Total free phenolic content and health relevant functionality of Indian wild legume grains: Effect of indigenous processing methods

Vadivel, V.; Stuetz, Wolfgang; Scherbaum, Veronika; Biesalski, Hans‐Konrad

doi:10.1016/j.jfca.2011.04.001

Cited by 51 publications

(38 citation statements)

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“…Dark common bean is also considered functional food (Vadivel et al, 2011) due to the high level of phenolic compounds present in the seed coat (Boateng et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…Dark common bean is also considered functional food (Vadivel et al, 2011) due to the high level of phenolic compounds present in the seed coat (Boateng et al, 2008).However, processes usually applied in order to prepare dry beans for the consumption (soaking and cooking) significantly diminish the antioxidant activity of the seeds, therefore decreasing their functional properties (Xu and Chang, 2009 (Granito et al,2005;Reyes-Bastidas et al,2010;Stodolak et al 2013). When common beans are used as the fermentation substrate, the important advantage may be the decomposition of flatulence-producing α-galactosides, which limit the consumption of common beans in Western countries.…”

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Antioxidant Potential and α-galactosides Content of Unhulled Seeds of Dark Common Beans Subjected to Tempe-type Fermentation with Rhizopus microsporus var. chinensis and Lactobacillus plantarum

Starzyńska-Janiszewska

Stodolak

Wikiera

2015

FSTR

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in tempe was 67%, 53% and 57% lower, respectively.Keywords: tempe, antioxidants, phenols, α-galactosides, common beans, processing IntroductionCommon bean (Phaseolus vulgaris) is consumed worldwide as rich and inexpensive source of protein, dietary fibers, vitamins and minerals. Dark common bean is also considered functional food (Vadivel et al., 2011) due to the high level of phenolic compounds present in the seed coat (Boateng et al., 2008).However, processes usually applied in order to prepare dry beans for the consumption (soaking and cooking) significantly diminish the antioxidant activity of the seeds, therefore decreasing their functional properties (Xu and Chang, 2009 (Granito et al.,2005;Reyes-Bastidas et al.,2010;Stodolak et al. 2013). When common beans are used as the fermentation substrate, the important advantage may be the decomposition of flatulence-producing α-galactosides, which limit the consumption of common beans in Western countries. However, the results are dependent on the enzymatic capabilities of a fungal strain used (Granito et al.,2005).Our previous study showed that the modified tempe-type fermentation with mixed inoculum consisting of Rhizopus microsporus var. chinensis tempe strain and Lactobacillum plantarum DSM 20174 improved the nutritional and some bioactive parameters of tempe from unhulled common beans, as compared to fungal fermentation alone (Starzyńska-Janiszewska et al.,2014).The aim of present research was to study the effect of mixedculture tempe-type fermentation of unhulled dark common beans on the antioxidant capacity and selected functional compounds (phenols and α-galactosides), as compared to raw and traditionally processed seeds (soaked and cooked). Materials and MethodsMaterials The fermentation substrate was color common bean Next, the spore density in the inoculum was measured by sporecounting in a Thoma chamber and optical microscopy.Raw beans Dry common bean seeds were lyophilised and stored at 4℃ for further analysis.Hydrothermally processed (soaked and cooked) beans Seeds (60 g) were thoroughly cleaned and rinsed three times with distilled water. Next, the seeds were soaked for 18 h at 24℃ in sterile distilled water (1:5 v/v) and then cooked in tap water (1:3 v/v) until soft (60 min). After that, water was discarded and the seeds were lyophilised and stored at 4℃.Mixed-culture tempe Dry common beans were thoroughly cleaned and rinsed three times with sterile distilled water. Next, they were dried for 24 h at 55℃ and then parted into halves with a universal seed grinder (Porkert, Czech Republic). Seeds portions Inoculated material was put into perforated plastic bags, 3 cm in height, and fermented for 24 h at 30℃. Fresh tempe products were sliced and steamed for 10 min. Tempeh samples were prepared in triplicate and mixed within the treatment. Next, they were lyophilized and stored at 4℃ for further analysis.Analytical methods Hydroxyl radical scavenging activity was measured in phosphate buffer (0.02 M, pH 7.4) extracts according to Marambe et al.(2008). T...

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“…Dark common bean is also considered functional food (Vadivel et al, 2011) due to the high level of phenolic compounds present in the seed coat (Boateng et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

Antioxidant Potential and α-galactosides Content of Unhulled Seeds of Dark Common Beans Subjected to Tempe-type Fermentation with Rhizopus microsporus var. chinensis and Lactobacillus plantarum

Starzyńska-Janiszewska

Stodolak

Wikiera

2015

FSTR

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“…O restante, 31 artigos foram utilizados na pesquisa, e apresentados na Tabela 1, em que estão listadas as espécies de Bauhinia L. que possuem ensaios relacionados à atividade hipoglicemiante e respectivas fontes de referência. RUSSO et al, 1990;SILVA et al, 2002a;PEPATO et al, 2002, JORGE et al, 2004SOUZA et al, 2004;LINO et al, 2004;VASCONCELOS et al, 2004;MENEZES et al, 2007;CUNHA et al, 2010;CURCIO et al, 2012;CAZAROLLI et al, 2013;FARAG et MARTINEZ et al, 2009;MESHRAM et al, 2013B. thonningii OJEZELE, ABATAN, 2011B.…”

Section: Resultsunclassified

“…vahlii NARAYAN et al, 2012B. variegata FRANKISH et al, 2010VADIVEL et al, 2011;KUMAR et al, 2012;GAUTAM et al, 2012 Foram localizados artigos relacionados à pesquisa com doze espécies (Tabela 1) de Bauhinia L., que corresponde a 3,43% das espécies catalogadas. A Bauhinia forficata é a que mais apresenta estudos sobre o tema, sendo localizado 13 artigos, seguida da B. variegata com 4 estudos.…”

Section: Resultsunclassified

Experimental Studies With Species of Bauhinia (Fabaceae) to Evaluate the Antidiabetic Activity

Paula

2016

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RESUMO:Modelos de estudo in vivo e in vitro e em enzimas/receptores são utilizados quando se pretende comprovar a ação farmacológica de um determinado extrato e/ou princípio ativo obtido de plantas, além de elucidar o mecanismo de ação. O objetivo deste estudo foi realizar um levantamento da literatura sobre quais os ensaios que já foram realizados com plantas do gênero Bauhinia L. para verificar a atividade hipoglicemiante, e quais as espécies pesquisadas. Para isso, foi realizado uma revisão da literatura através de busca eletrônica nas bases de dados Pubmed, Science direct, Lilacs e na biblioteca eletrônica Scielo, publicados no período de 1995 à 2015 (20 anos), utilizando como descritores "Bauhinia" and "extract" and "hypoglycemic" or " seus correspondentes em português, "Bauhinia" e "extrato" e antidiabetic" "hipoglicêmica" ou "antidiabético". Foram localizados artigos relacionados à pesquisa com doze espécies de Bauhinia L. A Bauhinia forficata é a que mais apresenta estudos sobre o tema, sendo localizado 13 artigos, seguida da B. variegata com 4 estudos. Foi possível verificar que pouco se conhece sobre a atividade hipoglicemiantes das espécies de Bauhinia L., e que mais estudos são necessários para comprovar o uso popular. Palavras-chave: pata de vaca, planta medicinal, diabetes ABSTRACT:In vivo and in vitro and in enzymes / receptors study models are used when you want to prove the pharmacological action of a particular extract and / or active ingredient from plants, as well as elucidate the mechanism of action. The aim of this study was to survey the literature on which trials have already been conducted with the genus Bauhinia L. plans to check the hypoglycemic activity, and what the surveyed species. For this, we conducted a literature review through electronic search on Pubmed, Science direct, Lilacs and electronic library SciELO, published from 1995 to 2015 (20 years), using as keywords "Bauhinia" and "extract "and" hypoglycemic "or" Antidiabetic "their equivalents in Portuguese," Bauhinia "and" extrato "and" hipoglicêmico "or" anti-diabético". Research-related articles were found with twelve species of Bauhinia L. The Bauhinia forficata is the one that presents studies on the subject, being located 13 articles, followed by B. variegata , 4 studies. It observed that little is known about the hypoglycemic activity of the species of Bauhinia L., and that further studies are needed to confirm the popular use.

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“…Pulses are excellent sources of protein, starch, dietary fiber, micronutrients and bioactive compounds with a low level of fat. Globally, the chickpea (Cicer arietinum L.) is mostly consumed as a seed food in several different forms and preparations are determined by ethnic and regional factors (Vadivel et al, 2011;Jukanti et al, 2012;Aguilera et al, 2009). Dbesity continues to increase worldwide despite the efforts of governments and health care providers and reduce this trend (Miller-Brand et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Survey of trace element and dietetic fiber composition of “Leblebi” which is a local snack food consumed in Turkey

Özbey

Görgülü

2016

Food Sci. Technol

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In Turkey and several Middle East countries' people consume "leblebi" which is a traditional snack food made from chickpeas (Cicer arietinum L.). Chickpea products are highly nutritive and a cheap food for human consumption and have become an essential part of daily diets in the world. The present study aims to determine the chemical, nutritional and dietary composition of fifty leblebi samples marketed in Turkey. Protein values of the leblebi ranged from 19.4 to 23.9% dehulled and 20.3 to 20.8% for nondehulled leblebi while a value of 19.1% was recorded for chickpeas. Mineral results showed that Potassium (K) was the most abundant element in leblebi ranging from 6514 to 14431 mg/kg. The amount of dietary components neutral detergent fibre (NDF), acid detergent fibre (ADF), acid detergent lignin (ADL) and cellulose did not vary much between the samples analyzed.

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Total free phenolic content and health relevant functionality of Indian wild legume grains: Effect of indigenous processing methods

Cited by 51 publications

References 46 publications

Antioxidant Potential and α-galactosides Content of Unhulled Seeds of Dark Common Beans Subjected to Tempe-type Fermentation with <i>Rhizopus microsporus</i> var. <i>chinensis</i> and <i>Lactobacillus plantarum</i>

Antioxidant Potential and α-galactosides Content of Unhulled Seeds of Dark Common Beans Subjected to Tempe-type Fermentation with <i>Rhizopus microsporus</i> var. <i>chinensis</i> and <i>Lactobacillus plantarum</i>

Experimental Studies With Species of Bauhinia (Fabaceae) to Evaluate the Antidiabetic Activity

Survey of trace element and dietetic fiber composition of “Leblebi” which is a local snack food consumed in Turkey

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