Impact of debittering and fermentation processes on the antinutritional and antioxidant compounds in Lupinus mutabilis sweet

Villacrés, Elena; Quelal, María Belén; Fernández, E; García, G.R. Urrea; Cueva, Gabriela; Rosell, Cristina M.

doi:10.1016/j.lwt.2020.109745

Cited by 26 publications

(23 citation statements)

References 40 publications

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“…The starch content of achira flour was slightly lower with respect to taro flour, with only 7.8% less starch, followed by arracacha and camote flour with 17-19% less starch content, while oca and mashua flours had a considerably lower starch content, which was around 31-37% less. Tarwi flour showed a marked lower starch content which was high compared with the value (1.3%) reported by Villacrés, et al [26] in debittered lupino. The starch content of taro in the present work was similar to that of taro from the Kanchannaburi (region of Thailand) and lower (59.8-72.62%) than that of some other varieties from several regions (Chiang Mai, Phetchaburi and Saraburi) in Thailand, attributing the drop in starch content to the decrease in average rainfall in the area [9].…”

Section: Moisturecontrasting

confidence: 57%

“…The antioxidant activity was determined using the ABTS free radical [2,20-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] method using standard Trolox equivalent, as described by Villacrés, et al [26], with slight modifications. For that, 250 mg flour with 10 mL deionized water was prepared.…”

Section: Antioxidant Activitymentioning

confidence: 99%

“…A total phenol content higher than that found in the present work was reported (110 µg GAE/mg extract) in water extract of achira (Canna indica) dried (45 • C) rhizomes from the banks of Cauvery River (Mysore, India), [32], and in camote flour (values ranged from 28 to 1228 mg GAE/100 g) from 19 Philippine varieties, grown in the same area and under similar conditions as to avoid possible differences due to these factors [15]. In lupinus grains from Ecuador (varieties INIAP-450, INIAP-451 and Criollo), Villacrés, et al [26] observed a significant decrease in some compounds (96.83% for phenols and 49.42% for carotenoids) during debittering and fermentation. In this sense, Córdova-Ramos, et al [109], observed a 50% loss of phenol content in Andean lupine (genotipes Altagracia, Andenes and Yunguyo) with debittering and spray drying.…”

Section: Antioxidant and Total Phenol Contentmentioning

confidence: 99%

Section: Antioxidant and Total Phenol Contentmentioning

confidence: 99%

“…On the other hand, it was observed that debittering three varieties of tarwi (from Peru) produces a decrease in ABTS of 52.9%, and the subsequent spray drying produces a further 8% decrease in ABTS activity [109]. Villacrés, et al [26] observed a decrease in the antioxidant activity of 96.13% in three varieties of Ecuadorian lupinus from different areas (INIAP-450, INIAP-451 and criollo), with an antioxidant capacity of 18.88, 37.07 and 29.27 µg Trolox/g debittered sample, respectively, which are in the range of that obtained in tarwi flour (Figure 6B).…”

Section: Cluster Analysis and Principal Component Analysismentioning

confidence: 99%

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Characterization and Technological Potential of Underutilized Ancestral Andean Crop Flours from Ecuador

et al. 2021

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Ancestral Andean crop flours (ACF) from Ecuador such as camote (Ipomea Batatas), oca (Oxalis tuberosa), achira (Canna indica), mashua (Tropaeolum tuberosum), white arracacha (Arracacia xanthorrhiza), taro (Colocasia esculenta) and tarwi (Lupinus mutabilis sweet) were characterized in terms of physico-chemical and techno-functional properties in order to identify their potential as new alternative ingredients in food products. Flour from camote, oca, achira and arracacha showed a low protein content (<5%), mashua and taro had ~9% and tarwi flour registered higher values than 52%. Carbohydrate content ranged from 56–77%, with the exception of tarwi, just reaching 6.9%. Starch content was relatively low in ACF but in taro and tarwi, starch practically constituted almost all the carbohydrates. The highest amylose content in starch, in decreasing order, was found in mashua, oca, tarwi and achira flours, the rest being ≤15%. Fiber content exceeded 10% in most crops, except for oca flour with 5.33%. Fat content was generally lower than 1%, except in tarwi with ~17%. All flours showed a gel-like behavior G′ > G″, this being very similar in camote, achira and tarwi flours. The exception was taro with G′ < G″. Mashua flour registered the highest value for phenol content (60.8 µg gallic acid equivalents/g of sample); the content of phenols was not exclusively responsible for the antioxidant activity, since flours with the highest activity were arracacha and tarwi, which presented the lowest phenol content among all flours. Principal component analyses (PCA) showed a high correlation between moisture, fiber, solubility and water absorption capacity, with viscoelastic behavior and total phenolic content; while starch content was correlated with melting temperature, poorly and inversely related to protein and fat. For PC1, achira, camote and taro flours were very similar, and different from oca and mashua flours. Tarwi showed its own characteristics according to PC1 and 2. Because of their properties, Andean crop flours could have a great potential for use in food technology.

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Section: Moisturecontrasting

confidence: 57%

Section: Antioxidant Activitymentioning

confidence: 99%