Study of Thermoplastic Extrusion and Its Impact on the Chemical and Nutritional Characteristics and Two Sorghum Genotypes SC 319 and BRS 332

Abstract

The use of sorghum in human nutrition has been expanded due to its nutritional composition and its functional potential. Extrusion has been used to improve the quality of sorghum. The aim of this work was to assess the effect of extrusion in the nutritional composition, phenolic compounds content of two sorghum, and characterize the profile of chemical constituents by paper spray mass spectrometry (PS-MS). Extrusion increased the carbohydrate and fiber contents and reduced moisture, lipids and ashes, and enabling a higher degree of liberation of phenolic compounds and antioxidant activity. The fingerprint obtained in both ionization modes had been influenced by extrusion, allowing for a greater compounds' identification on the extruded samples. The analysis of sorghum samples' main components made distinguishing of the main constituents possible, as well as highlighted the extrusion effect and the influence of the genotypes. This study demonstrated that extrusion enabling a higher liberation of phenolic compounds, which were identified by the PS-MS technique.

Bioactive activities and chemical profile characterization using paper spray mass spectrometry of extracts of Eriobotrya japonica Lindl. leaves

“…Among the flavonoids, the ion at m/z 317, identified as protonated 3‐ O ‐methylquercetin, had the highest intensity in the PS(+)‐MS spectrum. This substance has been found in Brazilian arnica ( Lychnophora ericoides ) leaves using HPLC‐DAD/MS and HPLC‐MS/MS 41 and in sorghum grains using PS‐MS 8 . As there are no reports of the presence of these two substances in loquat, this study can be considered the first to identify them in a loquat extract.…”

“…However, several stages of sample preparation and long analysis times have been reported as limitations of these techniques. In this sense, ambient ionization techniques such as MS with paper spray (PS) ionization have been shown to be efficient in overcoming these limitations, because they enable fingerprints to be obtained from several complex matrices using ultrafast analyses and low‐cost analytical methods, and without generating chemical residue 8–11 2,4 …”

Perfil químico da farinha extrusada de sorgo do genótipo BRS 305 por paper spray

“…A Figura 1 mostra o espectro gerado a partir da amostra de farinha extrusada de sorgo no modo negativo de ionização. (Silva et al, 2019;Campelo et al, 2020). Os flavonoides são metabólitos secundários de plantas e o maior grupo de fenólicos naturais presentes em vegetais.…”

“…Quanto as características funcionais e Research, Society andDevelopment, v. 10, n. 1, e40710111414, 2021 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v10i1.11414 nutricionais, estes nutrientes estão associados a benefícios à saúde em função de sua ação antioxidante, atividade cardioprotetora e efeito antitromóticos. Ainda, podem auxiliar na redução da disponibilidade calórica do alimento ao complexar com macronutrientes, como proteínas e carboidratos (Moraes et al, 2012;Wu et al, 2012 genótipos de sorgo está relacionada ao mecanismo de defesa da planta, associados a alguma situação de estresse (Campelo et al, 2020). Quanto ao conteúdo de aminoácidos foram identificados dois, sendo eles a glicina-betaína (m/z 118) e a histidina (m/z 156).…”

“…Para avaliação do perfil químico do sorgo, algumas técnicas já foram utilizadas, incluindo cromatografia líquida com espalhamento evaporativo da luz, eletroforese em gel de poliacrilaminada e até mesmo a cromatografia gasosa acoplada à espectrometria de massas. Entretanto, todas essas metodologias requerem extensa preparação laboratorial e altos custos operacionais, o que dificulta a execução das avaliações (Campelo et al, 2020).…”