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Registro Completo |
Biblioteca(s): |
Embrapa Milho e Sorgo. |
Data corrente: |
25/05/2020 |
Data da última atualização: |
24/05/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
MARTINEZ, O. D. M.; TOLEDO, R. C. L.; QUEIROZ, V. A. V.; PIROZI, M. R.; MARTINO, H. S. D.; BARROS, F. A. R. de. |
Afiliação: |
Oscar David Medina Martinez, Universidade Federal de Viçosa; Renata Celi Lopes Toledo, Universidade Federal de Viçosa; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Mônica Ribeiro Pirozi, Universidade Federal de Viçosa; Hércia Stampini Duarte Martino, Universidade Federal de Viçosa; Frederico Augusto Ribeiro de Barros, Universidade Federal de Viçosa. |
Título: |
Mixed sorghum and quinoa flour improves protein quality and increases antioxidant capacity in vivo. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
LWT. Food, Science and Technology, v. 129, article 109597, 2020. |
DOI: |
https://doi.org/10.1016/j.lwt.2020.109597 |
Idioma: |
Inglês |
Conteúdo: |
Quinoa is a pseudocereal that has high protein quality and sorghum has phenolic compounds that give it a higher antioxidant capacity, however, its protein quality is low. Thus, this study aimed to evaluate the effect of the obtaining mixture of sorghum and quinoa flours on protein quality and antioxidant capacity in Wistar rats. The animals were allocated into five groups (n = 8): protein-free, control (casein) and experimental groups: sorghum flour, quinoa flour, and mixed sorghum/quinoa flour. At 21 days of the experiment, animals from the control and experimental groups received sodium fluoride (NaF) water for seven days to induce oxidative stress. The groups fed with sorghum, quinoa, and mixed flour sorghum/quinoa had, respectively, PER values of 0.23, 2.0, 1.5; NPR 1.82, 3.36, 2.88 and TD 60.22, 81.46, 66.82 and weight gain 1.75, 20.84 and 15.92. The total antioxidant capacity of serum increased in sorghum and mixed sorghum/quinoa flour groups, probably due to the higher amount of phenolic compounds. There was no change in the activities of the antioxidant enzymes superoxide dismutase, catalase, and the biomarker malondialdehyde. Thus, the mixed flour of sorghum/quinoa is an excellent alternative for the elaboration of products with better protein quality and high antioxidant capacity. |
Palavras-Chave: |
Estresse oxidativo; Tanino condensado. |
Thesagro: |
Antioxidante; Composto Fenólico; Digestibilidade; Farinha; Grão; Pseudocereal; Quinoa; Sorgo; Tanino. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/213221/1/Mixed-sorghum.pdf
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Marc: |
LEADER 02264naa a2200325 a 4500 001 2122539 005 2022-05-24 008 2020 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1016/j.lwt.2020.109597$2DOI 100 1 $aMARTINEZ, O. D. M. 245 $aMixed sorghum and quinoa flour improves protein quality and increases antioxidant capacity in vivo.$h[electronic resource] 260 $c2020 520 $aQuinoa is a pseudocereal that has high protein quality and sorghum has phenolic compounds that give it a higher antioxidant capacity, however, its protein quality is low. Thus, this study aimed to evaluate the effect of the obtaining mixture of sorghum and quinoa flours on protein quality and antioxidant capacity in Wistar rats. The animals were allocated into five groups (n = 8): protein-free, control (casein) and experimental groups: sorghum flour, quinoa flour, and mixed sorghum/quinoa flour. At 21 days of the experiment, animals from the control and experimental groups received sodium fluoride (NaF) water for seven days to induce oxidative stress. The groups fed with sorghum, quinoa, and mixed flour sorghum/quinoa had, respectively, PER values of 0.23, 2.0, 1.5; NPR 1.82, 3.36, 2.88 and TD 60.22, 81.46, 66.82 and weight gain 1.75, 20.84 and 15.92. The total antioxidant capacity of serum increased in sorghum and mixed sorghum/quinoa flour groups, probably due to the higher amount of phenolic compounds. There was no change in the activities of the antioxidant enzymes superoxide dismutase, catalase, and the biomarker malondialdehyde. Thus, the mixed flour of sorghum/quinoa is an excellent alternative for the elaboration of products with better protein quality and high antioxidant capacity. 650 $aAntioxidante 650 $aComposto Fenólico 650 $aDigestibilidade 650 $aFarinha 650 $aGrão 650 $aPseudocereal 650 $aQuinoa 650 $aSorgo 650 $aTanino 653 $aEstresse oxidativo 653 $aTanino condensado 700 1 $aTOLEDO, R. C. L. 700 1 $aQUEIROZ, V. A. V. 700 1 $aPIROZI, M. R. 700 1 $aMARTINO, H. S. D. 700 1 $aBARROS, F. A. R. de 773 $tLWT. Food, Science and Technology$gv. 129, article 109597, 2020.
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Embrapa Milho e Sorgo (CNPMS) |
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