Antioxidants Properties and Effect of Processing Methods on Bioactive Compounds of Legumes

López-Cortéz, Ma. del Socorro; Rosales-Martínez, Patricia; SofíaArellano-Cárdenas,; Cornejo-Mazón, Maribel

doi:10.5772/63757

Cited by 20 publications

(10 citation statements)

References 96 publications

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“…In the recent past, many secondary metabolites in legumes were considered non-nutritive. For example, tannins, Reduction in heart disease, improvement of sperm motility and viability (Arts et al, 2000;Hollman and Arts, 2000;Ojwang et al, 2013;Dias et al, 2016;López-cortez et al, 2016;Quinterosoto et al, 2018) Anthocyanins Pelargonidin, cyanidin, malvidin, petunidin…”

Section: The Health Benefits Of Secondary Metabolites From Legumesmentioning

confidence: 99%

The Effects of Domestication on Secondary Metabolite Composition in Legumes

Contador

et al. 2020

Front. Genet.

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Legumes are rich in secondary metabolites, such as polyphenols, alkaloids, and saponins, which are important defense compounds to protect the plant against herbivores and pathogens, and act as signaling molecules between the plant and its biotic environment. Legume-sourced secondary metabolites are well known for their potential benefits to human health as pharmaceuticals and nutraceuticals. During domestication, the color, smell, and taste of crop plants have been the focus of artificial selection by breeders. Since these agronomic traits are regulated by secondary metabolites, the basis behind the genomic evolution was the selection of the secondary metabolite composition. In this review, we will discuss the classification, occurrence, and health benefits of secondary metabolites in legumes. The differences in their profiles between wild legumes and their cultivated counterparts will be investigated to trace the possible effects of domestication on secondary metabolite compositions, and the advantages and drawbacks of such modifications. The changes in secondary metabolite contents will also be discussed at the genetic level to examine the genes responsible for determining the secondary metabolite composition that might have been lost due to domestication. Understanding these genes would enable breeding programs and metabolic engineering to produce legume varieties with favorable secondary metabolite profiles for facilitating adaptations to a changing climate, promoting beneficial interactions with biotic factors, and enhancing health-beneficial secondary metabolite contents for human consumption.

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Section: The Health Benefits Of Secondary Metabolites From Legumesmentioning

confidence: 99%

The Effects of Domestication on Secondary Metabolite Composition in Legumes

Contador

et al. 2020

Front. Genet.

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“…Microwave cooking has also been studied to enhance nutritional quality, reduce the concentration of antinutritional factors, increase protein digestibility, and reduce cooking times (López‐Cortez et al., 2016; Divekar et al., 2017). In comparison to boiling and autoclaving, microwave exhibits a smaller loss in minerals for pulse transformation processes (López‐Cortez et al., 2016). Microwave treatment reduces cooking time and increases the lipid/protein ratio of the chickpea product.…”

Section: Technology In the Production Of Chickpea Snacksmentioning

confidence: 99%

Technological properties of chickpea (Cicer arietinum): Production of snacks and health benefits related to type‐2 diabetes

Martínez

Yang

Mejía

2021

Comp Rev Food Sci Food Safe

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Chickpea (Cicer arietinum) is one of the most consumed pulses worldwide (over 2.3 million tons enter the world market annually). Some chickpea components have shown, in preclinical and clinical studies, several health benefits, including antioxidant capacity, and antifungal, antibacterial, analgesic, anticancer, antiinflammatory, and hypocholesterolemic properties, as well as angiotensin I‐converting enzyme inhibition. In the United States, chickpea is consumed mostly in the form of hummus. However, the development of new products with value‐added bioactivity is creating new opportunities for research and food applications. Information about bioactive compounds and functional properties of chickpea ingredients in the development of new products is needed. The objective of this review was to summarize available scientific information, from the last 15 years, on chickpea production, consumption trends, applications in the food industry in the elaboration of plant‐based snacks, and on its bioactive compounds related to type 2 diabetes (T2D). Areas of opportunity for future research and new applications of specific bioactive compounds as novel food ingredients are highlighted. Research is key to overcome the main processing obstacles and sensory challenges for the application of chickpea as ingredient in snack preparations. The use of chickpea bioactive compounds as ingredient in food products is also a promising area for accessibility of their health benefits, such as the management of T2D.

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“…Sprouting seeds in plant science signifies a vital stage depending on time [16,17]. The steeping, sprouting, and drying times affect the changes and modifications in the malted cereals and legumes [18][19][20][21][22][23][24].…”

Section: Introductionmentioning

confidence: 99%

Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times

Adetokunboh

Obilana

Jideani

2022

Foods

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Bambara groundnut (BGN) is termed a complete food due to its nutritional composition and has been researched often for its nutritional constituents. Malting BGN seeds have shown improved nutritional and functional characteristics, which can be used to produce an amylase-rich product as a functional ingredient for food and beverage production in homes and industries. The aim of this study was to investigate the enzyme and antioxidant activities of malted BGN affected by steeping and sprouting times. BGN was malted by steeping in distilled water at 25–30 °C for 36 and 48 h and then sprouted for 144 h at 30 °C. Samples were drawn every 24 h for drying to study the effect of steeping and sprouting times on the moisture, sprout length, pH, colour, protein content, amylase, total polyphenols, and antioxidant activities of the BGN seeds. The steeping and sprouting times significantly affected the BGN malt colour quality and pH. The protein content of the malted BGN seeds was not significantly different based on steeping and sprouting times. Steeping and sprouting times significantly affected the α- and β-amylase activities of the BGN seeds. The activity of amylases for 36 and 48 h steeping times were 0.16 and 0.15 CU/g for α-amylase and were 0.22 and 0.23 BU/g for β-amylase, respectively. Amylase-rich BGN malt was produced by steeping for 36 h and sprouting for 96 h. Amylase-rich BGN malt can be useful as a functional food ingredient in food and beverage formulations.

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Antioxidants Properties and Effect of Processing Methods on Bioactive Compounds of Legumes

Cited by 20 publications

References 96 publications

The Effects of Domestication on Secondary Metabolite Composition in Legumes

The Effects of Domestication on Secondary Metabolite Composition in Legumes

Technological properties of chickpea (Cicer arietinum): Production of snacks and health benefits related to type‐2 diabetes

Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times

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