RETENTION OF SOME FLAVONES AND FLAVANONES IN FLOUR, GRAIN AND BRAN OF SORGHUM DURING STORAGE

Autor: Frederico Augusto Ribeiro de Barros, Valéria Aparecida Vieira Queiroz, Lanamar de Almeida Carlos, Caroline Liboreiro Paiva, Cícero Beserra de Menezes, Helena Maria Pinheiro-Sant ' Ana, Kênia Grasielle de Oliveira, Pamella Cristine Anunciação
Rok vydání: 2018
Předmět:
Zdroj: Repositório Institucional da UFMG
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
ISSN: 1980-6477
1676-689X
DOI: 10.18512/1980-6477/rbms.v17n3p522-534
Popis: Sorghum is associated with several functional benefits because it contains high levels of phenolic compounds, such as the flavonoids, flavones and flavanones. However, these compounds are sensitive to the period and conditions of storage. Thus, this work aimed to evaluate luteolin, apigenin, naringenin and eriodictyol retention in the sorghum genotypes SC319 (flour and grain) and TX430 (flour and bran) stored for 180 days at 4, 25 and 40 °C. These compounds were quantified by a high-performance liquid chromatograph equipped with a diode array detector. There was effect of the storage time, which favored the flavone and flavanone reduction in the evaluated genotypes. The storage temperature influenced the flavones more than the flavanone contents. The retentions ranged from 70.27 to 88.72% for luteolin, 69.04 to 99.15% for apigenin, 56.92 to 88.51% for naringenin and from 77.10 to 93.42% for eriodictyol at the three temperatures at the end of 180 days. Although flavones and flavanones were better preserved at 4 °C (about 88% of retention), at room temperature (25 °C) flavones and flavanones retentions were at least 77% and 85% after 180 days. Keywords: Sorghum bicolor (L.) Moench, storage losses, bioactive compounds, flavonoids retention. RETENCAO DE ALGUMAS FLAVONAS E FLAVANONAS EM FARINHA DE SORGO, GRAO E FARELO DURANTE O ARMAZENAMENTO RESUMO – O sorgo esta associado a varias propriedades funcionais pelo fato de conter altos niveis de compostos fenolicos, como flavonoides, flavonas e flavanonas. No entanto, estes compostos sao sensiveis ao periodo e condicoes de armazenamento. Assim, este trabalho teve como objetivo avaliar a retencao de luteolina, apigenina, naringenina e eriodictilol nos genotipos de sorgo SC319 (farinha e grao) e TX430 (farinha e farelo) armazenados por 180 dias a 4, 25 e 40 °C. Estes compostos foram quantificados por cromatografia liquida de alto desempenho acoplada a detector de arranjo de diodos. Houve efeito do tempo de armazenamento, que favoreceu a reducao de flavona e flavanona nos genotipos avaliados. A temperatura de armazenamento influenciou as flavonas mais do que o conteudo de flavanona. As retencoes variaram de 70,27 a 88,72% para luteolina, 69,04 a 99,15% para apigenina, 56,92 a 88,51% para naringenina e de 77,10 a 93,42% para eriodictilol nas tres temperaturas no final de 180 dias. Embora as flavonas e flavanonas tenham sido melhor conservadas a 4 °C (cerca de 88% de retencao), em temperatura ambiente (25 °C), as retencoes de flavonas e flavanonas foram pelo menos 77% e 85% apos 180 dias. Palavras-chave: Sorghum bicolor (L.) Moench, perdas durante o armazenamento, compostos bioativos, retencao de flavonoides.
Databáze: OpenAIRE
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