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https://locus.ufv.br//handle/123456789/21845
Tipo: | Artigo |
Título: | Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven |
Autor(es): | Pinheiro, Soraia Silva Cardoso, Leandro de Morais Carvalho, Carlos Wanderlei Piler de Queiroz, Valéria Aparecida Vieira Menezes, Cícero Beserra de Moreira, Ana Vládia Bandeira Barros, Frederico Augusto Ribeiro de Awika, Joseph M. Martino, Hércia Stampini Duarte Pinheiro-Sant'Ana, Helena Maria |
Abstract: | Sorghum (Sorghum bicolor L.) is a gluten-free cereal that has the highest content of phenolic compounds among cereals. It needs to be processed prior to use for human consumption, which may change its antioxidant profile. The knowledge on the effects of extrusion and dry heat in a conventional oven on flavones, flavanones, and proanthocyanidins is limited. Thus, the content and stability to dry heat in a conventional oven (DHCO) and extrusion cooking on phenolic compounds profile in sorghum genotypes were evaluated. Flavanones and flavones decreased after extrusion cooking (100%) and DHCO (31.7–61.6%). The 3-deoxyanthocyanidins were stable in DHCO but were susceptible to extrusion cooking (70.7–93.9%). Proanthocyanidins were identified only in the genotype SC391 and were reduced after both treatments (DHCO: 39.2% and extrusion cooking: 52.1%). Phenols decreased in the genotype SC319 submitted to DHCO (8.3%) and in all extruded genotypes (13.6–14.9%). The DHCO increased the antioxidant capacity in all genotypes, whereas extrusion cooking reduced antioxidant capacity in only two genotypes. In general, differential stability of the major flavonoids in sorghum was observed under DHCO and extrusion cooking, implying that different processing techniques can be selected to |
Palavras-chave: | Flavonoids Proanthocyanidins Antioxidant profile Sorghum processing |
Editor: | Journal of Cereal Science |
Tipo de Acesso: | Elsevier Ltd. |
URI: | https://doi.org/10.1016/j.jcs.2015.06.015 http://www.locus.ufv.br/handle/123456789/21845 |
Data do documento: | Set-2015 |
Aparece nas coleções: | Artigos |
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Arquivo | Descrição | Tamanho | Formato | |
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artigo.pdf Until 2100-12-31 | texto completo | 269,94 kB | Adobe PDF | Visualizar/Abrir ACESSO RESTRITO |
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