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

•Sorghum breakfast cereal was better accepted than wheat breakfast cereal.•Sorghum breakfast cereal had higher 3-DXAs and phenolic compounds contents.•Whole-grain sorghum breakfast cereal presented high antioxidant activity.•Whole-grain wheat breakfast cereal had higher vitamin E content than sorghu...

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Published in:Food chemistry 2017-04, Vol.221, p.984-989
Main Authors: 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
Format: Article
Language:English
Subjects:
Breakfast
Breakfast cereal
Chromatography, High Pressure Liquid - methods
Edible Grain - chemistry
Flavonoids
Humans
Oxidation-Reduction
Phenols - analysis
Sorghum - chemistry
Sorghum bicolor L
Taste - physiology
Tocopherols
Triticum - chemistry
Vitamin E - analysis
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Summary:•Sorghum breakfast cereal was better accepted than wheat breakfast cereal.•Sorghum breakfast cereal had higher 3-DXAs and phenolic compounds contents.•Whole-grain sorghum breakfast cereal presented high antioxidant activity.•Whole-grain wheat breakfast cereal had higher vitamin E content than sorghum. 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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.11.065