Abstract
Two cultivars of sorghum were germinated at 25 or 30 °C for 1, 2, or 3 days to investigate the evolution of γ-Aminobutyric acid (GABA), total free phenolic compounds (FPC), hydroxycinnamic acid derivatives, free amino acid (FAA) profile, and antioxidant activity during malting. Results showed time–temperature interaction had significant influence on GABA accumulation, increasing over time at 25 °C, but keeping constant after first day at 30 °C. Free amino acid profile changed during malting with time and temperature, increasing until the third or second day at 25 and 30 °C, respectively. Content of hydroxycinnamic acid derivatives depended on time, temperature, and cultivar; ferulic was the phenolic acid found in greater amount. Pearson correlation analysis suggested malting generated not only FPC responsible for antioxidant activity, but also other bioactive compounds like FAA, particularly sulfur-containing ones. Germination for 3 days at 25 °C was the most suitable condition to obtaining functional sorghum malt.
Similar content being viewed by others
References
Afify AEM, El-Beltagi HS, El-Salam SMA, Omran AA (2012) Biochemical changes in phenols, flavonoids, tannins, vitamin E, β-carotene and antioxidant activity during soaking of three white sorghum varieties. Asian Pac J Trop Biomed 2(3):203–209
Aisien AO, Palmer GH, Stark JR (1983) The development of enzymes during germination and seedling growth in Nigerian sorghum. Starch/Stärke 35:316–320
Alaiz M, Navarro JL, Girón J, Vioque E (1992) Amino acid analysis by high-performance liquid chromatography after derivatization with diethyl ethoxymethylenemalonate. J Chromatogr A 591:181–186
Awika JM, Rooney LW (2004) Sorghum phytochemicals and their potential impact on human health. Phytochemistry 65:1199–1221
Baranwal D (2017) Malting: an indigenous technology used for improving the nutritional quality of grains: a review. Asian J Dairy Food Res 36:179–183
Bouché N, Fromm H (2004) GABA in plants: Just a metabolite? Trends Plant Sci 9:1360–1385
Bourdon E, Loreau N, Lagrost L, Blache D (2005) Differential effects of cysteine and methionine residues in the antioxidant activity of human serum albumin. Free Radic Res 39:15–20
Cian RE, Alaiz M, Vioque J, Drago SR (2012a) Enzyme proteolysis enhanced extraction of ACE inhibitory and antioxidant compounds (peptides and polyphenols) from Porphyracolumbina residual cake. J Appl Phycol 25:1197–1206
Cian RE, Martínez-Augustin O, Drago SR (2012b) Bioactive properties of peptides obtained by enzymatic hydrolysis from protein byproducts of Porphyracolumbina. Food Res Int 49:364–372
Cian RE, Garzón AG, Ancona DB, Guerrero LC, Drago SR (2015a) Hydrolyzates from Pyropiacolumbina seaweed have antiplatelet aggregation, antioxidant and ACE I inhibitory peptides which maintain bioactivity after simulated gastrointestinal digestion. LWT Food Sci Technol 64:881–888
Cian RE, Vioque J, Drago SR (2015b) Structure–mechanism relationship of antioxidant and ACE I inhibitory peptides from wheat gluten hydrolysate fractionated by pH. Food Res Int 69:216–223
Cornejo F, Caceres PJ, Martínez-Villaluenga C, Rosell CM, Frias J (2015) Effects of germination on the nutritive value and bioactive compounds of brown rice breads. Food Chem 173:298–304
Diana M, Quílez J, Rafecas M (2014) Gamma-aminobutyric acid as a bioactive compound in foods: a review. J Funct Foods 10:407–420
Dicko MH, Gruppen H, Traore AS, van Berkel WJH, Voragen AGJ (2005) Evaluation of the effect of germination on phenolic compounds and antioxidant activities in sorghum varieties. J Agric Food Chem 53:2581–2588
FAOSTAT (2014) FAO statistical programme of work. http://www.fao.org/faostat/. Accesed 15 July 2017
Garzón AG, Torres RL, Drago SR (2016) Effects of malting conditions on enzyme activities, chemical, and bioactive compounds of sorghum starchy products as raw material for brewery. Starch/Stärke 68:1048–1054
Kamath VG, Chandrashekar A, Rajini PS (2004) Antiradical properties of sorghum (Sorghum bicolor L. Moench) flour extracts. J Cereal Sci 40:283–288
Kihara M, Okada Y, Iimure T, Ito K (2007) Accumulation and degradation of two functional constituents, GABA and β-glucan, and their varietal differences in germinated barley grains. Breed Sci 57:85–89
Lee YJ, Jang GY, Li M, Kim MY, Kim EH, Lee MJ, Lee J, Jeong HS (2017) Changes in the functional components of barley produced from different cultivars and germination periods. Cereal Chem 94:978–983
Lu J, Zhao H, Chen J, Fan W, Dong J, Kong W, Sun J, Cao Y, Cai G (2007) Evolution of phenolic compounds and antioxidant activity during malting. J Agric Food Chem 55:10994–11001
Maillard MN, Berset C (1995) Evolution of antioxidant activity during kilning, role of insoluble bound phenolic acids of barley and malt. J Agric Food Chem 43:1789–1793
Malleshi NG, Klopfenstein CF (1998) Nutrient composition, amino acid and vitamin contents of malted sorghum, pearl millet, finger millet and their rootlets. Int J Food Sci Nutr 49:415–422
Megías C, Pedroche J, Yust MM, Girón-Calle J, Alaiz M, Millán F, Vioque J (2008) Affinity purification of copper chelating peptides from chickpea protein hydrolysates. Agric Food Chem 55:3949–3954
Morais-Cardoso L, Pinheiro SS, Martino H, Pinheiro-Sant’Ana HM (2015) Sorghum (Sorghum bicolor L.): nutrients, bioactives compounds and potential impact on human health. Crit Rev Food Sci Nutr 57:372–390
Nimalaratne C, Lopes-Lutz D, Schieber A, Wu J (2011) Free aromatic amino acids in egg yolk show antioxidant properties. Food Chem 129:155–161
Okoli EV, Okolo BN, Moneke AN, Ire FS (2010) Effects of cultivar and germination time on amylolytic potential, extract yield and wort fermenting properties of malting sorghum. Asian J Biotechnol 2(1):14–26
Pal P, Singh N, Kaur P, Kaur A, Virdi AS, Parmar N (2016) Comparison of composition, protein, pasting, and phenolic compounds of brown rice and germinated brown rice from different cultivars. Cereal Chem 93:584–592
Pátek M (2007) Branched-chain amino acids. Microbiol Monogr 5:129–162
Platell C, Kong S-E, McCauley R, Hall JC (2000) Branched-chain amino acids. J Gastroen Hepatol 15:706–717
Ratnavathi CV, Patil JV, Chavan UD (2016) Sorghum biochemistry: an industrial perspective. Elsevier, London
Sarmadi BH, Ismail A (2010) Antioxidative peptides from food proteins: a review. Peptides 31:1949–1956
Schanderl S (1970) Tannins and related phenolics. In: Joslyn MA (ed) Methods in food: analysis physical, chemical and instrumental methods of analysis. Academic, New York, pp 701–725
Shelp BJ, Brown AW, McLean MD (1999) Metabolism and functions of gamma-aminobutyric acid. Trends Plant Sci 4:446–452
Taylor JRN (1983) Effect of malting on the protein and free amino nitrogen composition of sorghum. J Sci Food Agric 34:885–892
Wu H-C, Chen H-M, Shiau C-Y (2003) Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomberaustriasicus). Food Res Int 36:949–957
Xu J-G, Hu Q-P (2014) Changes in γ-Aminobutyric acid content and related enzymes activities in Jindou 25 soybean (Glycine max L.) seeds during germination. LWT Food Sci Technol 55:341–346
Zhang Q, Xiang J, Xhang L, Zhu X, Evers J, van der Werf W, Duan L (2014) Optimizing soaking and germination conditions to improve gamma-aminobutyric acid content in japonica and indica germinated brown rice. J Funct Food 10:283–291
Zhao H, Fan W, Dong J, Lu J, Chen J, Shan L, Lin Y, Kong W (2008) Evaluation of antioxidant activities and total phenolic contents of typical malting barley varieties. Food Chem 107:296–304
Acknowledgements
This work was partially financed by ANPCyT - Project PICT 1282 and CAI+D 2016 PIC 50420150100092 LI.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Garzón, A.G., Drago, S.R. Free α-amino acids, γ-Aminobutyric acid (GABA), phenolic compounds and their relationships with antioxidant properties of sorghum malted in different conditions. J Food Sci Technol 55, 3188–3198 (2018). https://doi.org/10.1007/s13197-018-3249-0
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-018-3249-0