02207naa a2200337 a 450000100080000000500110000800800410001902400400006010000220010024501380012226000090026052011910026965000140146065000140147465000160148865000140150465000200151865000150153865300250155365300360157865300220161470000200163670000200165670000220167670000260169870000180172470000220174270000220176470000290178677300540181519976562017-09-27       2015    bl uuuu     u00u1 u    #d7 a10.1016/j.foodchem.2014.09.1172DOI1 aCARDOSO, L. de M.  aTocochromanols and carotenoids in sorghum (Sorghum bicolor L.)bdiversity and stability to the heat treatment.h[electronic resource]  c2015  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.  aextrusion  avitamin E  aCarotenoide  aExtrusão  aSorghum bicolor  aVitamina E  aCarotenoid stability  aDry heat in a conventional oven  aSorghum bicolor L1 aPINHEIRO, S. S.1 aSILVA, L. L. da1 aMENEZES, C. B. de1 aCARVALHO, C. W. P. de1 aTARDIN, F. D.1 aQUEIROZ, V. A. V.1 aMARTINO, H. S. D.1 aPINHEIRO-SANT'ANA, H. M.  tFood Chemistry, Londongv. 172, p. 900-908, 2015.