	358.5	377.5	410.01	4.601	0.688	3.165
3	10	140	15	1.26	6.22	1.88	90.64	611	310.5	205.22	7.675	0.799	6.132
4	10	140	19	1.15	6.25	2.22	90.38	501	471	412.01	4.602	0.688	3.166
5	20	120	15	1.88	6.8	2.11	89.21	330	128.5	236.11	6.306	0.898	5.663
6	20	120	19	1.79	5.64	2.6	89.97	478.5	222.5	426.61	3.501	0.779	2.727
7	20	140	15	1.83	5.68	2.95	89.54	396.5	177	236.02	6.205	0.923	5.727
8	20	140	19	1.71	5.53	2.88	89.88	452	211.5	369.25	3.612	0.944	3.41
9	6.6	130	17	1.04	7.52	1.78	89.66	669	320	251.07	6.25	0.821	5.131
10	23.4	130	17	2.1	4.96	2.97	89.97	338.5	170.5	326.01	4.311	0.877	3.781
11	15	113.2	17	1.65	5.25	2.79	90.31	508.5	277.5	309.27	5.79	0.701	4.059
12	15	146.8	17	1.94	4.89	2.98	90.19	381.5	227	266.55	5.289	0.865	4.575
13	15	130	13.6	1.36	5.22	2.76	90.66	318.5	164.5	180.01	6.876	0.917	6.305
14	15	130	20.4	2.39	5.48	2.85	89.28	578.5	345.5	435.33	3.989	0.806	3.215
15	15	130	17	2.77	5.52	2.79	88.92	481.5	225	288.87	5.499	0.788	4.333
16	15	130	17	2.6	5.45	2.96	88.99	429.5	226	256.1	6.081	0.845	5.138
17	15	130	17	2.59	5.28	2.98	89.15	427.5	255.5	248.07	5.201	0.899	4.676
18	15	130	17	2.56	5.09	2.61	89.74	525.5	271	283.2	5.213	0.811	4.228
19	15	130	17	2.68	5.7	2.86	88.76	514.5	249	271.11	5.391	0.844	4.55
Raw materials			$M O I S T$	$A S H$	$P R O$	$L I P$	$C H O$
Grape peel flour			8.12	2.55	11.65	4.76	72.92
Colored sorghum flour			8.17	1.82	9.59	2.17	78.32

Coeff.	Proximate composition				Pasting properties		Expansion properties
	$A S H$	$P R O$	$L I P$	$C H O$	$B D V$	$S T V$	$B D$	$R E I$	$L E I$	$V E I$
$β_{0}$	2.65**	5.39**	2.85**	89.11**	452.71**	262.37**	286.95**	5.48**	0.84**	4.52**
$β_{1}$	0.3**	−0.46**	0.34**	-	−49.08*	−75.12**	-	−0.6**	0.05*	−0.23^ns
$β_{11}$	−0.41**	0.42**	−0.24**	-	-	-	-	-	-	-
$β_{2}$	-	−0.18*	0.13*	-	20.08^ns	-	−12.6^ns	-	0.04*	-
$β_{22}$	−0.33**	-	-	0.39*	-	-	-	-	−0.02^ns	-
$β_{3}$	0.09*	−0.11^ns	-	-	43.11^* * significant at p < 0.05; ns: not significant.	45.1^ significant at p < 0.01.	82**	−1.2**	−0.03*	−1.18**
$β_{33}$	−0.34**	0.11^ns	-	0.29*	-	-	15.28*	-	-	-
$β_{12}$	-	-	-	-	−51.56*	-	-	-	-	-
$β_{13}$	-	-	-	-	-	-	-	-	-	-
$β_{23}$	-	0.22^ns	-	-	-	-	-	-	-	-
$L o F$	0.052^ns	0.053^ns	0.108^ns	0.174^ns	0.077^ns	0.067^ns	0.163^ns	0.581^ns	0.415^ns	0.525
$R^{2}$	0.931	0.7	0.711	0.614	0.446	0.808	0.902	0.925	0.718	0.903

Run	Antioxidant activity		Phenolics		Water absorption and solubility indices
Run	ORAC	ABTS	Anthocyanins	Total phenolics	WAI	WSI
1	16.040 ± 0.10	4.501 ± 0.11	108.23 ± 0.07	287.66 ± 0.11	18.94 ± 0.12	13.58 ± 0.11
2	28.633 ± 0.12	2.005 ± 0.10	112.43 ± 0.17	297.16 ± 0.16	10.49 ± 0.22	10.41 ± 0.16
3	16.312 ± 0.11	6.991 ± 0.13	109.13 ± 0.03	285.22 ± 0.26	18.45 ± 0.31	12.78 ± 0.21
4	10.715 ± 0.13	5.005 ± 0.10	111.03 ± 0.44	288.19 ± 0.33	15.22 ± 0.05	8.77 ± 0.31
5	29.351 ± 0.21	6.109 ± 0.14	118.53 ± 0.06	298.17 ± 0.13	12.13 ± 0.19	15.16 ± 0.24
6	37.627 ± 0.11	8.990 ± 0.10	122.01 ± 0.12	295.28 ± 0.91	12.15 ± 0.32	10.11 ± 0.21
7	34.570 ± 0.15	11.661 ± 0.11	126.21 ± 0.21	288.19 ± 0.33	20.12 ± 0.51	11.77 ± 0.33
8	32.263 ± 0.10	12.222 ± 0.14	125.90 ± 0.05	281.08 ± 0.72	17.05 ± 0.32	10.05 ± 0.19
9	09.324 ± 0.11	10.433 ± 0.12	95.05 ± 0.03	101.18 ± 0.12	21.56 ± 0.14	13.11 ± 0.25
10	37.122 ± 0.12	10.987 ± 0.10	138.31 ± 0.11	307.95 ± 0.11	19.41 ± 0.24	11.76 ± 0.28
11	24.311 ± 0.15	4.669 ± 0.10	101.27 ± 0.08	277.61 ± 0.22	14.55 ± 0.16	11.94 ± 0.41
12	25.541 ± 0.30	4.644 ± 0.12	112.23 ± 0.11	267.26 ± 0.07	39.89 ± 0.22	11.15 ± 0.42
13	32.335 ± 0.35	6.298 ± 0.10	100.32 ± 0.22	259.61 ± 0.22	38.99 ± 0.19	15.11 ± 0.33
14	18.777 ± 0.32	6.666 ± 0.14	128.21 ± 0.44	285.11 ± 0.04	38.72 ± 0.13	10.14 ± 0.21
15	31.776 ± 0.31	9.276 ± 0.12	110.11 ± 0.22	280.17 ± 0.04	17.88 ± 0.28	11.09 ± 0.41
16	37.889 ± 0.32	10.601 ± 0.16	109.93 ± 0.06	283.99 ± 0.55	16.91 ± 0.13	12.54 ± 0.51
17	33.679 ± 0.28	10.006 ± 0.12	111.88 ± 0.11	281.16 ± 0.07	19.89 ± 0.08	11.33 ± 0.13
18	33.666 ± 0.30	11.127 ± 0.11	112.25 ± 0.05	284.22 ± 0.66	12.93 ± 0.09	10.17 ± 0.41
19	33.176 ± 0.19	9.267 ± 0.16	111.66 ± 0.27	281.99 ± 0.19	16.77 ± 0.14	11.59 ± 0.14
Raw materials	ORAC	ABTS	Anthocyanins	Total phenolics
Colored sorghum flour	89.111 ± 0.25	32.147 ± 0.19	71.66 ± 0.27	4.09 ± 0.19	-	-
Grape peel flour^a a before drying;	321.033 ± 0.21	49.567 ± 0.15	2098.7 ± 0.12	1821.3 ± 0.13	-	-
Grape peel flour^b b after drying.	311.022 ± 0.30	44.666 ± 0.10	1822.2 ± 0.02	1669.3 ± 0.03	-	-

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[1] *Corresponding author: jose.ascheri@embrapa.br