Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content

被引：58

作者：

Anunciacao, Pamella Cristine ^{[1
]}

Cardoso, Leandro de Morais ^{[2
]}

Piovesana Gomes, Jaqueline Vieira ^{[1
]}

Della Lucia, Ceres Mattos ^{[1
]}

Piler Carvalho, Carlos Wanderlei ^{[3
]}

Galdeano, Melicia Cintia ^{[3
]}

Vieira Queiroz, Valeria Aparecida ^{[4
]}

Goncalves Alfenas, Rita de Cassia ^{[1
]}

Duarte Martino, Hercia Stampini ^{[1
]}

Pinheiro-Sant'Ana, Helena Maria ^{[1
]}

机构：

[1] Univ Fed Vicosa, Dept Nutr & Saude, Ave PH Rolfs S-N, BR-36571900 Vicosa, MG, Brazil

[2] Univ Fed Juiz Fora, Dept Nutr, Campus Governador Valadares, BR-35010177 Governador Valadares, MG, Brazil

[3] Embrapa Agroind Alimentos, Ave Amer 29501, BR-23020470 Rio De Janeiro, RJ, Brazil

[4] Embrapa Milho & Sorgo, Rodovia MG 424,Km 65, BR-35701970 Sete Lagoas, MG, Brazil

来源：

FOOD CHEMISTRY | 2017年 / 221卷

关键词：

Sorghum bicolor L; Flavonoids; Tocopherols; Breakfast cereal; PERFORMANCE LIQUID-CHROMATOGRAPHY; DRY HEAT; ANTIOXIDANT; PHENOLICS; GENOTYPES; PROFILE; TOCOTRIENOLS; TOCOPHEROLS; PREVENTION; EXTRACTION;

D O I：

10.1016/j.foodchem.2016.11.065

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：984 / 989

页数：6

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