Bioactive properties of sorghum-based beverages from whole or refined grains

Autores
Garzón, Antonela Guadalupe; Albarracín, Micaela; Drago, Silvina Rosa
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Sorghum-based beverages were developed and the effects of decortication on nutritional composition and biofunctional properties after a simulated gastrointestinal digestion were analyzed. For that, white sorghum flours from whole (WS) and decorticated (DS) grains were obtained and used to prepare sorghum beverages. They were analyzed regarding chemical composition, minerals, and phenolic acid contents. Moreover, the bioaccessibility of phenolics, proteins, and the potential bioactivity (ABTS+ scavenging, ACE-I inhibition and DPP-IV inhibition) after a simulated gastrointestinal digestion were determined. The grain decortication increased the content of carbohydrates and Fe in the flour, but decreased all the other compounds analyzed. Gallic and ferulic acids were the most abundant free and bound phenolics, respectively. WS-beverage exhibited higher gallic acid bioaccessibility, while DS presented higher p-coumaric acid bioaccessibility, with no differences for ferulic acid. DS-beverage showed higher peptide bioaccessibility than WS, probably because of the higher degree of hydrolysis of proteins from refined flour. Regarding bioactive properties, WS- beverage presented 20% more ABTS scavenging than DS, possibly related to the higher phenolic content. On the other hand, DS-beverage presented higher ACE-I and DPP-IV inhibition than WS (40 and 100% more, respectively) because of the generation of bioactive peptides. Whole or refined sorghum could be used to produce beverages analogs to milk, with health potential benefits.
Fil: Garzón, Antonela Guadalupe. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Albarracín, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
SORGHUM
PHENOLIC COMPOUNDS
BIOACTIVE PEPTIDES
BIOACCESIBILITY
PLANT-BASED BEVERAGES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/222821
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Bioactive properties of sorghum-based beverages from whole or refined grainsGarzón, Antonela GuadalupeAlbarracín, MicaelaDrago, Silvina RosaSORGHUMPHENOLIC COMPOUNDSBIOACTIVE PEPTIDESBIOACCESIBILITYPLANT-BASED BEVERAGEShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Sorghum-based beverages were developed and the effects of decortication on nutritional composition and biofunctional properties after a simulated gastrointestinal digestion were analyzed. For that, white sorghum flours from whole (WS) and decorticated (DS) grains were obtained and used to prepare sorghum beverages. They were analyzed regarding chemical composition, minerals, and phenolic acid contents. Moreover, the bioaccessibility of phenolics, proteins, and the potential bioactivity (ABTS+ scavenging, ACE-I inhibition and DPP-IV inhibition) after a simulated gastrointestinal digestion were determined. The grain decortication increased the content of carbohydrates and Fe in the flour, but decreased all the other compounds analyzed. Gallic and ferulic acids were the most abundant free and bound phenolics, respectively. WS-beverage exhibited higher gallic acid bioaccessibility, while DS presented higher p-coumaric acid bioaccessibility, with no differences for ferulic acid. DS-beverage showed higher peptide bioaccessibility than WS, probably because of the higher degree of hydrolysis of proteins from refined flour. Regarding bioactive properties, WS- beverage presented 20% more ABTS scavenging than DS, possibly related to the higher phenolic content. On the other hand, DS-beverage presented higher ACE-I and DPP-IV inhibition than WS (40 and 100% more, respectively) because of the generation of bioactive peptides. Whole or refined sorghum could be used to produce beverages analogs to milk, with health potential benefits.Fil: Garzón, Antonela Guadalupe. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Albarracín, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaLidsen Publishing Inc.2023-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/222821Garzón, Antonela Guadalupe; Albarracín, Micaela; Drago, Silvina Rosa; Bioactive properties of sorghum-based beverages from whole or refined grains; Lidsen Publishing Inc.; Recent Progress in Nutrition; 03; 03; 8-2023; 1-152771-9871CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.21926/rpn.2303013info:eu-repo/semantics/altIdentifier/url/https://www.lidsen.com/journals/rpn/rpn-03-03-013info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:06:32Zoai:ri.conicet.gov.ar:11336/222821instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:06:33.244CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Bioactive properties of sorghum-based beverages from whole or refined grains
title Bioactive properties of sorghum-based beverages from whole or refined grains
spellingShingle Bioactive properties of sorghum-based beverages from whole or refined grains
Garzón, Antonela Guadalupe
SORGHUM
PHENOLIC COMPOUNDS
BIOACTIVE PEPTIDES
BIOACCESIBILITY
PLANT-BASED BEVERAGES
title_short Bioactive properties of sorghum-based beverages from whole or refined grains
title_full Bioactive properties of sorghum-based beverages from whole or refined grains
title_fullStr Bioactive properties of sorghum-based beverages from whole or refined grains
title_full_unstemmed Bioactive properties of sorghum-based beverages from whole or refined grains
title_sort Bioactive properties of sorghum-based beverages from whole or refined grains
dc.creator.none.fl_str_mv Garzón, Antonela Guadalupe
Albarracín, Micaela
Drago, Silvina Rosa
author Garzón, Antonela Guadalupe
author_facet Garzón, Antonela Guadalupe
Albarracín, Micaela
Drago, Silvina Rosa
author_role author
author2 Albarracín, Micaela
Drago, Silvina Rosa
author2_role author
author
dc.subject.none.fl_str_mv SORGHUM
PHENOLIC COMPOUNDS
BIOACTIVE PEPTIDES
BIOACCESIBILITY
PLANT-BASED BEVERAGES
topic SORGHUM
PHENOLIC COMPOUNDS
BIOACTIVE PEPTIDES
BIOACCESIBILITY
PLANT-BASED BEVERAGES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Sorghum-based beverages were developed and the effects of decortication on nutritional composition and biofunctional properties after a simulated gastrointestinal digestion were analyzed. For that, white sorghum flours from whole (WS) and decorticated (DS) grains were obtained and used to prepare sorghum beverages. They were analyzed regarding chemical composition, minerals, and phenolic acid contents. Moreover, the bioaccessibility of phenolics, proteins, and the potential bioactivity (ABTS+ scavenging, ACE-I inhibition and DPP-IV inhibition) after a simulated gastrointestinal digestion were determined. The grain decortication increased the content of carbohydrates and Fe in the flour, but decreased all the other compounds analyzed. Gallic and ferulic acids were the most abundant free and bound phenolics, respectively. WS-beverage exhibited higher gallic acid bioaccessibility, while DS presented higher p-coumaric acid bioaccessibility, with no differences for ferulic acid. DS-beverage showed higher peptide bioaccessibility than WS, probably because of the higher degree of hydrolysis of proteins from refined flour. Regarding bioactive properties, WS- beverage presented 20% more ABTS scavenging than DS, possibly related to the higher phenolic content. On the other hand, DS-beverage presented higher ACE-I and DPP-IV inhibition than WS (40 and 100% more, respectively) because of the generation of bioactive peptides. Whole or refined sorghum could be used to produce beverages analogs to milk, with health potential benefits.
Fil: Garzón, Antonela Guadalupe. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Albarracín, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Sorghum-based beverages were developed and the effects of decortication on nutritional composition and biofunctional properties after a simulated gastrointestinal digestion were analyzed. For that, white sorghum flours from whole (WS) and decorticated (DS) grains were obtained and used to prepare sorghum beverages. They were analyzed regarding chemical composition, minerals, and phenolic acid contents. Moreover, the bioaccessibility of phenolics, proteins, and the potential bioactivity (ABTS+ scavenging, ACE-I inhibition and DPP-IV inhibition) after a simulated gastrointestinal digestion were determined. The grain decortication increased the content of carbohydrates and Fe in the flour, but decreased all the other compounds analyzed. Gallic and ferulic acids were the most abundant free and bound phenolics, respectively. WS-beverage exhibited higher gallic acid bioaccessibility, while DS presented higher p-coumaric acid bioaccessibility, with no differences for ferulic acid. DS-beverage showed higher peptide bioaccessibility than WS, probably because of the higher degree of hydrolysis of proteins from refined flour. Regarding bioactive properties, WS- beverage presented 20% more ABTS scavenging than DS, possibly related to the higher phenolic content. On the other hand, DS-beverage presented higher ACE-I and DPP-IV inhibition than WS (40 and 100% more, respectively) because of the generation of bioactive peptides. Whole or refined sorghum could be used to produce beverages analogs to milk, with health potential benefits.
publishDate 2023
dc.date.none.fl_str_mv 2023-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/222821
Garzón, Antonela Guadalupe; Albarracín, Micaela; Drago, Silvina Rosa; Bioactive properties of sorghum-based beverages from whole or refined grains; Lidsen Publishing Inc.; Recent Progress in Nutrition; 03; 03; 8-2023; 1-15
2771-9871
CONICET Digital
CONICET
url http://hdl.handle.net/11336/222821
identifier_str_mv Garzón, Antonela Guadalupe; Albarracín, Micaela; Drago, Silvina Rosa; Bioactive properties of sorghum-based beverages from whole or refined grains; Lidsen Publishing Inc.; Recent Progress in Nutrition; 03; 03; 8-2023; 1-15
2771-9871
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.21926/rpn.2303013
info:eu-repo/semantics/altIdentifier/url/https://www.lidsen.com/journals/rpn/rpn-03-03-013
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Lidsen Publishing Inc.
publisher.none.fl_str_mv Lidsen Publishing Inc.
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269963390287872
score 13.13397

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