Título:	Study of thermoplastic extrusion and its impact on the chemical and nutritional characteristics and two sorghum genotypes SC 319 and BRS 332.
Autor:	CAMPELO, F. A. HENRIQUES, G. S. SIMEONE, M. L. F. QUEIROZ, V. A. V. SILVA, M. R. AUGUSTI, R. MELO, J. O. F. LACERDA, I. C. A. ARAÚJO, R. L. B.
Afiliación:	Flávia A. Campelo, Universidade Federal de Minas Gerais; Gilberto S. Henriques, Universidade Federal de Minas Gerais; MARIA LUCIA FERREIRA SIMEONE, CNPMS; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Mauro R. Silva, Universidade Federal de Minas Gerais; Rodinei Augusti, Universidade Federal de Minas Gerais; Júlio O. F. Melo, Universidade Federal de São João Del-Rei; Inayara C. A. Lacerda, Universidade Federal de Minas Gerais; Raquel L. B. Araújo, Universidade Federal de Minas Gerais.
Año:	2020
Referencia:	Journal of the Brazilian Chemical Society, v. 31, n. 4, p. 788-802, 2020.
Descripción:	The use of sorghum in human nutrition has been expanded due to its nutritional composition and its functional potential. Extrusion has been used to improve the quality of sorghum. The aim of this work was to assess the effect of extrusion in the nutritional composition, phenolic compounds content of two sorghum, and characterize the profile of chemical constituents by paper spray mass spectrometry (PS-MS). Extrusion increased the carbohydrate and fiber contents and reduced moisture, lipids and ashes, and enabling a higher degree of liberation of phenolic compounds and antioxidant activity. The fingerprint obtained in both ionization modes had been influenced by extrusion, allowing for a greater compounds? identification on the extruded samples. The analysis of sorghum samples? main components made distinguishing of the main constituents possible, as well as highlighted the extrusion effect and the influence of the genotypes. This study demonstrated that extrusion enabling a higher liberation of phenolic compounds, which were identified by the PS-MS technique.
Thesagro:	Sorgo Genótipo Extrusão
Palabras clave:	Spray de papel Análise de componentes Características químicas Características nutricionais
DOI:	10.21577/0103-5053.20190243
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CNPMS)