Antinutrients and “in vitro” availability of iron in irradiated common beans (Phaseolus vulgaris)

Brigide, Priscila; Canniatti‐Brazaca, Solange Guidolin

doi:10.1016/j.foodchem.2005.05.054

Cited by 36 publications

(26 citation statements)

References 19 publications

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“…Carbohydrates and proteins are major components of dry beans. The carbohydrate content of the cultivars in raw and cooked forms is in agreement with those reported by other authors (Brigide & Canniatti-Brazaca, 2006;Sathe, 2002). The cooking process causes significant differences in carbohydrate content, and beans provides the diet with large amounts of carbohydrates.…”

Section: Resultssupporting

confidence: 91%

“…These values are close to those found by Oliveira et al (2008) and Ramírez-Cárdenasi et al (2008), who found 9 to 11% on a dry basis in raw beans. The values found in the cooked beans are similar to those reported by Brigide & Canniatti-Brazaca (2006). The Porto Real and Brasil cultivars had the highest values in the raw treatment, while the Supremo cultivar exhibited the highest value in the maceration/cooked treatment.…”

supporting

confidence: 86%

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Nutritional characteristics of biofortified common beans

Brigide¹,

Canniatt-Brazaca²,

Silva³

2014

Food Sci. Technol (Campinas)

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Section: Resultssupporting

confidence: 91%

supporting

confidence: 86%

Nutritional characteristics of biofortified common beans

Brigide¹,

Canniatt-Brazaca²,

Silva³

2014

Food Sci. Technol (Campinas)

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“…Significant losses in total phenolic contents were also observed in Phaseolus lunatus and common beans ( P. vulgaris L.) after thermal treatment (Brigide and Canniatti‐Brazaca 2006; Granito et al . 2007; Xu and Chang 2008).…”

Section: Resultsmentioning

confidence: 99%

EFFECT OF THERMAL TREATMENT ON PHENOLIC COMPOUNDS AND FUNCTIONALITY LINKED TO TYPE 2 DIABETES AND HYPERTENSION MANAGEMENT OF PERUVIAN AND BRAZILIAN BEAN CULTIVARS (PHASEOLUS VULGARISL.) USINGIN VITROMETHODS

Ranilla

Kwon

Genovese

et al. 2010

Journal of Food Biochemistry

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The effect of thermal treatment on phenolic compounds and type 2 diabetes functionality linked to α‐glucosidase and α‐amylase inhibition and hypertension relevant angiotensin I‐converting enzyme (ACE) inhibition were investigated in selected bean (Phaseolus vulgaris L.) cultivars from Peru and Brazil using in vitro models. Thermal processing by autoclaving decreased the total phenolic content in all cultivars, whereas the 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity‐linked antioxidant activity increased among Peruvian cultivars. α‐Amylase and α‐glucosidase inhibitory activities were reduced significantly after heat treatment (73–94% and 8–52%, respectively), whereas ACE inhibitory activity was enhanced (9–15%). Specific phenolic acids such as chlorogenic and caffeic acid increased moderately following thermal treatment (2–16% and 5–35%, respectively). No correlation was found between phenolic contents and functionality associated to antidiabetes and antihypertension potential, indicating that nonphenolic compounds may be involved. Thermally processed bean cultivars are interesting sources of phenolic acids linked to high antioxidant activity and show potential for hypertension prevention. PRACTICAL APPLICATIONS Dry beans (Phaseolus vulgaris L.) represent an important protein source in countries such as Brazil and Peru. Beyond the protein value, insights from this study using in vitro models indicate that thermally processed bean cultivars have potential for hypertension management and associated vascular complications linked to cellular oxidation stress. These results provide a strategy for the selection and genetic improvement of bean cultivars for better design of whole food systems to manage chronic diseases such as type 2 diabetes and associated cardiovascular diseases. Also, this research provides the biochemical rationale for further animal and clinical studies.

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“…O ácido fítico tem sido destacado por ser um dos fatores responsáveis pela redução da biodisponibilidade de minerais, porém em relação à germinação esse fator tem efeito reduzido proporcionando aumento na qualidade nutricional (BRIGIDE; CANNIATTI-BRAZACA, 2006). Esses dados demonstram que os valores encontrados para o ácido fítico (Tabela 2) em relação à concentração de ferro dialisável não apresentaram diferenças significativas (Tabela 3).…”

Section: Resultsunclassified