02009naa a2200313 a 450000100080000000500110000800800410001902200140006010000240007424501390009826000090023752010930024665000150133965000160135465000150137065000200138565000140140565300210141970000220144070000200146270000230148270000260150570000200153170000220155170000250157370000220159870000290162077300460164920628012017-04-11       2017    bl uuuu     u00u1 u    #d  a0308-81461 aANUNCIAÇÃO, P. C.  aComparing sorghum and wheat whole grain breakfast cerealsbSensorial acceptance and bioactive compound content.h[electronic resource]  c2017  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.  aflavonoids  atocopherols  aFlavonoide  aSorghum bicolor  aTocoferol  aBreakfast cereal1 aCARDOSO, L. DE M.1 aGOMES, J. V. P.1 aDELLA LUCIA, C. M.1 aCARVALHO, C. W. P. de1 aGALDEANO, M. C.1 aQUEIROZ, V. A. V.1 aALFENAS, R. DE C. G.1 aMARTINO, H. S. D.1 aPINHEIRO-SANT'ANA, H. M.  tFood Chemistrygn. 221, p. 984-989, 2017.