Use este identificador para citar ou linkar para este item: https://locus.ufv.br//handle/123456789/18785
Tipo: Artigo
Título: Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content
Autor(es): Anunciação, Pamella Cristine
Cardoso, Leandro de Morais
Gomes, Jaqueline Vieira Piovesana
Lucia, Ceres Mattos Della
Carvalho, Carlos Wanderlei Piler
Galdeano, Melicia Cintia
Queiroz, Valéria Aparecida Vieira
Alfenas, Rita de Cássia Gonçalves
Martino, Hércia Stampini Duarte
Pinheiro-Sant’Ana, Helena Maria
Abstract: The sensory acceptance and the content of bioactive compounds of whole-sorghum and whole-wheat breakfast cereals were compared. Sensory acceptance was assessed using the Food Action Rating Scale. 3-Deoxyanthocyanidins, flavones and flavanones were determined by high-performance liquid chromatography (HPLC) with diode array detection, and vitamin E by HPLC with fluorescence detection. Total phenolics and antioxidant activity were determined by spectrophotometry. The sorghum breakfast cereal had better sensory acceptance (70.6%) than wheat breakfast cereal (41.18%). Sorghum had higher 3-deoxyanthocyanidin content (100% higher), total phenolic compounds (98.2% higher) and antioxidant activity (87.9% higher) than wheat breakfast cereal. Flavones and flavanones were not detected in both breakfast cereals. Total vitamin E content was 78.6% higher in wheat than in sorghum breakfast cereal. Thus, consumption of whole sorghum breakfast cereal should be encouraged, since it had good sensory acceptance and is a source of bioactive compounds that can promote benefits to human health.
Palavras-chave: Sorghum bicolor L.
Flavonoids
Tocopherols
Breakfast cereal
Editor: Food Chemistry
Tipo de Acesso: Elsevier Ltd
URI: https://doi.org/10.1016/j.foodchem.2016.11.065
http://www.locus.ufv.br/handle/123456789/18785
Data do documento: 17-Nov-2016
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