02268naa a2200337 a 450000100080000000500110000800800410001902400550006010000280011524501490014326000090029252012420030165000140154365000200155765000180157765000140159565000270160965300280163665300210166465300120168565300130169770000150171070000230172570000260174870000220177470000190179670000170181570000190183270000240185177300550187521339302021-08-31       2021    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foodres.2021.1106632DOI1 aD'ALMEIDA, C. T. DOS S.  aEffect of extrusion and turmeric addition on phenolic compounds and kafirin properties in tannin and tannin-free sorghum.h[electronic resource]  c2021  aSorghum is a potential substitute for corn/wheat in cereal-based extruded products. Despite agronomic advantages and its rich diversity of phenolic compounds, sorghum kafirins group together and form complex with tannins, leading to a low digestibility. Phenolic content/profile by UPLC-ESI-QTOF-MSE and kafirins polymerization by SE-HPLC were evaluated in wholemeal sorghum extrudates; tannin-rich (#SC319) and tannin-free (#BRS330) genotypes with/without turmeric powder. Total phenolic, proantocyanidin and flavonoid contents were strongly correlated with antioxidant capacity (r&gt0.9, p &lt 0.05). Extrusion increased free (+60%) and decreased bound phenolics (-40%) in #SC319, but reduced both (-40%; -90%, respectively) in #BRS330, which presented lower abundance after extrusion. Turmeric addition did not significantly impact antioxidant activity, phenolic content and profile and kafirins profile. Tannins presence/absence impacted phenolic profiles and polymerization of kafirins which appears related to the thermoplastic process. The extrusion improved proteins solubility and can positively enhance their digestibility (phenolic compounds-proteins interactions), making more accessible to proteolysis in sorghum extrudates.  aExtrusion  aFood technology  aCurcuma Longa  aExtrusão  aTecnologia de Alimento  aKafirins polymerization  aPhenolic profile  aSE-HPLC  aUPLC-MSE1 aMAMERI, H.1 aMENEZES, N. dos S.1 aCARVALHO, C. W. P. de1 aQUEIROZ, V. A. V.1 aCAMERON, L. C.1 aMOREL, M. H.1 aTAKEITI, C. Y.1 aFERREIRA, MA. S. L.  tFood Research Internationalgv. 149, 110663, 2021.