title: Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content.
abstract: 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.
authors.affiliation: Departamento de Nutrição e Saúde, Universidade Federal de Viçosa, Avenida PH Rolfs, s/n, 36571-900, Viçosa, Minas Gerais, Brazil. Electronic address: nutripamella@gmail.com.
authors.forename: Pamella Cristine
authors.initials: PC
authors.lastname: Anunciação
authors.affiliation: Departmento de Nutrição, Universidade Federal de Juiz de Fora, Campus Governador Valadares, Governador Valadares, Minas Gerais 35010-177, Brazil.
authors.forename: Leandro de Morais
authors.initials: LM
authors.lastname: Cardoso
authors.affiliation: Departamento de Nutrição e Saúde, Universidade Federal de Viçosa, Avenida PH Rolfs, s/n, 36571-900, Viçosa, Minas Gerais, Brazil.
authors.forename: Jaqueline Vieira Piovesana
authors.initials: JVP
authors.lastname: Gomes
authors.affiliation: Departamento de Nutrição e Saúde, Universidade Federal de Viçosa, Avenida PH Rolfs, s/n, 36571-900, Viçosa, Minas Gerais, Brazil.
authors.forename: Ceres Mattos
authors.initials: CM
authors.lastname: Della Lucia
authors.affiliation: Embrapa Agroindústria de Alimentos, Avenida das Américas, 29501, Guaratiba, 23020-470 Rio de Janeiro, RJ, Brazil.
authors.forename: Carlos Wanderlei Piler
authors.initials: CWP
authors.lastname: Carvalho
authors.affiliation: Embrapa Agroindústria de Alimentos, Avenida das Américas, 29501, Guaratiba, 23020-470 Rio de Janeiro, RJ, Brazil.
authors.forename: Melicia Cintia
authors.initials: MC
authors.lastname: Galdeano
authors.affiliation: Embrapa Milho e Sorgo, Rodovia MG 424, Km 65, 35701-970, Sete Lagoas, MG, Brazil.
authors.forename: Valéria Aparecida Vieira
authors.initials: VAV
authors.lastname: Queiroz
authors.affiliation: Departamento de Nutrição e Saúde, Universidade Federal de Viçosa, Avenida PH Rolfs, s/n, 36571-900, Viçosa, Minas Gerais, Brazil.
authors.forename: Rita de Cássia Gonçalves
authors.initials: RCG
authors.lastname: Alfenas
authors.affiliation: Departamento de Nutrição e Saúde, Universidade Federal de Viçosa, Avenida PH Rolfs, s/n, 36571-900, Viçosa, Minas Gerais, Brazil.
authors.forename: Hércia Stampini Duarte
authors.initials: HSD
authors.lastname: Martino
authors.affiliation: Departamento de Nutrição e Saúde, Universidade Federal de Viçosa, Avenida PH Rolfs, s/n, 36571-900, Viçosa, Minas Gerais, Brazil.
authors.forename: Helena Maria
authors.initials: HM
authors.lastname: Pinheiro-Sant'Ana
mesh_terms: D062408:Breakfast; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D002523:Edible Grain / Q000737:chemistry*; D006801:Humans; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis; D045868:Sorghum / Q000737:chemistry*; D013649:Taste / Q000502:physiology*; D014908:Triticum / Q000737:chemistry*; D014810:Vitamin E / Q000032:analysis
chemical_list: D010636:Phenols; D014810:Vitamin E
keywords: 5-Methoxy-luteolinidin (PubChem CID: not available); 7-Methoxy-apigeninidin (PubChem CID: not available); Apigeninidin (PubChem CID: 159360); Breakfast cereal; Flavonoids; Luteolinidin (PubChem CID: 441701); Sorghum bicolor L.; Tocopherols; α-Tocopherol (PubChem CID: 14985); α-Tocotrienol (PubChem CID: 5282347); β-Tocopherol (PubChem CID: 6857447); β-Tocotrienol (PubChem CID: 5282348); γ-Tocopherol (PubChem CID: 92729); γ-Tocotrienol (PubChem CID: 5282349)