Características nutricionales y antioxidantes de la especie de frijol petaco (Phaseolus coccineus)

Bedoya, Ramiro; Maldonado, María Elena

doi:10.4067/s0717-75182022000100034

Cited by 1 publication

(2 citation statements)

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“…On the other hand, colored raw beans have shown the presence of phytochemical compounds such as polyphenols, anthocyanins, carotenoids, and tannins. These compounds have been linked to their nutraceutical properties, mainly for the prevention of chronic diseases (cancer, diabetes, and cardiovascular diseases) . However, the bioactive compounds present in raw foods are modified during processing (dehulling, steeping, germination, domestic cooking, extrusion, among others) .…”

Section: Introductionmentioning

confidence: 99%

“…These compounds have been linked to their nutraceutical properties, mainly for the prevention of chronic diseases (cancer, diabetes, and cardiovascular diseases). 9 However, the bioactive compounds present in raw foods are modified during processing (dehulling, steeping, germination, domestic cooking, extrusion, among others). 10 Sometimes these changes improve palatability, nutritional value, and nutraceutical properties.…”

Section: ■ Introductionmentioning

confidence: 99%

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Impact of Cooking and Extrusion Processing on Nutritional, Antinutritional, and Techno-Functional Characteristics of Indigenous Bean (Phaseolus coccineus)

Osuna-Gallardo,

Cuevas-Rodríguez,

Sepúlveda-García

et al. 2023

ACS Food Sci. Technol.

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Ayocote bean (Phaseolus coccineus) is an underutilized pulse rich in protein, lipids, and carbohydrates; however, the impact of thermal processing has not been studied. Thus, the objective of this research was to assess the nutritional, antinutritional, and techno-functional properties of ayocote beans processed by conventional cooking and extrusion. Thermal processing had a positive impact on total dietary fiber increasing after cooking (35.49%). Trypsin inhibitors were inactivated after processing; however, lectin activity was still observed after extrusion (0.2 mg/mL). Extrusion showed a higher impact on TPC (75% retention) and TFC (88% retention) than cooking (61 and 74% retention, respectively). Cooking and extrusion caused significant losses of antioxidant activity when compared to raw flour, though cooking showed higher AOX retention (ORAC = 88.5/ABTS = 87.3%) than extrusion (ORAC = 74.4/ABTS = 77.5%). The results suggest that ayocote bean is a legume that could be used to develop novel food formulations with improved health benefits for the wider population.

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Section: Introductionmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%