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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
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Data corrente: |
16/12/2020 |
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Data da última atualização: |
20/09/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
PINHEIRO, S. S.; ANUNCIAÇÃO, P. C.; CARDOSO, L. de M.; DELLA LUCIA, C. M.; CARVALHO, C. W. P. de; QUEIROZ, V. A. V.; SANT'ANA, H. M. P. |
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Afiliação: |
Soraia Silva Pinheiro, UFV; Pamella Cristine Anunciação, UFV; Leandro de Morais Cardoso, UFJF; Ceres Mattos Della Lucia, UFV; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Helena MariaPinheiro Sant'Ana, UFV. |
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Título: |
Stability of B vitamins, vitamin E, xanthophylls and flavonoids during germination and maceration of sorghum (Sorghum bicolor L.). |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Food Chemistry, v. 345, 128775, 2021. |
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Idioma: |
Inglês |
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Conteúdo: |
The impact of maceration and germination on the concentration of bioactive compounds still needs to be evaluated. The stability of B complex vitamins (thiamine, riboflavin, pyridoxine), vitamin E (Alpha, Beta, Gamma, Delta tocopherols and tocotrienols), xanthophylls (lutein and zeaxanthin) and flavonoids (3-deoxyanthocyanidins-3-DXAs, flavones and flavanones) was evaluated in sorghum grains subjected to maceration and germination, using High Performance Liquid Chromatography. Maceration and germination reduced thiamine and pyridoxine concentrations (retentions ranging from 3.8 to 50.2%). Riboflavin and Vitamin E concentrations were not affected by maceration. Germination increased riboflavin and reduced vitamin E. 3-DXAs were sensitive to maceration and germination (retentions of 69.6% and 69.9%, respectively). Flavones contents decreased with germination. Our results indicate that, after germination and/or maceration, sorghum had important nutritional and functional value. Thus, its intake, mainly in macerated forms, should be encouraged, since concentrations of riboflavin, vitamin E and flavones were not altered during this processing. |
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Palavras-Chave: |
3-DXAs; Piridoxina; Riboflavina; Thiamine. |
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Thesagro: |
Flavonóide; Germinação; Maceração; Sorgo; Tiamina; Tocoferol. |
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Thesaurus Nal: |
Flavanones; Flavones; Food technology; Pyridoxine; Riboflavin; Tocopherols. |
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Categoria do assunto: |
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F Plantas e Produtos de Origem Vegetal |
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Marc: |
LEADER 02209naa a2200385 a 4500
001 2128222
005 2021-09-20
008 2021 bl uuuu u00u1 u #d
100 1 $aPINHEIRO, S. S.
245 $aStability of B vitamins, vitamin E, xanthophylls and flavonoids during germination and maceration of sorghum (Sorghum bicolor L.).$h[electronic resource]
260 $c2021
520 $aThe impact of maceration and germination on the concentration of bioactive compounds still needs to be evaluated. The stability of B complex vitamins (thiamine, riboflavin, pyridoxine), vitamin E (Alpha, Beta, Gamma, Delta tocopherols and tocotrienols), xanthophylls (lutein and zeaxanthin) and flavonoids (3-deoxyanthocyanidins-3-DXAs, flavones and flavanones) was evaluated in sorghum grains subjected to maceration and germination, using High Performance Liquid Chromatography. Maceration and germination reduced thiamine and pyridoxine concentrations (retentions ranging from 3.8 to 50.2%). Riboflavin and Vitamin E concentrations were not affected by maceration. Germination increased riboflavin and reduced vitamin E. 3-DXAs were sensitive to maceration and germination (retentions of 69.6% and 69.9%, respectively). Flavones contents decreased with germination. Our results indicate that, after germination and/or maceration, sorghum had important nutritional and functional value. Thus, its intake, mainly in macerated forms, should be encouraged, since concentrations of riboflavin, vitamin E and flavones were not altered during this processing.
650 $aFlavanones
650 $aFlavones
650 $aFood technology
650 $aPyridoxine
650 $aRiboflavin
650 $aTocopherols
650 $aFlavonóide
650 $aGerminação
650 $aMaceração
650 $aSorgo
650 $aTiamina
650 $aTocoferol
653 $a3-DXAs
653 $aPiridoxina
653 $aRiboflavina
653 $aThiamine
700 1 $aANUNCIAÇÃO, P. C.
700 1 $aCARDOSO, L. de M.
700 1 $aDELLA LUCIA, C. M.
700 1 $aCARVALHO, C. W. P. de
700 1 $aQUEIROZ, V. A. V.
700 1 $aSANT'ANA, H. M. P.
773 $tFood Chemistry$gv. 345, 128775, 2021.
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