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Rostkowska E, Poleszak E, Przekora A, Wójcik M, Typek R, Wojciechowska K, Dos Santos Szewczyk K. Novel Insights into Phaseolus vulgaris L. Sprouts: Phytochemical Analysis and Anti-Aging Properties. Molecules 2024; 29:3058. [PMID: 38999009 PMCID: PMC11243055 DOI: 10.3390/molecules29133058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2024] [Revised: 06/21/2024] [Accepted: 06/25/2024] [Indexed: 07/14/2024] Open
Abstract
Skin aging is an inevitable and intricate process instigated, among others, by oxidative stress. The search for natural sources that inhibit this mechanism is a promising approach to preventing skin aging. The purpose of our study was to evaluate the composition of phenolic compounds in the micellar extract of Phaseolus vulgaris sprouts. The results of a liquid chromatography-mass spectrometry (LC-MS) analysis revealed the presence of thirty-two constituents, including phenolic acids, flavanols, flavan-3-ols, flavanones, isoflavones, and other compounds. Subsequently, the extract was assessed for its antioxidant, anti-inflammatory, anti-collagenase, anti-elastase, anti-tyrosinase, and cytotoxic properties, as well as for the evaluation of collagen synthesis. It was demonstrated that micellar extract from common bean sprouts has strong anti-aging properties. The performed WST-8 (a water-soluble tetrazolium salt) assay revealed that selected concentrations of extract significantly increased proliferation of human dermal fibroblasts compared to the control cells in a dose-dependent manner. A similar tendency was observed with respect to collagen synthesis. Our results suggest that micellar extract from Phaseolus vulgaris sprouts can be considered a promising anti-aging compound for applications in cosmetic formulations.
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Affiliation(s)
- Ewelina Rostkowska
- Student Research Group belonging to Chair and Department of Applied Pharmacy, Medical University of Lublin, Chodźki 1, 20-093 Lublin, Poland;
| | - Ewa Poleszak
- Chair and Department of Applied Pharmacy, Medical University of Lublin, Chodźki 1, 20-093 Lublin, Poland; (E.P.); (K.W.)
| | - Agata Przekora
- Department of Tissue Engineering and Regenerative Medicine, Medical University of Lublin, Chodźki 1 Street, 20-093 Lublin, Poland; (A.P.); (M.W.)
| | - Michał Wójcik
- Department of Tissue Engineering and Regenerative Medicine, Medical University of Lublin, Chodźki 1 Street, 20-093 Lublin, Poland; (A.P.); (M.W.)
| | - Rafał Typek
- Department of Chromatography, Institute of Chemical Sciences, Faculty of Chemistry, Maria Curie Sklodowska University in Lublin, 20-031 Lublin, Poland;
| | - Katarzyna Wojciechowska
- Chair and Department of Applied Pharmacy, Medical University of Lublin, Chodźki 1, 20-093 Lublin, Poland; (E.P.); (K.W.)
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Abdel-Gaber R, Alamari G, Dkhil MA, Meryk A, Al-Shaebi EM, Al-Quraishy S. Krameria lappacea root extract's anticoccidial properties and coordinated control of CD4 T cells for IL-10 production and antioxidant monitoring. Front Immunol 2024; 15:1404297. [PMID: 38751432 PMCID: PMC11094240 DOI: 10.3389/fimmu.2024.1404297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2024] [Accepted: 04/18/2024] [Indexed: 05/18/2024] Open
Abstract
Introduction Recently, the use of botanicals as an alternative to coccidiostats has been an appealing approach for controlling coccidiosis. Therefore, this study was conducted to evaluate the potential role of aqueous methanolic extract (200 mg/kg) of Krameria lappacea (roots) (KLRE) against infection induced by Eimeria papillata. Methods A total of 25 male C57BL/6 mice were divided into five groups (I, II, III, IV, and V). On 1st day of the experiment, all groups except groups I (control) and II (non-infected-treated group with KLRE), were inoculated orally with 103 sporulated E. papillata oocysts. On the day of infection, group IV was treated with KLRE. Group V served as an infected-treated group and was treated with amprolium (coccidiostat). Results Treatment with extract and coccidiostat was continued for five consecutive days. While not reaching the efficacy level of the reference drug (amprolium), KLRE exhibited notable anticoccidial activity as assessed by key criteria, including oocyst suppression rate, total parasitic stages, and maintenance of nutrient homeostasis. The presence of phenolic and flavonoid compounds in KLRE is thought to be responsible for its positive effects. The Eimeria infection increased the oxidative damage in the jejunum. KLRE treatment significantly increased the activity of catalase and superoxide dismutase. On the contrary, KLRE decreased the level of malondialdehyde and nitric oxide. Moreover, KLRE treatment decreased macrophage infiltration in the mice jejunal tissue, as well as the extent of CD4 T cells and NFkB. E. papillata caused a state of systemic inflammatory response as revealed by the upregulation of inducible nitric oxide synthase (iNOs)-mRNA. Upon treatment with KLRE, the activity of iNOs was reduced from 3.63 to 1.46 fold. Moreover, KLRE was able to downregulate the expression of pro-inflammatory cytokines interferon-γ, nuclear factor kappa B, and interleukin-10 -mRNA by 1.63, 1.64, and 1.38 fold, respectively. Moreover, KLRE showed a significant reduction in the expression of IL-10 protein level from 104.27 ± 8.41 pg/ml to 62.18 ± 3.63 pg/ml. Conclusion Collectively, K. lappacea is a promising herbal medicine that could ameliorate the oxidative stress and inflammation of jejunum, induced by E. papillata infection in mice.
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Affiliation(s)
- Rewaida Abdel-Gaber
- Department of Zoology, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Ghada Alamari
- Department of Zoology, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Mohamed A. Dkhil
- Department of Zoology and Entomology, Faculty of Science, Helwan University, Cairo, Egypt
- Applied Science Research Center, Applied Science Private University, Amman, Jordan
| | - Andreas Meryk
- Department of Pediatrics, Medical University of Innsbruck, Innsbruck, Austria
| | - Esam M. Al-Shaebi
- Department of Zoology, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Saleh Al-Quraishy
- Department of Zoology, College of Science, King Saud University, Riyadh, Saudi Arabia
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Al-Shaebi EM, Al-Quraishy S, Maodaa SN, Abdel-Gaber R. In vitro studies for antiparasitic activities of Punica granatum extract. Microsc Res Tech 2023; 86:1655-1666. [PMID: 37606089 DOI: 10.1002/jemt.24401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 07/24/2023] [Accepted: 08/08/2023] [Indexed: 08/23/2023]
Abstract
Because of the drug resistance, medicinal plants are used more frequently than coccidiostats to treat and control coccidiosis. Punica granatum is a powerful antioxidant with a variety of medicinal uses. This study used an in vitro experiment to investigate how different P. granatum from Yemen (Y) and Egypt (E) sources affected oocyst sporulation and served as an anthelminthic effector. In contrast to PGE and mebendazole, PGY (200 mg/mL) has the shortest time to paralyze and death the earthworm Eisenia fetida in this investigation. In addition, the treated worm groups' cuticle thickness and shrinkage in comparison to the control group were assessed and contrasted. Eimeria papillata is used as a model protozoan parasite in anticoccidial assays. This study shows that P. granatum affects oocysts sporulation in a dose-dependent manner, with maximal percentages of 100% (PGY) and 48.60% (PGE) at 96 h for P. granatum concentrations of 200 mg/mL. Inhibition (%) was compared to various detergents, as well as positive and negative controls. According to our research, the P. granatum extract had powerful anthelmintic and anticoccidial properties, with the potency changing according to the environmental conditions of each fruit source. RESEARCH HIGHLIGHTS: Habitat of the plant is useful for production and accumulation of some secondary metabolites in plants which be effective for the therapeutic uses. Different parameters in the environmental ecosystem affecting variation in chemical compositions and biological activity of P. granatum.
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Affiliation(s)
- Esam M Al-Shaebi
- Department of Zoology, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Saleh Al-Quraishy
- Department of Zoology, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Saleh N Maodaa
- Department of Zoology, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Rewaida Abdel-Gaber
- Department of Zoology, College of Science, King Saud University, Riyadh, Saudi Arabia
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Alajmi F, Al-Otaibi T, Al-Quraishy S, Al-Shaebi EM, Al-Hoshani N, Dkhil MA, Abdel-Gaber R. Persea americana extract protects intestinal tissue from Eimeria papillata-induced murine Infection. BMC Vet Res 2023; 19:248. [PMID: 38017513 PMCID: PMC10683183 DOI: 10.1186/s12917-023-03810-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2023] [Accepted: 11/10/2023] [Indexed: 11/30/2023] Open
Abstract
Coccidiosis is the most prevalent disease-causing widespread economic loss among farm and domestic animals. Currently, several drugs are available for the control of this disease but resistance has been confirmed for all of them. There is an urgent need, therefore, for the identification of new sources as alternative treatments to control coccidiosis. The present work aimed to study the effect of the Persea americana extract (PAE) as an anti-coccidial, anti-oxidant, and anti-apoptotic modulator during murine intestinal Eimeria papillata infection. A total of 25 male mice were divided into five groups, as follows: Group1: Non-infected-non-treated (negative control), Group2: Non-infected-treated group with PAE (500 mg/kg b.w). Group3: Infected-non-treated (positive control), Group4: Infected-treated group with PAE (500 mg/kg b.w.), and Group5: Infected-treated group with Amprolium (120 mg/kg b.w.). Groups (3-5) were orally inoculated with 1 × 103 sporulated E. papillata oocysts. After 60 min of infection, groups (4 and 5) were treated for 5 consecutive days with the recommended doses of PAE and amprolium. The fact that PAE has an anti-coccidial efficacy against intestinal E. papillata infection in mice has been clarified by the reduction of fecal oocyst output on the 5th day post-infection by about 85.41%. Moreover, there is a significant reduction in the size of each parasite stage in the jejunal tissues of the infected-treated group with PAE. PAE counteracted the E. papillata-induced loss of glutathione peroxidase (GPx), superoxide dismutase (SOD), and total antioxidant capacity (TCA). E. papillata infection also induced an increase in the apoptotic cells expressed by caspase-3 which modulated after PAE treatment. Moreover, the mRNA expression of the goblet cell response gene, mucin (MUC2), was upregulated from 0.50 to 1.20-fold after treatment with PAE. Based on our results, PAE is a promising medicinal plant with anti-coccidial, anti-oxidant, and anti-apoptotic activities and could be used as a food additive.
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Affiliation(s)
- Fatemah Alajmi
- Department of Biology, College of Science, University of Hafr Al Batin, Hafr Al Batin, P.O. 39524, Saudi Arabia
| | - Tahani Al-Otaibi
- Department of Science and Technology, Al-Nairiyah University College, University of Hafr Al-Batin, Hafr Al- Batin, 31991, Saudi Arabia
| | - Saleh Al-Quraishy
- Department of Zoology, College of Science, King Saud University, P.O. 2455, Riyadh, 11451, Saudi Arabia
| | - Esam M Al-Shaebi
- Department of Zoology, College of Science, King Saud University, P.O. 2455, Riyadh, 11451, Saudi Arabia
| | - Nawal Al-Hoshani
- Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh, 11671, Saudi Arabia
| | - Mohamed A Dkhil
- Department of Zoology and Entomology, Faculty of Science, Helwan University, Cairo, Egypt
| | - Rewaida Abdel-Gaber
- Department of Zoology, College of Science, King Saud University, P.O. 2455, Riyadh, 11451, Saudi Arabia.
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Van Buren JB, Puga KJ, Hoffman KC, Nasados JA, Bass PD, Colle MJ. Water binders in beef patties increase yield and extend shelf life. Transl Anim Sci 2023; 7:txad091. [PMID: 37649647 PMCID: PMC10464717 DOI: 10.1093/tas/txad091] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Accepted: 08/01/2023] [Indexed: 09/01/2023] Open
Abstract
Identifying nonallergenic, natural water binders to increase beef patty juiciness and extend shelf life would be beneficial to the beef industry. The objective of this study was to determine the effect of integrating water binders into beef hamburger patties on cooking yield, shelf life, and pH. Five water binder treatments were added at 2% of the meat block. Treatments included potato extract, citrus fiber, dried refried beans, potato peel, or no binder (control). Six batches of each treatment were made and two patties from each batch were analyzed for each parameter. Fluid yield and lipid oxidation were measured on cooked, frozen (210 d), and reheated patties. Raw patties were used to evaluate color, fluid loss, and lipid oxidation over 4 d of retail display. Patties containing citrus fiber improved reheat yield (P = 0.03) and overall yield (P < 0.01). Citrus patties had the lowest pH (P < 0.01) at 5.45. On days 0 and 4 of retail display, patties containing a water binder treatment had less lipid oxidation than the control patties (P < 0.01). Additionally, the cooked, frozen, and reheated patties, had less lipid oxidation when containing a water binder treatment than the control patties (P < 0.01). Citrus fiber improved water retention in reheated patties, and all water binders delayed lipid oxidation in raw, cooked, frozen, and reheated patties. Increasing patty juiciness and delaying lipid oxidation will improve consumers' eating experience of reheated, precooked patties in settings such as school or hospital cafeterias.
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Affiliation(s)
- Jessie B Van Buren
- Department of Animal, Veterinary, and Food Sciences, University of Idaho, Moscow, ID 83844, USA
| | - Kendelle J Puga
- Department of Animal, Veterinary, and Food Sciences, University of Idaho, Moscow, ID 83844, USA
| | - Kacie C Hoffman
- Department of Animal, Veterinary, and Food Sciences, University of Idaho, Moscow, ID 83844, USA
| | - James A Nasados
- Department of Animal, Veterinary, and Food Sciences, University of Idaho, Moscow, ID 83844, USA
| | - Phillip D Bass
- Department of Animal, Veterinary, and Food Sciences, University of Idaho, Moscow, ID 83844, USA
| | - Michael J Colle
- Department of Animal, Veterinary, and Food Sciences, University of Idaho, Moscow, ID 83844, USA
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Inhibition of platelet aggregation by extracts and compounds from the leaves of Chilean bean landraces (Phaseolus vulgaris L.). J Funct Foods 2023. [DOI: 10.1016/j.jff.2022.105388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
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ABU HAWSAH M, AL-OTAIBI T, ALOJAYRI G, AL-SHAEBI EM, DKHIL MA, ELKHADRAGY MF, AL-QURAISHY S, ABDEL-GABER R. In vitro studies for the antiparasitic activities of Azadirachta indica extract. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.117122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Kose BE, Tacer-Caba Z, Nilufer-Erdil D. Simulated Digestion of the Pigmented Legumes' (Black Chickpea (Cicer arietinum L.) and Brown Lentil (Lens culinaris Medikus) Phenolics to Estimate Their Bioavailability. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:584-590. [PMID: 35980501 DOI: 10.1007/s11130-022-01006-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 08/14/2022] [Indexed: 06/15/2023]
Abstract
This study simulated the gastrointestinal digestion (GID) of black chickpeas (BC) and brown lentils (BL). BC phenolics increased from 105.01 to 141.86 mg GAE/100 g DW) while the BL phenolics decreased from 143.26 to 132.70 mg GAE/100 g DW after cooking. In contrast, the remaining flavonoids after cooking were higher in BL (325.55 mg RE/100 g DW). After in vitro GID, moderate levels of flavonoids were detected in the colon (OUT) fractions (144.36 and 104.22 mg RE/100 g DW for cooked BC and BL, respectively). The highest TAA levels were detected as by CUPRAC assay, in cooked and in vitro GID BC (517.03 mg TEAC/100 g DW) and BL (604.98 mg TEAC/100 g DW) samples. Catechin was the most abundant compound detected in BC samples, while gallic acid was the most abundant in BL. BC and BL have unique and superior benefits for health when compared with conventional legumes. The possible interactions between their remaining phenolics and other bioactive components in the colon are promising for their widespread consumption.
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Affiliation(s)
- Bengi Ece Kose
- Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, Istanbul Technical University, 34469, Istanbul, Turkey
| | - Zeynep Tacer-Caba
- Faculty of Engineering and Natural Sciences, Department of Molecular Biology and Genetics, Bahcesehir University, Besiktas, Istanbul, Turkey.
| | - Dilara Nilufer-Erdil
- Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, Istanbul Technical University, 34469, Istanbul, Turkey
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Liao X, Miao Q, Yang J, Olajide TM, Wang S, Liu H, Huang J. Changes in phenolic compounds and antioxidant activities of “nine steaming nine sun-drying” black soybeans before and after in vitro simulated gastrointestinal digestion. Food Res Int 2022; 162:111960. [DOI: 10.1016/j.foodres.2022.111960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 08/05/2022] [Accepted: 09/18/2022] [Indexed: 11/04/2022]
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Protective Effect of Litchi chinensis Peel Extract-Prepared Nanoparticles on Rabbits Experimentally Infected with Eimeria stiedae. Animals (Basel) 2022; 12:ani12223098. [PMID: 36428326 PMCID: PMC9686865 DOI: 10.3390/ani12223098] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 11/06/2022] [Accepted: 11/08/2022] [Indexed: 11/12/2022] Open
Abstract
The present study used Litchi chinensis peel extract to synthesize silver nanoparticles (AgNPs). This technique is eco-friendly and can be performed in a single step; thus, it has attracted great attention for NPs biosynthesis. Herein, we biosynthesized AgNPs with L. chinensis peel extract and examined their anticoccidial activity in rabbit hepatic coccidiosis induced by E. stiedae infection. Thirty-five rabbits were allocated into seven groups: a healthy group (G1), an infected control group (G2), four groups infected before treatment with 10 mg/kg L. chinensis peel extract-biosynthesized AgNPs (G3, G5) or 50 mg/kg amprolium (G4, G6), and rabbits infected after two weeks of pretreatment with 10 mg/kg L. chinensis eel extract-biosynthesized AgNPs (G7). In this study, both pre-and post-treatment with AgNPs produced a substantial reduction in fecal oocyst output, liver enzyme levels, and histopathological hepatic lesions relative to the infected group. In conclusion, L. chinensis peel extract-prepared AgNPs should be considered harmless and efficient in the cure of hepatic coccidiosis in rabbits.
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Hossain A, Jayadeep A. Impact of extrusion on the content and bioaccessibility of fat soluble nutraceuticals, phenolics and antioxidants activity in whole maize. Food Res Int 2022; 161:111821. [DOI: 10.1016/j.foodres.2022.111821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 08/04/2022] [Accepted: 08/18/2022] [Indexed: 11/04/2022]
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Wang K, Gao Y, Zhao J, Wu Y, Sun J, Niu G, Zuo F, Zheng X. Effects of in vitro digestion on protein degradation, phenolic compound release, and bioactivity of black bean tempeh. Front Nutr 2022; 9:1017765. [PMID: 36313087 PMCID: PMC9605811 DOI: 10.3389/fnut.2022.1017765] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Accepted: 09/27/2022] [Indexed: 11/18/2022] Open
Abstract
The nutritional value and bioactivity of black beans are enhanced when fermented as tempeh, but their bioaccessibility and bioactivity after ingestion remain unclear. In this study, black bean tempeh and unfermented black beans were digested in vitro and changes in protein degradation, phenolic compound release, angiotensin I-converting enzyme (ACE)-inhibitory activity, and antioxidant activity between the two groups were compared. We observed that the soluble protein content of digested black bean tempeh was generally significantly higher than that of digested unfermented black beans at the same digestion stage (P < 0.05). The degree of protein hydrolysis and the content of <10 kDa peptides were also significantly higher in the digested black bean tempeh than in digested unfermented black beans (P < 0.05). SDS-polyacrylamide gel electrophoresis (SDS-PAGE) and reversed-phase high-performance liquid chromatography (RP-HPLC) analysis showed that most macromolecular proteins in tempeh had been degraded during fermentation and more of the small peptides were released from black bean tempeh during digestion, respectively. Compared to that of the unfermented black beans, the level of ACE inhibition of black bean tempeh was lower, but this significantly increased to 82.51% following digestion, closing the gap with unfermented black beans. In addition, the total respective levels of phenolics, flavonoids, and proanthocyanidins released from black bean tempeh were 1.21, 1.40, and 1.55 times those of unfermented black beans following in vitro digestion, respectively. Antioxidant activity was also significantly higher in digested black bean tempeh than in digested unfermented black beans and showed a positive correlation with phenolic compound contents (P < 0.05). The results of this study proved that, compared to unfermented black beans, black bean tempeh retained protein and phenolic compound bioaccessibility and antioxidant activity and showed an improved ACE-inhibitory activity even after consumption.
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Affiliation(s)
- Kun Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China,National Coarse Cereals Engineering Research Center, Daqing, China
| | - Yongjiao Gao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Jing Zhao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yue Wu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Jingchen Sun
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Guangcai Niu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Feng Zuo
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China,Engineering Research Center of Processing and Utilization of Grain By-products, Ministry of Education, Daqing, China,*Correspondence: Feng Zuo,
| | - Xiqun Zheng
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China,National Coarse Cereals Engineering Research Center, Daqing, China,Xiqun Zheng,
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Aljobair MO. Physicochemical properties and sensory attributes of cookies prepared from sorghum and millet composite flour. Food Sci Nutr 2022; 10:3415-3423. [PMID: 36249959 PMCID: PMC9548354 DOI: 10.1002/fsn3.2942] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 04/20/2022] [Accepted: 05/12/2022] [Indexed: 11/10/2022] Open
Abstract
Sorghum and millet are rich in nutrients and bioactive compounds. They can enhance nutrition and health. This study was aimed to develop sorghum-millet gluten-free cookies from sorghum and millet composite flour. Cookies were made using 100% wheat WF100%, sorghum SF100% ,and millet MF100% flours and composite flours of 25% sorghum-75% millet (SF25%-MF75%), 50% sorghum-50% millet (SF50%-MF50%), and 75% sorghum-25% millet (SF75%-MF25%). The physicochemical, nutritional, bioactive, and sensory quality attributes of the developed cookies were evaluated. The results of flours displayed that the highest values of peak viscosity and final viscosity were observed in SF100%, breakdown and pasting temperature were observed in WF100%, setback viscosity in composite flour of SF25%-MF75%, and hardness and chewiness in WF 100%. Regarding cookies analysis results, the highest values of hardness were shown in WF100% and SF100% cookies, and the highest water activity was observed in the cookies of (SF25%-MF75% and SF50%-MF50%), and the (SF75%-MF25%) cookies had the best diameter and thickness. The lowest water-holding capacity (WHC) and oil-holding capacity (OHC) were found in (WF100%) cookies, while they were high in the cookies of SF and MF flours and their combinations (p ≤ .05). The cookies made using the composite flour of SF25%-MF75% appeared to have the uppermost values of moisture, protein, fat, total phenolic content (TPC), and antioxidant activity. They have the highest contents (p ≤ .05) of potassium, sodium, magnesium, and calcium. The scores of all sensory attributes of all cookie types were higher than the cutoff score (5). Overall, the incorporation of sorghum and millet flour in cookies formulation enhanced the physicochemical, nutritional, and bioactive properties without major effect on the sensory attributes of the product, which make it excellent nutritive and healthy sorghum-millet gluten-free cookies.
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Affiliation(s)
- Moneera O. Aljobair
- Nutrition and Food Science (PHD), Department of Physical Sport Science, College of EducationPrincess Nourah bint Abdulrahman UniversityRiyadhSaudi Arabia
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Gandhi H, Toor BS, Kaur A, Kaur J. Effect of processing treatments on physicochemical, functional and thermal characteristics of lentils (Lens Culinaris). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01549-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Effect of Chia Seed as Egg Replacer on Quality, Nutritional Value, and Sensory Acceptability of Sponge Cake. J FOOD QUALITY 2022. [DOI: 10.1155/2022/9673074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This study aimed to make a cake by incorporating chia seed flour (CSF) at 0, 3, 5, and 7% with egg replacement at 0, 25, 50, and 100%, respectively. The addition of CSF increased the total proteins, fats, and mineral contents. However, cake volume, uniformity, and symmetry were lowered significantly (
) at an elevated level (5% and 7%) of CSF. Similarly, the cake depicted relatively higher textural hardness, springiness, cohesiveness, and chewiness upon addition of CSF. The higher substitution of CSF resulted in darker crust and crumb with lower sensory acceptability by the panelists, though the 3% CSF addition did not compromise the cake acceptance. Nonetheless, there were a significant rise in total phenolics and better antioxidant activity with CSF, measured as free radical scavenging activity. Most importantly, a massive rise in unsaturated fatty acids (ω-3, ω-6) and the simultaneous decline in total cholesterol were detected with increasing substitution of CSF.
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Aljobair MO. Physicochemical, nutritional, and sensory quality and storage stability of cookies: effect of clove powder. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2071290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Moneera O. Aljobair
- Department of Physical Sport Science, College of Education, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia
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17
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Alkaltham MS, Musa Özcan M, Uslu N, Salamatullah AM, Hayat K. Changes in antioxidant activity, phenolic compounds, fatty acids, and mineral contents of raw, germinated, and boiled lentil seeds. J Food Sci 2022; 87:1639-1649. [DOI: 10.1111/1750-3841.16099] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 01/28/2022] [Accepted: 02/08/2022] [Indexed: 11/30/2022]
Affiliation(s)
- Mohammed Saeed Alkaltham
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture Selcuk University Konya Turkey
| | - Nurhan Uslu
- Department of Food Engineering, Faculty of Agriculture Selcuk University Konya Turkey
| | - Ahmad Mohammad Salamatullah
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Khizar Hayat
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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18
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Adetokunboh AH, Obilana AO, Jideani VA. Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times. Foods 2022; 11:783. [PMID: 35327205 PMCID: PMC8947651 DOI: 10.3390/foods11060783] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 02/26/2022] [Accepted: 02/28/2022] [Indexed: 02/04/2023] Open
Abstract
Bambara groundnut (BGN) is termed a complete food due to its nutritional composition and has been researched often for its nutritional constituents. Malting BGN seeds have shown improved nutritional and functional characteristics, which can be used to produce an amylase-rich product as a functional ingredient for food and beverage production in homes and industries. The aim of this study was to investigate the enzyme and antioxidant activities of malted BGN affected by steeping and sprouting times. BGN was malted by steeping in distilled water at 25-30 °C for 36 and 48 h and then sprouted for 144 h at 30 °C. Samples were drawn every 24 h for drying to study the effect of steeping and sprouting times on the moisture, sprout length, pH, colour, protein content, amylase, total polyphenols, and antioxidant activities of the BGN seeds. The steeping and sprouting times significantly affected the BGN malt colour quality and pH. The protein content of the malted BGN seeds was not significantly different based on steeping and sprouting times. Steeping and sprouting times significantly affected the α- and β-amylase activities of the BGN seeds. The activity of amylases for 36 and 48 h steeping times were 0.16 and 0.15 CU/g for α-amylase and were 0.22 and 0.23 BU/g for β-amylase, respectively. Amylase-rich BGN malt was produced by steeping for 36 h and sprouting for 96 h. Amylase-rich BGN malt can be useful as a functional food ingredient in food and beverage formulations.
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Affiliation(s)
| | | | - Victoria A. Jideani
- Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville 7535, South Africa; (A.H.A.); (A.O.O.)
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19
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Aljahani AH. Wheat-yellow pumpkin composite flour: Physico-functional, rheological, antioxidant potential and quality properties of pan and flat bread. Saudi J Biol Sci 2022; 29:3432-3439. [PMID: 35844428 PMCID: PMC9280201 DOI: 10.1016/j.sjbs.2022.02.040] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 02/18/2022] [Accepted: 02/23/2022] [Indexed: 11/26/2022] Open
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20
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YEHIA HM, ELKHADRAGY MF, SHEBL RI, Al-MASOUD AH, EL-DIN MFS. Control some foodborne pathogens, contaminated bacteria and fungi by fabrication calyx cape gooseberry (Physalis peruviana L.) nanoparticles. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.116021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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21
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ELKHADRAGY MF, AQEEL NSMA, YEHIA HM, ABDEL-GABER R, HAMED SS. Histological and molecular characterization of the protective effect of Eugenia caryophyllata against renal toxicity induced by vitamin D in male wistar rats. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.97522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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22
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YEHIA HM, AWAD MAG, ELKHADRAGY MF, ALKHATEEB MA, ALAHDAL H, ALI HSM, ALAJAMI RA, El-Din MFS. Nanoparticles of freeze-dried Garcinia mangostana L. peels and its effective on the protein formation of Gram positive bacteria. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.126021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | | | | | - Hadil ALAHDAL
- Princess Nourah bint Abdulrahman University, Saudi Arabia
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23
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Hernández-Guerrero CJ, Villa-Ruano N, Zepeda-Vallejo LG, Hernández-Fuentes AD, Ramirez-Estrada K, Zamudio-Lucero S, Hidalgo-Martínez D, Becerra-Martínez E. Bean cultivars (Phaseolus vulgaris L.) under the spotlight of NMR metabolomics. Food Res Int 2021; 150:110805. [PMID: 34865815 DOI: 10.1016/j.foodres.2021.110805] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 10/08/2021] [Accepted: 11/01/2021] [Indexed: 10/19/2022]
Abstract
The seeds of Phaseolus vulgaris are a rich source of protein consumed around the world and are considered as the most important source of proteins and antioxidants in the Mexican diet. This work reports on the 1H NMR metabolomics profiling of the cultivars Peruano (FPe), Pinto (FPi), Flor de mayo (FM), Negro (FN) and Flor de junio (FJ). Total phenolics, total flavonoids and total protein contents were determined to complement the nutritional facts in seeds and leaves. According to our results, the metabolomics fingerprint of beans seeds and leaves were very similar, showing the presence of 52 metabolites, 46 in seeds and 48 in leaves, including 8 sugars, 17 amino acids, 15 organic acids, 5 nucleosides and 7 miscellaneous compounds. In seeds, free amino acids were detected in higher concentrations than in the leaves, whereas organic acids were more abundant in leaves than in seeds. With multivariate and cluster analysis it was possible to rank the cultivars according to their nutritional properties according to NMR profiling, then a machine learning algorithm was used to reveal the most important differential metabolites which are the key for correct classification. The results coincide in highlighting the FN seeds and FPe leaves for the best nutritional facts. Finally, in terms of cultivars, FN and FM present the best nutritional properties, with high protein and flavonoids content, as well as, a high concentration of amino acids and nucleosides.
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Affiliation(s)
- Claudia J Hernández-Guerrero
- Instituto Politécnico Nacional, Centro Interdisciplinario de Ciencias Marinas, Av. IPN s/n, CP 23096. La Paz, Baja California Sur, Mexico
| | - Nemesio Villa-Ruano
- CONACyT-Centro Universitario de Vinculación y Transferencia de Tecnología, Benemérita Universidad Autónoma de Puebla, CP 72570 Puebla, Mexico
| | - L Gerardo Zepeda-Vallejo
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prol. de Carpio y Plan de Ayala S/N, Col. Santo Tomás, Delegación Miguel Hidalgo, Ciudad de México 11340, Mexico
| | - Alma D Hernández-Fuentes
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, Hidalgo 43600, Mexico
| | - Karla Ramirez-Estrada
- Laboratorio de Metabolismo Celular, Facultad de Ciencias Químicas, Universidad Autónoma de Nuevo León, Av. Universidad S/N, Ciudad Universitaria, San Nicolás de los Garza, NL 66451, Mexico
| | - Sergio Zamudio-Lucero
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional, Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, Ciudad de México 07738, Mexico
| | - Diego Hidalgo-Martínez
- Department of Plant and Microbial Biology, University of California, Berkeley, CA 94720-3102, United States.
| | - Elvia Becerra-Martínez
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional, Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, Ciudad de México 07738, Mexico.
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Rodríguez Madrera R, Campa Negrillo A, Suárez Valles B, Ferreira Fernández JJ. Phenolic Content and Antioxidant Activity in Seeds of Common Bean ( Phaseolus vulgaris L.). Foods 2021; 10:foods10040864. [PMID: 33921060 PMCID: PMC8071416 DOI: 10.3390/foods10040864] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 04/09/2021] [Accepted: 04/13/2021] [Indexed: 01/20/2023] Open
Abstract
Dry bean (Phaseolus vulgaris L.) is one of the most important pulses consumed in the world. Total phenolic content, total flavonoid content, total monomeric anthocyanin content and antioxidant capacity were determined, using ferric reducing antioxidant power and free radical scavenging activity, in 255 lines grown under the same environmental conditions. For all parameters analysed, there was a wide range of variability, with differences always above one order of magnitude. Phenolic compounds in beans with coloured coats were found to be more efficient antioxidants than those with completely white coats, and samples with more strongly coloured coats (red, cream, black, pink and brown) showed the highest antioxidant capacities. Based on the strong correlation detected between the variables, total phenolic content can be considered an appropriate indicator of antioxidant activity. The results provide a robust database for selecting those lines of greater functional and nutritional interest in terms of cultivation for direct consumption, for inclusions in food formulations or for use in future breeding programs.
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Affiliation(s)
- Roberto Rodríguez Madrera
- Área de Tecnología de los Alimentos, Regional Agrifood Research and Development Service (SERIDA), E-33300 Villaviciosa, Asturias, Spain;
- Correspondence: ; Tel.: +34-985890066
| | - Ana Campa Negrillo
- Área de Cultivos Hortofrutícolas y Forestales, Regional Agrifood Research and Development Service (SERIDA), E-33300 Villaviciosa, Asturias, Spain; (A.C.N.); (J.J.F.F.)
| | - Belén Suárez Valles
- Área de Tecnología de los Alimentos, Regional Agrifood Research and Development Service (SERIDA), E-33300 Villaviciosa, Asturias, Spain;
| | - Juan José Ferreira Fernández
- Área de Cultivos Hortofrutícolas y Forestales, Regional Agrifood Research and Development Service (SERIDA), E-33300 Villaviciosa, Asturias, Spain; (A.C.N.); (J.J.F.F.)
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Rashwan AK, Yones HA, Karim N, Taha EM, Chen W. Potential processing technologies for developing sorghum-based food products: An update and comprehensive review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.087] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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26
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SHAHZAD SA, HUSSAIN S, Mohamed AA, ALAMRI MS, QASEM AAA, IBRAHEEM MA, Almaiman SAM, EL-DIN MFS. Gluten-free cookies from sorghum and Turkish beans; effect of some non-conventional and commercial hydrocolloids on their technological and sensory attributes. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.25419] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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27
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Almayouf MA, El-khadragy M, Awad MA, Alolayan EM. The Effects of Silver Nanoparticles Biosynthesized Using Fig and Olive Extracts on Cutaneous leishmaniasis Induced Inflammation in Female Balb/c Mice. Biosci Rep 2020; 40:BSR20202672. [PMID: 33252120 PMCID: PMC7745064 DOI: 10.1042/bsr20202672] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2020] [Revised: 11/20/2020] [Accepted: 11/24/2020] [Indexed: 12/13/2022] Open
Abstract
Leishmaniasis is a group of infectious and non-contagious severe parasitic diseases, caused by protozoans of the Leishmania genus. Natural products characterize a rich source of prospective chemical entities for the development of new effective drugs for neglected diseases. Scientific evaluation of medicinal plants has made it possible to use some metabolites from flavonoids and polyphenols compounds for the treatment of parasitic diseases. Therefore, we aimed in this study to evaluate the protective effect of Silver nanoparticles (Ag-NPs) biosynthesized using Fig and Olive extracts (NFO) against Cutaneous leishmaniasis in female Balb/c mice. A total of 70 mice were used and divided into seven groups. Treatment was initiated when local lesions were apparent, we found Fig and Olive extracts were found to be a good source for the synthesis of (Ag-NPs), their formation was confirmed by color change and stability in solution. Nanoparticles biosynthesized using Fig and Olive extracts induced a reduction in the average size of cutaneous leishmaniasis lesions compared with the untreated mice. Moreover, nanoparticles treatment decreased oxidative stress (LPO, NO), down regulation gene expression levels (TNF-α, IL-1β and BAX) and this antileishmanial activity of nanoparticles was associated with enhanced antioxidant enzyme activities. In addition, histopathological evaluation proved the antileishmanial activity of nanoparticles compared to the positive control. Therefore, we aimed in this study to evaluate the protective effect of silver nanoparticles biosynthesized using Fig and Olive extracts against cutaneous lesions induced by Leishmania major infection through their anti-inflammatory, antioxidant activities and faster clinical efficacy than standard pentavalent antimonial treatment.
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Affiliation(s)
- Mina A. Almayouf
- Faculty of Science, Zoology Department, King Saud University, Riyadh 11451, Saudi Arabia
| | - Manal El-khadragy
- Biology Department, Faculty of Science, Princess Nourah Bint Abdulrahman University, Riyadh 11671, Saudi Arabia
- Department of Zoology and Entomology, Faculty of Science, Helwan University, Cairo 11795, Egypt
| | - Manal A. Awad
- King Abdullah Institute for Nanotechnology, King Saud University, Riyadh 11451, Saudi Arabia
| | - Ebtesam M. Alolayan
- Faculty of Science, Zoology Department, King Saud University, Riyadh 11451, Saudi Arabia
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28
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Balakrishnan G, Schneider RG. Quinoa flavonoids and their bioaccessibility during in vitro gastrointestinal digestion. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103070] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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29
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Particle degradation and nutrient bioavailability of soybean milk during in vitro digestion. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09649-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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30
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Alcázar-Valle M, Lugo-Cervantes E, Mojica L, Morales-Hernández N, Reyes-Ramírez H, Enríquez-Vara JN, García-Morales S. Bioactive Compounds, Antioxidant Activity, and Antinutritional Content of Legumes: A Comparison between Four Phaseolus Species. Molecules 2020; 25:molecules25153528. [PMID: 32752304 PMCID: PMC7436158 DOI: 10.3390/molecules25153528] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 07/24/2020] [Accepted: 07/25/2020] [Indexed: 02/07/2023] Open
Abstract
Beans (Phaseolus spp.) are one of the most important legumes for their nutritional value and health benefits in many world regions. In addition to Phaseolus vulgaris, there are four additional species that are cultivated in many regions of the world and are a source of food for human consumption: P. lunatus, P. coccineus, P. polyanthus, and P. acutifolius. In this work, phenolic compounds, antioxidant activity, and anti-nutritional compounds of 18 bean accessions, corresponding to four different species of the genus Phaseolus, were analyzed. In addition, their physical characteristics, proximate composition, and amino acid content were determined in order to compare their phytochemical composition and nutritional value. The species closest to each other in terms of essential amino acid content were P. polyanthus with P. vulgaris and P. lunatus with P. coccineus. Furthermore, there was a strong positive correlation between antioxidant activity and flavonoids, anthocyanins, and lectins with all the accessions collected. Significant differences in the content of phenolic compounds were found among the bean species studied. Therefore, in addition to P. vulgaris, other species such as P. coccineus and P. lunatus have high biological and antioxidant potential that could be beneficial to human health when consumed as nutraceutical foods.
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Affiliation(s)
- Montserrat Alcázar-Valle
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., 45019 Zapopan, Mexico; (M.A.-V.); (E.L.-C.); (L.M.); (N.M.-H.); (H.R.-R.)
| | - Eugenia Lugo-Cervantes
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., 45019 Zapopan, Mexico; (M.A.-V.); (E.L.-C.); (L.M.); (N.M.-H.); (H.R.-R.)
| | - Luis Mojica
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., 45019 Zapopan, Mexico; (M.A.-V.); (E.L.-C.); (L.M.); (N.M.-H.); (H.R.-R.)
| | - Norma Morales-Hernández
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., 45019 Zapopan, Mexico; (M.A.-V.); (E.L.-C.); (L.M.); (N.M.-H.); (H.R.-R.)
| | - Heidy Reyes-Ramírez
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., 45019 Zapopan, Mexico; (M.A.-V.); (E.L.-C.); (L.M.); (N.M.-H.); (H.R.-R.)
| | - Jhony Navat Enríquez-Vara
- CONACYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., 45019 Zapopan, Mexico;
| | - Soledad García-Morales
- CONACYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., 45019 Zapopan, Mexico;
- Correspondence: ; Tel.: +52-0133-3345-5200
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AlTamimi J, AlFaris N, Almousa L, Alghamdi F, Albadr N, Abu-Hiamed H. Pollen beverage from date palm spathe: impact of fortification with ginger on the nutritional and sensory quality of the product. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00451-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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32
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Ampofo J, Ngadi M, Ramaswamy HS. The Impact of Temperature Treatments on Elicitation of the Phenylpropanoid Pathway, Phenolic Accumulations and Antioxidative Capacities of Common Bean (Phaseolus vulgaris) Sprouts. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02496-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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33
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Ampofo JO, Ngadi M. Ultrasonic assisted phenolic elicitation and antioxidant potential of common bean (Phaseolus vulgaris) sprouts. ULTRASONICS SONOCHEMISTRY 2020; 64:104974. [PMID: 32044682 DOI: 10.1016/j.ultsonch.2020.104974] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Revised: 11/25/2019] [Accepted: 01/14/2020] [Indexed: 05/08/2023]
Abstract
Limited literature is available concerning the phenolic biosynthesis and antioxidative potential of common bean sprouts induced by ultrasound elicitation. In this study, common bean seeds were treated with ultrasound at different power (0, 180 and 360 W) and time (0, 30, 45 and 60 min) levels, before they were subjected to sprouting (24, 48, 72 and 96 h). Stress markers (H2O2, catalase and guaiacol peroxidase), activities of defense phenolic triggering enzymes (phenylalanine ammonia-lyase and tyrosine ammonia-lyase), phenolic contents (total phenolic acids, total flavonoids and anthocyanins) and antioxidant capacities (DPPH, ABTS and Fe2+ scavenging) were monitored. Results showed that, ultrasound elicitation (especially 360 W, 60 min) significantly increased accumulation of stress markers at 96 h of sprouting, leading to elevated activities of defense phenolic triggering enzymes, and final accumulation of phenolics and antioxidant capacities at significant levels compared to control. Ultrasound treatment at 360 W and 60 min reduced sprouting time by 60 h, compared to control. Results from principal component analysis clearly differentiated latter stages of sprouting and high ultrasound levels from other sprouting conditions as distinct treatments for the production of phenolic-rich common bean sprouts. Overall, results from this study indicated that elicitation with ultrasound can be a green and novel approach for producing phenolic-enriched common bean sprouts as an organic nutraceutical vegetable.
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Affiliation(s)
- Josephine Oforiwaa Ampofo
- Food Science & Agricultural Chemistry Department, McGill University (Macdonald Campus), 21,111 Lakeshore Road, Ste Anne de Bellevue, QC H9X 3V9, Canada.
| | - Michael Ngadi
- Bioresource Engineering Department, McGill University (Macdonald Campus), 21,111 Lakeshore Road, Ste Anne de Bellevue, QC H9X 3V9, Canada.
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Alkhuriji AF, Majrashi NA, Alomar S, El-Khadragy MF, Awad MA, Khatab AR, Yehia HM. The Beneficial Effect of Eco-Friendly Green Nanoparticles Using Garcinia mangostana Peel Extract against Pathogenicity of Listeria monocytogenes in Female BALB/c Mice. Animals (Basel) 2020; 10:E573. [PMID: 32235366 PMCID: PMC7222409 DOI: 10.3390/ani10040573] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2020] [Revised: 03/25/2020] [Accepted: 03/26/2020] [Indexed: 01/24/2023] Open
Abstract
Listeria monocytogenes is a psychrophilic bacterium, which causes widespread zoonosis in the natural environment, and mainly affects goat, sheep, and cattle herds. Recently, we predicted that it can be transmitted through food. It causes listeriosis, a severe infectious disease, which occurs with food contaminated with the pathogenic bacterium. Anti-inflammatory factors are important to treat the dangers of chronic inflammation associated with chronic diseases. Natural foodstuffs have made and are continuing to make vital contributions to the search for new antilisterial agents. The use of natural products in association with silver nanoparticles has drawn attention because of its easy, nonpathogenic, eco-friendly, and economical protocol. Hence, we aimed to biosynthesize silver nanoparticles (Ag-NPs) using Garcinia mangostana peel extract, which was found to be a good source for the synthesis of silver nanoparticles, their formation being confirmed by color change and stability in solution, and investigated the antilisterial activity of these nanoparticles in a murine model of L. monocytogenes infection. A total of 28 mice were divided into four groups-healthy control, infected, infected mice treated with green Ag-NPs biosynthesized with G. mangostana (5 mg/mL), and infected mice pretreated with Ag-NPs. From our results, oral treatment with Ag-NPs biosynthesized with G. mangostana peel extract resulted in a significant reduction in malondialdehyde (MDA), enhanced antioxidant enzyme activities, and increased the levels of the antiapoptotic protein, compared with the untreated mice. These results indicate that G. mangostana may provide therapeutic value against L. monocytogenes-induced oxidative stress and histopathological alterations, and that these effects may be related to antiapoptotic and antioxidant activities.
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Affiliation(s)
- Afrah F. Alkhuriji
- Department of Zoology, College of Science, King Saud University, Riyadh 11495, Saudi Arabia; (A.F.A.); (N.A.M.); (A.R.K.); (M.F.E.-K.)
| | - Nada A. Majrashi
- Department of Zoology, College of Science, King Saud University, Riyadh 11495, Saudi Arabia; (A.F.A.); (N.A.M.); (A.R.K.); (M.F.E.-K.)
| | - Suliman Alomar
- Doping Research Chair, Department of Zoology, College of Science, King Saud University, Riyadh 11495, Saudi Arabia;
| | - Manal F. El-Khadragy
- Department of Zoology, College of Science, King Saud University, Riyadh 11495, Saudi Arabia; (A.F.A.); (N.A.M.); (A.R.K.); (M.F.E.-K.)
- Zoology Department, Faculty of Science, Helwan University, Cairo 11790, Egypt
| | - Manal A. Awad
- King Abdullah Institute for Nanotechnology, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Alaa R. Khatab
- Department of Zoology, College of Science, King Saud University, Riyadh 11495, Saudi Arabia; (A.F.A.); (N.A.M.); (A.R.K.); (M.F.E.-K.)
| | - Hany M. Yehia
- Department of Food Science and Nutrition, College of Food and Agriculture Science, King Saud University, Riyadh 11451, Saudi Arabia
- Department of Food Science and Nutrition, Faculty of Home Economics, Helwan University, Cairo 11221, Egypt
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Piao YZ, Eun JB. Physicochemical characteristics and isoflavones content during manufacture of short-time fermented soybean product ( cheonggukjang). Journal of Food Science and Technology 2020; 57:2190-2197. [PMID: 32431345 DOI: 10.1007/s13197-020-04255-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/03/2020] [Accepted: 01/14/2020] [Indexed: 11/28/2022]
Abstract
Changes in physicochemical properties, isoflavone composition, antioxidant activities, and microbial count of cheonggukjang during the manufacturing process were investigated. During fermentation, isoflavone glucosides are converted to isoflavone aglycones. After fermentation, the increased isoflavone aglycone content was determined. The total phenolic and total flavonoid content, as well as antioxidant activities, significantly increased in cheonggukjang at fermentation process. In proximate composition, fermented soybeans had the highest crude protein content. A gradual increase in the browning index and pH values was observed from the primary processing procedure to fermentation. The total bacterial count increased with each manufacturing step, except for the steamed step. The traditional processing methods for cheonggukjang from raw soybean induced several changes in chemical composition. In addition, the change of isoflavone glucosides to isoflavone aglycones during fermentation could enhance their bioavailability and antioxidant properties.
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Affiliation(s)
- Yin-Zi Piao
- Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, Gwangju, 61186 South Korea
| | - Jong-Bang Eun
- Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, Gwangju, 61186 South Korea
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Impact of Processing and Intestinal Conditions on in Vitro Digestion of Chia ( Salvia hispanica) Seeds and Derivatives. Foods 2020; 9:foods9030290. [PMID: 32150813 PMCID: PMC7143566 DOI: 10.3390/foods9030290] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 02/24/2020] [Accepted: 03/01/2020] [Indexed: 02/07/2023] Open
Abstract
Chia seeds present with an excellent nutrient profile, including polyunsaturated fat, protein, fibre and bioactive compounds, which make them a potential food or ingredient to bring beneficial health effects. However, their tough structure could mean that these seeds remain hardly disrupted during digestion, thus preventing the release and digestibility of nutrients. In the present study, different chia products (seeds, whole flour, partially defatted flour and sprouts) were assessed in terms of proteolysis, lipolysis, calcium and polyphenols bioaccessibility and antioxidant activity. In vitro digestions were performed supporting standard intestinal (pH 7, bile salts concentration 10 mM) and altered (pH 6, bile salts concentration 1 mM) conditions. The altered conditions significantly reduced lipolysis, but not proteolysis. Regarding the food matrix, compared to the chia seeds, whole and partially defatted flour increased the hydrolysis of lipids and protein, relating to reduced particle size. Sprouting had an enhancing effect on proteolysis but prevented lipolysis. Calcium bioaccessibility dropped in all the samples in the two intestinal conditions. The digestion process led to increased polyphenols bioaccessibility in all the structures, but reduced antioxidant activity except in the milled structures. In conclusion, milling should be applied to chia seeds prior to consumption in cases where enhancing the potential uptake of macro and micronutrients is targeted, and sprouting is suitable to enhance protein digestibility and reduce lipolysis.
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Perez-Hernandez LM, Nugraheni K, Benohoud M, Sun W, Hernández-Álvarez AJ, Morgan MRA, Boesch C, Orfila C. Starch Digestion Enhances Bioaccessibility of Anti-Inflammatory Polyphenols from Borlotti Beans ( Phaseolus vulgaris). Nutrients 2020; 12:E295. [PMID: 31978996 PMCID: PMC7070432 DOI: 10.3390/nu12020295] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 01/13/2020] [Accepted: 01/20/2020] [Indexed: 02/07/2023] Open
Abstract
The consumption of beans has been associated with chronic disease prevention which may be attributed to the polyphenols present in the seed coat and endosperm. However, their bioaccessibility is likely to be limited by interactions with bean matrix components, including starch, protein and fibre. The aim of this project was to evaluate the effect of domestic processing and enzymatic digestion on the bioaccessibility of polyphenols from Borlotti beans (Phaseolus vulgaris) and to test their anti-inflammatory properties in a macrophage cell model. In vitro digestion of cooked beans released twenty times more polyphenols (40.4 ± 2.5 mg gallic acid equivalents (GAE)/g) than domestic processing (2.22 ± 0.1 mg GAE/g), with starch digestion contributing to the highest release (30.9 ± 0.75 mg GAE/g). Fluorescence microscopy visualization of isolated bean starch suggests that polyphenols are embedded within the granule structure. LC-MS analysis showed that cooked Borlotti bean contain flavonoids, flavones and hydroxycinnamic acids, and cooked bean extracts exerted moderate anti-inflammatory effects by decreasing mRNA levels of IL1β and iNOS by 25% and 40%, respectively. In conclusion, the bioaccessibility of bean polyphenols is strongly enhanced by starch digestion. These polyphenols may contribute to the health benefits associated with bean consumption.
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Affiliation(s)
- Lucia Margarita Perez-Hernandez
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | - Kartika Nugraheni
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | | | - Wen Sun
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | - Alan Javier Hernández-Álvarez
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | - Michael R. A. Morgan
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | - Christine Boesch
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
| | - Caroline Orfila
- Nutritional Sciences and Epidemiology, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; (L.M.P.-H.); (K.N.); (W.S.); (A.J.H.-Á.); (M.R.A.M.); (C.B.)
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Świeca M, Gawlik-Dziki U, Złotek U, Kapusta I, Kordowska-Wiater M, Baraniak B. Effect of cold storage on the potentially bioaccessible isoflavones and antioxidant activities of soybean sprouts enriched with Lactobacillus plantarum 299v. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108820] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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39
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Hussain S, Mohamed AA, Alamri MS, Ibraheem MA, Abdo Qasem AA, Serag El-Din MF, Almaiman SAM. Wheat-millet flour cookies: Physical, textural, sensory attributes and antioxidant potential. FOOD SCI TECHNOL INT 2019; 26:311-320. [PMID: 31818128 DOI: 10.1177/1082013219894127] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Millet flour (water washed or alkali washed) was replaced with wheat flour (WF) at 0, 25, 50, 75, and 100% levels. Objectives of the research were to characterize the flour blends for their technical properties and to produce cookies with less or no gluten contents. All types of flour blends were evaluated for their pasting properties. The cookies were baked and evaluated for their textural and physical attributes. Inclusion of millet flour (both types) in wheat flour resulted in significant reduction in peak and final viscosities while setback viscosities were affected non-significantly. Pasting temperature was increased from 65 ℃ (100% wheat flour) to 91 ℃ (100% millet flour). The hardness of cookies was reduced in the presence of millet flour. Fracturability values of cookies with higher millet flour were higher as compared to control cookies (prepared from 100% wheat flour). Cookies prepared from blends having more that 50% millet flour were not much liked by sensory panelists. The phenolic contents of cookies containing higher levels of either water washed or alkali washed millet flour were found to be higher when compared to cookies prepared from plain WF (1.90 ± 0.14 mg gallic acid/g sample). The 2,2-diphenyl-1-picrylhydrazyl activity (%) of cookies ranged from 16.39 ± 0.34 (100% water washed millet flour) to 10.39 ± 0.26 (100% WF; control). The study will help the non-coeliac people to consume low gluten (≈1.6-6.5%) or gluten intolerant people to consume gluten-free cookies (0%) from millet flour having abundant of antioxidants and health-promoting polyphenols.
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Affiliation(s)
- S Hussain
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - A A Mohamed
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - M S Alamri
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - M A Ibraheem
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Akram A Abdo Qasem
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Mohamed F Serag El-Din
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.,Department of Nutrition and Food Science, Faculty of Home Economics, Menoufia University, Menoufia, Egypt
| | - Salah Abdulaziz M Almaiman
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
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Guo Y, Ma M, Jiang F, Jiang W, Wang H, Du S. Protein quality and antioxidant properties of soymilk derived from black soybean after
in vitro
simulated gastrointestinal digestion. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14335] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Ying Guo
- College of Food Science and Engineering Northwest A & F University Yangling Shaanxi China
| | - Mengting Ma
- College of Food Science and Engineering Northwest A & F University Yangling Shaanxi China
| | - Fan Jiang
- College of Food Science and Engineering Northwest A & F University Yangling Shaanxi China
| | - Wenqian Jiang
- College of Food Science and Engineering Northwest A & F University Yangling Shaanxi China
| | - Hanxin Wang
- College of Food Science and Engineering Northwest A & F University Yangling Shaanxi China
| | - Shuang‐kui Du
- College of Food Science and Engineering Northwest A & F University Yangling Shaanxi China
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41
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Comparative studies on ACE inhibition, degree of hydrolysis, antioxidant property and phenolic acid composition of hydrolysates derived from simulated in vitro gastrointestinal proteolysis of three thermally treated legumes. Food Chem 2019; 281:154-162. [DOI: 10.1016/j.foodchem.2018.12.090] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Revised: 11/25/2018] [Accepted: 12/17/2018] [Indexed: 11/21/2022]
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42
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Ng ZX, See AN. Effect of in vitro digestion on the total polyphenol and flavonoid, antioxidant activity and carbohydrate hydrolyzing enzymes inhibitory potential of selected functional plant‐based foods. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13903] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Zhi Xiang Ng
- Faculty of Science and Engineering, School of Biosciences University of Nottingham Malaysia Semenyih Malaysia
| | - Ann Na See
- Faculty of Science and Engineering, School of Biosciences University of Nottingham Malaysia Semenyih Malaysia
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Anino C, Onyango AN, Imathiu S, Maina J, Onyangore F. Chemical composition of the seed and ‘milk’ of three common bean (Phaseolus vulgaris L) varieties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00039-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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44
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Chen L, Lin X, Xu X, Chen Y, Li K, Fan X, Pang J, Teng H. Self-nano-emulsifying formulation of Sonchus oleraceus Linn for improved stability: Implications for phenolics degradation under in vitro gastro-intestinal digestion. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.12.009] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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45
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Kalinová JP, Vrchotová N, Tříska J. Phenolics levels in different parts of common buckwheat (Fagopyrum esculentum) achenes. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2018.12.012] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Antioxidant Capacity and Phytonutrient Content in the Seed Coat and Cotyledon of Common Beans ( Phaseolus vulgaris L.) from Various Regions in Mexico. Antioxidants (Basel) 2018; 8:antiox8010005. [PMID: 30585238 PMCID: PMC6356214 DOI: 10.3390/antiox8010005] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2018] [Revised: 12/11/2018] [Accepted: 12/17/2018] [Indexed: 01/06/2023] Open
Abstract
The common bean is a good source of protein and bioactive substances giving it a large antioxidant capacity. The extensive variability of bean genotypes creates the need to characterize them with regard to their nutritional value as a tool in biofortification programs. The purpose of this study was to obtain the antioxidant capacity and phytonutrient content both in the seed coat and the cotyledon of 12 common bean varieties from different regions in Mexico. In the case of the whole seed, lightness (L*), a* (red-purple) and b* (yellow-purple) color coordinates were determined, as well as the chroma and hue angle. In the case of the seed coat and the cotyledon, the protein content, the phytonutrient content and the antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl (DPPH)) were evaluated. A significant difference was observed (p ≤ 0.05) among bean varieties and between seed coat and cotyledon in all variables evaluated. Cotyledon showed a higher content of protein, H, Ni, Zn, Cu, N, P, K S and Mn, while the seed coat showed a higher content of Fe, Ca and Mg and a greater antioxidant capacity (59.99%). The Higuera Azufrado bean variety stood out as having a higher content of N, S and protein. We have concluded that the nutritional characterization performed on Mexican bean varieties represents a valuable tool for genetic enhancement programs and crop biofortification strategies.
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Sikora M, Świeca M, Gawlik-Dziki U, Złotek U, Baraniak B. Nutritional quality, phenolics, and antioxidant capacity of mung bean paste obtained from seeds soaked in sodium bicarbonate. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.034] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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48
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Yang QQ, Gan RY, Ge YY, Zhang D, Corke H. Polyphenols in Common Beans (Phaseolus vulgaris L.): Chemistry, Analysis, and Factors Affecting Composition. Compr Rev Food Sci Food Saf 2018; 17:1518-1539. [PMID: 33350144 DOI: 10.1111/1541-4337.12391] [Citation(s) in RCA: 71] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Revised: 07/29/2018] [Accepted: 08/01/2018] [Indexed: 12/29/2022]
Abstract
Common bean (Phaseolus vulgaris L.) is one of the most important grain legumes worldwide. Polyphenols are the predominant bioactive components with multifold bioactivities in diverse common bean cultivars. Phenolic acids, flavonoids, and proanthocyanidins are the main polyphenols in common beans, and colorful common beans are overall rich in polyphenols, mainly in their pigmented seed coats. In addition, factors of influence, such as genotype, environmental conditions, storage, and processing methods, play a critical role in the content and composition of common bean polyphenols. Besides, analytical methods, including extraction, separation, and identification, are of importance for precise and comparable evaluation of polyphenols in common beans. Therefore, in order to provide a comprehensive and updated understanding of polyphenols in common beans, this review first summarizes the content and different compositions of polyphenols in common beans, and next discusses the factors affecting these compositions, followed by introducing the analytical methods for common bean polyphenols, and finally highlights the antioxidant activity of polyphenols in common beans. Considering the recent surge in interest in the use of grain legumes, we hope this review will further stimulate work in this field by providing a blueprint for further analytical studies to better utilize common bean polyphenols in food products to improve human nutrition.
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Affiliation(s)
- Qiong-Qiong Yang
- Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Ren-You Gan
- Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Ying-Ying Ge
- Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Dan Zhang
- Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Harold Corke
- Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
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Extraction Optimization of Phenolic Extracts from Carioca Bean (Phaseolus vulgaris L.) Using Response Surface Methodology. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1347-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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50
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SALAZAR-LÓPEZ NJ, GONZÁLEZ-AGUILAR G, ROUZAUD-SÁNDEZ O, ROBLES-SÁNCHEZ M. Technologies applied to sorghum (Sorghum bicolor L. Moench): changes in phenolic compounds and antioxidant capacity. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/fst.16017] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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