Anti-nutritive constituents in oilseed crops from Italy

Matthäus, Bertrand

doi:10.1016/j.indcrop.2003.12.021

Cited by 49 publications

(39 citation statements)

References 40 publications

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“…Tannins are located mainly in the seed coats, which could explain their reduction after dehulling (Matthäus & Angelini, 2003). In this study, the germination of soybean seeds did not have a significant effect on the level of total polyphenols in the beans.…”

Section: Resultscontrasting

confidence: 54%

Germination as a processing technique for soybeans in small-scale farming

Kayembe¹,

Rensburg²

2013

SA J. An. Sci.

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Heat processing is an effective way of reducing antinutritional factors (ANFs) in legumes, but requires expensive facilities and equipment. Accurate control of temperature is critical to avoid under-or overheating. Therefore, heat treatment of soybeans is not a viable option for the average small-scale farmer in remote areas. Germination and other traditional methods, namely soaking and dehulling, were evaluated as alternative processing methods for soybeans. The effect of the processing treatment on the level of different ANFs, nutritional composition and in vitro protein digestibility (IVPD) of soybean seeds was determined. Soybeans were soaked for 24 hours and allowed to germinate for one to six days. Soaked soybeans were manually dehulled. Changes within seeds were noted for nutritional and ANFs during germination. Crude protein and fat content increased with increasing number of days germinated, but germination caused a decrease in starch content. Dehulling also increased the crude protein and fat content of the seeds. All treatments caused a significant decrease in condensed tannins of the soybeans. Trypsin inhibitor levels were numerically lower after germinating, soaking and dehulling of seeds, but not significantly so. There were no changes in IVPD after treatment of the soybeans. It was concluded that germination for a period of three days effectively improved the nutritional value of soybeans and can be considered an alternative treatment of soybeans for the small-scale farmer where heat treatment is impractical or impossible.

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Section: Resultscontrasting

confidence: 54%

Germination as a processing technique for soybeans in small-scale farming

Kayembe¹,

Rensburg²

2013

SA J. An. Sci.

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“…50% (Jaskiewicz et al 2006). The antioxidant activity of C. sativa extracts was also reported in Mattha¨us (2002) and Mattha¨us and Angelini (2005).…”

Section: Historymentioning

confidence: 84%

The biology of Canadian weeds. 142. Camelina alyssum (Mill.) Thell.; C. microcarpa Andrz. ex DC.; C. sativa (L.) Crantz.

Francis¹,

Warwick²

2009

Can. J. Plant Sci.

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The Biology of Canadian Weeds. 142. Camelina alyssum (Mill.) The most common of the three species in North America, C. microcarpa, arrived in the late 19th century, and subsequently appeared at numerous crop and uncultivated sites across the country, probably in cargo as the railways expanded. Camelina alyssum appeared in the early 20th century at restricted sites on the prairies, mostly in Saskatchewan. All three species have diminished in importance as crop weeds in western Canada over the past few decades. This reduction could be related to increased weed control by herbicides. Herbicide-resistant biotypes have recently been reported in C. microcarpa. Camelina sativa has attracted renewed interest as an oil crop, because of an adaptation to various climatic conditions, low nutrient requirements and resistance to disease and pests. In Europe, where it is now widely grown, it has shown considerable potential in the food, animal feed, nutraceutical, paint, dye, cosmetic and biofuel industries. In North America, it is being grown on a trial basis mainly for its potential as a biofuel in Alberta, Saskatchewan, the Maritime Provinces, and the northern United States of America. Cet article dresse le bilan de l'information connue sur la biologie de trois adventices du groupe des crucife`res : Camelina alyssum, C. microcarpa et C. sativa. Camelina sativa qu'on utilise ou cultive pour son huile depuis plusieurs sie`cles en Europe, a e´te´la premie`re a`atteindre l'Ame´rique du Nord comme mauvaise herbe, vers le milieu du XIX e sie`cle. Elle s'est ensuite e´tendue peu a`peu aux Prairies, surtout dans les cultures, pour parvenir en Colombie-Britannique et jusque dans les Territoires du Nord-Ouest. C. microcarpa, la plus commune des trois espe`ces en sol nord-ame´ricain, a e´te´introduite vers la fin du XIX e sie`cle avant d'apparaıˆtre dans de multiples cultures et terrains incultes du continent, sans doute avec l'expansion du transport des marchandises et du trafic ferroviaire. Camelina alyssum est survenue au de´but du XX e sie`cle a`quelques endroits des Prairies, principalement en Saskatchewan. Les trois espe`ces ont perdu de l'importance en tant que mauvaises herbes dans l'ouest du Canada ces dernie`res de´cennies. On le doit peut-eˆtre a`l'usage accru des herbicides pour lutter contre les adventices. Des biotypes re´sistants aux herbicides ont re´cemment e´te´signale´s pour C. microcarpa. Camelina sativa a suscite´un regain d'inte´reˆt comme ole´agineux, en raison de sa facilite´d'adaptation aux conditions climatiques, de ses faibles exigences nutritives et de sa re´sistance a`la maladie et aux ravageurs. En Europe, ou`on la cultive couramment, cette plante pre´sente un potentiel conside´rable comme culture vivrie`re ou fourrage`re, comme nutraceutique, ainsi que pour les industries de la peinture, des colorants, des cosme´tiques et des biocarburants. En Ame´rique du Nord, on la cultive expe´rimentalement en Alberta, en Saskatchewan, dans les Maritimes et dans le nord des É .-U., principalement en raison de son u...

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“…Owing to reproducible and high concentration of minerals in the edible plant tissue small quantities of this enriched plant can be processed to make capsules or tablets that supply 100% of the recommended daily intake of these elements, with the advantage of using a natural plant source (Elless and others 2000). However, the bioavailability of some of these minerals might be reduced by the presence of glucosinolates, phytates, and phenolics (Matthaus and Angelini 2005).…”

Section: Mineralsmentioning

confidence: 99%

“…For example, glucosinolates and glucosinolate by-products can be toxic and are responsible for the bitter, hot, and pungent flavors of Brassicaceae vegetables (Kopsell and others 2003). Also, thiocyanates, isothiocyanates, and oxazolidine-2-thiones have been shown to be goitrogenic (Mithen and others 2000), and while Brassicaceae vegetables can be a good source of minerals, some antinutrients, such as phytates, can decrease their bioavailability (Matthaus and Angelini 2005).…”

Section: Introductionmentioning

confidence: 99%

Health‐Affecting Compounds in Brassicaceae

Jahangir¹,

Kim²,

Choi³

et al. 2009

Comp Rev Food Sci Food Safe

272

196

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Brassicaceae vegetables are considered to be a staple food in many areas all over the world. Brassica species are not only known for their high fat and protein contents for human and animal consumption, but Brassicaceae vegetables are recognized as a rich source of nutrients such as vitamins (carotenoids, tocopherol, ascorbic acid, folic acid), minerals (Cu, Zn, P, Mg, among others), carbohydrates (sucrose and glucose), amino acids (for example, L-alanine, L-aspartic acid, L-glutamic acid, L-glutamine, L-histidine, L-methionine, L-phenylalanine, L-threonine, L-tryptophan, and L-valine), and different groups of phytochemicals such as indole phytoalexins (brassinin, spirobrassinin, brassilexin, camalexin, 1-methoxyspirobrassinin, 1-methoxyspirobrassinol, and methoxyspirobrassinol methyl ether), phenolics (such as feruloyl and isoferuloylcholine, hydroxybenzoic, neochlorogenic, chlorogenic, caffeic, p-coumaric, ferulic, and sinapic acids, anthocyanins, quercetin, and kaempferol), and glucosinolates (mainly glucoiberin, glucoraphanin, glucoalyssin, gluconapin, glucobrassicanapin, glucobrassicin, gluconasturtiin, and neoglucobrassicin). All of these phytochemicals contribute to the reported antioxidant, anticarcinogenic, and cardiovascular protective activities of Brassica vegetables. However, not all members of this family are equal from a nutritional viewpoint, since significant qualitative variations in the phytochemical profiles of Brassica species and varieties suggest differences in the health-promoting properties among these vegetables. In this article, Brassica phytochemicals with their nutritional value and health-promoting activities are discussed to give an overview of the literature for Brassica as a staple crop.

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Anti-nutritive constituents in oilseed crops from Italy

Cited by 49 publications

References 40 publications

Germination as a processing technique for soybeans in small-scale farming

Germination as a processing technique for soybeans in small-scale farming

The biology of Canadian weeds. 142. Camelina alyssum (Mill.) Thell.; C. microcarpa Andrz. ex DC.; C. sativa (L.) Crantz.

Health‐Affecting Compounds in Brassicaceae

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