Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven
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...
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| Published in: | Journal of cereal science Vol. 65; pp. 220 - 226 |
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| Main Authors: | , , , , , , , , , |
| Format: | Journal Article |
| Language: | English |
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Elsevier Ltd
01-09-2015
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| Abstract | 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 minimize losses of bioactive polyphenols in sorghum depending on the flavonoid composition.
•Antioxidant activity increased after dry heat in a conventional oven (DHCO).•The 3-deoxyanthocyanidins were not affecting by DHCO and decreased after extrusion.•DHCO and extrusion caused losses of flavones, flavanones, and proanthocyanidins.•The losses in phenolic compounds were higher after extrusion. |
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| AbstractList | 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 minimize losses of bioactive polyphenols in sorghum depending on the flavonoid composition.
•Antioxidant activity increased after dry heat in a conventional oven (DHCO).•The 3-deoxyanthocyanidins were not affecting by DHCO and decreased after extrusion.•DHCO and extrusion caused losses of flavones, flavanones, and proanthocyanidins.•The losses in phenolic compounds were higher after extrusion. |
| Author | de Carvalho, Carlos Wanderlei Piler Moreira, Ana Vládia Bandeira Cardoso, Leandro de Morais Pinheiro, Soraia Silva de Menezes, Cícero Beserra de Barros, Frederico Augusto Ribeiro Pinheiro-Sant'Ana, Helena Maria Queiroz, Valéria Aparecida Vieira Martino, Hércia Stampini Duarte Awika, Joseph M. |
| Author_xml | – sequence: 1 givenname: Leandro de Morais surname: Cardoso fullname: Cardoso, Leandro de Morais email: leandro.cardoso@ufjf.edu.br organization: Nutrition Department, Universidade Federal de Juiz de Fora, Governador Valadares Campus, 35010-177, Governador Valadares, Minas Gerais, Brazil – sequence: 2 givenname: Soraia Silva surname: Pinheiro fullname: Pinheiro, Soraia Silva organization: Nutrition and Health Department, Universidade Federal de Viçosa, PH Rolfs Avenue, s/n, Viçosa, 36571-000, Minas Gerais, Brazil – sequence: 3 givenname: Carlos Wanderlei Piler surname: de Carvalho fullname: de Carvalho, Carlos Wanderlei Piler organization: Embrapa Food Technology, Avenida das Américas, 29501, Guaratiba, 23020-470, Rio de Janeiro, RJ, Brazil – sequence: 4 givenname: Valéria Aparecida Vieira surname: Queiroz fullname: Queiroz, Valéria Aparecida Vieira organization: Embrapa Maize and Sorghum, Rodovia MG 424, Km 65, 35701-970, Sete Lagoas, MG, Brazil – sequence: 5 givenname: Cícero Beserra surname: de Menezes fullname: de Menezes, Cícero Beserra organization: Embrapa Maize and Sorghum, Rodovia MG 424, Km 65, 35701-970, Sete Lagoas, MG, Brazil – sequence: 6 givenname: Ana Vládia Bandeira surname: Moreira fullname: Moreira, Ana Vládia Bandeira organization: Nutrition and Health Department, Universidade Federal de Viçosa, PH Rolfs Avenue, s/n, Viçosa, 36571-000, Minas Gerais, Brazil – sequence: 7 givenname: Frederico Augusto Ribeiro surname: de Barros fullname: de Barros, Frederico Augusto Ribeiro organization: Technology Food Department, Universidade Federal de Viçosa, PH Rolfs Avenue, s/n, Viçosa, 36571-000, Minas Gerais, Brazil – sequence: 8 givenname: Joseph M. surname: Awika fullname: Awika, Joseph M. organization: Cereal Quality Lab, Department of Soil & Crop Sciences, Texas A&M University, College Station, TX, 77843-2474, United States – sequence: 9 givenname: Hércia Stampini Duarte surname: Martino fullname: Martino, Hércia Stampini Duarte organization: Nutrition and Health Department, Universidade Federal de Viçosa, PH Rolfs Avenue, s/n, Viçosa, 36571-000, Minas Gerais, Brazil – sequence: 10 givenname: Helena Maria surname: Pinheiro-Sant'Ana fullname: Pinheiro-Sant'Ana, Helena Maria organization: Nutrition Department, Universidade Federal de Juiz de Fora, Governador Valadares Campus, 35010-177, Governador Valadares, Minas Gerais, Brazil |
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| Keywords | 3-DXAs Luteolinidin (PubChem CID: 441701) 7-Methoxy-apigeninidin (PubChem CID: not available) 7-MeO-AP LUT Sorghum processing Luteolin (PubChem CID: 5280445) Antioxidant profile Eriodictyol (PubChem CID: 440735) AP DHCO Naringenin (PubChem CID: 932) 5-Methoxy-luteolinidin (PubChem CID: not available) Flavonoids UV–Vis Apigenin (PubChem CID: 159360) 5-MeO-LUT Trolox Apigeninidin (PubChem CID: 159360) HPLC Proanthocyanidins |
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| Snippet | 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... |
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| SubjectTerms | 5-Methoxy-luteolinidin (PubChem CID: not available) 7-Methoxy-apigeninidin (PubChem CID: not available) Antioxidant profile Apigenin (PubChem CID: 159360) Apigeninidin (PubChem CID: 159360) Eriodictyol (PubChem CID: 440735) Flavonoids Luteolin (PubChem CID: 5280445) Luteolinidin (PubChem CID: 441701) Naringenin (PubChem CID: 932) Proanthocyanidins Sorghum processing |
| Title | Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven |
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