Antioxidant and anti-inflammatory potential of a food produced from irradiated (UV-A LED) sorghum sprouts subjected to in vitro gastrointestinal simulation

Overweight and obesity are global health problems that have been addressed through various methods, such as diet, exercise, and the consumption of functional foods. Among these foods, the use of sorghum grain has been limited. Therefore, to promote the consumption of this cereal, a cookie formulation with potentially functional ingredients was developed using irradiated sorghum sprouts with UV-A LED light. Then, the phenolic content and antioxidant activity of the cookies were evaluated before and after a gastrointestinal simulation process. The anti-inflammatory potential was also determined by measuring the production of nitric oxide in RAW 264.7 cells. Compared to the cookies prepared with sorghum flour, the cookies prepared with irradiated sorghum sprout flour (ISSF) exhibited higher phenolic content and antioxidant activity. Furthermore, the bioaccessibility of phenolic compound was greater and the antioxidant recovery was higher in the ISSF cookies due to the high content of phenolic acids. Finally, the ISSF cookies exhibited better anti-inflammatory potential by reducing nitric oxide production by RAW 264.7 cells at lower concentrations than those of other cookies. Taken together, these results suggest that ISSF cookies are a promising food that could help address overweight, obesity and other related diseases.

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Bibliographic Details
Main Authors: Ruiz Hernández, Alan Amado, Rouzaud Sández, Ofelia, Frías, Juana, Ayala Zavala, Fernando, Astiazarán-García, Humberto, Salazar-López, Norma J., López-Saiz, Carmen M., Reé-Rodríguez, Sandra C. de la, Robles Sánchez, Rosario Maribel
Other Authors: Consejo Nacional de Ciencia y Tecnología (México)
Format: artículo biblioteca
Language:English
Published: Elsevier 2023
Subjects:Health, Functional food, Phenolic acids, Raw 267.7, Emerging technologies,
Online Access:http://hdl.handle.net/10261/345096
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