Nutritional and bioactive compounds of adzuki beans cultivars using chemometric approach

Gohara, Aline Kirie; Souza, Aloísio Henrique Pereira de; Gomes, Sandra Terezinha Marques; Souza, Nilson Evelázio de; Visentainer, Jesuí Vergílio; Matsushita, Makoto

doi:10.1590/s1413-70542016000100010

Cited by 23 publications

(20 citation statements)

References 34 publications

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“…No trabalho de Gohara et al (2016), as variedades de feijão azuki (Vigna angularis) cultivadas na cidade de Maringá, Paraná, apresentaram valores similares de composição química, com umidade de 13,07%, carboidratos de 62,26% e proteínas de 20,36%. Os feijões azuki deste estudo apresentaram baixo teor de lipídios (1,63%) e, no estudo de Gohara et al (2016), foram encontrados valores ainda menores de lipídios, ou seja, 0,45%. Durak et al (2013) também reportaram valores parecidos de proteínas (25,00%), carboidratos (55,00%) e lipídios totais (0,45%) nos feijões azuki vermelhos.…”

Section: Análises Físico-químicas Dos Feijões Azukiunclassified

“…Esse alimento apresenta elevado teor de proteína vegetal e carboidratos, destacando-se pelo alto teor de fibras alimentares, vitaminas e minerais, além de possuir baixa quantidade de lipídios (KLOMKLAO et al, 2010;MUKAI;SATO, 2011). No Brasil, o feijão azuki ainda é pouco consumido, mas se adaptou bem às condições climáticas, sendo cultivado, na maioria das vezes, pelos descendentes dos imigrantes japoneses (GUARESCHI et al, 2013;GOHARA et al, 2016).…”

Section: Introductionunclassified

“…No Japão, o feijão azuki normalmente é usado na elaboração de vários tipos de bolos e doces (GUARESCHI et al, 2013;GOHARA et al, 2016). A partir do feijão azuki, são elaborados doces japoneses tradicionais como o "yokan", que é um doce em massa de feijão azuki endurecido com ágar (KLOMKLAO et al, 2010).…”

Section: Introductionunclassified

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Caracterização química, atividade antioxidante e formulação de doces com feijão azuki (Vigna angularis)

Orsi

Nishi

Carvalho

et al. 2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Caracterização química, atividade antioxidante e formulação de doces com feijão azuki (Vigna angularis) Chemical composition, antioxidant activity and development of desserts with azuki beans (Vigna angularis) ResumoNo Japão, o feijão azuki é comumente usado na elaboração de doce, observando-se que a sua casca vermelha é rica em antioxidantes. No Brasil, o feijão azuki ainda é pouco consumido e o doce de feijão é pouco conhecido pelos brasileiros. O objetivo deste estudo foi caracterizar quimicamente o feijão azuki vermelho (Vigna angularis), bem como avaliar a influência do cozimento sobre o seu teor de compostos fenólicos e a sua atividade antioxidante. Buscou-se também avaliar a composição química dos doces formulados com feijão azuki. Os resultados obtidos para a composição química mostraram que o feijão azuki apresentou elevados teores de carboidratos (65,60 g/100 g) e proteínas (17,87 g/100 g). O feijão azuki cozido, comparado ao feijão azuki cru, perdeu grande parte dos compostos fenólicos, mas ainda manteve quase metade da atividade antioxidante. Os doces de feijão azuki em massa e em pasta apresentaram, respectivamente, alto teor de carboidratos de 67,09 e 46,20 g/100 g, teores de proteínas de 4,02 e 6,48 g/100 g, e baixo teor de lipídios de 0,33 e 2,73 g/100 g. O feijão azuki vermelho mostrou ter um bom potencial tecnológico para sua utilização no processamento dos doces de feijão. Palavras-chave: Feijão azuki; Composição química; Atividade antioxidante; Doce de feijão. AbstractIn Japan, azuki beans are commonly used in the preparation of desserts and their red seed coats are rich in antioxidants. In Brazil, azuki beans are still little consumed and the bean dessert little known by Brazilians. The aim of this study was to characterize red azuki beans (Vigna angularis) by means of chemical analyses, evaluate the influence of cooking on the total phenolic compound contents and antioxidant activity, and also evaluate the chemical composition of desserts formulated with azuki beans. The results obtained for the chemical composition showed that azuki beans presented high carbohydrate (65.60 g/100 g) and protein (17.87 g/100 g) contents. When compared to raw azuki beans, the cooked beans had lost most of the phenolic compounds, but still maintained nearly half of the antioxidant activity. The azuki bean desserts in the solid and paste forms presented, respectively, high carbohydrate contents (67.09 and 46.20 g/100 g), good protein contents (4.02 and 6.48 g/100 g) and low lipid contents (0.33 and 2.73 g/100 g). The red azuki beans showed good technological potential for use in the processing of bean desserts.

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Section: Análises Físico-químicas Dos Feijões Azukiunclassified

Section: Introductionunclassified

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Caracterização química, atividade antioxidante e formulação de doces com feijão azuki (Vigna angularis)

Orsi

Nishi

Carvalho

et al. 2017

Braz. J. Food Technol.

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“…It has been reported that adzuki contains health-promoting antioxidants, such as flavonoids and tocopherols [ 1 , 2 , 3 ], and that the flavonoids are transferred to the rice when cooked with rice [ 4 ]. Recently, we have reported that a diethyl ether-extract of the adzuki bean can suppress starch digestion of the homogenates of cooked non-glutinous rice and that taxifolin, quercetin, and a purplish pigment vignacyanidin (a cyanidin-catechin conjugate) in the extract can contribute to the suppression [ 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

Suppression of Pancreatin-Induced Digestion of Starch in Starch Granules by Starch/Fatty Acid and Starch/Flavonoid Complexes in Retrograding Rice Flour

Hirota

Takahama

2018

Foods

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Adzuki beans are used to prepare foods with glutinous and non-glutinous rice in Japan, and adzuki bean pigments are able to color rice starch a purplish red. This study deals with the adzuki bean extract-dependent suppression of starch digestion of non-glutinous rice flour (joshinko in Japanese), which was gelatinized in boiling water and then cooled to 37 °C. Accompanying the treatment of joshinko with pancreatin, amylose and amylopectin were released from the joshinko particles, and the released amylose and amylopectin were further digested. The adzuki extract suppressed the release and digestion by binding to amylose and amylopectin, which were present in the particles and at the surfaces of the particles. Fatty acids and flavonoids in the adzuki extract contributed to the suppression. In addition, the starch digestion in the joshinko particles appeared to be suppressed if the amylose/fatty acid complexes and amylose/flavonoid and amylopectin/flavonoid complexes, which are poor substrates of α-amylase, surrounded the particles. It is discussed that the suppression was due to the prevention of α-amylase access to the particles.

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“…Adzuki bean (Vigna angularis) is a legume, commonly used as traditional food (manju youkan, wagashi,and amanatto) in China and Japan (Gohara et al, 2016). Adzuki beans are known to be a rich source of protein, carbohydrates, minerals, vitamins, and fiber (Tjahjadi, Lin, & Breene, 1988).…”

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confidence: 99%

Physicochemical, pasting, and thermal properties of starches isolated from different adzuki bean ( Vigna angularis ) cultivars

Yadav

Singh

Arora

et al. 2019

J Food Process Preserv

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In current study, starches were isolated from 13 different adzuki bean (Vigna angularis) cultivars and were analyzed for physicochemical properties, pasting, thermal, and retrogradation characteristics. A significant difference (p < .05) was observed in these properties. The yield of starch and amylose content ranged from 14.5% to 29% and 9.95% to 23.99%, respectively. Starch solubility was the highest for IC‐241041 SMLAB‐4 (19.08%) and the lowest for EC‐340225(7.85%). The swelling power was the highest for ICSMLAB‐1(15.26 g/g) and the lowest for IC‐241041 SMLAB‐4 (11.12 g/g). All the values of thermal properties reduced on retrogradation. Results revealed that starches with a high amount of amylose tend to retrograde more (r = .621, p ≤ .05). Study of various properties can give a fair idea about the wider applications of adzuki bean in the foods processing sector for use in different food formulations like sausages, canned products, sauces, seasonings, jellies, and gummy products. Practical applications Adzuki bean is known for therapeutic benefits as antioxidant, anti‐inflammatory, antidiabetic, and anti‐hypercholesteraemic. Starches isolated from 13 adzuki bean cultivars were studied for various physicochemical, pasting, and gelatinization properties. A significant difference was observed in cultivars, which may be attributed to genetic composition, grain size and color, amylose and amylopectin content. Correlations were observed in various properties. It was found that pasting properties were influenced by the amylose content. Solubility had a strong positive correlation with transmittance. Adzuki starch has potential use in different food formulations like sausages, sauces, jellies, paste in pastries, desserts, cake, porridge, and ice cream. This study would be helpful for food processor to select the cultivar according to the properties beneficial for their product characteristics.

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Nutritional and bioactive compounds of adzuki beans cultivars using chemometric approach

Cited by 23 publications

References 34 publications

Caracterização química, atividade antioxidante e formulação de doces com feijão azuki (Vigna angularis)

Caracterização química, atividade antioxidante e formulação de doces com feijão azuki (Vigna angularis)

Suppression of Pancreatin-Induced Digestion of Starch in Starch Granules by Starch/Fatty Acid and Starch/Flavonoid Complexes in Retrograding Rice Flour

Physicochemical, pasting, and thermal properties of starches isolated from different adzuki bean ( Vigna angularis ) cultivars

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