Sorghum Flour Fractions: Correlations Among Polysaccharides, Phenolic Compounds, Antioxidant Activity And Glycemic Index.

dc.creatorMoraes, Érica Aguiar
dc.creatorMarineli, Rafaela da Silva
dc.creatorLenquiste, Sabrina Alves
dc.creatorSteel, Caroline Joy
dc.creatorMenezes, Cícero Beserra de
dc.creatorQueiroz, Valéria Aparecida Vieira
dc.creatorMaróstica Júnior, Mário Roberto
dc.date2015-Aug
dc.date2015-11-27T13:46:24Z
dc.date2015-11-27T13:46:24Z
dc.date.accessioned2018-03-29T01:23:52Z
dc.date.available2018-03-29T01:23:52Z
dc.identifierFood Chemistry. v. 180, p. 116-23, 2015-Aug.
dc.identifier0308-8146
dc.identifier10.1016/j.foodchem.2015.02.023
dc.identifierhttp://www.ncbi.nlm.nih.gov/pubmed/25766808
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/202210
dc.identifier25766808
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1302443
dc.descriptionNutrients composition, phenolic compounds, antioxidant activity and estimated glycemic index (EGI) were evaluated in sorghum bran (SB) and decorticated sorghum flour (DSF), obtained by a rice-polisher, as well as whole sorghum flour (WSF). Correlation between EGI and the studied parameters were determined. SB presented the highest protein, lipid, ash, β-glucan, total and insoluble dietary fiber contents; and the lowest non-resistant and total starch contents. The highest carbohydrate and resistant starch contents were in DSF and WSF, respectively. Phenolic compounds and antioxidant activities were concentrated in SB. The EGI values were: DSF 84.5±0.41; WSF 77.2±0.33; and SB 60.3±0.78. Phenolic compounds, specific flavonoids and antioxidant activities, as well as total, insoluble and soluble dietary fiber and β-glucans of sorghum flour samples were all negatively correlated to EGI. RS content was not correlated to EGI.
dc.description180
dc.description116-23
dc.languageeng
dc.relationFood Chemistry
dc.relationFood Chem
dc.rightsfechado
dc.rightsCopyright © 2015 Elsevier Ltd. All rights reserved.
dc.sourcePubMed
dc.subjectHydrolysis Index
dc.subjectResistant Starch
dc.subjectSorghum Bicolor (l.) Moench
dc.subjectSorghum Bran
dc.subjectβ-glucans
dc.titleSorghum Flour Fractions: Correlations Among Polysaccharides, Phenolic Compounds, Antioxidant Activity And Glycemic Index.
dc.typeArtículos de revistas


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