Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content
•Sorghum breakfast cereal was better accepted than wheat breakfast cereal.•Sorghum breakfast cereal had higher 3-DXAs and phenolic compounds contents.•Whole-grain sorghum breakfast cereal presented high antioxidant activity.•Whole-grain wheat breakfast cereal had higher vitamin E content than sorghu...
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| Veröffentlicht in: | Food chemistry 2017-04, Vol.221, p.984-989 |
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| creator | Anunciação, Pamella Cristine Cardoso, Leandro de Morais Gomes, Jaqueline Vieira Piovesana Della Lucia, Ceres Mattos Carvalho, Carlos Wanderlei Piler Galdeano, Melicia Cintia Queiroz, Valéria Aparecida Vieira Alfenas, Rita de Cássia Gonçalves Martino, Hércia Stampini Duarte Pinheiro-Sant'Ana, Helena Maria |
| description | •Sorghum breakfast cereal was better accepted than wheat breakfast cereal.•Sorghum breakfast cereal had higher 3-DXAs and phenolic compounds contents.•Whole-grain sorghum breakfast cereal presented high antioxidant activity.•Whole-grain wheat breakfast cereal had higher vitamin E content than sorghum.
The sensory acceptance and the content of bioactive compounds of whole-sorghum and whole-wheat breakfast cereals were compared. Sensory acceptance was assessed using the Food Action RatingScale. 3-Deoxyanthocyanidins, flavones and flavanones were determined by high-performance liquid chromatography (HPLC) with diode array detection, and vitamin E by HPLC with fluorescence detection. Total phenolics and antioxidant activity were determined by spectrophotometry. The sorghum breakfast cereal had better sensory acceptance (70.6%) than wheat breakfast cereal (41.18%). Sorghum had higher 3-deoxyanthocyanidin content (100% higher), total phenolic compounds (98.2% higher) and antioxidant activity (87.9% higher) than wheat breakfast cereal. Flavones and flavanones were not detected in both breakfast cereals. Total vitamin E content was 78.6% higher in wheat than in sorghum breakfast cereal. Thus, consumption of whole sorghum breakfast cereal should be encouraged, since it had good sensory acceptance and is a source of bioactive compounds that can promote benefits to human health. |
| doi_str_mv | 10.1016/j.foodchem.2016.11.065 |
| format | Article |
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The sensory acceptance and the content of bioactive compounds of whole-sorghum and whole-wheat breakfast cereals were compared. Sensory acceptance was assessed using the Food Action RatingScale. 3-Deoxyanthocyanidins, flavones and flavanones were determined by high-performance liquid chromatography (HPLC) with diode array detection, and vitamin E by HPLC with fluorescence detection. Total phenolics and antioxidant activity were determined by spectrophotometry. The sorghum breakfast cereal had better sensory acceptance (70.6%) than wheat breakfast cereal (41.18%). Sorghum had higher 3-deoxyanthocyanidin content (100% higher), total phenolic compounds (98.2% higher) and antioxidant activity (87.9% higher) than wheat breakfast cereal. Flavones and flavanones were not detected in both breakfast cereals. Total vitamin E content was 78.6% higher in wheat than in sorghum breakfast cereal. Thus, consumption of whole sorghum breakfast cereal should be encouraged, since it had good sensory acceptance and is a source of bioactive compounds that can promote benefits to human health.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2016.11.065</identifier><identifier>PMID: 27979303</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Breakfast ; Breakfast cereal ; Chromatography, High Pressure Liquid - methods ; Edible Grain - chemistry ; Flavonoids ; Humans ; Oxidation-Reduction ; Phenols - analysis ; Sorghum - chemistry ; Sorghum bicolor L ; Taste - physiology ; Tocopherols ; Triticum - chemistry ; Vitamin E - analysis</subject><ispartof>Food chemistry, 2017-04, Vol.221, p.984-989</ispartof><rights>2016 Elsevier Ltd</rights><rights>Copyright © 2016 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c405t-fae8b14708a33d8d468b2fa4885f78f56e166de25e895599d6198df86366e9193</citedby><cites>FETCH-LOGICAL-c405t-fae8b14708a33d8d468b2fa4885f78f56e166de25e895599d6198df86366e9193</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814616319148$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27979303$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Anunciação, Pamella Cristine</creatorcontrib><creatorcontrib>Cardoso, Leandro de Morais</creatorcontrib><creatorcontrib>Gomes, Jaqueline Vieira Piovesana</creatorcontrib><creatorcontrib>Della Lucia, Ceres Mattos</creatorcontrib><creatorcontrib>Carvalho, Carlos Wanderlei Piler</creatorcontrib><creatorcontrib>Galdeano, Melicia Cintia</creatorcontrib><creatorcontrib>Queiroz, Valéria Aparecida Vieira</creatorcontrib><creatorcontrib>Alfenas, Rita de Cássia Gonçalves</creatorcontrib><creatorcontrib>Martino, Hércia Stampini Duarte</creatorcontrib><creatorcontrib>Pinheiro-Sant'Ana, Helena Maria</creatorcontrib><title>Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•Sorghum breakfast cereal was better accepted than wheat breakfast cereal.•Sorghum breakfast cereal had higher 3-DXAs and phenolic compounds contents.•Whole-grain sorghum breakfast cereal presented high antioxidant activity.•Whole-grain wheat breakfast cereal had higher vitamin E content than sorghum.
The sensory acceptance and the content of bioactive compounds of whole-sorghum and whole-wheat breakfast cereals were compared. Sensory acceptance was assessed using the Food Action RatingScale. 3-Deoxyanthocyanidins, flavones and flavanones were determined by high-performance liquid chromatography (HPLC) with diode array detection, and vitamin E by HPLC with fluorescence detection. Total phenolics and antioxidant activity were determined by spectrophotometry. The sorghum breakfast cereal had better sensory acceptance (70.6%) than wheat breakfast cereal (41.18%). Sorghum had higher 3-deoxyanthocyanidin content (100% higher), total phenolic compounds (98.2% higher) and antioxidant activity (87.9% higher) than wheat breakfast cereal. Flavones and flavanones were not detected in both breakfast cereals. Total vitamin E content was 78.6% higher in wheat than in sorghum breakfast cereal. Thus, consumption of whole sorghum breakfast cereal should be encouraged, since it had good sensory acceptance and is a source of bioactive compounds that can promote benefits to human health.</description><subject>Breakfast</subject><subject>Breakfast cereal</subject><subject>Chromatography, High Pressure Liquid - methods</subject><subject>Edible Grain - chemistry</subject><subject>Flavonoids</subject><subject>Humans</subject><subject>Oxidation-Reduction</subject><subject>Phenols - analysis</subject><subject>Sorghum - chemistry</subject><subject>Sorghum bicolor L</subject><subject>Taste - physiology</subject><subject>Tocopherols</subject><subject>Triticum - chemistry</subject><subject>Vitamin E - analysis</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkEtPJCEURslEM7Y6f8GwdFMl1IOiXGk6PiYxmYW6JhRcuumpghaonvjvRVvdTkjgQs53bzgInVFSUkLZxaY03mu1hqms8r2ktCSs_YEWlHd10ZGuOkALUhNecNqwI3Qc44YQkln-Ex1VXd_1NakXyC39tJXBuhWOPqzW84Sl0_jfGmTKux8Br4K0Dg8B5F8jY8IKcjnGS_wILmesHLFUCrZJOgUf6cF6qZLdAVa5u5_zk_IugUun6NDkLPz6PE_Q8-3N0_K-ePhz93t5_VCohrSpMBL4QJuOcFnXmuuG8aEysuG8NR03LQPKmIaqBd63bd9rRnuuDWc1Y9DTvj5B5_u-2-BfZohJTDYqGEfpwM9RUN5WjOfFMsr2qAo-xgBGbIOdZHgVlIh312IjvlyLd9eCUpFd5-DZ54x5mEB_x77kZuBqD0D-6c5CEFFZyJK0DaCS0N7-b8YbmbeU2w</recordid><startdate>20170415</startdate><enddate>20170415</enddate><creator>Anunciação, Pamella Cristine</creator><creator>Cardoso, Leandro de Morais</creator><creator>Gomes, Jaqueline Vieira Piovesana</creator><creator>Della Lucia, Ceres Mattos</creator><creator>Carvalho, Carlos Wanderlei Piler</creator><creator>Galdeano, Melicia Cintia</creator><creator>Queiroz, Valéria Aparecida Vieira</creator><creator>Alfenas, Rita de Cássia Gonçalves</creator><creator>Martino, Hércia Stampini Duarte</creator><creator>Pinheiro-Sant'Ana, Helena Maria</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20170415</creationdate><title>Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content</title><author>Anunciação, Pamella Cristine ; Cardoso, Leandro de Morais ; Gomes, Jaqueline Vieira Piovesana ; Della Lucia, Ceres Mattos ; Carvalho, Carlos Wanderlei Piler ; Galdeano, Melicia Cintia ; Queiroz, Valéria Aparecida Vieira ; Alfenas, Rita de Cássia Gonçalves ; Martino, Hércia Stampini Duarte ; Pinheiro-Sant'Ana, Helena Maria</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c405t-fae8b14708a33d8d468b2fa4885f78f56e166de25e895599d6198df86366e9193</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Breakfast</topic><topic>Breakfast cereal</topic><topic>Chromatography, High Pressure Liquid - methods</topic><topic>Edible Grain - chemistry</topic><topic>Flavonoids</topic><topic>Humans</topic><topic>Oxidation-Reduction</topic><topic>Phenols - analysis</topic><topic>Sorghum - chemistry</topic><topic>Sorghum bicolor L</topic><topic>Taste - physiology</topic><topic>Tocopherols</topic><topic>Triticum - chemistry</topic><topic>Vitamin E - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Anunciação, Pamella Cristine</creatorcontrib><creatorcontrib>Cardoso, Leandro de Morais</creatorcontrib><creatorcontrib>Gomes, Jaqueline Vieira Piovesana</creatorcontrib><creatorcontrib>Della Lucia, Ceres Mattos</creatorcontrib><creatorcontrib>Carvalho, Carlos Wanderlei Piler</creatorcontrib><creatorcontrib>Galdeano, Melicia Cintia</creatorcontrib><creatorcontrib>Queiroz, Valéria Aparecida Vieira</creatorcontrib><creatorcontrib>Alfenas, Rita de Cássia Gonçalves</creatorcontrib><creatorcontrib>Martino, Hércia Stampini Duarte</creatorcontrib><creatorcontrib>Pinheiro-Sant'Ana, Helena Maria</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Anunciação, Pamella Cristine</au><au>Cardoso, Leandro de Morais</au><au>Gomes, Jaqueline Vieira Piovesana</au><au>Della Lucia, Ceres Mattos</au><au>Carvalho, Carlos Wanderlei Piler</au><au>Galdeano, Melicia Cintia</au><au>Queiroz, Valéria Aparecida Vieira</au><au>Alfenas, Rita de Cássia Gonçalves</au><au>Martino, Hércia Stampini Duarte</au><au>Pinheiro-Sant'Ana, Helena Maria</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2017-04-15</date><risdate>2017</risdate><volume>221</volume><spage>984</spage><epage>989</epage><pages>984-989</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•Sorghum breakfast cereal was better accepted than wheat breakfast cereal.•Sorghum breakfast cereal had higher 3-DXAs and phenolic compounds contents.•Whole-grain sorghum breakfast cereal presented high antioxidant activity.•Whole-grain wheat breakfast cereal had higher vitamin E content than sorghum.
The sensory acceptance and the content of bioactive compounds of whole-sorghum and whole-wheat breakfast cereals were compared. Sensory acceptance was assessed using the Food Action RatingScale. 3-Deoxyanthocyanidins, flavones and flavanones were determined by high-performance liquid chromatography (HPLC) with diode array detection, and vitamin E by HPLC with fluorescence detection. Total phenolics and antioxidant activity were determined by spectrophotometry. The sorghum breakfast cereal had better sensory acceptance (70.6%) than wheat breakfast cereal (41.18%). Sorghum had higher 3-deoxyanthocyanidin content (100% higher), total phenolic compounds (98.2% higher) and antioxidant activity (87.9% higher) than wheat breakfast cereal. Flavones and flavanones were not detected in both breakfast cereals. Total vitamin E content was 78.6% higher in wheat than in sorghum breakfast cereal. Thus, consumption of whole sorghum breakfast cereal should be encouraged, since it had good sensory acceptance and is a source of bioactive compounds that can promote benefits to human health.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>27979303</pmid><doi>10.1016/j.foodchem.2016.11.065</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Food chemistry, 2017-04, Vol.221, p.984-989 |
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| subjects | Breakfast Breakfast cereal Chromatography, High Pressure Liquid - methods Edible Grain - chemistry Flavonoids Humans Oxidation-Reduction Phenols - analysis Sorghum - chemistry Sorghum bicolor L Taste - physiology Tocopherols Triticum - chemistry Vitamin E - analysis |
| title | Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content |
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