Retention of some flavones and flavanones in flour, grain and bran of sorghum during storage

• Autor(a) principal: Valéria Aparecida Vieira Queiroz
• Data de Publicação: 2018
• Outros Autores: Kênia Grasielle de Oliveira, Caroline Liboreiro Paiva, Lanamar de Almeida Carlos, Cícero Beserra de Menezes, Frederico Augusto Ribeiro de Barros, Helena Maria Pinheiro-Sant´Ana, Pamella Cristine Anunciação
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFMG
• Texto Completo: https://doi.org/10.18512/1980-6477/rbms.v17n3p522-534; http://hdl.handle.net/1843/43409; https://orcid.org/ 0000-0002-0898-648X
• topic: Sorgo -- Perdas; Sorgo -- Armazenamento; Compostos bioativos; Flavonoides

Sorghum is associated with several functional benefits because it contains high levels of phenolic compounds, such as the flavonoids, flavones and flavanones. However, these compounds are sensitive to the period and conditions of storage. Thus, this work aimed to evaluate luteolin, apigenin, naringenin and eriodictyol retention in the sorghum genotypes SC319 (flour and grain) and TX430 (flour and bran) stored for 180 days at 4, 25 and 40 °C. These compounds were quantified by a high-performance liquid chromatograph equipped with a diode array detector. There was effect of the storage time, which favored the flavone and flavanone reduction in the evaluated genotypes. The storage temperature influenced the flavones more than the flavanone contents. The retentions ranged from 70.27 to 88.72% for luteolin, 69.04 to 99.15% for apigenin, 56.92 to 88.51% for naringenin and from 77.10 to 93.42% for eriodictyol at the three temperatures at the end of 180 days. Although flavones and flavanones were better preserved at 4 °C (about 88% of retention), at room temperature (25 °C) flavones and flavanones retentions were at least 77% and 85% after 180 days.