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Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content

2016; Elsevier BV; Volume: 221; Linguagem: Inglês

10.1016/j.foodchem.2016.11.065

1873-7072

Pamella Cristine Anunciação, Leandro de Morais Cardoso, Jaqueline Vieira Piovesana Gomes, Ceres Mattos Della Lúcia, Carlos Wanderlei Piler de Carvalho, Melícia Cintia Galdeano, Valéria Aparecida Vieira Queiróz, Rita de Cássia Gonçalves Alfenas, Hércia Stampini Duarte Martino, Helena Maria Pinheiro-Sant’Ana,

GABA and Rice Research

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.