Characterization of Bioactive and Bioprotective Constituents of Gluten-Free Soyabean, Amaranth, and Barnyard Flour Mix

Abstract

The increasing incidence of gluten-associated disorders and awareness about the health benefits of gluten-free food products is raising the demand for gluten-free food products day by day. This study aims to characterize the bioactive and bioprotective constituents of a gluten-free flour mix prepared using soybean, amaranth, and barnyard millet flours using Gas Chromatography-Mass Spectrometry (GC-MS) analysis. The flour mix was developed by blending three flours in a 1:1:1 ratio and further prepared ethanolic extract for the analysis. The GC-MS analysis revealed the presence of varieties of bioactive compounds in the flour mix, such as phytosterols, benzene derivatives, amines, hydrocarbons, esters, siloxanes, and sulfur-containing compounds. These compounds found in gluten-free flour mix have been reported to have certain bioprotective properties like anti-cancerous, anti-oxidant, anti-microbial, anti-quorum sensing and cardio-protective properties. Overall, our study indicates that the gluten-free mix made from soybean, amaranth, and barnyard millet is a good source of bioactive and bioprotective compounds that can benefit individuals who have celiac disease and gluten sensitivity.