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 | Acesso ao texto completo restrito à biblioteca da Embrapa Milho e Sorgo. Para informações adicionais entre em contato com cnpms.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
09/10/2014 |
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Data da última atualização: |
23/05/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CARDOSO, L. de M.; MONTINI, T. A.; PINHEIRO, S. S.; QUEIROZ, V. A. V.; PINHEIRO SANT'ANA, H. M.; MARTINO, H. S. D.; MOREIRA, A. V. B. |
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Afiliação: |
VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS. |
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Título: |
Effects of processing with dry heat and wet heat on the antioxidant profile of sorghum. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Food Chemistry, London, v. 152, p. 210-217, 2014. |
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DOI: |
10.1016/j.foodchem.2013.11.106 |
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Idioma: |
Inglês |
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Conteúdo: |
The effects of domestic processing with dry heat (F2-oven/milling; F3-milling/oven; F4-microwave oven/milling; F5-milling/microwave oven; F6-popped grains/milling) and wet heat (F7-cooking in water/drying/milling) on the antioxidant profile of sorghum flours (F1-raw flour) were evaluated. 3-Deoxyanthocyanidins and total phenolic compounds were stable to dry heat (retention between 96.1% and 106.3%) and reduced with wet heat. All processing with dry heat increased the vitamin E content (2,201.9–3,112.1 ?g/100 g) and its retention, and reduced the carotenoids (4.78–17.27 ?g/100 g). The antioxidant activity in processed flours with dry heat remained constant (F3 and F6) or increased (F2, F4 and F5) and decreased after processing with wet heat. Overall, the grains milled before processing in oven and in microwave oven retained more vitamin E and less carotenoids than those milled after these processing. In conclusion, dry heat did not affect the phenolic compounds and 3-deoxyanthocyanidins of sorghum, but increased the vitamin E and antioxidant activity, and reduced the carotenoids. The wet heat processing reduced all antioxidant compounds except carotenoids, which increased. |
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Thesagro: |
Antioxidante; Sorgo. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01890naa a2200229 a 4500
001 1996935
005 2017-05-23
008 2014 bl uuuu u00u1 u #d
024 7 $a10.1016/j.foodchem.2013.11.106$2DOI
100 1 $aCARDOSO, L. de M.
245 $aEffects of processing with dry heat and wet heat on the antioxidant profile of sorghum.$h[electronic resource]
260 $c2014
520 $aThe effects of domestic processing with dry heat (F2-oven/milling; F3-milling/oven; F4-microwave oven/milling; F5-milling/microwave oven; F6-popped grains/milling) and wet heat (F7-cooking in water/drying/milling) on the antioxidant profile of sorghum flours (F1-raw flour) were evaluated. 3-Deoxyanthocyanidins and total phenolic compounds were stable to dry heat (retention between 96.1% and 106.3%) and reduced with wet heat. All processing with dry heat increased the vitamin E content (2,201.9–3,112.1 ?g/100 g) and its retention, and reduced the carotenoids (4.78–17.27 ?g/100 g). The antioxidant activity in processed flours with dry heat remained constant (F3 and F6) or increased (F2, F4 and F5) and decreased after processing with wet heat. Overall, the grains milled before processing in oven and in microwave oven retained more vitamin E and less carotenoids than those milled after these processing. In conclusion, dry heat did not affect the phenolic compounds and 3-deoxyanthocyanidins of sorghum, but increased the vitamin E and antioxidant activity, and reduced the carotenoids. The wet heat processing reduced all antioxidant compounds except carotenoids, which increased.
650 $aAntioxidante
650 $aSorgo
700 1 $aMONTINI, T. A.
700 1 $aPINHEIRO, S. S.
700 1 $aQUEIROZ, V. A. V.
700 1 $aPINHEIRO SANT'ANA, H. M.
700 1 $aMARTINO, H. S. D.
700 1 $aMOREIRA, A. V. B.
773 $tFood Chemistry, London$gv. 152, p. 210-217, 2014.
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Embrapa Milho e Sorgo (CNPMS) |
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