Rice and common bean blends: Effect of cooking on in vitro starch digestibility and phenolics profile

Lindemann, Igor da Silva; Dittgen, Caroline Lambrecht; Batista, Cristian de Souza; Santos, Juliano Costa dos; Bruni, Graziella Pinheiro; Elias, M. C.; Vanier, Nathan Levien

doi:10.1016/j.foodchem.2020.127908

Cited by 10 publications

(12 citation statements)

References 37 publications

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“…The increase in TPC after gastric digestion was in agreement with the ndings in the other studies and might be explained by the breakdown of chemical bonds, the activity of digestive enzymes and the consequent release of phenolics [32]. The ndings were in accordance with the previous studies, as TPC after digestion were higher than the uncooked and cooked samples of pigmented bean varieties of Mexico [14] and 6 different unpigmented pulses [27].…”

Section: Changes During In Vitro Gastrointestinal Digestion (Gid) Eff...supporting

confidence: 91%

“…The decreased amounts of TPC in IN fraction (absorption in small intestine) were in parallel in accordance with the previous literature which revealed that only small fractions of the phenolics in raw legume matrix were detected in the serum [15]. One possible explanation might be related with the alkaline conditions of the small intestine and bile salt secretion that may have caused changes in chemical structures and their degradation or formation of new compounds [32]. Compared to initial values, increases in OUT fractions were observed for all samples (p<0.05).…”

Section: Changes During In Vitro Gastrointestinal Digestion (Gid) Eff...supporting

confidence: 91%

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Simulated Digestion of the Pigmented Legumes’ (Black Chickpea (Cicer arietinum L.) and Brown Lentil (Lens culinaris Medikus) Phenolics to Estimate Their Bioavailability

Kose

Tacer-Caba²,

Nilufer-Erdil³

2022

Plant Foods Hum Nutr

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This study simulated the gastrointestinal digestions of black chickpea (BC) and brown lentil (BL). BC phenolics were better retained (an increase of 35.1%) than the BL phenolics (a loss of 7.4%) after cooking. In contrast, the remaining avonoids after cooking were higher in BL (about 47%). TAA (Total antioxidant activity) of free fractions increased in BC and BL samples by cooking. After in vitro GID, moderate levels of avonoids were detected in colon (OUT) fractions. TAA levels correlated well with total avonoids. TAA by the CUPRAC assay was higher in cooked and in vitro GID BC and BL samples. Catechin was the most abundant compound detected in BC samples, while gallic acid was for BL. BC and BL, have unique and superior bene ts for health when compared with the conventional legumes. The possible interactions between their remaining phenolics and other bioactives in the colon are promising for their widespread consumption.

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Section: Changes During In Vitro Gastrointestinal Digestion (Gid) Eff...supporting

confidence: 91%

Section: Changes During In Vitro Gastrointestinal Digestion (Gid) Eff...supporting

confidence: 91%

Simulated Digestion of the Pigmented Legumes’ (Black Chickpea (Cicer arietinum L.) and Brown Lentil (Lens culinaris Medikus) Phenolics to Estimate Their Bioavailability

Kose

Tacer-Caba²,

Nilufer-Erdil³

2022

Plant Foods Hum Nutr

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“…Te soluble sugar and starch in the samples were separated by 80% ethanol, and the starch was hydrolyzed into glucose by acid hydrolysis. Glucose content was determined by anthrone colorimetry, and starch content was calculated [26]. Glucose standard solution of 1, 0.8, 0.4, 0.2, 0.1, and 0.05 mg/mL was prepared.…”

Section: Evaluation Of Starch Contentmentioning

confidence: 99%

Rapid and Nondestructive Identification of Origin and Index Component Contents of Tiegun Yam Based on Hyperspectral Imaging and Chemometric Method

Zhang

Zhou

et al. 2023

Journal of Food Quality

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Tiegun yam is a typical food and medicine agricultural product, which has the effects of nourishing the kidney and benefitting the lungs. The quality and price of Tiegun yam are affected by its origin, and counterfeiting and adulteration are common. Therefore, it is necessary to establish a method to identify the origin and index component contents of Tiegun yam. Hyperspectral imaging combined with chemometrics was used, for the first time, to explore and implement the identification of origin and index component contents of Tiegun yam. The origin identification models were established by partial least squares-discriminant analysis (PLS-DA), support vector machine (SVM), and random forest (RF) using full wavelength and feature wavelength. Compared with other models, MSC-PLS-DA is the best model, and the accuracy of the training set and prediction set is 100% and 98.40%. Partial least squares regression (PLSR), random forest (RF), and support vector regression (SVR) models were used to predict the contents of starch, polysaccharide, and protein in Tiegun yam powder. The optimal residual predictive deviation (RPD) values of starch, polysaccharide, and protein prediction models selected in this study were 5.21, 3.21, and 2.94, respectively. The characteristic wavelength extracted by the successive projections algorithm (SPA) method can achieve similar results as the full-wavelength model. These results confirmed the application of hyperspectral imaging (HSI) in the identification of the origin and the rapid nondestructive prediction of starch, polysaccharide, and protein contents of Tiegun yam powder. Therefore, the HSI combined with the chemometric method was available for conveniently and accurately determining the origin and index component contents of Tiegun yam, which can expect to be an attractive alternative method for identifying the origin of other food.

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“…However, studies on physicochemical properties of common bean starch were limited to a few varieties. The previous studies on physicochemical properties of common bean starch only covered one, [7] or two, [10,11] or three, [8] or four varieties, [2] thus providing a rather limited profile for genetic diversity.…”

Section: Genetic Variation In Physicochemical Properties Of Starch Among Common Bean Varietiesmentioning

confidence: 99%

“…[2] Rice and common bean blends were subjected to cooking, using two common bean varieties. [10] Physicochemical and health-beneficial effects of starch extracted from two common bean grown in India were compared. [11] Although there are some recent studies focusing on common bean starch, with a basic description of characteristics of the starch, only a few varieties are covered.…”

Section: Introductionmentioning

confidence: 99%

Genetic Diversity and Inter‐Relationships of Common Bean (Phaseolus vulgaris L.) Starch Traits

Narayanamoorthy

Zhang

et al. 2021

Starch Stärke

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The starch morphology, granule size distribution, apparent amylose content (AAC), pasting properties, textural properties, gelatinization, and retrogradation of 16 common bean varieties are studied. According to the observed phenotypic data, the genetic diversity and inter-relationships of these starch traits are analyzed. Wide diversity in starch quality traits is observed. Both volume mean diameter and area diameter of starch granules range from 21.6 to 32.3 µm, AAC ranges from 30.6% to 45.7%, and gelatinization temperature (GT) varies from 64.7 °C to 76.8 °C. AAC is not significantly correlated to GT and other gelatinization parameters or to retrogradation parameters, but is significantly positively correlated to hardness, trough viscosity, final viscosity, and setback. Conclusion temperatures (T c ) and enthalpy of gelatinization (𝚫H g ) are significantly negatively correlated to retrogradation percentage. Thus, AAC mainly affects textural and pasting properties, and retrogradation mainly depends on gelatinization (𝚫H g and T c ) rather than AAC. This study provides guidance for the processing and application of these starches.

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Rice and common bean blends: Effect of cooking on in vitro starch digestibility and phenolics profile

Cited by 10 publications

References 37 publications

Simulated Digestion of the Pigmented Legumes’ (Black Chickpea (Cicer arietinum L.) and Brown Lentil (Lens culinaris Medikus) Phenolics to Estimate Their Bioavailability

Simulated Digestion of the Pigmented Legumes’ (Black Chickpea (Cicer arietinum L.) and Brown Lentil (Lens culinaris Medikus) Phenolics to Estimate Their Bioavailability

Rapid and Nondestructive Identification of Origin and Index Component Contents of Tiegun Yam Based on Hyperspectral Imaging and Chemometric Method

Genetic Diversity and Inter‐Relationships of Common Bean (Phaseolus vulgaris L.) Starch Traits

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