Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content
2017
Anunciação, Pamella Cristine | Cardoso, Leandro de Morais | Gomes, Jaqueline Vieira Piovesana | Della Lucia, Ceres Mattos | Carvalho, Carlos Wanderlei Piler | Galdeano, Melicia Cintia | Queiroz, Valéria Aparecida Vieira | Alfenas, Rita de Cássia Gonçalves | Martino, Hércia Stampini Duarte | Pinheiro-Sant'Ana, Helena Maria
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.
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