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

• Published in: Current research in food science Vol. 5; pp. 117 - 124
• Main Authors: Bianco-Gomes, Ana Carolina, Nogueira, Luana Dos Santos, Bono-Lopes, Nathiely Ventura Mariano, Gouvêa-Souza, Carolina Paula, Boldrini-França, Johara, Gomes, Valdirene Moreira, Cherene, Milena Bellei, Alves, Natália Elizabeth Galdino, Vasconcelos, Christiane Mileib
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.01.2022; Elsevier
• Subjects: Bioactive compounds; Peptides; Phenolic compounds; Proteomic; Sorghum; Sorghum; Peptides; Phenolic compounds; Bioactive compounds; Proteomic
• ISSN: 2665-9271; 2665-9271
• DOI: 10.1016/j.crfs.2021.12.013

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. [Display omitted] •Higher concentration of macronutrients was observed in the sorghum submitted to dry heat.•Treatments using pressure have a higher percentage of low molecular mass proteins and peptides.•The total phenolic compounds was significantly lower in sorghum submitted to wet heat compared to other treatments.•Bursting preserves antioxidant activity.