Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content
Autor(a) principal: | |
---|---|
Data de Publicação: | 2016 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | https://doi.org/10.1016/j.foodchem.2016.11.065 http://www.locus.ufv.br/handle/123456789/18785 |
Resumo: | The sensory acceptance and the content of bioactive compounds of whole-sorghum and whole-wheat breakfast cereals were compared. Sensory acceptance was assessed using the Food Action Rating Scale. 3-Deoxyanthocyanidins, flavones and flavanones were determined by high-performance liquid chromatography (HPLC) with diode array detection, and vitamin E by HPLC with fluorescence detection. Total phenolics and antioxidant activity were determined by spectrophotometry. The sorghum breakfast cereal had better sensory acceptance (70.6%) than wheat breakfast cereal (41.18%). Sorghum had higher 3-deoxyanthocyanidin content (100% higher), total phenolic compounds (98.2% higher) and antioxidant activity (87.9% higher) than wheat breakfast cereal. Flavones and flavanones were not detected in both breakfast cereals. Total vitamin E content was 78.6% higher in wheat than in sorghum breakfast cereal. Thus, consumption of whole sorghum breakfast cereal should be encouraged, since it had good sensory acceptance and is a source of bioactive compounds that can promote benefits to human health. |
id |
UFV_36649e64c8c18a9df38dc130a518c61b |
---|---|
oai_identifier_str |
oai:locus.ufv.br:123456789/18785 |
network_acronym_str |
UFV |
network_name_str |
LOCUS Repositório Institucional da UFV |
repository_id_str |
2145 |
spelling |
Anunciação, Pamella CristineCardoso, Leandro de MoraisGomes, Jaqueline Vieira PiovesanaLucia, Ceres Mattos DellaCarvalho, Carlos Wanderlei PilerGaldeano, Melicia CintiaQueiroz, Valéria Aparecida VieiraAlfenas, Rita de Cássia GonçalvesMartino, Hércia Stampini DuartePinheiro-Sant’Ana, Helena Maria2018-04-18T12:29:23Z2018-04-18T12:29:23Z2016-11-1703088146https://doi.org/10.1016/j.foodchem.2016.11.065http://www.locus.ufv.br/handle/123456789/18785The sensory acceptance and the content of bioactive compounds of whole-sorghum and whole-wheat breakfast cereals were compared. Sensory acceptance was assessed using the Food Action Rating Scale. 3-Deoxyanthocyanidins, flavones and flavanones were determined by high-performance liquid chromatography (HPLC) with diode array detection, and vitamin E by HPLC with fluorescence detection. Total phenolics and antioxidant activity were determined by spectrophotometry. The sorghum breakfast cereal had better sensory acceptance (70.6%) than wheat breakfast cereal (41.18%). Sorghum had higher 3-deoxyanthocyanidin content (100% higher), total phenolic compounds (98.2% higher) and antioxidant activity (87.9% higher) than wheat breakfast cereal. Flavones and flavanones were not detected in both breakfast cereals. Total vitamin E content was 78.6% higher in wheat than in sorghum breakfast cereal. Thus, consumption of whole sorghum breakfast cereal should be encouraged, since it had good sensory acceptance and is a source of bioactive compounds that can promote benefits to human health.engFood Chemistryv. 221, p. 984-989, April 2017Elsevier Ltdinfo:eu-repo/semantics/openAccessSorghum bicolor L.FlavonoidsTocopherolsBreakfast cerealComparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound contentinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdfTexto completoapplication/pdf916129https://locus.ufv.br//bitstream/123456789/18785/1/artigo.pdf1bf943abab207ab9b957a0a7536eea1fMD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/18785/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52THUMBNAILartigo.pdf.jpgartigo.pdf.jpgIM Thumbnailimage/jpeg5068https://locus.ufv.br//bitstream/123456789/18785/3/artigo.pdf.jpg6445520daecde4a88f8d0c7f3f04ce9fMD53123456789/187852018-04-18 23:00:30.474oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452018-04-19T02:00:30LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.en.fl_str_mv |
Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content |
title |
Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content |
spellingShingle |
Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content Anunciação, Pamella Cristine Sorghum bicolor L. Flavonoids Tocopherols Breakfast cereal |
title_short |
Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content |
title_full |
Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content |
title_fullStr |
Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content |
title_full_unstemmed |
Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content |
title_sort |
Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content |
author |
Anunciação, Pamella Cristine |
author_facet |
Anunciação, Pamella Cristine Cardoso, Leandro de Morais Gomes, Jaqueline Vieira Piovesana Lucia, Ceres Mattos Della Carvalho, Carlos Wanderlei Piler Galdeano, Melicia Cintia Queiroz, Valéria Aparecida Vieira Alfenas, Rita de Cássia Gonçalves Martino, Hércia Stampini Duarte Pinheiro-Sant’Ana, Helena Maria |
author_role |
author |
author2 |
Cardoso, Leandro de Morais Gomes, Jaqueline Vieira Piovesana Lucia, Ceres Mattos Della Carvalho, Carlos Wanderlei Piler Galdeano, Melicia Cintia Queiroz, Valéria Aparecida Vieira Alfenas, Rita de Cássia Gonçalves Martino, Hércia Stampini Duarte Pinheiro-Sant’Ana, Helena Maria |
author2_role |
author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Anunciação, Pamella Cristine Cardoso, Leandro de Morais Gomes, Jaqueline Vieira Piovesana Lucia, Ceres Mattos Della Carvalho, Carlos Wanderlei Piler Galdeano, Melicia Cintia Queiroz, Valéria Aparecida Vieira Alfenas, Rita de Cássia Gonçalves Martino, Hércia Stampini Duarte Pinheiro-Sant’Ana, Helena Maria |
dc.subject.pt-BR.fl_str_mv |
Sorghum bicolor L. Flavonoids Tocopherols Breakfast cereal |
topic |
Sorghum bicolor L. Flavonoids Tocopherols Breakfast cereal |
description |
The sensory acceptance and the content of bioactive compounds of whole-sorghum and whole-wheat breakfast cereals were compared. Sensory acceptance was assessed using the Food Action Rating Scale. 3-Deoxyanthocyanidins, flavones and flavanones were determined by high-performance liquid chromatography (HPLC) with diode array detection, and vitamin E by HPLC with fluorescence detection. Total phenolics and antioxidant activity were determined by spectrophotometry. The sorghum breakfast cereal had better sensory acceptance (70.6%) than wheat breakfast cereal (41.18%). Sorghum had higher 3-deoxyanthocyanidin content (100% higher), total phenolic compounds (98.2% higher) and antioxidant activity (87.9% higher) than wheat breakfast cereal. Flavones and flavanones were not detected in both breakfast cereals. Total vitamin E content was 78.6% higher in wheat than in sorghum breakfast cereal. Thus, consumption of whole sorghum breakfast cereal should be encouraged, since it had good sensory acceptance and is a source of bioactive compounds that can promote benefits to human health. |
publishDate |
2016 |
dc.date.issued.fl_str_mv |
2016-11-17 |
dc.date.accessioned.fl_str_mv |
2018-04-18T12:29:23Z |
dc.date.available.fl_str_mv |
2018-04-18T12:29:23Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://doi.org/10.1016/j.foodchem.2016.11.065 http://www.locus.ufv.br/handle/123456789/18785 |
dc.identifier.issn.none.fl_str_mv |
03088146 |
identifier_str_mv |
03088146 |
url |
https://doi.org/10.1016/j.foodchem.2016.11.065 http://www.locus.ufv.br/handle/123456789/18785 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartofseries.pt-BR.fl_str_mv |
v. 221, p. 984-989, April 2017 |
dc.rights.driver.fl_str_mv |
Elsevier Ltd info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Elsevier Ltd |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Food Chemistry |
publisher.none.fl_str_mv |
Food Chemistry |
dc.source.none.fl_str_mv |
reponame:LOCUS Repositório Institucional da UFV instname:Universidade Federal de Viçosa (UFV) instacron:UFV |
instname_str |
Universidade Federal de Viçosa (UFV) |
instacron_str |
UFV |
institution |
UFV |
reponame_str |
LOCUS Repositório Institucional da UFV |
collection |
LOCUS Repositório Institucional da UFV |
bitstream.url.fl_str_mv |
https://locus.ufv.br//bitstream/123456789/18785/1/artigo.pdf https://locus.ufv.br//bitstream/123456789/18785/2/license.txt https://locus.ufv.br//bitstream/123456789/18785/3/artigo.pdf.jpg |
bitstream.checksum.fl_str_mv |
1bf943abab207ab9b957a0a7536eea1f 8a4605be74aa9ea9d79846c1fba20a33 6445520daecde4a88f8d0c7f3f04ce9f |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 |
repository.name.fl_str_mv |
LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV) |
repository.mail.fl_str_mv |
fabiojreis@ufv.br |
_version_ |
1801213039730491392 |