Effect of the storage time and temperature on phenolic compounds of sorghum grain and flour.
This study evaluated the effect of storage temperature (4, 25 and 40°C) and time on the color and contents of 3-deoxyanthocyanins, total anthocyanins, total phenols and tannins of sorghum stored for 180days. Two genotypes SC319 (grain and flour) and TX430 (bran and flour) were analyzed. The SC319 flour showed luteolinidin and apigeninidin contents higher than the grain and the TX430 bran had the levels of all compounds higher than the flour. The storage temperature did not affect most of the analyzed variables. The content of most of the compounds reduced during the first 60days when they became stable. At day 180, the retention of the compounds in the genotypes SC319 and TX430 ranged from 56.1-77.9% and 67.3-80.1% (3-deoxyanthocyanins), 88.4-93.8% and 84.6-96.8% (total anthocyanins) and 86.7-86.8 and 89.4-100% (phenols) respectively. The retention of tannins ranged from 56.6 to 85.3%. The color of samples remained stable for 120days.
Universidade Federal de São João del-Rei, Programa de Pós-Graduação em Ciências Agrárias, Rodovia MG 424, Km 45, Sete Lagoas, Minas Gerais 35701-970, Brazil. Electronic address: keniagrasi@yahoo.com.br.
Kênia Grasielle de
KG
Oliveira
Embrapa Milho e Sorgo, Rodovia MG 424, Km 65, Sete Lagoas, Minas Gerais 35701-970, Brazil. Electronic address: valeria.vieira@embrapa.br.
Valéria Aparecida Vieira
VA
Queiroz
Universidade Federal de São João del-Rei, Programa de Pós-Graduação em Ciências Agrárias, Rodovia MG 424, Km 45, Sete Lagoas, Minas Gerais 35701-970, Brazil. Electronic address: lanamar@ufsj.edu.br.
Lanamar de Almeida
Lde A
Carlos
Universidade Federal de Juiz de Fora, Departamento de Nutrição, Avenida Dr. Raimundo Monteiro Rezende, 330, Centro, Governador Valadares, Minas Gerais 35010-177, Brazil. Electronic address: leandro.cardoso@ufjf.edu.br.
Leandro de Morais
Lde M
Cardoso
Universidade Federal de Viçosa, Departamento de Nutrição e Saúde, avenida PH Rolfs, s/n, Viçosa 36571-000, Minas Gerais, Brazil. Electronic address: helena.santana@ufv.br.
Helena Maria
HM
Pinheiro-Sant'Ana
Universidade Federal de Viçosa, Departamento de Nutrição e Saúde, avenida PH Rolfs, s/n, Viçosa 36571-000, Minas Gerais, Brazil. Electronic address: nutripamella@gmail.com.
Pamella Cristine
PC
Anunciação
Embrapa Milho e Sorgo, Rodovia MG 424, Km 65, Sete Lagoas, Minas Gerais 35701-970, Brazil. Electronic address: cicero.menezes@embrapa.br.
Cícero Beserra de
CB
Menezes
Universidade Federal de São João del-Rei, Programa de Pós-Graduação em Ciências Agrárias, Rodovia MG 424, Km 45, Sete Lagoas, Minas Gerais 35701-970, Brazil. Electronic address: clarete@ufsj.edu.br.
Ernani Clarete da
EC
Silva
Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos, avenida PH Rolfs, s/n, Viçosa 36571-000, Minas Gerais, Brazil. Electronic address: fredbarros@ufv.br.
Frederico
F
Barros
D000872:Anthocyanins / Q000032:analysis; D047310:Apigenin / Q000032:analysis; D002523:Edible Grain / Q000737:chemistry*; D005433:Flour / Q000032:analysis*; D061353:Food Storage; D005838:Genotype; D010636:Phenols / Q000032:analysis; D045868:Sorghum / Q000235:genetics*; D013634:Tannins / Q000032:analysis; D013696:Temperature; D013995:Time; D000094162:Phytoalexins
D000872:Anthocyanins; D047310:Apigenin; D010636:Phenols; D013634:Tannins; C104027:apigeninidin; D000094162:Phytoalexins; C518537:luteolinidin
5-Methoxy-luteolinidin (PubChem CID: not available); 7-Methoxy-apigeninidin (PubChem CID: not available); Apigeninidin (PubChem CID: 159360); Bioactive compounds; Catechin hydrate (PubChem CID: 107957); Ethanolamine (PubChem CID: 700); Folin-Ciocalteu (PubChem CID: not available); Gallic acid (PubChem CID: 370); Luteolinidin (PubChem CID: 441701); Sorghum anthocyanins; Sorghum bicolor L. Moench; Sorghum phenols; Stability of compounds; Vanillin (PubChem CID: 1183)