Optimization of ultrasound‐assisted extraction of sorghum phenolics and effect on the stability of 3‐deoxyanthocyanins

Abstract

AbstractSorghum 3‐deoxyanthocyanins (3‐DXAs) have greater stability when compared to other anthocyanins. However, the efficiency in extracting these phenolic compounds from cereals, using conventional methods, is low, because most of them are bound to the cell wall. Thus, the aim of this study was to optimize the ultrasound‐assisted extraction (UAE) of anthocyanins and total phenolics from sorghum flour, and evaluate the stability of the 3‐DXAs. Two frequencies (25 and 45 kHz) were applied in a Central Composite Rotational design to investigate the effect of the variables time (5–75 min) and temperature (30–65°C) using the UAE, with amplitude of the ultrasonic power set at 400 W. In addition, the stability of the 3‐DXAs present in the extracts was evaluated. It was possible to successfully optimize the extraction of total anthocyanins (both frequencies) and phenolics (at 45 kHz), and then to obtain equations, to predict their concentrations, with high R2. The efficiency of UAE was observed, increasing the yield of total anthocyanins, phenolics, and antioxidant capacity at the frequencies of 25 and 45 kHz by 30% and 27%, 10% and 5%, and 30% and 15%, respectively. The apigeninidin was the major 3‐DXA found in the extracts, and the luteolinidin was the most stable over storage time. Overall, there was no difference in the 3‐DXAs stability obtained by the UAE compared to the conventional method. Thus, ultrasound is an alternative to obtaining sorghum extracts rich in 3‐DXAs and other phenolic compounds.Practical ApplicationThe health benefits of sorghum 3‐deoxyanthocyanins coupled with the growing interest of the food industry in producing healthier food products have motivated this study, because it is important to find ways to optimize 3‐deoxyanthocyanins extraction. We have demonstrated that ultrasound‐assisted extraction was efficient in extracting high amounts of 3‐deoxyanthocyanins and other phenolics from sorghum flour. Moreover, some 3‐deoxyanthocyanins have shown to be more stable than others after extraction. Thus, the ultrasound has great potential to produce sorghum phenolic extracts rich in 3‐deoxyanthocyanins, which can be used as natural colorants and functional ingredients in foods.