dc.contributor.author |
Chiremba, Constance
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|
dc.contributor.author |
Taylor, J.R.N. (John Reginald Nuttall)
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|
dc.contributor.author |
Rooney, Lloyd W.
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|
dc.contributor.author |
Beta, Trust
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|
dc.date.accessioned |
2016-11-21T07:23:01Z |
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dc.date.available |
2016-11-21T07:23:01Z |
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dc.date.issued |
2012-02 |
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dc.description.abstract |
The role of phenolic acids on sorghum and maize hardness was evaluated among eight cultivars of each of the cereals representing hard and soft classes. Bran and flour fractions were evaluated for monomeric and diferulic phenolic acids using high performance liquid chromatographic and mass spectrometric (LC–MS/MS) techniques. Bran samples of harder grains had more phenolic acids than those of soft types. Intra-class testing showed slight differences in cultivars within the hard and soft classes. The content of phenolic acids was a useful indicator of hardness distinguishing between hard and soft maize and sorghum cultivars. Correlation coefficients between monomeric acids of maize bran, mostly ferulic acid, and grain hardness were higher than those of sorghum. Maize bran ferulic acid content was strongly correlated with Tangential Abrasive Dehulling Device (TADD) hardness (r = - 0.776, p < 0.001). This study is the first to show that there is a relationship between bran phenolic acid content and sorghum and maize hardness. |
en_ZA |
dc.description.department |
Food Science |
en_ZA |
dc.description.librarian |
hb2016 |
en_ZA |
dc.description.sponsorship |
The Natural Science and Engineering Research Council of Canada (NSERC) Discovery Grant Program, Canada Foundation for Innovation (CFI) -New Opportunities Fund (CFI-NOF) and CFI-Leaders Opportunity Funds (CFI-LOF) . |
en_ZA |
dc.description.uri |
http://www.elsevier.com/locate/foodchem |
en_ZA |
dc.identifier.citation |
Chiremba, C, Taylor, JRN, Rooney, LW & Beta, T 2012, 'Phenolic acid content of sorghum and maize cultivars varying in hardness', Food Chemistry, vol. 134, no. 1, pp. 81-88. |
en_ZA |
dc.identifier.issn |
0308-8146 (print) |
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dc.identifier.issn |
1873-7072 (online) |
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dc.identifier.other |
10.1016/j.foodchem.2012.02.067 |
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dc.identifier.uri |
http://hdl.handle.net/2263/58208 |
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dc.language.iso |
en |
en_ZA |
dc.publisher |
Elsevier |
en_ZA |
dc.rights |
© 2012 Elsevier Ltd. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. A definitive version was subsequently published in Food Chemistry, vol. 134, no. 1, pp. 81-88, 2012. doi : 10.1016/j.foodchem.2012.02.067. |
en_ZA |
dc.subject |
Phenolic acids |
en_ZA |
dc.subject |
Ferulic acid |
en_ZA |
dc.subject |
Hardness |
en_ZA |
dc.subject |
Maize |
en_ZA |
dc.subject |
Sorghum |
en_ZA |
dc.title |
Phenolic acid content of sorghum and maize cultivars varying in hardness |
en_ZA |
dc.type |
Postprint Article |
en_ZA |