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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 |
Aparece nas coleções: | Artigos |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
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artigo.pdf Until 2100-12-31 | Texto completo | 894,66 kB | Adobe PDF | Visualizar/Abrir ACESSO RESTRITO |
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