Protein profile and antioxidant capacity of processed seeds from two common bean (<i>Phaseolus vulgaris</i> L.) cultivars

Rossi, Gabriela Barbosa; Seraglio, Siluana Katia Tischer; Honaiser, Tuany Camila; Toaldo, Isabela Maia; Costa, Ana Carolina Oliveira; Faria, J. C.; Arisi, Ana Carolina Maisonnave

doi:10.1111/ijfs.15537

Cited by 5 publications

(4 citation statements)

References 26 publications

(50 reference statements)

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“…Figure B shows that IC and MC albumin fractions showed a higher capacity to reduce ferric iron (0.20 ± 0.01 mM TE/mg). Compared with bean protein ( Phaseolus vulgaris L.) (5.2 μmol of TE per g of sample), coconut proteins showed a higher reducing power. It has been reported that the reducing power can be improved with low molecular weight proteins, which is consistent with the results obtained since albumins presented greater reducing power than globulins and glutelins, which are higher molecular weight proteins.…”

Section: Resultsmentioning

confidence: 95%

Revalorization of Coconut from Guerrero, Mexico: Isolation and Characterization of Oils and Proteins

Briceño-Islas

Estarrón-Espinosa

Urías‐Silvas

2023

ACS Food Sci. Technol.

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Coconut is known as the tree of life for its many uses. Mexico occupies the eighth place in coconut production worldwide, with the state of Guerrero being the main producer. This work aimed to evaluate the quality of virgin coconut oils obtained by horizontal pressing (HP) and natural fermentation (NF) of mature coconut from Guerrero, Mexico. Residual immature (IC) and mature (MC) coconut cake storage proteins were isolated, and their techno-functional properties were characterized. Also, the chemical composition of the coconuts was evaluated. The obtained oils were analyzed for fatty acids, oxidative stability index, humidity, refractive index, peroxide index, antioxidant activity, and total phenolic compounds. The coconut flours were evaluated biochemically and techno-functionally. In this study, it was shown that the byproducts of the coconut endosperm have nutraceutical and functional properties. Coconut oils revealed a desirable physicochemical quality. As for cakes, storage proteins showed promising properties for incorporation into food matrixes.

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Section: Resultsmentioning

confidence: 95%

Revalorization of Coconut from Guerrero, Mexico: Isolation and Characterization of Oils and Proteins

Briceño-Islas

Estarrón-Espinosa

Urías‐Silvas

2023

ACS Food Sci. Technol.

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“…Generally, the tested extracts exhibited low levels of flavonoids (<1 mg RE/g); however, different levels of total phenols and flavonoids in Phaseolus vulgaris samples have been observed in the literature [ 30 , 31 , 32 , 33 ]. In a recent paper by Rossi et al, the effects of germinating time and gastrointestinal digestion on the chemical composition and biological activities of two common Phaseolus vulgaris cultivars were analysed, revealing a strong correlation between their phenolic contents and soil composition [ 34 ]. Looking at the radical scavenging and reducing power data, the bound extracts of both varieties were the most active; this could be explained by the higher total phenolic content with respect to the other fractions.…”

Section: Resultsmentioning

confidence: 99%

A Comparative Study on Phytochemical Fingerprint of Two Diverse Phaseolus vulgarisvar. Tondino del Tavo and Cannellino Bio Extracts

et al. 2022

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Common bean (Phaseolus vulgaris) represents one of the most famous foods with antiobesity activity showing a significant efficacy against fat accumulation, insulin resistance and dyslipidaemia. In this work, two Italian varieties of common bean, i.e., Tondino del Tavo and Cannellino Bio, from the centre of Italy were studied to characterise their phenolic profile by HPLC-PDA in relation to different fractions after a straightforward extraction procedure. Antioxidant property and enzymatic inhibition power were also evaluated in order to delineate a possible biological profile. Results show a considerable phenolic content (0.79 and 1.1 µg/mg of 3-hydroxybenzoic acid for hexane extract of Tondino del Tavo and Cannellino Bio, respectively; 0.30 µg/mg p-coumaric acid for n-hexane extract of Tondino del Tavo) for both varieties, and a strong antioxidant activity according to the major phenolic concentration of the extracts. The anti-inflammatory activity of the decoction extracts was also investigated through a zymosan-induced edema formation assay, revealing a moderate ability for both of them. These preliminary data prompt us to further explore the nutrient components of these two varieties in the future.

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“…Those interactions can act on polyphenolics that can have their chemical structures, ionisable ligands and polymerisation status affected by variations in acidic–basic conditions, enzymatic activity and phenolic synergism (Zehfus et al ., 2021). The in vitro digestion model has been proven useful for assessing bioaccessibility of food polyphenols in common bean (Rossi et al ., 2022), although there is minimal published information on the content of phenolics in the event of co‐digestion. In this work, we provide data on polyphenolic synergism and antioxidant properties of orange juice and cowpea polyphenols in the events that precede intestinal absorption using the in vitro model of co‐digestion.…”

Section: Introductionmentioning

confidence: 99%

Synergism and phenolic bioaccessibility during in vitro co‐digestion of cooked cowpea with orange juice

Honaiser

Arcari

Fabiane

et al. 2022

Int J of Food Sci Tech

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Foods are susceptible to matrix interferences during the gastrointestinal transit that can affect bioactive molecules. We proposed in vitro co-digestion of cowpea beans and orange juice to assess polyphenols bioaccessibility and synergisms. We performed gastrointestinal simulation combining beans and a fruit beverage, to mimic a common meal in a more realistic set-up than the usual single-food models. Twenty phenolic compounds were released in oral, gastric and intestinal compartments and were identified by HPLC-DAD. Gallic acid, (À)-epicatechin and chlorogenic acid were the most bioaccessible polyphenols.Cooking and solvent extraction of cowpea beans affected their polyphenolic concentrations. After digestion, the bioaccessibility indexes were higher for cowpea (136.11%) and cooked cowpea (744.74%) when compared to orange juice (31.87%) indicating that the thermal treatment enhanced the bioaccessibility of cowpea phenolics. The antioxidant capacity was higher in the end of co-digestion compared to cooked cowpea and orange juice digested alone due to synergistic polyphenol-polyphenol interactions or polyphenol-protein interactions. The combination of orange juice with cooked cowpea in co-digestion promoted high content of some bioaccessible phenolics, with 10 out of 20 compounds showing positive interactions at the intestinal phase, suggesting that food synergisms are not neglectable for beans and citrus polyphenols release during the digestion course.

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Protein profile and antioxidant capacity of processed seeds from two common bean (Phaseolus vulgaris L.) cultivars

Cited by 5 publications

References 26 publications

Revalorization of Coconut from Guerrero, Mexico: Isolation and Characterization of Oils and Proteins

Revalorization of Coconut from Guerrero, Mexico: Isolation and Characterization of Oils and Proteins

A Comparative Study on Phytochemical Fingerprint of Two Diverse Phaseolus vulgarisvar. Tondino del Tavo and Cannellino Bio Extracts

Synergism and phenolic bioaccessibility during in vitro co‐digestion of cooked cowpea with orange juice

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