Tocochromanols and carotenoids in sorghum (Sorghum bicolor L.): Diversity and stability to the heat treatment
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
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 (280.7–2962.4μg/100g in wet basis) and 23% of the genotypes were classified as source of vitamin E. The total carotenoid varied from 2.12 to 85.46μg/100g in one hundred sorghum genotypes. According to the genetic variability for carotenoids and tocochromanols, the 100 genotypes were grouped into 7 groups. The retention of the total tocochromanols and α-tocopherol equivalent decreased after extrusion (69.1–84.8% and 52.4–85.0%, respectively) but increased after DHCO (106.8–114.7% and 109.9–115.8%, respectively). Sorghum carotenoids were sensitive to extrusion (30.7–37.1%) and DHCO (58.6–79.2%). In conclusion, the tocochromanols profile in sorghum varied widely and the genotypes presented high genetic variability for carotenoids and tocochromanols. Sorghum was a source of tocochromanols, which increased after DHCO and decreased after extrusion. The carotenoid content in sorghum decreased after DHCO and extrusion.
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