Tocochromanols and carotenoids in sorghum (Sorghum bicolor L.): Diversity and stability to the heat treatment

• Published in: Food chemistry Vol. 172; pp. 900 - 908
• Main Authors: Cardoso, Leandro de Morais, Pinheiro, Soraia Silva, da Silva, Letícia Linhares, de Menezes, Cícero Beserra, de Carvalho, Carlos Wanderlei Piler, Tardin, Flávio Dessaune, Queiroz, Valéria Aparecida Vieira, Martino, Hércia Stampini Duarte, Pinheiro-Sant’Ana, Helena Maria
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-04-2015
• Subjects: Carotenoid stability; Carotenoids - chemistry; Chromans - chemistry; Cooking; Dry heat in a conventional oven; Extrusion; Genetic Variation; Genotype; Hot Temperature; Sorghum - chemistry; Sorghum - classification; Sorghum - genetics; Sorghum bicolor L; Vitamin E - chemistry; Vitamin E stability; β-Tocotrienol (PubChem CID: 5282348); δ-Tocopherol (PubChem CID: 92094); δ-Tocotrienol (PubChem CID: 5282350); α-Tocopherol (PubChem CID: 14985); α-Tocotrienol (PubChem CID: 5282347); Lutein (PubChem CID: 5281243); Dry heat in a conventional oven; γ-Tocopherol (PubChem CID: 92729); Sorghum bicolor L; Zeaxanthin (PubChem CID: 53477763); Carotenoid stability; Extrusion; γ-Tocotrienol (PubChem CID: 5282349); β-Tocopherol (PubChem CID: 6857447); Vitamin E stability
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2014.09.117

•Processing may modify sorghum chemical composition, functional and nutritional value.•The sorghum presented high genetic variability for carotenoids tocochromanols, and vitamin E.•The sorghum was source of vitamin E.•Tocochromanols and vitamin E decreased after extrusion and increased after dry heat in a conventional oven.•Carotenoids decreased after extrusion and the dry heat in a conventional oven.
The content and stability (retention) to dry heat in a conventional oven (DHCO) and extrusion of tocochromanols and carotenoids in sorghum genotypes were evaluated. One hundred sorghum genotypes showed high variability in tocochromanol content (280.7–2962.4μg/100g in wet basis) and 23% of the genotypes were classified as source of vitamin E. The total carotenoid varied from 2.12 to 85.46μg/100g in one hundred sorghum genotypes. According to the genetic variability for carotenoids and tocochromanols, the 100 genotypes were grouped into 7 groups. The retention of the total tocochromanols and α-tocopherol equivalent decreased after extrusion (69.1–84.8% and 52.4–85.0%, respectively) but increased after DHCO (106.8–114.7% and 109.9–115.8%, respectively). Sorghum carotenoids were sensitive to extrusion (30.7–37.1%) and DHCO (58.6–79.2%). In conclusion, the tocochromanols profile in sorghum varied widely and the genotypes presented high genetic variability for carotenoids and tocochromanols. Sorghum was a source of tocochromanols, which increased after DHCO and decreased after extrusion. The carotenoid content in sorghum decreased after DHCO and extrusion.