02011naa a2200253 a 450000100080000000500110000800800410001902400430006010000200010324501280012326000090025152012480026065000170150865000120152565000140153765000200155165300200157165300220159165300210161365300220163470000220165670000250167877300540170321411602022-07-05       2022    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1590/fst.351212DOI1 aFONTOURA, L. M.  aImpact on antioxidant activity of including grape peel flour in a novel sorghum-based extruded food.h[electronic resource]  c2022  aThe 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 ?mol 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 (?mol Trolox.g?1); with 15% of GPF, at 120 °C and 17% moisture processing. ABTS, 12.222 ± 0.14 (?mol 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.  aAntioxidants  aCooking  aExtrusion  aFood technology  aColored sorghum  aExtrusion-cooking  aGrape peel flour  aPre-cooked flours1 aASCHERI, J. L. R.1 aBAZÁN-COLQUE, R. J.  tFood Science and Technologygv. 42, e35121, 2022.