Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and α-amylase inhibition in pulse flours

Moussou, Nadia; Corzo‐Martínez, Marta; Sanz, M. Luz; Zaïdi, Farid; Montilla, Antonia; Villamiel, Mar

doi:10.1007/s13197-016-2298-5

Cited by 27 publications

(20 citation statements)

References 39 publications

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“…López-Amorós et al (2006) reported that peas and beans undergo a significant increase in antioxidant activity after germination due to changes in their phenolic composition. Similarly, Moussou et al (2016) reported an increase in antioxidant activities of different pulse flours with toasting. Amarowicz and Pegg (2008) reviewed antioxidant activity and radical scavenging capacity of pulses.…”

Section: Antioxidant Activitymentioning

confidence: 83%

“…Raffinose (trisaccharide), stachyose (tetrasaccharide) and verbascose (pentasaccharide) are predominant a-galactosides present in pulses. Moussou et al (2016) reported that lentils have the lowest content of raffinose family with 37.5 mg/g DW compared to faba beans (52 mg/g DW), beans (60.9 mg/g DW) and peas (66.3 mg/g DW). They also reported that cotyledons had higher content of these oligosaccharides than seed coats.…”

Section: Oligosaccharidesmentioning

confidence: 99%

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Bioactive constituents in pulses and their health benefits

Singh¹,

et al. 2016

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Pulses are good sources of bioactive compounds such as polyphenols, phytosterols and non-digestible carbohydrates that play important physiological as well as metabolic roles. These compounds vary in concentration amongst different pulse species and varieties. Pulse seed coats are rich in water-insoluble fibres and polyphenols (having high antioxidant activities), while cotyledons contain higher soluble fibres, oligosaccharides, slowly digestible and resistant starch content. Ferulic acid is the most abundant phenolic acid present in pulses, while flavonol glycosides, anthocyanins and tannins are responsible for the seed coat colour. Sitosterol (most abundant), stigmasterol, and campesterol are the major phytosterols present in pulses. Pulse fibres, resistant starch and oligosaccharides function as probiotics and possess several other health benefits such as anti-inflammatory, anti-tumour, and reduce glucose as well as lipid levels. Beans and peas contain higher amounts of oligosaccharides than other pulses. Processing methods affect resistant starch, polyphenol composition and generally increase antioxidant activities of different pulses. In this review, the current information on pulse polyphenols, phytosterols, resistant starch, dietary fibre, oligosaccharides, antioxidant and associated health benefits are discussed.

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Section: Antioxidant Activitymentioning

confidence: 83%

Section: Oligosaccharidesmentioning

confidence: 99%

Bioactive constituents in pulses and their health benefits

Singh¹,

et al. 2016

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“…The α‐amylase activity inhibition was analyzed according to the procedure reported by Moussou et al. (2017). 100 µl of the cookie powder extract was mixed with 100 µl of 2 U/ml α‐amylase solution in a test tube and reacted for 15 min at 37°C.…”

Section: Methodsmentioning

confidence: 99%

Study on the effects of sugar alcohols and Angelica keiskei flour on cookie quality, antioxidant, and nutrition

Gong

Bei

et al. 2020

Cereal Chem

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Background and objectives Low‐glycemic index (GI) functional foods have great industrial potential, as obesity has become an important global public health issue. In this study, the effects of replacing sucrose with maltitol, xylitol, and erythritol on the quality, antioxidant, and nutrition of Angelica keiskei cookies were investigated. Findings The color and textural parameters of cookies formulated with xylitol and erythritol were significantly (p < .05) different from those of the sucrose cookies, while the cookies made with maltitol showed the color, hardness, and brittleness values closest to the sucrose cookies. Additionally, the cookies formulated with the three sugar alcohols showed lower acid value and peroxide value than the sucrose control. The results of functional analyses showed that A. keiskei flour further enhanced the antioxidant activity and α‐amylase inhibitory activity of the maltitol cookies beyond that of maltitol alone. The maltitol A. keiskei cookies showed the lowest pGI of 53.9. Conclusions The cookie formulated with maltitol showed good quality and storability characteristics. Additionally, the incorporation of maltitol and A. keiskei flour in the cookie recipe significantly increased the antioxidant activity and α‐amylase inhibitory activity of the cookies and reduced their glycemic index. Significance and novelty Maltitol could be considered to be an acceptable sucrose substitute for developing A. keiskei cookies. Furthermore, maltitol and A. keiskei flour are considered to be appropriate ingredients for the development of low‐GI functional cookies.

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“…5) L-(+)-Bornesitol is a methyl myo-inositol found in several plant species. 6) It has been identified by gas chromatography in decaffeinated and non-decaffeinated coffee beverages, 7) chickpeas, lentils, 8) and legumes such as carob beans 9) and grass peas. 10) Bornesitol has also been reported as responsible for the sweet taste of Drypetes floribunda stem and Sapindus rarak pericarp.…”

Section: Introductionmentioning

confidence: 99%

The Cyclitol L-(+)-Bornesitol as an Active Marker for the Cardiovascular Activity of the Brazilian Medicinal Plant <i>Hancornia speciosa</i>

Moreira

Silva

Câmara

et al. 2019

Biological & Pharmaceutical Bulletin

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The cyclitol bornesitol is the main constituent of the leaves from the antihypertensive medicinal plant Hancornia speciosa. This study aimed to investigate the ability of bornesitol to reduce blood pressure and its mechanism of action. Normotensive Wistar rats were divided into control group and bornesitol groups treated intravenously with bornesitol (0.1, 1.0 and 3.0 mg/kg). Systolic blood pressure (SBP) and diastolic blood pressure (DBP) were recorded in non-anesthetized awake animals. Nitric oxide (NO) and angiotensinconverting enzyme (ACE) were measured in plasma by using colorimetric methods. Vascular reactivity study was performed in rat aorta rings and the involvement of nitric oxide synthase (NOS), calcium-calmodulin complex and phosphatidylinositol-3-kinase (PI3K)/Akt pathway in the vasodilator effect was investigated. Administration of bornesitol significantly reduced the SBP, increased the plasmatic level of nitrite, and decreased ACE activity in normotensive rats. In the rat aorta, bornesitol induced endothelium-dependent vasodilatation, which was abolished by NOS blockade. While calcium-calmodulin complex inhibition decreased the vasodilator effect of bornesitol, the inhibition of PI3K/Akt pathway did not alter it. Bornesitol reduced the blood pressure by a mechanism involving an increased production or bioavailability of NO, inhibition of ACE, and by an endothelium-and NO-dependent vasodilator effect. The present results support the use of bornesitol as an active marker for the cardiovascular activity of Hancornia speciosa.

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Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and α-amylase inhibition in pulse flours

Cited by 27 publications

References 39 publications

Bioactive constituents in pulses and their health benefits

Bioactive constituents in pulses and their health benefits

Study on the effects of sugar alcohols and Angelica keiskei flour on cookie quality, antioxidant, and nutrition

The Cyclitol L-(+)-Bornesitol as an Active Marker for the Cardiovascular Activity of the Brazilian Medicinal Plant <i>Hancornia speciosa</i>

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