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Type: Artigo de periódico
Title: Sorghum Flour Fractions: Correlations Among Polysaccharides, Phenolic Compounds, Antioxidant Activity And Glycemic Index.
Author: Moraes, Érica Aguiar
Marineli, Rafaela da Silva
Lenquiste, Sabrina Alves
Steel, Caroline Joy
Menezes, Cícero Beserra de
Queiroz, Valéria Aparecida Vieira
Maróstica Júnior, Mário Roberto
Abstract: Nutrients composition, phenolic compounds, antioxidant activity and estimated glycemic index (EGI) were evaluated in sorghum bran (SB) and decorticated sorghum flour (DSF), obtained by a rice-polisher, as well as whole sorghum flour (WSF). Correlation between EGI and the studied parameters were determined. SB presented the highest protein, lipid, ash, β-glucan, total and insoluble dietary fiber contents; and the lowest non-resistant and total starch contents. The highest carbohydrate and resistant starch contents were in DSF and WSF, respectively. Phenolic compounds and antioxidant activities were concentrated in SB. The EGI values were: DSF 84.5±0.41; WSF 77.2±0.33; and SB 60.3±0.78. Phenolic compounds, specific flavonoids and antioxidant activities, as well as total, insoluble and soluble dietary fiber and β-glucans of sorghum flour samples were all negatively correlated to EGI. RS content was not correlated to EGI.
Subject: Hydrolysis Index
Resistant Starch
Sorghum Bicolor (l.) Moench
Sorghum Bran
Citation: Food Chemistry. v. 180, p. 116-23, 2015-Aug.
Rights: fechado
Identifier DOI: 10.1016/j.foodchem.2015.02.023
Date Issue: 2015
Appears in Collections:Unicamp - Artigos e Outros Documentos

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