Effect of grain properties and extraction methods on the functional, antioxidant, and structural behaviors of arabinoxylan from sorghum cultivars

Abstract

The arabinoxylan (Ax) from the sorghum cultivars, namely Parbhani Moti (PM), Parbhani Sakthi (PS), and ICSV15021, were assessed for their functional, antioxidant and structural properties of Ax, and the physical properties of these sorghum grains. This research aimed to 1) Extract the functional components of the sorghum cultivars. 2) Evaluate the effect of grain properties and extraction techniques on Ax's functional, antioxidant, and structural properties. 3) Optimize the extraction method for applications in food and biological industries. The techniques adopted in this study are autoclave extraction (AU), enzymatic-assisted alkaline extraction (AK), and ultrasound extraction (U). The highest percent yield of arabinoxylan is 21.1 % by ultrasonic extracted Ax. The highest water and oil absorption capacity, swelling, and solubility were observed in the U-extracted Ax of all three cultivars. The SEM study showed that the U-extracted ax has a highly porous structure, and the destructed surface was recorded in the AK-extracted Ax. XRD spectrum (19.76–22.13°) signifies the amorphous nature of arabinoxylan from all the extractions. FTIR spectra showed the variation in the peaks of 3028–3635 cm⁻¹, 2765-2991 cm⁻¹, 1199-1487 cm⁻¹, and 875-1176 cm⁻¹ in all extractions. It shows the -OH stretch and C-O stretching vibrations of Ax. The particle size of Ax is in the range of 786.4–3138 d nm. The zeta potential analysis revealed that Ax is an anionic polysaccharide. The results obtained from the present study can be used for food and biological applications.