Abstract:Lentil seeds (Lens culinaris var. vulgaris, cultivar Magda‐20) were allowed to ferment naturally at different lentil flour concentrations (79 g/L, 150 g/L and 221 g/L) and temperatures (28 °C, 35 °C and 42 °C). During fermentation, samples were taken at 24 h intervals. The changes in starch content in all samples were studied. Scanning electron microscopy (SEM) was used to investigate changes in samples fermented for 96 h at two different concentrations (79 g/L and 221 g/L) and two different temperatures (28 °… Show more
“…Thus, in the previously reported studies, soaking and cooking treatments resulted in swelling and enlargement of some of the starches as well as a more flattened surface (Aguilera et al, 2009). Some of the starches had more amorphous extracellular material after cooking, or endocorrosion and breakages occurred in the starch granules after fermentation (Sotomayor et al, 1999). However, the integral starch granule structure was still maintained, and the protein matrix adhering to the starch granules was still visible, although alterations to the protein structure were found (Blaszczak, Doblado, Frias, Vidal-Valverde, Sadowska, & Fornal, 2007).…”
Section: Microstructural Properties Of the Floursmentioning
confidence: 56%
“…The discernible globular or irregular particles attached to or located between the starch granules were the protein bodies or fragments of protein matrix disrupted during milling. Particles might also have included mineral and fiber components, as reported by other workers (Aguilera, Esteban, Benitez, Molla, & Martin-Cabrejas, 2009;Sotomayor, Frias, Fornal, Sadowska, Urbano, & Vidal-Valverde, 1999). The roasted flours (Fig.…”
Section: Microstructural Properties Of the Floursmentioning
“…Thus, in the previously reported studies, soaking and cooking treatments resulted in swelling and enlargement of some of the starches as well as a more flattened surface (Aguilera et al, 2009). Some of the starches had more amorphous extracellular material after cooking, or endocorrosion and breakages occurred in the starch granules after fermentation (Sotomayor et al, 1999). However, the integral starch granule structure was still maintained, and the protein matrix adhering to the starch granules was still visible, although alterations to the protein structure were found (Blaszczak, Doblado, Frias, Vidal-Valverde, Sadowska, & Fornal, 2007).…”
Section: Microstructural Properties Of the Floursmentioning
confidence: 56%
“…The discernible globular or irregular particles attached to or located between the starch granules were the protein bodies or fragments of protein matrix disrupted during milling. Particles might also have included mineral and fiber components, as reported by other workers (Aguilera, Esteban, Benitez, Molla, & Martin-Cabrejas, 2009;Sotomayor, Frias, Fornal, Sadowska, Urbano, & Vidal-Valverde, 1999). The roasted flours (Fig.…”
Section: Microstructural Properties Of the Floursmentioning
“…[35] Same activity could be, as well, an origin of significant decrease of pcoumaric acid (by 25 %) in fermented corn straw samples. [37] Doubling of myricetin was, as well, recorded in corn, while rutin increased in both samples at same levels after fermentation (12 %) likely due to converting their gallate forms in non-gallate ones, by esterase activity. Considering that PAD activity depend on the isomeric forms of phenolic acids, this increment could be attributed to the novo synthesis of some isomers of mentioned acids during fermentations, which was already earlier recorded.…”
Section: Total Phenolic and Total Flavonoid Contentmentioning
Total phenolic (TPC) and flavonoid (TFC) content, individual phenolic compounds and antioxidant activities of methanol extracts of wheat and corn straw were determined. Germination bioassay was conducted with Abutilon theophrasti MEDIK., Asclepias syriaca L., and Chenopodium album L. seed. Samples were fermented by Lactobacillus plantarum and changes in TPC, TFC, antioxidant, and biological activity were investigated. TPC and TFC were significant in both samples and after fermentation their recovery was improved. All samples contain mainly quercetin, cinnamic acid, p-coumaric acid, and ferulic acid. Fermentation changed the content of phenolic and flavonoid compounds, differently in each case. All tested extracts showed high DPPH activity with IC 50 being significantly lower for fermented samples. FRAP activity was also high. Crude straw extracts were overall more effective than fermented ones concerning inhibition of germination and seedlings growth, mainly without statistically significant differences between wheat and corn. Compared with mesotrione, extracts were more effective in germination and seedling growth inhibition of C. album and in seedling growth inhibition of A. theophrasti.
“…The decrease in some quercetin glycosides, quercetin 3-O-glucoside and quercetin 3-O-galactoside, could be the origin of the strong increase in quercetin ( Table 2). According to Sotomayor et al 38 and Reddy et al, 39 the microorganisms participating in natural fermentation produce a consistent pH lowering, which could activate some enzymes that hydrolyse the quercetin glycosides, thus yielding quercetin.…”
Section: Changes In Phenolic Composition During Fermentationmentioning
In this work we have determined the phenolic composition of raw cowpeas (Vigna sinensis L) of the variety Carilla by HPLC/PAD/MS and have studied the effect of fermentation, both spontaneous and with Lactobacillus plantarum ATCC 14917, on the phenolic compounds. This variety contains mainly ferulic and p-coumaric acids esterified with aldaric acids, together with the cis and trans isomers of the corresponding free acids. Hydroxybenzoic acids such as gallic, vanillic, p-hydroxybenzoic and protocatechuic were also found, along with flavonols such as a myricetin glucoside, mono-and diglycosides of quercetin and a quercetin diglycoside acylated with ferulic acid. Fermentation, both spontaneous and inoculated, modifies the content of phenolic compounds, but differently in each case. The antioxidant activity as free radical-scavenging activity has also been evaluated. Fermentation followed by heating has been shown to be a very effective process to increase the functionality of this variety of V sinensis. For this reason, this cowpea variety could be used as an ingredient to obtain high value-added flours.
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