Solid State Bioconversion for Producing Common Bean (<i>Phaseolus</i> <i>vulgaris</i> L.) Functional Flour with High Antioxidant Activity and Antihypertensive Potential

Abstract

The main objective of this investigation was to study the time effect during solid state bioconversion (SSB) on total phenolics content (TPC) and antioxidant activity (AoxA) of common beans to improve antihypertensive functionality. Cooked cotyledons of dehulled common beans were inoculated with a suspension of R. oligosporus NRRL 2710 (1 × 10 6 spores/mL), and incubated at 35˚C for times of 24,36,48,60, 72, 84, 96 and 108 h (after 108 h the cotyledons showed off odor). Flours from bioprocessed dehulled common bean from each incubation time were blended with their corresponding milled seed coats. The best time for producing bioprocessed common bean (added with seed coats) functional flour with the highest AoxA (ORAC value = 17,468 µmol Trolox equivalents (TE)/100 g sample, dw; ABTS value = 13,505 µmol TE/100 g sample, dw) was 108 h. The SSB process substantially increased TPC and total hydrophilic AoxA and antihypertensive potential of common beans in 2.24, 2.45 -2.73 and 6769 times, respectively. Proteins hydrolyzates from unprocessed whole and bioprocessed (108 h) common beans had IC 50 [concentration needed to inhibit 50% the activity of angiotensin converting enzyme (ACE)] of 79.2 and 0.0117 µg/mL, respectively. The SSB is an efective strategy to improve the TPC of common beans for enhanced functionality with improved antioxidant activity and antihypertensive potential.

Changes in Phytochemical and Antioxidant Potential of Tempeh Common Bean Flour from Two Selected Cultivars Influenced by Temperature and Fermentation Time

“…Contrary to those reported by Guzmán-Uriarte et al (2013) and in relation to Reyes-Bastidas et al (2010), our results have shown that shorter fermentation times increased the concentration of polyphenols. The latter could also be related to the native cultivar composition.…”

“…For example, the highest concentration of these compounds in BV was shown by T3540, whereas for PD tempeh was in T3040. Reyes-Bastidas et al (2010) reported a lower concentration of phenolic compounds in tempeh from common beans using fermentation conditions of 34.9C and 51 h. However, Guzmán-Uriarte et al (2013) reported higher values at 35C and 108 h of fermentation time. In both cases, the temperature promoted the β-glucosidase production by fungi, which contributed to the valid conversion to aglycones, increasing the TPC of samples.…”

“…The latter could also be related to the native cultivar composition. Although Reyes-Bastidas et al (2010) and Guzmán-Uriarte et al (2013) used Azufrado higuera, a yellow cultivar, we analyzed BV and PD cultivars. Moreno-Jiménez et al (2015) reported that BV beans are especially rich on flavan-3-ols, whereas PD beans are rich in phenolic acids.…”

Effect of fermented, hardened, and dehulled of chickpea (Cicer arietinum) meals in digestibility and antinutrients in diets for tilapia (Oreochromis niloticus)

“…, 1996). There are similar reports when using R. oligosporus and various substrates: mix corn/soybean (Mugula & Lyimo, 2000); soybean (Ruíz-Terán & Owens, 1996), quality protein maize and common bean (Guzmán-Uriarte et al, 2013). Dehulling chickpea decrease the content of ash and fiber mainly as a consequence of hulls containing certain minerals (calcium, phosphorus, magnesium, iron, potassium) and a high concentration of fiber (Laurena et al, 1986;Williams & Singh, 1987).…”

“…It yields high quality products with a minimal degradation of nutrients, and has a significant improvement in digestibility and biological value of proteins (CuevasRodríguez et al, 2004;Guzmán-Uriarte et al, 2013). It has also been proved that fermentation induce favorable changes in the legumes antinutrients, such as reduction in the activity of enzymatic inhibitors (i.e.…”