2. Academic Validation
  3. Dry heat and pressure favor bioactive compounds preservation and peptides formation in sorghum [ S orghum bicolor (L.) Moench]

Dry heat and pressure favor bioactive compounds preservation and peptides formation in sorghum [ S orghum bicolor (L.) Moench]

  • Curr Res Food Sci. 2022 Jan 4:5:117-124. doi: 10.1016/j.crfs.2021.12.013.
Ana Carolina Bianco-Gomes 1,  Luana Dos Santos Nogueira 1,  Nathiely Ventura Mariano Bono-Lopes 1,  Carolina Paula Gouvêa-Souza 1,  Johara Boldrini-França 2,  Valdirene Moreira Gomes 3,  Milena Bellei Cherene 3,  Natália Elizabeth Galdino Alves 4,  Christiane Mileib Vasconcelos 1
Affiliations

Affiliations

  • 1 Food Biotechnology Laboratory, Graduation Program in Vegetal Biotechnology, Vila Velha University, Bio Practice Complex - José Dantas de Melo St., 21, Boa Vista, Vila Velha, ES, 29102-770, Brazil.
  • 2 Applied Ichthyology Laboratory - LABPEIXE, Vila Velha University, Bio Practice Complex - José Dantas de Melo St., 21, Boa Vista, Vila Velha, ES, 29102-770, Brazil.
  • 3 Microorganisms Physiology and Biochemistry Laboratory, Biosciences and Biotechnology Center, North State University Fluminense-Darcy Ribeiro, Alberto Lamego Ave., 2000, Campos Dos Goytacazes-RJ, 28013-602, Brazil.
  • 4 NGnutri Nutrition Office, Ferraz Training. Avenida Professor Manoel Martins, 687, Campo Alegre, 36.400-000, Conselheiro Lafaiete, MG, Brazil.
PMID: 35036931 DOI: 10.1016/j.crfs.2021.12.013
Abstract

Sorghum is a cereal with potential economic and nutritional properties. It has gained headway in the international market because of its nutritional content which is characterized for many bioactive compounds with antioxidant characteristics, and also, because it is gluten free. This work evaluated the proteomic profile of sorghum grains and its nutritional composition and functional profile after exposure to 7 different treatments (control, grind, dry heat, bursting, wet cooking with and without water and wet cooking in pressure). They were analyzed for chemical composition, protein profile, total phenolic compounds, anthocyanin content and antioxidant activity. The dry heat preserves the protein content, phenolic compounds, anthocyanins and presents between 94% and 95% of radical scavenging activity. Heat treatments that use the pressure promote the natural hydrolysis of proteins. Bursting treatment resulted in 45.6% of proteins and Peptides in the range of 3.7; 5.93; 8.9 and 14 kDa. Wet cooking in pressure (SPC) showed a similar behavior, with 26.8% being the abundance of 14 and 14.3 kDa proteins and 25.3% of the Peptides with less than 10 kDa, making up 52.1% of protein content. This hydrolysis promoted an important percentage of Peptides and low molecular mass proteins which can have bioactive profile and improve healthy.

Keywords

Bioactive compounds; Peptides; Phenolic compounds; Proteomic; Sorghum.

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