Effects of gamma radiation on total phenolics, trypsin and tannin inhibitors in soybean grains

Toledo, Taís Carolina Franqueira de; Canniatti‐Brazaca, Solange Guidolin; Arthur, Valter; Piedade, Sônia M.

doi:10.1016/j.radphyschem.2007.02.001

Cited by 56 publications

(24 citation statements)

References 12 publications

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“…Reduction of tannin by gamma irradiation in the present study is consistent with some previous studies using gamma irradiation (El-Niely, 2007;De Toledo et al, 2007) and electron-beam (Bhat and Sridhar, 2008;Shawrang et al, 2011), but Stajner et al (2007) observed tannin content of soybean seeds to increase(21.6%) by gamma irradiation at the dose of 1 kGy.…”

Section: Resultssupporting

confidence: 93%

“…Although many researchers have observed that gamma irradiation decreased phenolics (De Toledo et al, 2007), an increase in phenolics may be partly due to the higher extractability of these materials after irradiation. Pistachio hulls contain a high level of phenolic compounds and tannins, which can affect their nutrient utilization by animals (Reed, 1995).…”

Section: Introductionmentioning

confidence: 94%

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Gamma radiation effects on phenolics, antioxidants activity and in vitro digestion of pistachio (Pistachia vera) hull

Behgar¹,

Ghasemi

Naserian

et al. 2011

Radiation Physics and Chemistry

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Section: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 94%

Gamma radiation effects on phenolics, antioxidants activity and in vitro digestion of pistachio (Pistachia vera) hull

Behgar¹,

Ghasemi

Naserian

et al. 2011

Radiation Physics and Chemistry

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“…Despite the high thermal stability of trypsin inhibitors, the combination of high heat and high humidity in the extrusion process considerably reduced their inhibitory activity in the SCEs (62.71 -96.21%; Table 4.10). These results confirm those found by Alonso, Aguirre & Marzo [54], Anton Fulcher & Arntfield [6]. Values of residual trypsin inhibitors were lower than those found by Toledo et al [55] in soybean seeds after irradiation.…”

Section: /13supporting

confidence: 89%

Effect of Extrusion Conditions on Cassava/Soybean Extrudates

Olusegun¹

2016

MOJFPT

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Extrusion has been an effective technique in food process industry for production of convenience foods of diverse attributes due to its high productivity rate, very high energy efficiency, no effluents generation, e.t.c.In the present work, the effects of extrusion parameters such as feed moisture (FM), amount of soybean (AS) and barrel temperature (BT) on water absorption index (WAI), water solubility index (WSI), trypsin inhibitors reduction (TIR) and SEC of cassava and soybean blends were investigated using a locally developed simple single screw extruder. A Box-Benkhen design of response surface methodology was used with the three input variables: FM (16%, 20% and 24%), AS (10, 20 and 30 g soybean/ 100g flour) and BT (120, 145 and 170 °C). The experimental values of response variables WAI, WSI, TIR and SEC measured ranged from 2.43 to 3.56 g gel/g dry sample, 0.330 to 0.447 g solid/100g sample, 62.71 to 96.21 % and 2.57 to 4.24, respectively. Regression equations describing the effect of each variable on the product responses were obtained. The product responses were most affected linearly (p<0.01) by changes in BT and to a lesser extent by FM and AS (p<0.1). A second-order polynomials obtained to predict the response variables were all significant (p<0.01) with high correlation coefficients (R2) between 0.895 and 0.937 showing that the model can be used to navigate the design space. In the present study, best extrudate was obtained when the FM, AS and BT were 16 g water/100g, 20 g soyabean/100g flour and 170 °C, respectively.

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“…It were shown that gamma radiation can increases (Moussaid et al, 2000, Mechi et al 2005, Miranda et al 2006, Bhat et al 2007, Stajner et al 2007, decreases (Villavicencio et al 2000;Brigide & Canniatti-Brazaca, 2006, Toledo et al, 2007 or unchanged levels of total phenols and/or tannins (Koseki et al, 2002) in plant extracts from some plants, and raw or cooked, which had considerable percentage of moisture, favoring the indirect effects of radiation (Mechi et al, 2005, Brigid & Canniatti-Brazaca, 2006. These studies are unprecedented as the characterization of dry vegetable matter, which dominates the interaction of gamma radiation from the direct effect.…”

Section: Resultsmentioning

confidence: 99%

Influence of gamma radiation on the antimicrobial activity of crude extracts of Anacardium occidentale L., Anacardiaceae, rich in tannins

Santos¹,

Silva²,

Silva³

et al. 2011

Rev. bras. farmacogn.

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Anacardium occidentale L. Anacardiaceae, known as cashew, commonly found in northeastern of Brazil, has high levels of secondary metabolites, particularly tannins, used as raw material for herbal medicines. An effi cient alternative to decontaminate plant products is the total sterilization or reduction of the initial microbial count, the process of gamma irradiation with 60 Co. The objective of this study was to analyze the antimicrobial activity of crude extracts of bark and leaves of A. occidentale, based on the quantifi cation of total phenols and tannins, before and after exposure to gamma radiation from 60 Co. The extracts were obtained in the laboratory by cold maceration in ethanol, fi ltered and dryness. They were divided into non-irradiated control group (0 kGy) and irradiated: groups exposed to gamma radiation at doses of 5, 7.5 and 10 kGy. The total phenols was obtained by the Folin-Ciocalteau method and tannins, by the precipitation of casein. The antimicrobial potential activities of these extracts were also evaluated. The results showed that gamma radiation doses employed in this study did not infl uence statistically the percentage of total phenols and tannins in the bark extracts, at levels ranging from 5.73±0.14 and 5.20±0.14, respectively. The levels of metabolites in the leaves were statistically (p<0.05) infl uenced by radiation, observed average total phenols between 3.13±0.04 (0 kGy) and 3.50±0.08 (10 kGy), and tannin between 2.47±0.06 (0 kGy) and 2.93±0.04 (10 kGy). The extracts of bark and leaves were active against Staphylococcus aureus, Micrococcus luteus, Bacillus subtilis, Enterococcus faecalis, Mycobacterium smegmatis, Candida albicans. Gamma radiation caused an increase in antimicrobial activity of extracts against Staphylococcus aureus (Gram positive), with average inhibition zones for shells: 14.33±058 (0 kGy) and 22.33±0.58 (10 kGy), and leaves: 11.33±0.58 (0 kGy) and 19.00±1.00 (10 kGy). Exposure to radiation caused changes in physical and chemical constituents of phenolic extracts of leaves of cashew, increasing levels of tannins.

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Effects of gamma radiation on total phenolics, trypsin and tannin inhibitors in soybean grains

Cited by 56 publications

References 12 publications

Gamma radiation effects on phenolics, antioxidants activity and in vitro digestion of pistachio (Pistachia vera) hull

Gamma radiation effects on phenolics, antioxidants activity and in vitro digestion of pistachio (Pistachia vera) hull

Effect of Extrusion Conditions on Cassava/Soybean Extrudates

Influence of gamma radiation on the antimicrobial activity of crude extracts of Anacardium occidentale L., Anacardiaceae, rich in tannins

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