کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7594693 | 1492119 | 2015 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Tocochromanols and carotenoids in sorghum (Sorghum bicolor L.): Diversity and stability to the heat treatment
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
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/100 g 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/100 g 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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 172, 1 April 2015, Pages 900-908
Journal: Food Chemistry - Volume 172, 1 April 2015, Pages 900-908
نویسندگان
Leandro de Morais Cardoso, Soraia Silva Pinheiro, LetÃcia Linhares da Silva, CÃcero Beserra de Menezes, Carlos Wanderlei Piler de Carvalho, Flávio Dessaune Tardin, Valéria Aparecida Vieira Queiroz, Hércia Stampini Duarte Martino,