Study of thermoplastic extrusion and its impact on the chemical and nutritional characteristics and two sorghum genotypes sc 319 and brs 332

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dc.creatorFlávia Assunção Campelo
dc.creatorGilberto Simeone Henriques
dc.creatorMaria Lúcia Ferreira Simeone
dc.creatorValéria Aparecida Vieira Queiroz
dc.creatorMauro Ramalho Silva
dc.creatorRodinei Augusti
dc.creatorJúlio Onésio Ferreira Melo
dc.creatorInayara Cristina Alves Lacerda
dc.creatorRaquel Linhares Bello de Araújo
dc.date.accessioned2022-04-08T23:49:57Z
dc.date.accessioned2025-09-09T01:17:42Z
dc.date.available2022-04-08T23:49:57Z
dc.date.issued2020
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doi10.21577/0103-5053.20190243
dc.identifier.issn0103-5053
dc.identifier.urihttps://hdl.handle.net/1843/40947
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofJournal of the Brazilian Chemical Society
dc.rightsAcesso Aberto
dc.subjectGenótipos de sorgo
dc.subject.otherSorghum genotype
dc.subject.otherPaper spray
dc.subject.otherExtrusion
dc.subject.otherPrincipal components analysis
dc.titleStudy of thermoplastic extrusion and its impact on the chemical and nutritional characteristics and two sorghum genotypes sc 319 and brs 332
dc.typeArtigo de periódico
local.citation.epage802
local.citation.issue4
local.citation.spage788
local.citation.volume31
local.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.
local.publisher.countryBrasil
local.publisher.departmentENF - DEPARTAMENTO DE NUTRIÇÃO
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentICX - DEPARTAMENTO DE QUÍMICA
local.publisher.initialsUFMG
local.url.externahttps://www.scielo.br/j/jbchs/a/K4m8HcPCZvW6xPhCHNns7xg/?lang=en

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