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dc.contributor.author
Garzón, Antonela Guadalupe
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dc.contributor.author
Drago, Silvina Rosa
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dc.date.available
2019-10-09T15:36:03Z
dc.date.issued
2018-08
dc.identifier.citation
Garzón, Antonela Guadalupe; Drago, Silvina Rosa; Free α-amino acids, γ-Aminobutyric acid (GABA), phenolic compounds and their relationships with antioxidant properties of sorghum malted in different conditions; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 55; 8; 8-2018; 3188-3198
dc.identifier.issn
0022-1155
dc.identifier.uri
http://hdl.handle.net/11336/85450
dc.description.abstract
Two cultivars of sorghum were germinated at 25 or 30 °C for 1, 2, or 3 days to investigate the evolution of γ-Aminobutyric acid (GABA), total free phenolic compounds (FPC), hydroxycinnamic acid derivatives, free amino acid (FAA) profile, and antioxidant activity during malting. Results showed time–temperature interaction had significant influence on GABA accumulation, increasing over time at 25 °C, but keeping constant after first day at 30 °C. Free amino acid profile changed during malting with time and temperature, increasing until the third or second day at 25 and 30 °C, respectively. Content of hydroxycinnamic acid derivatives depended on time, temperature, and cultivar; ferulic was the phenolic acid found in greater amount. Pearson correlation analysis suggested malting generated not only FPC responsible for antioxidant activity, but also other bioactive compounds like FAA, particularly sulfur-containing ones. Germination for 3 days at 25 °C was the most suitable condition to obtaining functional sorghum malt.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Association of Food Scientists and Technologists of India
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ANTIOXIDANT ACTIVITY
dc.subject
GABA
dc.subject
GERMINATION
dc.subject
HYDROXYCINNAMIC ACID DERIVATIVES
dc.subject
SORGHUM
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Free α-amino acids, γ-Aminobutyric acid (GABA), phenolic compounds and their relationships with antioxidant properties of sorghum malted in different conditions
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-09-27T14:58:55Z
dc.identifier.eissn
0975-8402
dc.journal.volume
55
dc.journal.number
8
dc.journal.pagination
3188-3198
dc.journal.pais
India
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dc.description.fil
Fil: Garzón, Antonela Guadalupe. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
dc.description.fil
Fil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
dc.journal.title
Journal of Food Science and Technology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/10.1007/s13197-018-3249-0
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1007/s13197-018-3249-0
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