Non-Nutritive Compounds in Fabaceae Family Seeds and the Improvement of Their Nutritional Quality by Traditional Processing – a Review

Gulewicz, Piotr; Martínez‐Villaluenga, Cristina; Kasprowicz‐Potocka, M.; Frı́as, Juana

doi:10.2478/v10222-012-0098-9

Cited by 56 publications

(55 citation statements)

References 95 publications

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“…Germination can be used as a method to increase nutritive and functional characteristics and to reduce the potential anti-nutrients existing in seeds and mature plants (Gulewicz et al, 2014). Germination mobilizes reserve nutrients required for plant growth, by hydrolysing proteins and storage carbohydrates, in order to obtain the required substrates for the seedling development.…”

Section: Introductionmentioning

confidence: 99%

Influence of Sodium and Maturity Stage on the Antioxidant Properties of Cauliflower and Broccoli Sprouts

Patraș¹,

Stoleru²,

FILIMON³

et al. 2017

Not Bot Horti Agrobo

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Sprouts are very rich in antioxidants (e.g. phenolic compounds) and their consumption is beneficial for humans' health. The sprouts' antioxidant properties are correlated to conditions of growth and maturity stage. The present study reveals the influence of maturity stage (5-, 7-and 9-day-old) and two sodium salts, NaCl and Na 2 SO 4 (10 mM and 100 mM) on the antioxidant capacity and total phenolic content of cauliflower and broccoli sprouts. The analysed sprouts' extracts were obtained in two phases, using ethanol 70% with 0.01% hydrochloric acid. In the case of cauliflower, the 7 days germination leads to the highest total phenolic content and radical scavenging capacity. Broccoli sprouts revealed the most enhanced DPPH radical scavenging capacity and total phenolic content at 5-day-old. The two sodium salts, generally, had positive effects on global antioxidant status. It is highlighted both for broccoli and cauliflower, the stimulating effect of 100 mM Na 2 SO 4 on the total phenolic content and soluble dry weight, but the DPPH radical scavenging activity was more important in the case of NaCl, than Na 2 SO 4 treatments, except for cauliflower sprouts treated with 100 mM Na 2 SO 4 . In conclusion, germination under adequate salt stress is a protocol to be considered in order to improve antioxidant properties of broccoli and cauliflower sprouts, despite the non-convenient effects on the germination and sprouts growth. Further researches are needed to optimize the level and time periods of such treatments.

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Section: Introductionmentioning

confidence: 99%

Influence of Sodium and Maturity Stage on the Antioxidant Properties of Cauliflower and Broccoli Sprouts

Patraș¹,

Stoleru²,

FILIMON³

et al. 2017

Not Bot Horti Agrobo

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“…The Fabaceae family, also known under the name of legume, pea, or bean family, provides an increased number of nutraceuticals, plants used both for the nutritional value as well as for their health benefits. Generally, the seeds are used in the alimentary field due to the high amount of proteins, carbohydrates, polyunsaturated fatty acids, dietary fibre, and in the medical field due to the presence of flavonoids, isoflavonoids, poly-hydroxy acids, phytosterols, vitamins and minerals [3]. Lupinus spp.…”

Section: Introductionmentioning

confidence: 99%

Total phenolic content, FTIR analysis, and antiproliferative evaluation of lupin seeds harvest from western Romania

Danciu¹,

Pavel²,

Băbuţa³

et al. 2017

Ann Agric Environ Med.

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, also known as white lupin, Lupinus angustifolius L., and narrowleafed lupin or blue lupin, represent two of the most studied species due to their intense culinary use and potential biological activity. The intention of the study was to characterize total phenolic content, perform FTIR analysis, and antiproliferative effects against A375 human melanoma cells extracts obtained from germinated and ungerminated seeds from Lupinus albus L. and Lupinus angustifolius L. Materials and method. Total phenolic content was assessed using the FolinCiocalteu colorimetric method. FTIR spectra were carried out by a Shimadzu Prestige21 spectrometer in the range 400-4000 cm

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“…For this reason, att empts are being made to improve the nutritional value of blue lupin seeds, especially by reducing the ANF content and increasing protein and carbohydrate utilization. There are many methods for removing undesirable substances from the seeds of leguminous plants (3). Extractions with diff erent solvents yield the seeds with a high protein content, without non-nutritive substances (4).…”

Section: Introductionmentioning

confidence: 99%

“…Fermentation of lupin was successfully carried out with the use of fungi (Aspergillus oryzae and Rhyzopus oryzae), bacteria (Bacillus subtilis and Lactobacillus brevis) or by natural fermentation. It also contributed to the improvement of sensory qualities, increasing the availability of minerals and reducing the concentrations of phytates (2)(3)(4). There are no studies available concerning lupin seeds fermented by yeast.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Value of Blue Lupin Seeds

Kasprowicz‐Potocka

Borowczyk

Zaworska

et al. 2016

Food Technol. Biotechnol.

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SummaryThe eff ect of 24-hour fermentation of lupin seeds by diff erent yeast strains on their chemical composition was determined. Aft er fermentation, the mass fraction of proteins increased and their in vitro digestibility and biological activity signifi cantly improved. The amino acid profi le of fermented products was similar to that of raw lupin seeds. The signifi cant reduction in the mass fraction of oligosaccharides and phytate, but not of alkaloids was found. The pH level of fermented products decreased as a consequence of the increase of lactic and propionic acid mass fractions. The most favourable changes in the chemical composition of blue lupin seeds were obtained in fermentation with Saccharomyces cerevisiae baker's yeast and Fermivin 7013 strain.

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Non-Nutritive Compounds in Fabaceae Family Seeds and the Improvement of Their Nutritional Quality by Traditional Processing – a Review

Cited by 56 publications

References 95 publications

Influence of Sodium and Maturity Stage on the Antioxidant Properties of Cauliflower and Broccoli Sprouts

Influence of Sodium and Maturity Stage on the Antioxidant Properties of Cauliflower and Broccoli Sprouts

Total phenolic content, FTIR analysis, and antiproliferative evaluation of lupin seeds harvest from western Romania

The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Value of Blue Lupin Seeds

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