Data/hora: 03/06/2024 10:52:16

Biblioteca(s): 	Embrapa Milho e Sorgo.	
Data corrente: 	31/08/2021	
Data da última atualização: 	31/08/2021	
Autoria: 	D'ALMEIDA, C. T. DOS S.; MAMERI, H.; MENEZES, N. dos S.; CARVALHO, C. W. P. de; QUEIROZ, V. A. V.; CAMERON, L. C.; MOREL, M. H.; TAKEITI, C. Y.; FERREIRA, MA. S. L.	
Afiliação: 	CAROLINA THOMAZ DOS SANTOS D'ALMEIDA, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO - UNIRIO; HAMZA MAMERI, UNIVERSITÉ DE MONTPELLIER; NEURI DOS SANTOS MENEZES, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; L.C. CAMERON, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO - UNIRIO; MARIE-HÉLÈNE MOREL, UNIVERSITÉ DE MONTPELLIER; CRISTINA YOSHIE TAKEITI, CTAA; MARIANA SIMÕES LARRAZ FERREIRA, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO - UNIRIO.	
Título: 	Effect of extrusion and turmeric addition on phenolic compounds and kafirin properties in tannin and tannin-free sorghum.	
Ano de publicação: 	2021	
Fonte/Imprenta: 	Food Research International, v. 149, 110663, 2021.	
DOI: 	https://doi.org/10.1016/j.foodres.2021.110663	
Idioma: 	Inglês	
Conteúdo: 	Sorghum is a potential substitute for corn/wheat in cereal-based extruded products. Despite agronomic advantages and its rich diversity of phenolic compounds, sorghum kafirins group together and form complex with tannins, leading to a low digestibility. Phenolic content/profile by UPLC-ESI-QTOF-MSE and kafirins polymerization by SE-HPLC were evaluated in wholemeal sorghum extrudates; tannin-rich (#SC319) and tannin-free (#BRS330) genotypes with/without turmeric powder. Total phenolic, proantocyanidin and flavonoid contents were strongly correlated with antioxidant capacity (r>0.9, p < 0.05). Extrusion increased free (+60%) and decreased bound phenolics (-40%) in #SC319, but reduced both (-40%; -90%, respectively) in #BRS330, which presented lower abundance after extrusion. Turmeric addition did not significantly impact antioxidant activity, phenolic content and profile and kafirins profile. Tannins presence/absence impacted phenolic profiles and polymerization of kafirins which appears related to the thermoplastic process. The extrusion improved proteins solubility and can positively enhance their digestibility (phenolic compounds-proteins interactions), making more accessible to proteolysis in sorghum extrudates.	
Palavras-Chave: 	Kafirins polymerization; Phenolic profile; SE-HPLC; UPLC-MSE.	
Thesagro: 	Curcuma Longa; Extrusão; Tecnologia de Alimento.	
Thesaurus Nal: 	Extrusion; Food technology.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Milho e Sorgo (CNPMS)	
Exemplares: 	CNPMS - (29590-1) - UPC - AP - DD -  -  -  - DIS