Germination as a process to increase the polyphenol content and antioxidant activity of lupin seeds (Lupinus angustifolius L.)

Dueñas, Montserrat; Hernández, Teresa; Estrella, Isabel; Fernandez, D. G. De

doi:10.1016/j.foodchem.2009.04.051

Cited by 187 publications

(178 citation statements)

References 37 publications

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“…In soybean sprouts, it has been reported that the content of phenolic compounds and isoflavones was higher than that of soybeans (Cho et al 2009;Kim et al 2006). In lentil sprouts, it has been reported that the vitamin C and total phenols are three times higher than in the seeds (Fernandez-Orozco et al 2006;Duenas et al 2009).…”

Section: Introductionmentioning

confidence: 99%

Changes in phenols contents from buckwheat sprouts during growth stage

Koyama

Nakamura

2011

J Food Sci Technol

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Germinated buckwheat is buckwheat seeds soaked in water just until it begins to bud. Buckwheat sprouts are seedling plants of buckwheat grown up to 10-15 cm. The purpose of this study was to determine the optimal growth period for accumulating the most abundant functional phenol(s) in germinated buckwheat that had been soaked in darkness and buckwheat sprouts cultivated by hydroponic culture. The rutin contained in germinated buckwheat was analyzed by CE (capillary electrophoresis). Phenols, including isoorientin, orientin, isovitexin, vitexin, and rutin were separated from buckwheat sprouts by HPLC and identified by LC-MS. The highest rutin content in germinated buckwheat was found to be 15.8 mg/100 g DW at 20 h after germination. Buckwheat sprouts contained five kinds of major phenols. The highest amounts of isoorientin, orientin, isovitexin, and vitexin were measured at day 3, with the exception of rutin, and then a gradual decrease was observed as the sprouts grew. The quantities of isoorientin, orientin, isovitexin, and vitexin at day 3 were 5.8, 11.7, 26.2, and 28.9 mg/100 g FW, respectively. The rutin content rapidly increased to 109.0 mg/100 g FW until day 6. The highest total phenols in buckwheat sprouts were 162.9 mg/100 g FW at day 6. Germinated buckwheat soaked for 20 h and buckwheat sprouts cultivated for 6 days were rich in dietary phenol(s), which makes these plants a valuable functional food for human consumption.

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Section: Introductionmentioning

confidence: 99%

Changes in phenols contents from buckwheat sprouts during growth stage

Koyama

Nakamura

2011

J Food Sci Technol

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“…The presence of these compounds in lupin seeds has been confirmed in many studies [36][37][38][39]. Each time before hydrolysis, lupin seed globulins were subjected to desalting using a Sephadex G-25 media-filled column (GE Healthcare, Sweden).…”

Section: Phenolic Compounds and Their Interaction With Lupin Seed Glomentioning

confidence: 85%

“…Dueñas al. [38] studied phenolic compound content in lupin seed during germination. These authors determined variable composition and content of free and conjugated forms of isoflavones, flavones, dihydroflavonols and such phenolic acids as: ferulic acid and trans-p-coumaryl glutaric acid.…”

Section: Phenolic Compounds and Their Interaction With Lupin Seed Glomentioning

confidence: 99%

Digestion susceptibility of seed globulins isolated from different lupin species

Czubiński

Siger

Lampart‐Szczapa

2015

Eur Food Res Technol

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“…To improve the quality of SWL seeds, germination was used to change protein, lipid and carbohydrate levels (Dueñas, Hernández, Estrella, & Fernández, 2009). Analysis of the oil extract after germination revealed that the concentrations of phytosterols and total polyphenols were increased (Rumiyati & James, 2013).…”

Section: Introductionmentioning

confidence: 99%

Influence of Functional Sweet White Lupin Biscuits on Lipid Profile and Food Efficiency of Induced Hyperlipidemia Rats

Mousa¹

2015

JFR

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In recent years, functional foods have attracted much interest to prevent nutrition-related diseases such as hyperlipidemia and weight gain. In this regard, this study was designed to examine the effect of use sweet white lupin (SWL) oil and flour with/without germination as a source of active healthy components to prepare functional biscuits for lowering blood lipids and growth. Functional biscuits were formulated by replacing wheat flour and butter in biscuit formulae by SWL extracted flour and SWL oil in the range of 20-30% (w/w) and 30-40% (v/w), respectively. Results indicated that the feed of hyperlipidemic rats on diets supplemented with different functional SWL biscuits for 6 weeks significantly (P < 0.05) reduced serum total cholesterol, triglycerides, low density lipoproteins, very low density lipoproteins, ratio of total cholesterol/high density lipoproteins cholesterol, ratio of low density lipoproteins/high density lipoproteins cholesterol and atherogenic index. Furthermore, the feed of functional SWL biscuits significantly reduced the body weight gain of rats and their food efficiency compared to that of rats fed on hyperlipidemic diet. On the other hand, there was an increase in the value of high density lipoproteins cholesterol and its ratio with total cholesterol. All these findings supported that the addition of 25% germinated SWL flour and 35% or 40% germinated SWL oil in biscuits gave interested results compared to the common wheat biscuits. Therefore, the proposed functional SWL biscuits could be able to regulate the blood cholesterol and the body growth levels of individuals and patients.

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Germination as a process to increase the polyphenol content and antioxidant activity of lupin seeds (Lupinus angustifolius L.)

Cited by 187 publications

References 37 publications

Changes in phenols contents from buckwheat sprouts during growth stage

Changes in phenols contents from buckwheat sprouts during growth stage

Digestion susceptibility of seed globulins isolated from different lupin species

Influence of Functional Sweet White Lupin Biscuits on Lipid Profile and Food Efficiency of Induced Hyperlipidemia Rats

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