Effects of processing with dry heat and wet heat on the antioxidant profile of sorghum.
The effects of domestic processing with dry heat (F2-oven/milling; F3-milling/oven; F4-microwave oven/milling; F5-milling/microwave oven; F6-popped grains/milling) and wet heat (F7-cooking in water/drying/milling) on the antioxidant profile of sorghum flours (F1-raw flour) were evaluated. 3-Deoxyanthocyanidins and total phenolic compounds were stable to dry heat (retention between 96.1% and 106.3%) and reduced with wet heat. All processing with dry heat increased the vitamin E content (2,201.9-3,112.1 μg/100 g) and its retention, and reduced the carotenoids (4.78-17.27 μg/100 g). The antioxidant activity in processed flours with dry heat remained constant (F3 and F6) or increased (F2, F4 and F5) and decreased after processing with wet heat. Overall, the grains milled before processing in oven and in microwave oven retained more vitamin E and less carotenoids than those milled after these processing. In conclusion, dry heat did not affect the phenolic compounds and 3-deoxyanthocyanidins of sorghum, but increased the vitamin E and antioxidant activity, and reduced the carotenoids. The wet heat processing reduced all antioxidant compounds except carotenoids, which increased.
Laboratory of Vitamins Analysis, Department of Nutrition and Health, Federal University of Viçosa, PH Rolfs Avenue, s/n, Viçosa, Minas Gerais, 36570-900, Brazil. Electronic address: lcardoso.nutricao@hotmail.com.
Leandro de Morais
Lde M
Cardoso
Laboratory of Vitamins Analysis, Department of Nutrition and Health, Federal University of Viçosa, PH Rolfs Avenue, s/n, Viçosa, Minas Gerais, 36570-900, Brazil.
Tatiana Aguiar
TA
Montini
Laboratory of Vitamins Analysis, Department of Nutrition and Health, Federal University of Viçosa, PH Rolfs Avenue, s/n, Viçosa, Minas Gerais, 36570-900, Brazil.
Soraia Silva
SS
Pinheiro
Valéria Aparecida Vieira
VA
Queiroz
Laboratory of Vitamins Analysis, Department of Nutrition and Health, Federal University of Viçosa, PH Rolfs Avenue, s/n, Viçosa, Minas Gerais, 36570-900, Brazil.
Helena Maria
HM
Pinheiro-Sant'Ana
Laboratory of Experimental Nutrition, Department of Nutrition and Health, Federal University of Viçosa, PH Rolfs Avenue, s/n, Viçosa, Minas Gerais, 36570-900, Brazil.
Hércia Stampini Duarte
HS
Martino
Laboratory of Food Analysis, Department of Nutrition and Health, Federal University of Viçosa, PH Rolfs Avenue, s/n, Viçosa, Minas Gerais, 36570-900, Brazil.
Ana Vládia Bandeira
AV
Moreira
D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis*; D002338:Carotenoids / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D010636:Phenols / Q000032:analysis; D045868:Sorghum / Q000737:chemistry*; D014810:Vitamin E / Q000032:analysis
D000872:Anthocyanins; D000975:Antioxidants; D010636:Phenols; D014810:Vitamin E; D002338:Carotenoids
3-Deoxyanthocyanidins; Antioxidant activity; Carotenoids; Phenolic compounds; Stability of bioactive compounds; Vitamin E