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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/40947
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dc.creatorFlávia Assunção Campelopt_BR
dc.creatorGilberto Simeone Henriquespt_BR
dc.creatorMaria Lúcia Ferreira Simeonept_BR
dc.creatorValéria Aparecida Vieira Queirozpt_BR
dc.creatorMauro Ramalho Silvapt_BR
dc.creatorRodinei Augustipt_BR
dc.creatorJúlio Onésio Ferreira Melopt_BR
dc.creatorInayara Cristina Alves Lacerdapt_BR
dc.creatorRaquel Linhares Bello de Araújopt_BR
dc.date.accessioned2022-04-08T23:49:57Z-
dc.date.available2022-04-08T23:49:57Z-
dc.date.issued2020-
dc.citation.volume31pt_BR
dc.citation.issue4pt_BR
dc.citation.spage788pt_BR
dc.citation.epage802pt_BR
dc.identifier.doi10.21577/0103-5053.20190243pt_BR
dc.identifier.issn0103-5053pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/40947-
dc.description.resumoThe 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.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentENF - DEPARTAMENTO DE NUTRIÇÃOpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.departmentICX - DEPARTAMENTO DE QUÍMICApt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofJournal of the Brazilian Chemical Societypt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectSorghum genotypept_BR
dc.subjectPaper spraypt_BR
dc.subjectExtrusionpt_BR
dc.subjectPrincipal components analysispt_BR
dc.subject.otherGenótipos de sorgopt_BR
dc.titleStudy of thermoplastic extrusion and its impact on the chemical and nutritional characteristics and two sorghum genotypes sc 319 and brs 332pt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.scielo.br/j/jbchs/a/K4m8HcPCZvW6xPhCHNns7xg/?lang=enpt_BR
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