ArticleJournal of food science and technology2018
Bioaccessibility of hydroxycinnamic acids and antioxidant capacity from sorghum bran thermally processed during simulated in vitro gastrointestinal digestion.
Article in Journal of food science and technology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed, 37 citations in OpenAlex.
- Influence of Simulated Gastrointestinal Digestion on Phenolic Composition, Bioaccessibility, and Antioxidant Properties of Commercial Wild Rice.Molecules (Basel, Switzerland) · 2026Article
- The Germination Paradox in Sorghum: A Review.Foods (Basel, Switzerland) · 2026Review
- Preventive Gastroprotective Effect of a Functional Food Based on Quinoa (Antioxidants (Basel, Switzerland) · 2025Article
- Antioxidant/Anti-Inflammatory Potential and Sensory Acceptance of Granola Bars Developed with Sorghum Sprout Flour Irradiated with UV-A LED Light.Foods (Basel, Switzerland) · 2025Article
- Anticancer potential of hydroxycinnamic acids: mechanisms, bioavailability, and therapeutic applications.Naunyn-Schmiedeberg's archives of pharmacology · 2025Review
- Effect of In Vitro Gastrointestinal Digestion on the Polyphenol Bioaccessibility and Bioavailability of Processed Sorghum (Molecules (Basel, Switzerland) · 2024Article
- Comparative Analysis of Black Chokeberry (Foods (Basel, Switzerland) · 2024Article
- Cooking, Digestion, and In Vitro Colonic Fermentation of Nigerian Wholegrains Affect Phenolic Acid Metabolism and Gut Microbiota Composition.International journal of molecular sciences · 2023Article
- Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops.Foods (Basel, Switzerland) · 2023Article
- Article
- Solid-State Fermentation of Sorghum byFoods (Basel, Switzerland) · 2022Article
- In Vitro Digestibility and Bioaccessibility of Nutrients and Non-Nutrients Composing Extruded Brewers' Spent Grain.Nutrients · 2022Article
- Leveraging the Potential of Sorghum as a Healthy Food and Resilient Crop in the South African Food System.Frontiers in sustainable food systems · 2022Article
- Does Plant Breeding for Antioxidant-Rich Foods Have an Impact on Human Health?Antioxidants (Basel, Switzerland) · 2022Review
- Dry heat and pressure favor bioactive compounds preservation and peptides formation in sorghum [Current research in food science · 2022Article
- Review
- Laccase and Tyrosinase Biosensors Used in the Determination of Hydroxycinnamic Acids.International journal of molecular sciences · 2021Review
- Effects of processing on onion skin powder added extrudates.Journal of food science and technology · 2020Article
- Natural Sources, Pharmacokinetics, Biological Activities and Health Benefits of Hydroxycinnamic Acids and Their Metabolites.Nutrients · 2020Review
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sorghum is a source of hydroxycinnamic acids (HCA), which have shown antioxidant, anti-inflammatory and anti-proliferative capacities. However, a high proportion of them have low bioaccessibility due the complex structural disposition of the plant's cell wall. The effects of boiling and extrusion processes on sorghum bran and their effects on the antioxidant capacity and bioaccessibility of HCA during simulated in vitro gastrointestinal digestion were investigated. The bioaccessibility of phenolic compounds was significantly higher in extruded sorghum bran (38.4%) than that obtained by boiling (29.5%). This is consistent with the increase of the antioxidant capacity after in vitro digestion. In contrast, a low bioaccessibility of pure monomeric HCA was observed when they were exposed to in vitro gastrointestinal digestion. There were significant bioaccessibility reductions of 36.8, 19.5, 13.5, 62.1% for caffeic, ρ-coumaric, ferulic and sinapic acids, respectively, when unproccessed sorghum bran was added. Although the bioaccessibility of monomeric HCA was low, the total phenolic compounds and antioxidant capacity increased during the digestion simulation due to the thermal processes of extrusion and boiling. Extrusion and boiling could be utilized to produce food based on sorghum bran with biological potential.
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Registered trials
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