Characterisation of Fractions Extracted from Sorghum Byproducts
Sorghum byproducts, namely bran, stalk, and panicle are examples of lignocellulosic biomass. These raw materials contain large amounts of polysaccharides, in particular hemicelluloses, celluloses, and lignins, which if efficiently extracted, can be utilised for the development of a range of added value products with potential applications in agriculture and food packaging sectors. The aim of this study was to characterise fractions extracted from sorghum bran and stalk with regards to their physicochemical properties that could determine their applicability as food-packaging materials. A sequential alkaline extraction was applied for the isolation of cellulosic, hemicellulosic and lignin fractions from sorghum stalk and bran. Lignin content, phenolic content and antioxidant capacity were also investigated in the case of the lignin fraction. Thermal analysis using differential scanning calorimetry (DSC) and X-Ray Diffraction (XRD) revealed that the glass transition temperature (Tg) of cellulose fraction of the stalk was ~78.33 oC at amorphous state (~65%) and water content of ~5%. In terms of hemicellulose, the Tg value of stalk was slightly lower compared to bran at amorphous state (~54%) and had less water content (~2%). It is evident that hemicelluloses generally showed a lower thermal stability compared to cellulose, probably due to their lack of crystallinity. Additionally, bran had higher arabinose-to-xylose ratio (0.82) than the stalk, a fact that indicated its low crystallinity. Furthermore, lignin fraction had Tg value of ~93 oC at amorphous state (~11%). Stalk-derived lignin fraction contained more phenolic compounds (mainly consisting of p-coumaric and ferulic acid) and had higher lignin content and antioxidant capacity compared to bran-derived lignin fraction.
[1] A. Ebringerová and T. Heinze, “Xylan and xylan derivatives - Biopolymers with valuable properties, 1: Naturally occurring xylans structures, isolation procedures and properties,” Macromol. Rapid Commun., vol. 21, no. 9, pp. 542–556, 2000.
[2] Adapa P, C. Karunakaran, L. Tabil, and G. Schoenau, “Potential Applications of Infrared and Raman Spectromicroscopy for Agricultural Biomass,” Agric. Eng. Int., vol. XI, p. Manuscript 1081, 2009.
[3] D. She, F. Xu, Z. Geng, R. Sun, G. L. Jones, and M. S. Baird, “Physicochemical characterization of extracted lignin from sweet sorghum stem,” Ind. Crops Prod., vol. 32, no. 1, pp. 21–28, 2010.
[4] Z. Zhang, C. Smith, and W. Li, “Extraction and modification technology of arabinoxylans from cereal by-products: A critical review,” Food Res. Int., 2014.
[5] A. Mansberger, S. D’Amico, S. Novalin, J. Schmidt, S. Tömösközi, E. Berghofer, and R. Schoenlechner, “Pentosan extraction from rye bran on pilot scale for application ingluten-free products,” Food Hydrocoll., vol. 35, pp. 606–612, 2014.
[6] Z. Xiang, J. Watson, Y. Tobimatsu, and T. Runge, “Film-forming polymers from distillers’ grains: structural and material properties,” Ind. Crop. Prod., vol. 59, pp. 282–289, 2014.
[7] B. Xiao, X. F. Sun, and R. Sun, “Chemical, structural, and thermal characterizations of alkali-soluble lignins and hemicelluloses, and cellulose from maize stems, rye straw, and rice straw,” Polym. Degrad. Stab., vol. 74, pp. 307–319, 2001.
[8] A. Sluiter, B. Hames, R. O. Ruiz, C. Scarlata, J. Sluiter, D. Templeton, and D. of Energy, “Determination of Structural Carbohydrates and Lignin in Biomass,” Biomass Anal. Technol. Team Lab. Anal. Proced., vol. 2011, no. July, pp. 1–14, 2004.
[9] M. Blois, “Antioxidant Determinations by the Use of a Stable Free Radical,” Nature, vol. 181, pp. 1199–1200, 1958.
[10] N. A. Khalaf, A. K. Shakya, A. Al-Othman, Z. El-Agbar, and H. Farah, “Antioxidant activity of some common plants,” Turkish J. Biol., vol. 32, no. 1, pp. 51–55, 2008.
[11] M. Cyran, C. M. Courtin, and J. a Delcour, “Structural features of arabinoxylans extracted with water at different temperatures from two rye flours of diverse breadmaking quality.,” J. Agric. Food Chem., vol. 51, no. 15, pp. 4404–16, 2003.
[12] H. Chen, Biotechnology of lignocellulose: Theory and practice. 2014.
[13] M. S. Rahman, “Food stability determination by macro-micro region concept in the state diagram and by defining a critical temperature,” Food Chem., vol. 99, pp. 402–416, 2010.
[14] B. R. Bhandari and T. Howes, “Implication of glass transition for the drying and stability of dried foods,” J. Food Eng., vol. 40, no. 1, pp. 71–79, 1999.
[15] Y. H. Roos, “Glass Transition Temperature and Its Relevance in Food Processing,” Annu. Rev. Food Sci. Technol. - (new 2010), vol. 1, no. 1, pp. 469–496, 2010.
[16] B. Nurhadi, Y. H. Roos, and V. Maidannyk, “Physical properties of maltodextrin DE 10: Water sorption, water plasticization and enthalpy relaxation,” J. Food Eng., vol. 174, pp. 68–74, 2016.
[17] N. Djendoubi Mrad, C. Bonazzi, F. Courtois, N. Kechaou, and N. Boudhrioua Mihoubi, “Moisture desorption isotherms and glass transition temperatures of osmo-dehydrated apple and pear,” Food Bioprod. Process., vol. 91, no. 2, pp. 121–128, 2013.
[18] S. L. Heikkinen, K. S. Mikkonen, K. Pirkkalainen, R. Serimaa, C. Joly, and M. Tenkanen, “Specific enzymatic tailoring of wheat arabinoxylan reveals the role of substitution on xylan film properties,” Carbohydr. Polym., vol. 92, no. 1, pp. 733–740, 2013.
[19] B. Hancock and Zografi, “The Relationship Between the Glass Transition Temperature and the Water Content of Amorphous Pharmaceutical Solids,” Pharm. Res., vol. 11, no. 4, pp. 471–477, 1994.
[20] D. Ciolacu, F. Ciolacu, and V. I. Popa, “Amorphous Cellulose – Structure and Characterization,” Cellul. Chem. Technol., vol. 45, no. 1–2, pp. 13–21, 2011.
[21] A. Höije, M. Gröndahl, K. Tømmeraas, and P. Gatenholm, “Isolation and characterization of physicochemical and material properties of arabinoxylans from barley husks,” Carbohydr. Polym., vol. 61, no. 3, pp. 266–275, 2005.
[22] E. Sternemalm, S. Heikkinen, M. Tenkanen, and P. Gatenholm, “Material Properties of Films from Enzymatically Tailored,” Biomacromoleculaes, vol. 9, pp. 2042–2047, 2008.
[23] G. Dervilly-Pinel, V. Tran, and L. Saulnier, “Investigation of the distribution of arabinose residues on the xylan backbone of water-soluble arabinoxylans from wheat flour,” Carbohydr. Polym., vol. 55, no. 2, pp. 171–177, 2004.
[24] R. A. Keraliya, T. G. Soni, V. T. Thakkar, and T. R. Gandhi, “Effect of solvent on crystal habit and dissolution behavior of tolbutamide by initial solvent screening,” Dissolution Technol., vol. 17, no. 1, pp. 16–21, 2010.
[25] J. E. Holladay, J. F. White, J. J. Bozell, and D. Johnson, “Top Value-Added Chemicals from Biomass Volume II - Results of Screening for Potential Candidates from Biorefinery Lignin,” Pacific Northwest Natl. Lab., vol. II, no. October, p. 87, 2007.
[1] A. Ebringerová and T. Heinze, “Xylan and xylan derivatives - Biopolymers with valuable properties, 1: Naturally occurring xylans structures, isolation procedures and properties,” Macromol. Rapid Commun., vol. 21, no. 9, pp. 542–556, 2000.
[2] Adapa P, C. Karunakaran, L. Tabil, and G. Schoenau, “Potential Applications of Infrared and Raman Spectromicroscopy for Agricultural Biomass,” Agric. Eng. Int., vol. XI, p. Manuscript 1081, 2009.
[3] D. She, F. Xu, Z. Geng, R. Sun, G. L. Jones, and M. S. Baird, “Physicochemical characterization of extracted lignin from sweet sorghum stem,” Ind. Crops Prod., vol. 32, no. 1, pp. 21–28, 2010.
[4] Z. Zhang, C. Smith, and W. Li, “Extraction and modification technology of arabinoxylans from cereal by-products: A critical review,” Food Res. Int., 2014.
[5] A. Mansberger, S. D’Amico, S. Novalin, J. Schmidt, S. Tömösközi, E. Berghofer, and R. Schoenlechner, “Pentosan extraction from rye bran on pilot scale for application ingluten-free products,” Food Hydrocoll., vol. 35, pp. 606–612, 2014.
[6] Z. Xiang, J. Watson, Y. Tobimatsu, and T. Runge, “Film-forming polymers from distillers’ grains: structural and material properties,” Ind. Crop. Prod., vol. 59, pp. 282–289, 2014.
[7] B. Xiao, X. F. Sun, and R. Sun, “Chemical, structural, and thermal characterizations of alkali-soluble lignins and hemicelluloses, and cellulose from maize stems, rye straw, and rice straw,” Polym. Degrad. Stab., vol. 74, pp. 307–319, 2001.
[8] A. Sluiter, B. Hames, R. O. Ruiz, C. Scarlata, J. Sluiter, D. Templeton, and D. of Energy, “Determination of Structural Carbohydrates and Lignin in Biomass,” Biomass Anal. Technol. Team Lab. Anal. Proced., vol. 2011, no. July, pp. 1–14, 2004.
[9] M. Blois, “Antioxidant Determinations by the Use of a Stable Free Radical,” Nature, vol. 181, pp. 1199–1200, 1958.
[10] N. A. Khalaf, A. K. Shakya, A. Al-Othman, Z. El-Agbar, and H. Farah, “Antioxidant activity of some common plants,” Turkish J. Biol., vol. 32, no. 1, pp. 51–55, 2008.
[11] M. Cyran, C. M. Courtin, and J. a Delcour, “Structural features of arabinoxylans extracted with water at different temperatures from two rye flours of diverse breadmaking quality.,” J. Agric. Food Chem., vol. 51, no. 15, pp. 4404–16, 2003.
[12] H. Chen, Biotechnology of lignocellulose: Theory and practice. 2014.
[13] M. S. Rahman, “Food stability determination by macro-micro region concept in the state diagram and by defining a critical temperature,” Food Chem., vol. 99, pp. 402–416, 2010.
[14] B. R. Bhandari and T. Howes, “Implication of glass transition for the drying and stability of dried foods,” J. Food Eng., vol. 40, no. 1, pp. 71–79, 1999.
[15] Y. H. Roos, “Glass Transition Temperature and Its Relevance in Food Processing,” Annu. Rev. Food Sci. Technol. - (new 2010), vol. 1, no. 1, pp. 469–496, 2010.
[16] B. Nurhadi, Y. H. Roos, and V. Maidannyk, “Physical properties of maltodextrin DE 10: Water sorption, water plasticization and enthalpy relaxation,” J. Food Eng., vol. 174, pp. 68–74, 2016.
[17] N. Djendoubi Mrad, C. Bonazzi, F. Courtois, N. Kechaou, and N. Boudhrioua Mihoubi, “Moisture desorption isotherms and glass transition temperatures of osmo-dehydrated apple and pear,” Food Bioprod. Process., vol. 91, no. 2, pp. 121–128, 2013.
[18] S. L. Heikkinen, K. S. Mikkonen, K. Pirkkalainen, R. Serimaa, C. Joly, and M. Tenkanen, “Specific enzymatic tailoring of wheat arabinoxylan reveals the role of substitution on xylan film properties,” Carbohydr. Polym., vol. 92, no. 1, pp. 733–740, 2013.
[19] B. Hancock and Zografi, “The Relationship Between the Glass Transition Temperature and the Water Content of Amorphous Pharmaceutical Solids,” Pharm. Res., vol. 11, no. 4, pp. 471–477, 1994.
[20] D. Ciolacu, F. Ciolacu, and V. I. Popa, “Amorphous Cellulose – Structure and Characterization,” Cellul. Chem. Technol., vol. 45, no. 1–2, pp. 13–21, 2011.
[21] A. Höije, M. Gröndahl, K. Tømmeraas, and P. Gatenholm, “Isolation and characterization of physicochemical and material properties of arabinoxylans from barley husks,” Carbohydr. Polym., vol. 61, no. 3, pp. 266–275, 2005.
[22] E. Sternemalm, S. Heikkinen, M. Tenkanen, and P. Gatenholm, “Material Properties of Films from Enzymatically Tailored,” Biomacromoleculaes, vol. 9, pp. 2042–2047, 2008.
[23] G. Dervilly-Pinel, V. Tran, and L. Saulnier, “Investigation of the distribution of arabinose residues on the xylan backbone of water-soluble arabinoxylans from wheat flour,” Carbohydr. Polym., vol. 55, no. 2, pp. 171–177, 2004.
[24] R. A. Keraliya, T. G. Soni, V. T. Thakkar, and T. R. Gandhi, “Effect of solvent on crystal habit and dissolution behavior of tolbutamide by initial solvent screening,” Dissolution Technol., vol. 17, no. 1, pp. 16–21, 2010.
[25] J. E. Holladay, J. F. White, J. J. Bozell, and D. Johnson, “Top Value-Added Chemicals from Biomass Volume II - Results of Screening for Potential Candidates from Biorefinery Lignin,” Pacific Northwest Natl. Lab., vol. II, no. October, p. 87, 2007.
@article{"International Journal of Biological, Life and Agricultural Sciences:74413", author = "Prima Luna and Afroditi Chatzifragkou and Dimitris Charalampopoulos", title = "Characterisation of Fractions Extracted from Sorghum Byproducts", abstract = "Sorghum byproducts, namely bran, stalk, and panicle are examples of lignocellulosic biomass. These raw materials contain large amounts of polysaccharides, in particular hemicelluloses, celluloses, and lignins, which if efficiently extracted, can be utilised for the development of a range of added value products with potential applications in agriculture and food packaging sectors. The aim of this study was to characterise fractions extracted from sorghum bran and stalk with regards to their physicochemical properties that could determine their applicability as food-packaging materials. A sequential alkaline extraction was applied for the isolation of cellulosic, hemicellulosic and lignin fractions from sorghum stalk and bran. Lignin content, phenolic content and antioxidant capacity were also investigated in the case of the lignin fraction. Thermal analysis using differential scanning calorimetry (DSC) and X-Ray Diffraction (XRD) revealed that the glass transition temperature (Tg) of cellulose fraction of the stalk was ~78.33 oC at amorphous state (~65%) and water content of ~5%. In terms of hemicellulose, the Tg value of stalk was slightly lower compared to bran at amorphous state (~54%) and had less water content (~2%). It is evident that hemicelluloses generally showed a lower thermal stability compared to cellulose, probably due to their lack of crystallinity. Additionally, bran had higher arabinose-to-xylose ratio (0.82) than the stalk, a fact that indicated its low crystallinity. Furthermore, lignin fraction had Tg value of ~93 oC at amorphous state (~11%). Stalk-derived lignin fraction contained more phenolic compounds (mainly consisting of p-coumaric and ferulic acid) and had higher lignin content and antioxidant capacity compared to bran-derived lignin fraction.
", keywords = "Alkaline extraction, bran, cellulose, hemicellulose, lignin, sorghum, stalk.", volume = "10", number = "12", pages = "823-6", }
