Journal
FOOD CHEMISTRY
Volume 172, Issue -, Pages 900-908Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.09.117
Keywords
Sorghum bicolor L.; Carotenoid stability; Vitamin E stability; Extrusion; Dry heat in a conventional oven
Funding
- Embrapa Maize and Sorghum (Brazil)
- Foundation for Research Support of Minas Gerais (FAPEMIG, Brazil)
- Coordination for the Improvement of Higher Education Personnel (CAPES, Brazil)
- National Counsel of Technological and Scientific Development (CNPq, Brazil)
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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 (280.7-2962.4 mu g/100 g in wet basis) and 23% of the genotypes were classified as source of vitamin E. The total carotenoid varied from 2.12 to 85.46 mu g/100 g 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 alpha-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. (C) 2014 Elsevier Ltd. All rights reserved.
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