Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven

Detalhes bibliográficos
Autor(a) principal: Pinheiro, Soraia Silva
Data de Publicação: 2015
Outros Autores: Cardoso, Leandro de Morais, Carvalho, Carlos Wanderlei Piler de, Queiroz, Valéria Aparecida Vieira, Menezes, Cícero Beserra de, Moreira, Ana Vládia Bandeira, Barros, Frederico Augusto Ribeiro de, Awika, Joseph M., Martino, Hércia Stampini Duarte, Pinheiro-Sant'Ana, Helena Maria
Tipo de documento: Artigo
Idioma: eng
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: https://doi.org/10.1016/j.jcs.2015.06.015
http://www.locus.ufv.br/handle/123456789/21845
Resumo: Sorghum (Sorghum bicolor L.) is a gluten-free cereal that has the highest content of phenolic compounds among cereals. It needs to be processed prior to use for human consumption, which may change its antioxidant profile. The knowledge on the effects of extrusion and dry heat in a conventional oven on flavones, flavanones, and proanthocyanidins is limited. Thus, the content and stability to dry heat in a conventional oven (DHCO) and extrusion cooking on phenolic compounds profile in sorghum genotypes were evaluated. Flavanones and flavones decreased after extrusion cooking (100%) and DHCO (31.7–61.6%). The 3-deoxyanthocyanidins were stable in DHCO but were susceptible to extrusion cooking (70.7–93.9%). Proanthocyanidins were identified only in the genotype SC391 and were reduced after both treatments (DHCO: 39.2% and extrusion cooking: 52.1%). Phenols decreased in the genotype SC319 submitted to DHCO (8.3%) and in all extruded genotypes (13.6–14.9%). The DHCO increased the antioxidant capacity in all genotypes, whereas extrusion cooking reduced antioxidant capacity in only two genotypes. In general, differential stability of the major flavonoids in sorghum was observed under DHCO and extrusion cooking, implying that different processing techniques can be selected to
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spelling Pinheiro, Soraia SilvaCardoso, Leandro de MoraisCarvalho, Carlos Wanderlei Piler deQueiroz, Valéria Aparecida VieiraMenezes, Cícero Beserra deMoreira, Ana Vládia BandeiraBarros, Frederico Augusto Ribeiro deAwika, Joseph M.Martino, Hércia Stampini DuartePinheiro-Sant'Ana, Helena Maria2018-09-17T11:27:08Z2018-09-17T11:27:08Z2015-0907335210https://doi.org/10.1016/j.jcs.2015.06.015http://www.locus.ufv.br/handle/123456789/21845Sorghum (Sorghum bicolor L.) is a gluten-free cereal that has the highest content of phenolic compounds among cereals. It needs to be processed prior to use for human consumption, which may change its antioxidant profile. The knowledge on the effects of extrusion and dry heat in a conventional oven on flavones, flavanones, and proanthocyanidins is limited. Thus, the content and stability to dry heat in a conventional oven (DHCO) and extrusion cooking on phenolic compounds profile in sorghum genotypes were evaluated. Flavanones and flavones decreased after extrusion cooking (100%) and DHCO (31.7–61.6%). The 3-deoxyanthocyanidins were stable in DHCO but were susceptible to extrusion cooking (70.7–93.9%). Proanthocyanidins were identified only in the genotype SC391 and were reduced after both treatments (DHCO: 39.2% and extrusion cooking: 52.1%). Phenols decreased in the genotype SC319 submitted to DHCO (8.3%) and in all extruded genotypes (13.6–14.9%). The DHCO increased the antioxidant capacity in all genotypes, whereas extrusion cooking reduced antioxidant capacity in only two genotypes. In general, differential stability of the major flavonoids in sorghum was observed under DHCO and extrusion cooking, implying that different processing techniques can be selected toengJournal of Cereal Sciencev. 65, p. 220- 226, set. 2015Elsevier Ltd.info:eu-repo/semantics/openAccessFlavonoidsProanthocyanidinsAntioxidant profileSorghum processingPhenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oveninfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdftexto completoapplication/pdf276418https://locus.ufv.br//bitstream/123456789/21845/1/artigo.pdff12dcbea0ffd7334f76fc69330ce99f6MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/21845/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52THUMBNAILartigo.pdf.jpgartigo.pdf.jpgIM Thumbnailimage/jpeg5126https://locus.ufv.br//bitstream/123456789/21845/3/artigo.pdf.jpgc3cf5d159435d38c74d765f46c826c88MD53123456789/218452018-09-17 23:00:33.374oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452018-09-18T02:00:33LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.en.fl_str_mv Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven
title Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven
spellingShingle Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven
Pinheiro, Soraia Silva
Flavonoids
Proanthocyanidins
Antioxidant profile
Sorghum processing
title_short Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven
title_full Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven
title_fullStr Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven
title_full_unstemmed Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven
title_sort Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven
author Pinheiro, Soraia Silva
author_facet Pinheiro, Soraia Silva
Cardoso, Leandro de Morais
Carvalho, Carlos Wanderlei Piler de
Queiroz, Valéria Aparecida Vieira
Menezes, Cícero Beserra de
Moreira, Ana Vládia Bandeira
Barros, Frederico Augusto Ribeiro de
Awika, Joseph M.
Martino, Hércia Stampini Duarte
Pinheiro-Sant'Ana, Helena Maria
author_role author
author2 Cardoso, Leandro de Morais
Carvalho, Carlos Wanderlei Piler de
Queiroz, Valéria Aparecida Vieira
Menezes, Cícero Beserra de
Moreira, Ana Vládia Bandeira
Barros, Frederico Augusto Ribeiro de
Awika, Joseph M.
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 Pinheiro, Soraia Silva
Cardoso, Leandro de Morais
Carvalho, Carlos Wanderlei Piler de
Queiroz, Valéria Aparecida Vieira
Menezes, Cícero Beserra de
Moreira, Ana Vládia Bandeira
Barros, Frederico Augusto Ribeiro de
Awika, Joseph M.
Martino, Hércia Stampini Duarte
Pinheiro-Sant'Ana, Helena Maria
dc.subject.pt-BR.fl_str_mv Flavonoids
Proanthocyanidins
Antioxidant profile
Sorghum processing
topic Flavonoids
Proanthocyanidins
Antioxidant profile
Sorghum processing
description Sorghum (Sorghum bicolor L.) is a gluten-free cereal that has the highest content of phenolic compounds among cereals. It needs to be processed prior to use for human consumption, which may change its antioxidant profile. The knowledge on the effects of extrusion and dry heat in a conventional oven on flavones, flavanones, and proanthocyanidins is limited. Thus, the content and stability to dry heat in a conventional oven (DHCO) and extrusion cooking on phenolic compounds profile in sorghum genotypes were evaluated. Flavanones and flavones decreased after extrusion cooking (100%) and DHCO (31.7–61.6%). The 3-deoxyanthocyanidins were stable in DHCO but were susceptible to extrusion cooking (70.7–93.9%). Proanthocyanidins were identified only in the genotype SC391 and were reduced after both treatments (DHCO: 39.2% and extrusion cooking: 52.1%). Phenols decreased in the genotype SC319 submitted to DHCO (8.3%) and in all extruded genotypes (13.6–14.9%). The DHCO increased the antioxidant capacity in all genotypes, whereas extrusion cooking reduced antioxidant capacity in only two genotypes. In general, differential stability of the major flavonoids in sorghum was observed under DHCO and extrusion cooking, implying that different processing techniques can be selected to
publishDate 2015
dc.date.issued.fl_str_mv 2015-09
dc.date.accessioned.fl_str_mv 2018-09-17T11:27:08Z
dc.date.available.fl_str_mv 2018-09-17T11:27:08Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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dc.identifier.uri.fl_str_mv https://doi.org/10.1016/j.jcs.2015.06.015
http://www.locus.ufv.br/handle/123456789/21845
dc.identifier.issn.none.fl_str_mv 07335210
identifier_str_mv 07335210
url https://doi.org/10.1016/j.jcs.2015.06.015
http://www.locus.ufv.br/handle/123456789/21845
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartofseries.pt-BR.fl_str_mv v. 65, p. 220- 226, set. 2015
dc.rights.driver.fl_str_mv Elsevier Ltd.
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eu_rights_str_mv openAccess
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