USE OF PLANT FOOD PROCESSING BYPRODUCTS TO IMPROVE HEALTH PROPERTIES OF FOOD

• Sponsoring Institution: National Institute of Food and Agriculture
• Project Status: COMPLETE
• Funding Source: HATCH
• Reporting Frequency: Annual
• Accession No.: 0208239
• Project Start Date: Sep 1, 2006
• Project End Date: Aug 31, 2011
• Program Code: [(N/A)]- (N/A)

Recipient Organization
UNIVERSITY OF MISSOURI
(N/A)
COLUMBIA,MO 65211

Performing Department
Food Systems & Bioengineering

Non Technical Summary
Increase in life expectancy and changes in lifestyle (less physical activity) have brought with them unwanted consequences; increasing incidences of chronic nutrition-related conditions, e.g., cardiovascular disease, diabetes and obesity. Consumer awareness of the prominent role of food in these chronic conditions is high; consequently, their interest in natural foods and dietary components with perceived health/functional benefits is growing rapidly. Unfortunately, most of the health-beneficial components in food raw materials often produce undesirable sensory characteristics, hence have to be removed during food processing. This project aims to identify the agricultural and food-processing waste components with the most potent therapeutic properties, assess their potential bioactivity, and demonstrate their stability during food processing and handling. This will help optimize their use in foods to achieve maximum benefits.

Animal Health Component

(N/A)

Research Effort Categories

Basic

(N/A)

Applied

(N/A)

Developmental

(N/A)

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
502	1510	2000	50%
702	1520	1000	50%

Knowledge Area
702 - Requirements and Function of Nutrients and Other Food Components; 502 - New and Improved Food Products;

Subject Of Investigation
1510 - Corn; 1520 - Grain sorghum;

Field Of Science
1000 - Biochemistry and biophysics; 2000 - Chemistry;

Keywords

bioprocessing

nutraceuticals

functional foods

deoxynathocyanins

anthocyanins

saponins

phytosterols

sorghum

corn

bioactivity

green chemistry

human health

cancer

antioxidants

Goals / Objectives
a) To establish the potential of sorghum pigments as natural alternatives to the synthetic dyes used in food processing b) Identify the anticarcinogenic components of sorghum c) Investigate high pressure accelerated solvent extraction of phytosterols and other valuable wax components of corn and sorghum dry distillers grain d) Evaluate effect of bread baking on composition, and content of soy saponins

Project Methods
We will use soft-drink processing conditions as the model for objective (a). The 3-deoxynathocyanin pigments will be extracted from sorghum bran using standard procedures. The Fd&C Yellow #5, Yellow #6, and Red #40 dyes will be used as the standards.Conditions: samples pasteurized at 90oC for 30 min, cooled and subjected to the following conditions: storage temperatures, 4oC (refrigeration temp), 24oC (room temp) and 70oC (accelerated degradation); exposed to UV light or protected from UV light. Objective (b)We will screen sorghum extracts against esophageal cancer cell lines for growth inhibition, apoptosis and expression of marker proteins. For objective (c) we will compare the standard solvent (hexanes), with subcritical water. We will use extraction temperatures of 130 to 210oC, and pressure of 1500 psi. Lipid profiles will be determined by TLC and HPLC using established procedures. For objective (d) we will use high purity, food grade soy saponins in white bread formulations to achieve levels of 0 (control) to 100 mg/ serving of bread. Chemical (saponin content and profile, antioxidant activity), physical (color, texture) and sensory tests will be conducted on bread samples.

Progress 09/01/06 to 08/31/11

Outputs
OUTPUTS: The project is terminated because the porject leader left the Univeristy of Missouri in 2008. PARTICIPANTS: Not relevant to this project. TARGET AUDIENCES: Not relevant to this project. PROJECT MODIFICATIONS: Not relevant to this project.

Impacts
Project leader left the university.

Publications

• J.M. Awika. 2007. Behavior of 3-deoxyanthocyanidins in the presence of phenolic copigments. Submitted to: Food Research International.(submitted) 2. Awika, JM. 2007. Stability of sorghum 3-deoxyanthocyanin pigments exposed to light in acidic environments. Cereal Foods World 52:A35
• Ojwang, L.O.; Awika, JM. 2007. Stability of sorghum 3-deoxyanthocyanin-pyruvate complexes against SO2 bleaching. Cereal Foods World 52:A55
• Lili He, Yang Liu, Mengshi Lin, Joseph Awika, David R. Ledoux, Hao Li, Azlin Mustapha. 2007. A New Approach to Measure Melamine, Cyanuric Acid, and Melamine Cyanurate Using Surface Enhanced Raman Spectroscopy Coupled with Gold Nanosubstrates. Sensing and Instrumentation for Food Quality and Safety.

Progress 01/01/07 to 12/31/07

Outputs
OUTPUTS: -Characterized various sorghum phytochemicals by LC-MS and NMR. -Studied stability of 3-deoxyanthocyanins in presense of ascorbiuc acid, pyruvic acid, and sulfur dioxide, as well as heat treatment. -Studied free radical scavenging properties of grape fractions from wine pomace waste of different grape varieties in Missouri. -Initiated chemoprevetive studies on phytochemicals from sorghum and grapes. TARGET AUDIENCES: Scientists, Food industry

Impacts
-Identified specific compounds from sorghum with strongest potential as chemoreventive agents against cancers of GIT. This has allowed us to design specific studies that will investigate mode of action of these compounds. -Established that 3-deoxynathocyanins are very stable in presence of various food additives compared to their anthocyanin analogs, and thus have a good potential as natural food colorants.

Publications

• ABSTRACTS 1) Awika, JM. 2007. Stability of sorghum 3-deoxyanthocyanin pigments exposed to light in acidic environments. Cereal Foods World 52:A35. (2) Ojwang, L.O.; Awika, JM. 2007. Stability of sorghum 3-deoxyanthocyanin-pyruvate complexes against SO2 bleaching. Cereal Foods World 52:A55 (3) Victoria Spradling, Joseph Awika, Elizabeth Koutsos, and Ellen Dierenfeld. 2007. Tannin Levels in Various Plants and their Possible Effect as Iron Chelators in Lemurs. American Association of Zoo Veterinarians, October 2007 Annual Meeting, Knoxville, TN.