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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
Data corrente: |
28/10/2015 |
Data da última atualização: |
12/02/2016 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
CARDOSO, L. de M.; PINHEIRO, S. S.; CARVALHO, C. W. P. de; QUEIROZ, V. A. V.; MENEZES, C. B. de; MOREIRA, A. V. B.; BARROS, F. A. R. de; AWIKA, J. M.; MARTINO, H. S. D.; PINHEIRO-SANT'ANA, H. M. |
Afiliação: |
CARLOS WANDERLEI PILER DE CARVALHO, CTAA. |
Título: |
Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven. |
Ano de publicação: |
2015 |
Fonte/Imprenta: |
Journal of Cereal Science, London, v. 65, p. 220-226, 2015. |
ISSN: |
0733-5210 |
DOI: |
http://dx.doi.org/10.1016/j.jcs.2015.06.015 |
Idioma: |
Inglês |
Conteúdo: |
Sorghum (Sorghum bicolor L.) is a gluten-free cereal that has the highest content of phenolic compounds among cereals. It needs to be processed prior to use for human consumption, which may change its antioxidant profile. The knowledge on the effects of extrusion and dry heat in a conventional oven on flavones, flavanones, and proanthocyanidins is limited. Thus, the content and stability to dry heat in a conventional oven (DHCO) and extrusion cooking on phenolic compounds profile in sorghum genotypes were evaluated. Flavanones and flavones decreased after extrusion cooking (100%) and DHCO (31.7 e 61.6%). The 3-deoxyanthocyanidins were stable in DHCO but were susceptible to extrusion cooking (70.7 e 93.9%). Proanthocyanidins were identified only in the genotype SC391 and were reduced after both treatments (DHCO: 39.2% and extrusion cooking: 52.1%). Phenols decreased in the genotype SC319 submitted to DHCO (8.3%) and in all extruded genotypes (13.6 e 14.9%). The DHCO increased the antioxidant capacity in all genotypes, whereas extrusion cooking reduced antioxidant capacity in only two genotypes. In general, differential stability of the major flavonoids in sorghum was observed under DHCO and extrusion cooking, implying that different processing techniques can be selected to minimize losses of bioactive polyphenols in sorghum depending on the flavonoid composition. |
Thesagro: |
Antioxidante; Composto fenólico; Flavonoíde; Sorgo. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02316naa a2200301 a 4500 001 2030292 005 2016-02-12 008 2015 bl uuuu u00u1 u #d 022 $a0733-5210 024 7 $ahttp://dx.doi.org/10.1016/j.jcs.2015.06.015$2DOI 100 1 $aCARDOSO, L. de M. 245 $aPhenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven.$h[electronic resource] 260 $c2015 520 $aSorghum (Sorghum bicolor L.) is a gluten-free cereal that has the highest content of phenolic compounds among cereals. It needs to be processed prior to use for human consumption, which may change its antioxidant profile. The knowledge on the effects of extrusion and dry heat in a conventional oven on flavones, flavanones, and proanthocyanidins is limited. Thus, the content and stability to dry heat in a conventional oven (DHCO) and extrusion cooking on phenolic compounds profile in sorghum genotypes were evaluated. Flavanones and flavones decreased after extrusion cooking (100%) and DHCO (31.7 e 61.6%). The 3-deoxyanthocyanidins were stable in DHCO but were susceptible to extrusion cooking (70.7 e 93.9%). Proanthocyanidins were identified only in the genotype SC391 and were reduced after both treatments (DHCO: 39.2% and extrusion cooking: 52.1%). Phenols decreased in the genotype SC319 submitted to DHCO (8.3%) and in all extruded genotypes (13.6 e 14.9%). The DHCO increased the antioxidant capacity in all genotypes, whereas extrusion cooking reduced antioxidant capacity in only two genotypes. In general, differential stability of the major flavonoids in sorghum was observed under DHCO and extrusion cooking, implying that different processing techniques can be selected to minimize losses of bioactive polyphenols in sorghum depending on the flavonoid composition. 650 $aAntioxidante 650 $aComposto fenólico 650 $aFlavonoíde 650 $aSorgo 700 1 $aPINHEIRO, S. S. 700 1 $aCARVALHO, C. W. P. de 700 1 $aQUEIROZ, V. A. V. 700 1 $aMENEZES, C. B. de 700 1 $aMOREIRA, A. V. B. 700 1 $aBARROS, F. A. R. de 700 1 $aAWIKA, J. M. 700 1 $aMARTINO, H. S. D. 700 1 $aPINHEIRO-SANT'ANA, H. M. 773 $tJournal of Cereal Science, London$gv. 65, p. 220-226, 2015.
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