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dc.contributor.authorD'ALMEIDA, C. T. S.
dc.contributor.authorMAMERI, H.
dc.contributor.authorMOREL, M. H.
dc.contributor.authorCARVALHO, C. W. P. de
dc.contributor.authorQUEIROZ, V. A. V.
dc.contributor.authorCAMERON, L. C.
dc.contributor.authorTAKEITI, C. Y.
dc.contributor.authorFERREIRA, M. S. L.
dc.date.accessioned2020-11-11T11:24:22Z-
dc.date.available2020-11-11T11:24:22Z-
dc.date.created2020-10-15
dc.date.issued2020
dc.identifier.citationIn: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2020, virtual. Anais... Saudabilidade na Indústria de Cereais e Panificação. Sete Lagoas: Universidade Federal de São João del-Rei, 2020. 4 p.
dc.identifier.isbn978-65-88243-73-2eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1125541-
dc.descriptionIn this work, the effect of thermoplastic extrusion on the phenolic compounds (PC)profile by UPLC-MSEand on the solubility/polymerization of kafirins by SE-HPLC was evaluated in extruded whole sorghum, with or withouttannins. Free (FPC) and bound (BPC)phenolic compoundswere extracted separately.The characteristics evaluated are antioxidant activity (by the methods DPPH and FRAP),total phenoliccontent(by the methodology involving the Reagent of Folin Ciocalteu), total proanthocyanidinscontent (TPAC) and total flavonoid content (TFC). FPC and BPC ranged from 41.1 to 434.3and 8.2to 283.7mg GAE/100g (db), respectively.DPPH and FRAP analysis showed a strong correlation with TPC (0.99and 0.95, p< 0.05, respectively). TPAC and TFC showthe degradation of tannins in monomeric flavonoids, after extrusion. Globally, 58 FPC and 100 BPC were tentatively identified. PCA biplotindicated a clear distinction between PC profile in flour and extrudate in both genotypes. SE-HPLC showed an increase in protein solubility after extrusion thus it also improves protein digestibility.This work reveals that the extrusion improve the release of BPC, the breakdown of polyphenols and the depolymerization of kafirinsin sorghum grains, promoting theuse of this cereal as a potential functional foodfor humans.
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectProperties changes
dc.titleHow does extrusion change the phenolic profile and impact protein digestibility in sorghum flours?
dc.typeArtigo em anais e proceedings
dc.subject.nalthesaurusFood technology
dc.subject.nalthesaurusSorghum bicolor subsp. bicolor
dc.subject.nalthesaurusKafirins
dc.subject.nalthesaurusTannins
dc.subject.nalthesaurusMetabolomics
dc.description.notesCBCP; 5 a 9 out.
riaa.ainfo.id1125541
riaa.ainfo.lastupdate2020-11-23 -02:00:00
dc.identifier.doi10.29327/cbcp2020.277643eng
dc.contributor.institutionCarolina T. S. D'ALMEIDA, UNIRIO; Hamza Mameri, INRA, UMR IATE, Montpellier, France; Marie-Hélène Morel, INRA, UMR IATE, Montpellier, France; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; L. C. Cameron, UNIRIO; CRISTINA YOSHIE TAKEITI, CTAA; Mariana S. L. Ferreira, UNIRIO.
Aparece en las colecciones:Artigo em anais de congresso (CTAA)

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