Effect of the storage time and temperature on phenolic compounds of sorghum grain and flour.

Autor: Oliveira KG; Universidade Federal de São João del-Rei, Programa de Pós-Graduação em Ciências Agrárias, Rodovia MG 424, Km 45, Sete Lagoas, Minas Gerais 35701-970, Brazil. Electronic address: keniagrasi@yahoo.com.br., Queiroz VA; Embrapa Milho e Sorgo, Rodovia MG 424, Km 65, Sete Lagoas, Minas Gerais 35701-970, Brazil. Electronic address: valeria.vieira@embrapa.br., Carlos Lde A; Universidade Federal de São João del-Rei, Programa de Pós-Graduação em Ciências Agrárias, Rodovia MG 424, Km 45, Sete Lagoas, Minas Gerais 35701-970, Brazil. Electronic address: lanamar@ufsj.edu.br., Cardoso Lde M; Universidade Federal de Juiz de Fora, Departamento de Nutrição, Avenida Dr. Raimundo Monteiro Rezende, 330, Centro, Governador Valadares, Minas Gerais 35010-177, Brazil. Electronic address: leandro.cardoso@ufjf.edu.br., Pinheiro-Sant'Ana HM; Universidade Federal de Viçosa, Departamento de Nutrição e Saúde, avenida PH Rolfs, s/n, Viçosa 36571-000, Minas Gerais, Brazil. Electronic address: helena.santana@ufv.br., Anunciação PC; Universidade Federal de Viçosa, Departamento de Nutrição e Saúde, avenida PH Rolfs, s/n, Viçosa 36571-000, Minas Gerais, Brazil. Electronic address: nutripamella@gmail.com., Menezes CB; Embrapa Milho e Sorgo, Rodovia MG 424, Km 65, Sete Lagoas, Minas Gerais 35701-970, Brazil. Electronic address: cicero.menezes@embrapa.br., Silva EC; Universidade Federal de São João del-Rei, Programa de Pós-Graduação em Ciências Agrárias, Rodovia MG 424, Km 45, Sete Lagoas, Minas Gerais 35701-970, Brazil. Electronic address: clarete@ufsj.edu.br., Barros F; Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos, avenida PH Rolfs, s/n, Viçosa 36571-000, Minas Gerais, Brazil. Electronic address: fredbarros@ufv.br.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2017 Feb 01; Vol. 216, pp. 390-8. Date of Electronic Publication: 2016 Aug 17.
DOI: 10.1016/j.foodchem.2016.08.047
Abstrakt: This study evaluated the effect of storage temperature (4, 25 and 40°C) and time on the color and contents of 3-deoxyanthocyanins, total anthocyanins, total phenols and tannins of sorghum stored for 180days. Two genotypes SC319 (grain and flour) and TX430 (bran and flour) were analyzed. The SC319 flour showed luteolinidin and apigeninidin contents higher than the grain and the TX430 bran had the levels of all compounds higher than the flour. The storage temperature did not affect most of the analyzed variables. The content of most of the compounds reduced during the first 60days when they became stable. At day 180, the retention of the compounds in the genotypes SC319 and TX430 ranged from 56.1-77.9% and 67.3-80.1% (3-deoxyanthocyanins), 88.4-93.8% and 84.6-96.8% (total anthocyanins) and 86.7-86.8 and 89.4-100% (phenols) respectively. The retention of tannins ranged from 56.6 to 85.3%. The color of samples remained stable for 120days.
(Copyright © 2016 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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