The aim of this study was to evaluate the effects of sorghum bran (SB) addition on the bound and free hydroxycinnamic acids, flavone levels, total phenolic compounds, total anthocyanin content, in vitro antioxidant activity, as well as cellular antioxidant activity of corn tortillas prepared with nixtamalized corn flour (NCF + SB).

中文翻译：

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加工对高粱麸皮玉米饼中羟基肉桂酸，黄酮和细胞抗氧化活性的影响

这项研究的目的是评估添加高粱麸（SB）对键合和游离羟基肉桂酸，黄酮含量，总酚类化合物，总花色苷含量，体外抗氧化活性以及玉米饼的细胞抗氧化活性的影响用尼克粉玉米粉（NCF + SB）制备。