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Exploring the impacts of sorghum (Sorghum bicolor L. Moench) germination on the flour’s nutritional, chemical, bioactive, and technological properties

2024Journal article Open access
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dc.contributor.authorSalvati, Diogo
dc.contributor.authorPaschoalinotto, B. H.
dc.contributor.authorMandim, Filipa
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorSteinmacher, Nádia Cristiane
dc.contributor.authorPereira, Carla
dc.contributor.authorDias, Maria Inês
dc.date.accessioned2024-03-12T17:00:28Z
dc.date.available2024-03-12T17:00:28Z
dc.date.issued2024
dc.description.abstractGermination is a natural, simple, and economical process used to improve the quality of nutritional and technological grains. In this study, native and sprouted sorghum flours were characterized regarding their technological properties (particle size distribution, water, and oil absorption capacity, swelling power and solubility, microscopy of starch granules, and pasting and thermal properties). Nutritional and phytochemical characterization profiles, including free sugars, fatty acids, organic acids, tocopherols, and phenolic compounds, were explored through chromatographic methods. The antioxidant, anti-inflammatory, and cytotoxic activities of the respective hydroethanolic extracts were also evaluated. The results showed that the germination process caused significant changes in the flour composition and properties, causing reduced gelatinization temperature and retarded starch retrogradation; an increased content of free sugars and total organic acids; and a decreased content of tocopherols and phenolic compounds. In terms of bioactivity, the sprouted sorghum flour extract showed better lipid-peroxidation-inhibition capacity and none of the extracts revealed hepatotoxicity or nephrotoxicity, which are important results for the validation of the use of the flours for food purposes. Germination is an efficient and alternative method for grain modification that gives improved technological properties without chemical modification or genetic engineering.pt_PT
dc.description.sponsorshipThis research was funded by the Foundation for Science and Technology (FCT), P.I. (FCT, Portugal) through national funds FCT/MCTES to CIMO (UIDB/00690/2020 and UIDP/00690/2020), SusTEC (LA/P/0007/2020), and UIDB/50006/2020. National funding was provided by FCT, P.I., through the institutional scientific employment program contract for M.I.D. (10.54499/CEECINST/00016/2018/CP1505/CT0004) and C.P. (10.54499/CEECINST/00016/2018/CP1505/CT0010), and funding for B.H.P and F.M. came from grants (2023.02731.BD and SFRH/BD/146614/2019, respectively).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSalvati, Diogo; Paschoalinotto, B. H.; Mandim, Filipa; Ferreira, Isabel C.F.R.; Steinmacher, Nádia Cristiane; Pereira, Carla; Dias, Maria Inês (2024). Exploring the impacts of sorghum (Sorghum bicolor L. Moench) germination on the flour’s nutritional, chemical, bioactive, and technological properties. Foods. ISSN 2304-8158. 13:3, p. 1-18pt_PT
dc.identifier.doi10.3390/foods13030491pt_PT
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/29614
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationNot Available
dc.relationNot Available
dc.relationIntegrated strategies for the development of a novel functional beverage with sustainable production systems
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSprouted sorghum flourpt_PT
dc.subjectTechnological propertiespt_PT
dc.subjectNutritional characterizationpt_PT
dc.subjectBioactivitypt_PT
dc.titleExploring the impacts of sorghum (Sorghum bicolor L. Moench) germination on the flour’s nutritional, chemical, bioactive, and technological propertiespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleNot Available
oaire.awardTitleNot Available
oaire.awardTitleIntegrated strategies for the development of a novel functional beverage with sustainable production systems
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
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oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC INST 2018/CEECINST%2F00016%2F2018%2FCP1505%2FCT0004/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC INST 2018/CEECINST%2F00016%2F2018%2FCP1505%2FCT0010/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F146614%2F2019/PT
oaire.citation.issue3pt_PT
oaire.citation.startPage491pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume13pt_PT
oaire.fundingStream6817 - DCRRNI ID
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oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC INST 2018
oaire.fundingStreamCEEC INST 2018
person.familyNamePaschoalinotto
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person.familyNamePereira
person.familyNameDias
person.givenNameBeatriz H.
person.givenNameFilipa
person.givenNameIsabel C.F.R.
person.givenNameCarla
person.givenNameMaria Inês
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person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0001-8744-7814
person.identifier.ridE-8500-2013
person.identifier.ridK-1629-2016
person.identifier.ridM-8242-2013
person.identifier.scopus-author-id36868826600
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person.identifier.scopus-author-id54388787000
project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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project.funder.nameFundação para a Ciência e a Tecnologia
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project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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