The present study describes the effects
of germination on nonnutritional factors and antioxidant activity
in the nonconventional legumes Vigna unguiculata (cowpea), Canavalia ensiformis (jack bean), Lablab purpureus (dolichos), and Stizolobium niveum (mucuna). Protease
inhibitors and lectins were detected in raw legumes and were significantly
decreased during the germination. Regarding total and individual inositol
phosphates (IP5-IP3), important reductions of IP6 and high increases
in the rest of inositol phosphates were also detected during this
process. In addition, total phenols, catechins, and proanthocyanidins
increased, accompanied by an overall rise of antioxidant activity
(79.6 μmol of Trolox/g of DW in the case of mucuna). Germination
has been shown to be a very effective process to reduce nonnutritional
factors and increase bioactive phenolic compounds and antioxidant
activities of these nonconventional legumes. For this reason, they
could be used as ingredients to obtain high-value legume flours for
food formulation.
Se evaluaron en condiciones de campo plantas de morera provenientes del cultivo in vitro desarrolladas en medio de cultivo semisólido, inmersión temporal y plantas, control en dos localidades con diferencias en tipo de suelo y método de riego. Se utilizó un arreglo factorial 2x3 con 4 repeticiones por tratamiento. Se determinó el porcentaje de supervivencia, altura de la planta, número de hojas y tallos, acumulación de materia seca y tasa de crecimiento. Se observó un mejor comportamiento de las plantas en la localidad 1 con valores de 97.51%, 106.79 cm, 230.05 hojas, 7.97 tallos, 1256.4 kg ha-1 y 9.62 kg MS ha-1 día-1, respectivamente para las variables evaluadas, respecto a la localidad 2; asimismo, las plantas in vitro fueron superiores a las plantas control y entre estas, las plantas procedentes de inmersión temporal superaron a las de medio de cultivo semisólido.
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