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

Figures & data

Figure 1. Flow diagram of the yellow nutedge preparation.

Figure 2. Compared analysis of antioxidant activity of yellow nutsedges in roasted group (RG) and non-roasted group (NG), total antioxidant capacity (a), DPPH free radical scavenging percentage (b), ·OH free radical scavenging percentage (c) and ABTS+· scavenging (d). The same letter a indicates no significant difference between the two groups. The letters a and b indicate a significant difference between the two groups at 0.05 level.

Figure 3. Compared analysis of oxidation and stability degree of yellow nutsedges in roasted group (RG) and non-roasted group (NG), acid value (a), peroxide value (b), conjugated diene (c) and iodine value (d). The same letter a indicates no significant difference between the two groups. The letters a and b indicate a significant difference between the two groups at 0.05 level.

Table 1. The physical and chemical properties of polypeptides in non-roasted group (NG) and roasted group (RG) with a peptide ranker score greater than 0.9.

Annotated sequence	Groups	Positions in master proteins	Peptide Spectrum Maches (PSMs)	Isoelectric point (PI)	Theo. MH+ [Da]	Abundance	Top apex RT [min]	Functional activity score	Toxicity
DAGLGMAMFSLGLFMALQPKIIACGN	NG	A0A075IGJ2 [510–535]	2	5.83	2742.34	206932576	1.74	0.975892	Non-toxic
	RG
ASMITYMLFYIAMNLGTFACI	NG	A0A6H0EWS6 [353–373]	1	5.56	2431.15687	23425774	81.54	0.962942	Non-toxic
	RG
QNVFFSVSIATFGLCIAFIFY	NG	D6C6Q7 [588–608]	1	5.52	2444.2359	7299451.5	269.54	0.987619	Non-toxic
	RG
TSHFVLGFFFFVGHL	NG	A0A6H0EWW0 [423–437]	1	6.61	1754.90532	889260.375	318.54	0.905444	Non-toxic
	RG
GLCIAFIFYGSI	NG	A0A1D6ZK22 [343–354]	1	5.52	1360.69697	892433.3125	11.27	0.910573	Non-toxic
	RG
FMKKLKYFFICFWQ	NG	A0A481WD59 [127–140]	1	9.63	2002.01178	618648768	13.74	0.92092	Non-toxic
	RG
WTLNAFHMMGVAGVLGAALLCAIHGATVEN	NG	A0A6H0EWW7 [192–221]	1	5.98	3156.54274	2566317.5	1.38	0.982633	Non-toxic
SGLLLFPCAYFALGGWFTGTTF	NG	A0A866UCG5 [34–55]	1	5.24	2426.18895	11388068	47.54	0.977413	Non-toxic
AILQMLSHGFIGVALFFLVGTSCDRMR	NG	A0A6H0EYQ0 [331–357]	1	8.30	3055.56783	5921085	16.54	0.984235	Non-toxic
VTGLWMSAIGVVGLALNLRAYDFVS	NG	A0A6H0EWW7 [277–301]	1	5.81	2668.41672	1888618.5	246.54	0.975735	Non-toxic
KKAAYTMGVRFLCGPAVMAAASFAIGLK	NG	A0A075IKK6 [540–567]	1	1.03	2945.55621	347193.71875	283.54	0.94158	Non-toxic
IFSKENKRFFWFLY	NG	A0A3G6ZGP6 [36–49]	1	9.70	1925.01085	2518748	302.54	0.913391	Non-toxic
EIPFYLRFLFS	NG	A0A1L7B7E2 [79–89]	1	6.10	1431.7671	8990011	338.54	0.900445	Non-toxic
LGSICIFGGIWHILT	NG	A0A7S9HWJ0 [240–254]	1	6.73	1686.90361	6296351.5	18.87	0.935732	Non-toxic
ISILADAGLGMAMFSLGLFM	NG	A0A075IGJ2 [505–524]	1	3.80	2058.04724	3711429.75	21.64	0.956342	Non-toxic
LFYFLMLAM	NG	A0A6H0EYQ0 [113–121]	1	5.52	1148.58827	1084833.875	36.13	0.913546	Non-toxic
QGSFIF	NG	A0A7S9HW52 [18–23]	1	5.52	698.3508	2811554.5	45.64	0.92521	Non-toxic
KPSGGIESLRAIPW	RG	A0A6H0EXW6 [52–60]	1	8.75	1043.53089	1180838.375	31.86	0.909118	Non-toxic
PRLFYFLM	RG	A0A6H0EYQ0 [111–118]	1	9.18	1086.58048	4557355.5	42.39	0.973334	Non-toxic

Table 2. The prediction of Antimicrobial Peptides (AMPs) in non-roasted group (NG) and roasted group (RG).

Annotated sequence	Groups	Potential functions (AMP or non-AMP)	Antimicrobial peptides probability
TSHFVLGFFFFVGHL	NG	AMP	.51
	RG
FMKKLKYFFICFWQ	NG	AMP	.67
	RG
IFSKENKRFFWFLY	NG	AMP	.64
LGSICIFGGIWHILT	NG	AMP	.76

Table 3. The prediction of ACE inhibitor, dipeptidyl peptidase IV inhibitor, and antioxidative in non-roasted group (NG) and roasted group (RG).

Annotated sequence	Groups	Potential functions
GLCIAFIFYGSI	NG	ACE inhibitor
	RG
TSHFVLGFFFFVGHL	NG	dipeptidyl peptidase IV inhibitor
	RG
FMKKLKYFFICFWQ	NG	antioxidative
	RG
IFSKENKRFFWFLY	NG	ACE inhibitor
EIPFYLRFLFS	NG	ACE inhibitor
LFYFLMLAM	RG	dipeptidyl peptidase IV inhibitor
KPSGGIESLRAIPW	RG	antioxidative

Table 4. The prediction of blood–brain barrier peptides (BBPs) in non-roasted group (NG) and roasted group (RG).

Annotated sequence	Groups	Potential functions (BBP or non-BBP)	Probability
TSHFVLGFFFFVGHL	NG	BBP	.798311
	RG
FMKKLKYFFICFWQ	NG	BBP	.778883
	RG
IFSKENKRFFWFLY	NG	BBP	.779848
LGSICIFGGIWHILT	NG	BBP	.805819
KPSGGIESLRAIPW	RG	BBP	.742294

Table 5. The representation of aroma esters in non-roasted group (NG) and roasted group (RG).

Aroma esters	Groups (NG/RG)	Molecular formula	CAS number	Retention time (min)	Relative content (%)
Ethyl Acetate	RG	C4H8O2	141-78-6	2.351	2.71
Formic acid, octyl ester	RG	C9H18O2	112-32-3	11.700	0.37
2-Ethylhexyl acrylate	RG	C11H20O2	103-11-7	16.240	0.29
2,2,4-Trimethyl−1,3-pentanediol diisobutyrate	RG	C16H30O4	6846-50-0	19.659	3.11
Propanoic acid, 2-methyl-, 3-hydroxy−2,2,4-trimethylpentyl ester	RG	C12H24O3	77-68-9	20.190	6.75
Trichloroacetic acid, undecyl ester	RG	C13H23Cl3O2	74339-49-4	20.571	0.35
Dimethyl phthalate	RG	C10H10O4	131-11-3	22.244	0.50
Heptafluorobutyric acid, pentadecyl ester	RG	C19H31F7O2	959261-23-5	24.524	0.09
Formic acid, octyl ester	NG	C9H18O2	112-32-3	11.710	0.71
2-Ethylhexyl acrylate	NG	C11H20O2	103-11-7	16.227	0.30
2,2,4-Trimethyl−1,3-pentanediol diisobutyrate	NG	C16H30O4	6846-50-0	19.656	2.47
Propanoic acid, 2-methyl-, 3-hydroxy−2,2,4-trimethylpentyl ester	NG	C12H24O3	77-68-9	20.181	5.15