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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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