کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5133798 | 1492071 | 2017 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content
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کلمات کلیدی
γ-Tocopherol (PubChem CID: 92729)3-DeoxyanthocyanidinsSorghum bicolor L.LUTβ-Tocopherol (PubChem CID: 6857447)DADDPPH1,1-diphenyl-2-picrylhydrazyl - 1،1-دیفنیل-2-پریکیل هیدرازیلα-Tocopherol (PubChem CID: 14985) - α-توکوفرول (PubChem CID: 14985)diode array detector - آشکارساز آرایه دیودapigeninidin - آپی ژنینیدینTocopherols - توکوفرولFACT - حقیقتBreakfast cereal - غلات صبحانهFlavonoids - فلاونوئیدهاluteolinidin - لووتولینیدینhigh performance liquid chromatography - کروماتوگرافی مایع با کارایی بالاHPLC - کروماتوگرافی مایعی کارا
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content](/preview/png/5133798.png)
چکیده انگلیسی
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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 221, 15 April 2017, Pages 984-989
Journal: Food Chemistry - Volume 221, 15 April 2017, Pages 984-989
نویسندگان
Pamella Cristine Anunciação, Leandro de Morais Cardoso, Jaqueline Vieira Piovesana Gomes, Ceres Mattos Della Lucia, Carlos Wanderlei Piler Carvalho, Melicia Cintia Galdeano, Valéria Aparecida Vieira Queiroz, Rita de Cássia Gonçalves Alfenas,