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http://hdl.handle.net/1843/40947| Tipo: | Artigo de Periódico |
| Título: | Study of thermoplastic extrusion and its impact on the chemical and nutritional characteristics and two sorghum genotypes sc 319 and brs 332 |
| Autor(es): | Flávia Assunção Campelo Gilberto Simeone Henriques Maria Lúcia Ferreira Simeone Valéria Aparecida Vieira Queiroz Mauro Ramalho Silva Rodinei Augusti Júlio Onésio Ferreira Melo Inayara Cristina Alves Lacerda Raquel Linhares Bello de Araújo |
| Resumo: | 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. |
| Assunto: | Genótipos de sorgo |
| Idioma: | eng |
| País: | Brasil |
| Editor: | Universidade Federal de Minas Gerais |
| Sigla da Instituição: | UFMG |
| Departamento: | ENF - DEPARTAMENTO DE NUTRIÇÃO FAR - DEPARTAMENTO DE ALIMENTOS ICX - DEPARTAMENTO DE QUÍMICA |
| Tipo de Acesso: | Acesso Aberto |
| Identificador DOI: | 10.21577/0103-5053.20190243 |
| URI: | http://hdl.handle.net/1843/40947 |
| Data do documento: | 2020 |
| metadata.dc.url.externa: | https://www.scielo.br/j/jbchs/a/K4m8HcPCZvW6xPhCHNns7xg/?lang=en |
| metadata.dc.relation.ispartof: | Journal of the Brazilian Chemical Society |
| Aparece nas coleções: | Artigo de Periódico |
Arquivos associados a este item:
| Arquivo | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| Study of Thermoplastic Extrusion and Its Impact on the Chemical and Nutritional Characteristics and Two Sorghum Genotypes SC 319 and BRS 332.pdf | 3.91 MB | Adobe PDF | Visualizar/Abrir |
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