کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6377823 | 1624897 | 2015 | 24 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven
ترجمه فارسی عنوان
مشخصات تراکم فنل در سورگوم که توسط پخت و پز اکستروژن و حرارت خشک در یک فرآیند معمولی پردازش می شود
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کلمات کلیدی
LUTNaringenin (PubChem CID: 932)eriodictyol (PubChem CID: 440735)3-Deoxyanthocyanidins6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid - 6-هیدروکسی-2،5،7،8-تترامیل کلرومان-2-کربوکسیلیک اسیدUV–Vis - UV-Visapigeninidin - آپی ژنینیدینUltraviolet–visible - اشعه ماوراء بنفش قابل مشاهده استTrolox - ترولکسFlavonoids - فلاونوئیدهاLuteolin (PubChem CID: 5280445) - لووتولین (PubChem CID: 5280445)luteolinidin - لووتولینیدینantioxidant profile - مشخصات آنتی اکسیدانProanthocyanidins - پروآنتوسیانیدینhigh performance liquid chromatography - کروماتوگرافی مایع با کارایی بالاHPLC - کروماتوگرافی مایعی کارا
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
چکیده انگلیسی
Sorghum (Sorghum bicolor L.) is a gluten-free cereal that has the highest content of phenolic compounds among cereals. It needs to be processed prior to use for human consumption, which may change its antioxidant profile. The knowledge on the effects of extrusion and dry heat in a conventional oven on flavones, flavanones, and proanthocyanidins is limited. Thus, the content and stability to dry heat in a conventional oven (DHCO) and extrusion cooking on phenolic compounds profile in sorghum genotypes were evaluated. Flavanones and flavones decreased after extrusion cooking (100%) and DHCO (31.7-61.6%). The 3-deoxyanthocyanidins were stable in DHCO but were susceptible to extrusion cooking (70.7-93.9%). Proanthocyanidins were identified only in the genotype SC391 and were reduced after both treatments (DHCO: 39.2% and extrusion cooking: 52.1%). Phenols decreased in the genotype SC319 submitted to DHCO (8.3%) and in all extruded genotypes (13.6-14.9%). The DHCO increased the antioxidant capacity in all genotypes, whereas extrusion cooking reduced antioxidant capacity in only two genotypes. In general, differential stability of the major flavonoids in sorghum was observed under DHCO and extrusion cooking, implying that different processing techniques can be selected to minimize losses of bioactive polyphenols in sorghum depending on the flavonoid composition.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 65, September 2015, Pages 220-226
Journal: Journal of Cereal Science - Volume 65, September 2015, Pages 220-226
نویسندگان
Leandro de Morais Cardoso, Soraia Silva Pinheiro, Carlos Wanderlei Piler de Carvalho, Valéria Aparecida Vieira Queiroz, CÃcero Beserra de Menezes, Ana Vládia Bandeira Moreira, Frederico Augusto Ribeiro de Barros, Joseph M. Awika,