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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Publications at this Location » Publication #407356
Research Project: Grain Composition Traits Related to End-Use Quality and Value of Sorghum

Location: Grain Quality and Structure Research

Title: Sorghum Oleoresins: Effect of extraction on compositional and structural characteristics

Author
item KAYA, EDA - KANSAS STATE UNIVERSITY
item YUCEL, UMUT - KANSAS STATE UNIVERSITY
item PEIRIS, KAMARANGA
item Aramouni, Fadi

Submitted to: Journal of the American Oil Chemists' Society
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/7/2023
Publication Date: 9/19/2023
Citation: Kaya, E.C., Yucel, U., Peiris, K.H., Aramouni, F.M. 2023. Sorghum Oleoresins: Effect of extraction on compositional and structural characteristics. Journal of the American Oil Chemists' Society. https://doi.org/10.1002/aocs.12748.
DOI: https://doi.org/10.1002/aocs.12748

Interpretive Summary: Oleoresins are resin-like viscous materials obtained from plants, oilseed or spices and exhibit functional properties beneficial in food applications. To enhance the value of sorghum, the objectives of this study were to obtain oleoresins from waxy burgundy sorghum grain, and to characterize the effects of two extraction processes and four different solvents on the composition and functional properties of oleoresins. Measurements included extraction yield, protein, fat, total phenolic content, fatty acid composition and particle size. Overall, wet milling-assisted extraction by using a ball mill and an ionic liquid solvent provided the best results for the composition of oleoresins important for value-added food applications and higher extraction efficiencies as compared to traditional techniques. This information will be useful to food additive manufacturers and food processors to better explore the functionality of sorghum oleoresins in food products

Technical Abstract: Oleoresins are resin-like viscous materials obtained from plants, oilseed, or spices with functional properties. The objectives of this study were to obtain oleoresins from waxy burgundy sorghum grain, and to characterize the effects of extraction process and solvents on their composition and functional properties. Oleoresins were obtained by using the following solvents with and without ball milling: two types of novel ionic liquids (IL1: 1-n-Hexyl-3-methylimidazoliumchloride, IL2: 1-Ethyl-3-methylimidazoliumchloride), ethanol and dichloromethane. The effects of processing were evaluated for the extraction yield, protein, fat and total phenolic content, fatty acid composition, particle size and zeta potential, and FTIR spectra. The use of ILs and ball mill process significantly (P < 0.05) affected the extraction yield and physicochemical properties. The highest extraction yields increased (31.35% ± 0.58) when ball milling used with IL2 in comparison to the lowest (18.37% ± 0.77) obtained by traditional ethanol extraction. In a similar way, protein concentration and phenolic content were the highest (1.37% ± 0.05 and 0.57% ± 0.01, respectively) with ball milling extraction and IL1. The FTIR spectra indicated higher phospholipids (at 1200 cm-1) and protein-phospholipid bonding (at 1700 cm-1) by ILs, and ball milling as compared to traditional extraction. Overall, wet milling-assisted extraction by using a ball mill and ILs provided control over the composition of the oleoresins important for value-added food applications and higher extraction efficiencies as compared to traditional techniques.