Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess
| Autor: | Jorge Milán-Carrillo, Roberto Gutiérrez-Dorado, Fernando Salas-López, Edith Oliva Cuevas-Rodríguez, Cuauhtémoc Reyes-Moreno, Vicente Adrián Canizalez-Román, Claudia León-Sicairos |
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| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Antioxidant medicine.medical_treatment Flavonoid antioxidant activity lcsh:TX341-641 Biology 03 medical and health sciences 0404 agricultural biotechnology food lcsh:Technology (General) medicine Food science tepary bean Bioprocess Tepary Bean Legume chemistry.chemical_classification 030109 nutrition & dietetics 04 agricultural and veterinary sciences Carbohydrate 040401 food science food.food germination chemistry Germination lcsh:T1-995 Phaseolus acutifolius lcsh:Nutrition. Foods and food supply optimization Food Science Biotechnology |
| Zdroj: | Food Science and Technology, Issue: ahead, Published: 26 JUL 2018 Food Science and Technology, Iss 0 (2018) Food Science and Technology v.38 suppl.1 2018 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
| ISSN: | 1678-457X 0101-2061 |
| DOI: | 10.1590/fst.25316 |
| Popis: | 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. Its 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). Optimized 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. |
| Databáze: | OpenAIRE |
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