期刊
FOOD CHEMISTRY
卷 221, 期 -, 页码 984-989出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.11.065
关键词
Sorghum bicolor L.; Flavonoids; Tocopherols; Breakfast cereal
资金
- Fundacao de Amparo a Pesquisa do Estado de Minas Gerais (FAPEMIG, Brazil)
- Coordenacao de Aperfeicoamento de Pessoal de Ensino Superior (CAPES, Brazil)
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq, Brazil)
- Empresa Brasileira de Pesquisa Agropecuaria - Milho e Sorgo (EMBRARA, Brazil)
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.
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