The effect of roasting on the aroma, bioactive peptides and the functional properties of yellow nutsedges (Cyperus esculentus)

Abstract

ABSTRACTThe transformation of yellow nutsedges into nutritional flour and snack food could be important for expanding consumption and enriching the variety of products. This paper used peeled yellow nutsedges as raw materials to explore the effect of roasting on antioxidant capacity, active ingredients, and aroma. The results showed that the antioxidant capacity, DPPH (2,2-Diphenyl−1-picrylhydrazyl) free radical scavenging rate and ABTS+ (2,2’-azinobis-(3-ethylbenzothiazoline−6-sulfonate)) scavenging rate were significantly improved after baking compared with the control, but the hydroxyl-free radical scavenging rate was not obvious. A total of 6 kinds antimicrobial peptides with high scores were detected, including 2 kinds in the roasted group and four kinds in the control group. ACE (angiotensin converting enzyme) inhibitors, dipeptidyl peptidase IV inhibitors, antimicrobial peptides, antioxidant peptides and blood–brain barrier peptides were changed by roasted treatment. The processing can enhance the kinds of esters from 4 to 8 compared with non-roasted group.

Keywords

• Yellow nutsedges
• roast
• antioxidant capacity
• small-molecule peptides
• aroma