Article
Tocochromanols and carotenoids in sorghum (Sorghum bicolor L.): diversity and stability to the heat treatment.
Food chemistry - 1 Apr 2015
Cardoso Leandro de Morais, Pinheiro Soraia Silva, da Silva Letícia Linhares, de Menezes Cícero Beserra, de Carvalho Carlos Wanderlei Piler, Tardin Flávio Dessaune, Queiroz Valéria Aparecida Vieira, Martino Hércia Stampini Duarte, Pinheiro-Sant'Ana Helena Maria
Abstract excerpt
The content and stability (retention) to dry heat in a conventional oven (DHCO) and extrusion of tocochromanols and carotenoids in sorghum genotypes were evaluated. One hundred sorghum genotypes showed high variability in tocochromanol content (280.7-2962.4 μg/100g in wet basis) and 23% of the genotypes were classified as source of vitamin E. The total carotenoid varied from 2.12 to 85.46 μg/100g in one hundred...
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