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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
Data corrente: |
11/01/2017 |
Data da última atualização: |
11/04/2017 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
ANUNCIAÇÃO, P. C.; CARDOSO, L. DE M.; GOMES, J. V. P.; DELLA LUCIA, C. M.; CARVALHO, C. W. P. de; GALDEANO, M. C.; QUEIROZ, V. A. V.; ALFENAS, R. DE C. G.; MARTINO, H. S. D.; PINHEIRO-SANT'ANA, H. M. |
Afiliação: |
Pamella Cristine Anunciação, UFV; Leandro de Morais Cardoso, UFJF; Jaqueline Vieira Piovesana Gomes, UFV; Ceres Mattos Della Lucia, UFV; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; MELICIA CINTIA GALDEANO, CTAA; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Rita de Cássia Gonçalves Alfenas, UFV; Hércia Stampini Duarte Martino, UFV; Helena Maria Pinheiro-Sant’Ana, UFV. |
Título: |
Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content. |
Ano de publicação: |
2017 |
Fonte/Imprenta: |
Food Chemistry, n. 221, p. 984-989, 2017. |
ISSN: |
0308-8146 |
Idioma: |
Inglês |
Conteúdo: |
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: |
Breakfast cereal. |
Thesagro: |
Flavonoide; Sorghum bicolor; Tocoferol. |
Thesaurus Nal: |
flavonoids; tocopherols. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana X Pesquisa, Tecnologia e Engenharia |
Marc: |
LEADER 02009naa a2200313 a 4500 001 2062801 005 2017-04-11 008 2017 bl uuuu u00u1 u #d 022 $a0308-8146 100 1 $aANUNCIAÇÃO, P. C. 245 $aComparing sorghum and wheat whole grain breakfast cereals$bSensorial acceptance and bioactive compound content.$h[electronic resource] 260 $c2017 520 $aThe 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. 650 $aflavonoids 650 $atocopherols 650 $aFlavonoide 650 $aSorghum bicolor 650 $aTocoferol 653 $aBreakfast cereal 700 1 $aCARDOSO, L. DE M. 700 1 $aGOMES, J. V. P. 700 1 $aDELLA LUCIA, C. M. 700 1 $aCARVALHO, C. W. P. de 700 1 $aGALDEANO, M. C. 700 1 $aQUEIROZ, V. A. V. 700 1 $aALFENAS, R. DE C. G. 700 1 $aMARTINO, H. S. D. 700 1 $aPINHEIRO-SANT'ANA, H. M. 773 $tFood Chemistry$gn. 221, p. 984-989, 2017.
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Embrapa Agroindústria de Alimentos (CTAA) |
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2. | | SNELLING, W. M.; CHIU, R.; SCHEIN, J. E.; HOBBS, M.; ABBEY, C. A.; ADELSON, D. L.; AERTS, J.; BENNETT, G. L.; BOSDET, I. E.; BOUSSAHA, M.; BRAUNING, R.; CAETANO, A. R.; COSTA, M. M.; CRAWFORD, A. M.; DALRYMPLE, B. P.; EGGEN, A.; WIND, A. E. van der; FLORIOT, S.; GAUTIER, M.; GILL, C. A.; GREEN, R. D.; HOST, R.; JANN, O.; JONES, S. J. M.; DAPPES, S. M.; KEELE, J. W.; JONG, P. J. de; LARKIN, D. M.; LEWIN, J. A.; MCEWAN, J. C.; MCKAY, S.; MARRA, M. A.; MATHEWSON, C. A.; MATUKUMALLI, L. K.; MOORE, S. S.; MURDOCH, B.; NICHOLAS, F. W.; OSOEGAWA, K.; ROY, A.; SALIH, H.; SCHIBLE, L.; SCHNAGEL, R. D.; SILVERI, L.; SKOW, L. C.; SMITH, T. P. L.; SONSTEGARD, T. S.; TAYLOR, J.; TELLAM, R.; TASSELL, C. P. van; WILLIAMS, J. L.; WOMACK, J. E.; WYE, N. H.; YANG, G.; ZHAO, S. A physical map of the bovine genome. Genome Biology, 8, p. R165, 2007.Tipo: Artigo em Periódico Indexado | Circulação/Nível: Internacional - A |
Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
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