Tocochromanols and carotenoids in sorghum (Sorghum bicolor L.): diversity and stability to the heat treatment.

Leandro de Morais Cardoso,Soraia Silva Pinheiro,Letícia Linhares da Silva,Cícero Beserra de Menezes,Carlos Wanderlei Piler de Carvalho,Flávio Dessaune Tardin,Valéria Aparecida Vieira Queiroz,Hércia Stampini Duarte Martino,Helena Maria Pinheiro-Sant'Ana

Food Chemistry（2015）

Cited 38|Views12

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Abstract

•Processing may modify sorghum chemical composition, functional and nutritional value.•The sorghum presented high genetic variability for carotenoids tocochromanols, and vitamin E.•The sorghum was source of vitamin E.•Tocochromanols and vitamin E decreased after extrusion and increased after dry heat in a conventional oven.•Carotenoids decreased after extrusion and the dry heat in a conventional oven.

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Key words

Sorghum bicolor L.,Carotenoid stability,Vitamin E stability,Extrusion,Dry heat in a conventional oven

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