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

Autor: Cardoso Lde M; Department of Nutrition, Universidade Federal de Juiz de Fora, Campus Governador Valadares, Governador Valadares, 35010-177 Minas Gerais, Brazil. Electronic address: leandro.cardoso@ufjf.edu.br., Pinheiro SS; Department of Nutrition and Health, Universidade Federal de Viçosa, PH Rolfs Avenue, s/n, Viçosa, 36571-000 Minas Gerais, Brazil., da Silva LL; Department of Nutrition and Health, Universidade Federal de Viçosa, PH Rolfs Avenue, s/n, Viçosa, 36571-000 Minas Gerais, Brazil., de Menezes CB; Embrapa Maize and Sorghum, Rodovia MG 424, Km 65, Sete Lagoas, 35701-970 Minas Gerais, Brazil., de Carvalho CW; Embrapa Food Technology, Avenida das Américas, 29501, Guaratiba, 23020-470 Rio de Janeiro, Brazil., Tardin FD; Embrapa Maize and Sorghum, Rodovia MG 424, Km 65, Sete Lagoas, 35701-970 Minas Gerais, Brazil., Queiroz VA; Embrapa Maize and Sorghum, Rodovia MG 424, Km 65, Sete Lagoas, 35701-970 Minas Gerais, Brazil., Martino HS; Department of Nutrition and Health, Universidade Federal de Viçosa, PH Rolfs Avenue, s/n, Viçosa, 36571-000 Minas Gerais, Brazil., Pinheiro-Sant'Ana HM; Department of Nutrition and Health, Universidade Federal de Viçosa, PH Rolfs Avenue, s/n, Viçosa, 36571-000 Minas Gerais, Brazil.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2015 Apr 01; Vol. 172, pp. 900-8. Date of Electronic Publication: 2014 Sep 28.
DOI: 10.1016/j.foodchem.2014.09.117
Abstrakt: 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 μg/100g in wet basis) and 23% of the genotypes were classified as source of vitamin E. The total carotenoid varied from 2.12 to 85.46 μg/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.
(Copyright © 2014 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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