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Article

Effect of the storage time and temperature on phenolic compounds of sorghum grain and flour.

Food chemistry - 1 Feb 2017

Oliveira Kênia Grasielle de, Queiroz Valéria Aparecida Vieira, Carlos Lanamar de Almeida, Cardoso Leandro de Morais, Pinheiro-Sant'Ana Helena Maria, Anunciação Pamella Cristine, Menezes Cícero Beserra de, Silva Ernani Clarete da, Barros Frederico

Abstract excerpt

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...

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PMID: 27596435
DOI: 10.1016/j.foodchem.2016.08.047

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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