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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: |
20/10/2014 |
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Data da última atualização: |
27/09/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CARDOSO, L. de M.; PINHEIRO, S. S.; SILVA, L. L. da; MENEZES, C. B. de; CARVALHO, C. W. P. de; TARDIN, F. D.; QUEIROZ, V. A. V.; MARTINO, H. S. D.; PINHEIRO-SANT'ANA, H. M. |
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Afiliação: |
CICERO BESERRA DE MENEZES, CNPMS; FLAVIO DESSAUNE TARDIN, CNPMS; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS. |
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Título: |
Tocochromanols and carotenoids in sorghum (Sorghum bicolor L.): diversity and stability to the heat treatment. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Food Chemistry, London, v. 172, p. 900-908, 2015. |
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DOI: |
10.1016/j.foodchem.2014.09.117 |
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Idioma: |
Inglês |
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Conteúdo: |
The content and stability (retention) to dry heat in a conventional oven (DHCO) and extrusion of toco-chromanols and carotenoids in sorghum genotypes were evaluated. One hundred sorghum genotypes showed high variability in tocochromanol content (280.7–2962.4lg/100 g in wet basis) and 23% of the genotypes were classified as source of vitamin E. The total carotenoid varied from 2.12 to 85.46lg/100 g in one hundred sorghum genotypes. According to the genetic variability for carotenoids and toco-chromanols, the 100 genotypes were grouped into 7 groups. The retention of the total tocochromanols and a-tocopherol equivalent decreased after extrusion (69.1–84.8% and 52.4–85.0%, respectively) but increased after DHCO (106.8–114.7% and 109.9–115.8%, respectively). Sorghum carotenoids were sensitive to extrusion (30.7–37.1%) and DHCO (58.6–79.2%). In conclusion, the tocochromanols profile in sorghum varied widely and the genotypes presented high genetic variability for carotenoids and tocochromanols. Sorghum was a source of tocochromanols, which increased after DHCO and decreased after extrusion. The carotenoid content in sorghum decreased after DHCO and extrusion. |
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Palavras-Chave: |
Carotenoid stability; Dry heat in a conventional oven; Sorghum bicolor L. |
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Thesagro: |
Carotenoide; Extrusão; Sorghum bicolor; Vitamina E. |
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Thesaurus Nal: |
extrusion; vitamin E. |
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Categoria do assunto: |
--
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02207naa a2200337 a 4500
001 1997656
005 2017-09-27
008 2015 bl uuuu u00u1 u #d
024 7 $a10.1016/j.foodchem.2014.09.117$2DOI
100 1 $aCARDOSO, L. de M.
245 $aTocochromanols and carotenoids in sorghum (Sorghum bicolor L.)$bdiversity and stability to the heat treatment.$h[electronic resource]
260 $c2015
520 $aThe content and stability (retention) to dry heat in a conventional oven (DHCO) and extrusion of toco-chromanols and carotenoids in sorghum genotypes were evaluated. One hundred sorghum genotypes showed high variability in tocochromanol content (280.7–2962.4lg/100 g in wet basis) and 23% of the genotypes were classified as source of vitamin E. The total carotenoid varied from 2.12 to 85.46lg/100 g in one hundred sorghum genotypes. According to the genetic variability for carotenoids and toco-chromanols, the 100 genotypes were grouped into 7 groups. The retention of the total tocochromanols and a-tocopherol equivalent decreased after extrusion (69.1–84.8% and 52.4–85.0%, respectively) but increased after DHCO (106.8–114.7% and 109.9–115.8%, respectively). Sorghum carotenoids were sensitive to extrusion (30.7–37.1%) and DHCO (58.6–79.2%). In conclusion, the tocochromanols profile in sorghum varied widely and the genotypes presented high genetic variability for carotenoids and tocochromanols. Sorghum was a source of tocochromanols, which increased after DHCO and decreased after extrusion. The carotenoid content in sorghum decreased after DHCO and extrusion.
650 $aextrusion
650 $avitamin E
650 $aCarotenoide
650 $aExtrusão
650 $aSorghum bicolor
650 $aVitamina E
653 $aCarotenoid stability
653 $aDry heat in a conventional oven
653 $aSorghum bicolor L
700 1 $aPINHEIRO, S. S.
700 1 $aSILVA, L. L. da
700 1 $aMENEZES, C. B. de
700 1 $aCARVALHO, C. W. P. de
700 1 $aTARDIN, F. D.
700 1 $aQUEIROZ, V. A. V.
700 1 $aMARTINO, H. S. D.
700 1 $aPINHEIRO-SANT'ANA, H. M.
773 $tFood Chemistry, London$gv. 172, p. 900-908, 2015.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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| Registros recuperados : 3 | |
| 1. |  | MCMANUS, C. M.; BRANQUINHO, R. de P.; LOUVANDINI, H.; PAIVA, S. R.; DALLAGO, B. S.; BERTOLI, C. D. Genotype environment interaction in performance Tests in sheep in confinement and at pasture. Ciência Animal Brasileira, v. 13, n. 2, p. 213-220, abr./jun. 2012.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 2 |
| Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
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| 2. | | CAMPOS, G. S.; BRACCINI NETO, J.; OAIGEN, R. P.; CARDOSO, F. F.; COBUCI, J. A.; KERN, E. L.; CAMPOS, L. T.; BERTOLI, C. D.; McMANUS, C. M. Bioeconomic model and selection indices in Aberdeen Angus cattle. Journal of Animal Breeding and Genetics, Berlin, v. 131, n. 4, p. 305?312, Aug. 2014.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Pecuária Sul. |
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| 3. | | CASTANHEIRA, M.; MCMANUS, C. M.; PAULA NETO, J. B. DE; COSTA, M. J. R. P. DA; MENDES, F. D. C.; SERENO, J. R. B.; BÉRTOLI, C. D.; FIORAVANTE, M. C. S. Maternal offspring behaviour in Curraleiro Pé Duro naturalized cattle in Brazil. Revista Brasileira de Zootecnia, v. 42, n. 8, p. 584-591, 2013.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Cerrados. |
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| Registros recuperados : 3 | |
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