Impact of cooking and germination on phenolic composition and dietary fibre fractions in dark beans (Phaseolus vulgaris L.) and lentils (Lens culinaris L.)

Dueñas, Montserrat; Sarmento, Thaise; Aguilera, Yolanda; Benítez, Vanesa; Mollá, Esperanza; Esteban, Rosa M.; Martín‐Cabrejas, Maria A.

doi:10.1016/j.lwt.2015.10.025

Cited by 149 publications

(118 citation statements)

References 31 publications

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“…Both, DRAC and ABTS methods, showed a similar tendency. Some researchers (Wu et al, 2012;Aguilera et al, 2013;Gharachorloo et al, 2013;Singh et al, 2014;Dueñas et al, 2016) also reported that the germination increased the AoxA of legumes. However, they did not evaluate AoxA in extracts of bound phenolics.…”

Section: Phenolic Content Flavonoid Content and Antioxidant Activitymentioning

confidence: 98%

“…While, in the case of the biosynthesis of phenolic compounds, it is carried out mainly by action of the phenylalanine ammonia lyase enzyme, which is actived during germination of seeds (Fernandez-Drozco et al, 2009;Ghiassi-Tarzi et al, 2012;Duodu, 2014). The germination process may produce positive changes in phenolics composition, and the dietary fiber and its association could improve nutritional and phytochemical quality and enhance the health-promoting properties of legumes (Dueñas et al, 2016).…”

Section: Phenolic Content Flavonoid Content and Antioxidant Activitymentioning

confidence: 99%

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Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess

et al. 2018

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Tepary bean (Phaseolus acutifolius) is a short life cycle legume, resistant to many diseases and drought, originally from the deserts and semi-arid environment of Northwestern Mexico and the Southwestern US. Ots mature seeds are scarce consumed, and their high protein and carbohydrate contents are underutilized. The aim was to identify optimal germination conditions for producing a functional flour with máximum values of protein content (PC), antioxidant activity (AoxA), and total phenolic content (TPC). A central composite rotatable experimental design with two factors [Germination temperature (GT, 20-40 ºC)/Germination time (Gt, 10-170 h)] in five levels was used (13 treatments). Dptimized conditions of germination to obtain a functional tepary bean flour were GT= 32 °C/Gt=120 h. Germination was an effective strategy to increase PC (+57.5%), AoxA (+188-318%), TPC (+232%), flavonoid content (+114), and dietary fiber (+246%) in tepary bean seeds. Therefore, the optimized germinated tepary bean flour could be used as a source of natural antioxidants, protein, and dietary fiber in the formulation of functional foods.Keywords: tepary bean; antioxidant activity; germination; optimization.Practical Application: Functional food from an underutilized legume was obtained by optimization of the germination bioprocess.

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Section: Phenolic Content Flavonoid Content and Antioxidant Activitymentioning

confidence: 98%

Section: Phenolic Content Flavonoid Content and Antioxidant Activitymentioning

confidence: 99%

Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess

et al. 2018

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“…Pulse SDF constitutes gums, pectins, fructans, inulins, and some hemicelluloses, whereas IDF included cellulose, some hemicelluloses, lignins, and arabinoxylan (Rebello et al 2014). The total dietary fibre (TDF) content of different pulses (beans, chickpeas, lentils, and peas) ranged from 14 to 32 %, with SDF and IDF ranging from 0-9 and 10-28 %, respectively against 3.00-15.02, 0.86-4.33, and 2.14-10.79 %, respectively for cereals like wheat, rice and barley (Yadav et al 2010a;Rebello et al 2014;Dueñas et al 2016).…”

Section: Dietary Fibrementioning

confidence: 99%

“…The pulse fibres can interact with the polyphenolic compounds present in pulses through the formation of hydrogen and hydrophobic linkages between polyphenols and cell wall components. The fibres from beans and lentils were reported to contain associated hydroxybenzoic and hydroxycinnamic compounds, flavan-3-ols, procyanidins, flavonols and flavones, wherein IDF contain more associated phenolic compounds than SDF (Dueñas et al 2016). …”

Section: Dietary Fibrementioning

confidence: 99%

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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“…Recently, the demand of natural or minimal processed food with better nutrition is increasing (Palframan and Myers, 2016). The enhancement of nutritional value in beans and grains after germination is proved from many studies (Dueñas et al, 2016). According to Zhang et al (2012), germination not only improve the nutrition but also the mineral's bioavailability and trace elements.…”

Section: Introductionmentioning

confidence: 99%

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2018

PAKJAS

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Germination of chickpeas was carried out in the light using a closed germination chamber at 25 ± 2°C and 80% R.H. Calcium, zinc and selenium were sprayed throughout the germination period in concentrations of 25, 50, 75, and 100mg/L. HPLC-UV was used at 260nm to analyze the contents of isoflavones from the samples collected on 1 st , 3 rd , 5 th , 7 th and 9 th day of germination. Profound increase in the content of biochanin A and fermonenetin was found on 7 th day of germination in WM sample with 3.08 and 5.50 mg/g, respectively. Whereas, biochanin glucoside and genistein were acquired in maximum content of 4.34 and 2.41 mg/g in 5D25 and 9D25. The results proved the use of minerals at 25 and 50mg/L during germination to be ideal for increased isoflavone as well as for increased mineral contents. Significant increase of 0.98 g/mL, 1.27 g/g and 2.29 mL/g was observed for bulk density (BD), oil holding capacity (OHC) and water holding capacity (WHC), in a samples germinated for 5 days. The results of emulsifying activity (EA), foaming capacity (FC) and foaming stability (FS) significantly decreased from 44.22-36.48%, 27.82-12.63% and 16.34-8.00%, respectively. Current results of isoflavones, minerals and functional properties encourage the utilization of germinated chickpeas at industrial level for as a functional and nutritional ingredient for the germination period of 5 days at mineral supplementation of 25-50mg/L

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Impact of cooking and germination on phenolic composition and dietary fibre fractions in dark beans (Phaseolus vulgaris L.) and lentils (Lens culinaris L.)

Cited by 149 publications

References 31 publications

Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess

Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess

Bioactive constituents in pulses and their health benefits

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