Effect of the storage time and temperature on phenolic compounds of sorghum grain and flour

dc.creatorPinheiro-Sant’Ana, Helena Maria
dc.creatorOliveira, Kênia Grasielle de
dc.creatorQueiroz, Valéria Aparecida Vieira
dc.creatorCarlos, Lanamar de Almeida
dc.creatorCardoso, Leandro de Morais
dc.creatorAnunciação, Pamella Cristine
dc.creatorMenezes, Cícero Beserra de
dc.creatorSilva, Ernani Clarete da
dc.creatorBarros, Frederico
dc.date2018-04-19T19:50:36Z
dc.date2018-04-19T19:50:36Z
dc.date2017-02-01
dc.date.accessioned2023-09-27T22:16:01Z
dc.date.available2023-09-27T22:16:01Z
dc.identifier03088146
dc.identifierhttps://doi.org/10.1016/j.foodchem.2016.08.047
dc.identifierhttp://www.locus.ufv.br/handle/123456789/18914
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8972896
dc.descriptionThis study evaluated the effect of storage temperature (4, 25 and 40 °C) and time on the color and contents of 3-deoxyanthocyanins, total anthocyanins, total phenols and tannins of sorghum stored for 180 days. Two genotypes SC319 (grain and flour) and TX430 (bran and flour) were analyzed. The SC319 flour showed luteolinidin and apigeninidin contents higher than the grain and the TX430 bran had the levels of all compounds higher than the flour. The storage temperature did not affect most of the analyzed variables. The content of most of the compounds reduced during the first 60 days when they became stable. At day 180, the retention of the compounds in the genotypes SC319 and TX430 ranged from 56.1–77.9% and 67.3–80.1% (3-deoxyanthocyanins), 88.4–93.8% and 84.6–96.8% (total anthocyanins) and 86.7–86.8 and 89.4–100% (phenols) respectively. The retention of tannins ranged from 56.6 to 85.3%. The color of samples remained stable for 120 days.
dc.formatpdf
dc.formatapplication/pdf
dc.languageeng
dc.publisherFood Chemistry
dc.relationv. 216, p. 390-398, fev. 2017
dc.rightsElsevier Ltd
dc.subjectSorghum bicolor L. Moench
dc.subjectBioactive compounds
dc.subjectStability of compounds
dc.subjectSorghum phenols
dc.subjectSorghum anthocyanins
dc.titleEffect of the storage time and temperature on phenolic compounds of sorghum grain and flour
dc.typeArtigo


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