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Carboni AD, Puppo MC, Ferrero C. Gluten-free lentil cakes with optimal technological and nutritional characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6298-6310. [PMID: 38501745 DOI: 10.1002/jsfa.13459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 03/01/2024] [Accepted: 03/19/2024] [Indexed: 03/20/2024]
Abstract
BACKGROUND The celiac population usually struggle finding nutritive gluten-free (GF) baked goods. GF foods can be improved using legume flours. Eleven GF cake formulations were elaborated according to different percentages of lentil flour (LF), corn flour (CF) and rice flour (RF) using a simplex lattice design. Water holding capacity and particle size of flours were evaluated. Moisture, aw, pH, specific volume, texture profile, relaxation, color and alveolar characteristics were determined for crumbs of all formulations. An optimization process was used to enhance the technological and nutritional attributes, selecting the three best formulations containing LF: 46% LF + 54% RF (CLF+RF); 49% LF + 51% CF (CLF+CF); and 100% LF (CLF), evaluated in their proximal composition and sensory characteristics. Linear and quadratic models for predicting the behavior of GF lentil cakes were obtained. RESULTS LF and CF could favor water incorporation and show more resistance to enzymatic digestion than RF. Formulations with LF showed an improvement in specific volume and alveolar parameters, while use of RF led to better cohesiveness, elasticity and resilience but with a deterioration in chewiness and firmness. CLF can be labeled as high in protein and fiber and presented the lowest amounts of lipids, carbohydrates and energy content. Consumer preference leaned towards CLF+RF. CONCLUSION It was possible to elaborate GF cakes using LF, obtaining nutritive products that can be offered to people intolerant to gluten ingestion. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Angela D Carboni
- CIDCA - Facultad de Ciencias Exactas (UNLP - CONICET), La Plata, Argentina
| | - María C Puppo
- CIDCA - Facultad de Ciencias Exactas (UNLP - CONICET), La Plata, Argentina
- Facultad de Ciencias Agrarias y Forestales (FCAyF - UNLP), La Plata, Argentina
| | - Cristina Ferrero
- CIDCA - Facultad de Ciencias Exactas (UNLP - CONICET), La Plata, Argentina
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2
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Salaria S, Boatwright JL, Johnson N, Madurapperumage A, Joshi P, Thavarajah P, Vandemark G, Thavarajah D. Fatty acid composition and genome-wide associations of a chickpea (Cicer arietinum L.) diversity panel for biofortification efforts. Sci Rep 2023; 13:14002. [PMID: 37635199 PMCID: PMC10460795 DOI: 10.1038/s41598-023-41274-3] [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: 02/10/2023] [Accepted: 08/24/2023] [Indexed: 08/29/2023] Open
Abstract
Chickpea is a nutritionally dense pulse crop with high levels of protein, carbohydrates, micronutrients and low levels of fats. Chickpea fatty acids are associated with a reduced risk of obesity, blood cholesterol, and cardiovascular diseases in humans. We measured four primary chickpea fatty acids; palmitic acid (PA), linoleic acid (LA), alpha-linolenic acid (ALA), and oleic acid (OA), which are crucial for human health and plant stress responses in a chickpea diversity panel with 256 accessions (Kabuli and desi types). A wide concentration range was found for PA (450.7-912.6 mg/100 g), LA (1605.7-3459.9 mg/100 g), ALA (416.4-864.5 mg/100 g), and OA (1035.5-1907.2 mg/100 g). The percent recommended daily allowances also varied for PA (3.3-6.8%), LA (21.4-46.1%), ALA (34.7-72%), and OA (4.3-7.9%). Weak correlations were found among fatty acids. Genome-wide association studies (GWAS) were conducted using genotyping-by-sequencing data. Five significant single nucleotide polymorphisms (SNPs) were identified for PA. Admixture population structure analysis revealed seven subpopulations based on ancestral diversity in this panel. This is the first reported study to characterize fatty acid profiles across a chickpea diversity panel and perform GWAS to detect associations between genetic markers and concentrations of selected fatty acids. These findings demonstrate biofortification of chickpea fatty acids is possible using conventional and genomic breeding techniques, to develop superior cultivars with better fatty acid profiles for improved human health and plant stress responses.
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Affiliation(s)
- Sonia Salaria
- Plant and Environmental Sciences, Clemson University, 113 Biosystems Research Complex, Clemson, SC, 29634, USA
| | - J Lucas Boatwright
- Plant and Environmental Sciences, Clemson University, 113 Biosystems Research Complex, Clemson, SC, 29634, USA
- Advanced Plant Technology, Clemson University, Clemson, SC, 29634, USA
| | - Nathan Johnson
- Plant and Environmental Sciences, Clemson University, 113 Biosystems Research Complex, Clemson, SC, 29634, USA
| | - Amod Madurapperumage
- Plant and Environmental Sciences, Clemson University, 113 Biosystems Research Complex, Clemson, SC, 29634, USA
| | - Priyanka Joshi
- Plant and Environmental Sciences, Clemson University, 113 Biosystems Research Complex, Clemson, SC, 29634, USA
| | - Pushparajah Thavarajah
- Plant and Environmental Sciences, Clemson University, 113 Biosystems Research Complex, Clemson, SC, 29634, USA
| | - George Vandemark
- Grain Legume Genetics and Physiology Research Unit, USDA-ARS, Washington State University, 303 Johnson Hall, Pullman, WA, 99164, USA
| | - Dil Thavarajah
- Plant and Environmental Sciences, Clemson University, 113 Biosystems Research Complex, Clemson, SC, 29634, USA.
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3
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Schmidt HDO, Oliveira VRD. Overview of the Incorporation of Legumes into New Food Options: An Approach on Versatility, Nutritional, Technological, and Sensory Quality. Foods 2023; 12:2586. [PMID: 37444324 DOI: 10.3390/foods12132586] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 06/30/2023] [Accepted: 06/30/2023] [Indexed: 07/15/2023] Open
Abstract
Consumers are more aware and demanding of healthy food options, besides being concerned with environment-friendly consumption. This paper aims to evaluate nutritional, technological, and sensory characteristics of legumes and their products' quality and versatility, considering potential applications in new food options. Legumes are foods that have a recognized nutritional group since they have high protein and fiber content. However, their consumption is still somehow limited for some reasons: in some countries it is not easy to find all the species or cultivars, they need an organization and planning before preparation since they need soaking, and there is the presence of antinutritional factors. Due to the different functionalities of legume proteins, they can be applied to a variety of foods and for different purposes, as grains themselves, aquafaba, extracts, flours, brans, and textured proteins and sprouts. These products have been inserted as ingredients in infant food formulations, gluten-free foods, vegetarian diets, and in hybrid products to reduce food costs as well. Foods such as bread, cakes, cookies, meat analogues, and other baked or cooked products have been elaborated with nutritional, technological and sensory quality. Further development of formulations focused on improving the quality of legume-based products is necessary because of their potential and protein quality.
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Affiliation(s)
- Helena de Oliveira Schmidt
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 91501-970, RS, Brazil
| | - Viviani Ruffo de Oliveira
- Postgraduate Program in Food, Nutrition and Health, Nutrition Department, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil
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4
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García-Conde Ú, Navarro-Alarcón M, Navajas-Porras B, Hinojosa-Nogueira D, Delgado-Osorio A, Pérez-Burillo S, Pastoriza S, Navarro-Moreno M, Rufián-Henares JÁ. Total Zn of foods and bioaccesible fractions in the small and large intestine after in vitro digestion and fermentation with fecal material of healthy adults and children: Influence of culinary techniques. Food Res Int 2023; 169:112817. [PMID: 37254393 DOI: 10.1016/j.foodres.2023.112817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 02/25/2023] [Accepted: 04/11/2023] [Indexed: 06/01/2023]
Abstract
The healthy status of human beings is associated with an appropriate nutritional status in Zn, which must firstly be bioavailable. We measured the total Zn amount and its bioaccesibility in raw foods and after cooking by common culinary techniques. These foods were submitted to an in vitro digestion and fermentation with faecal inocula from healthy adults and children to evaluate Zn bioaccesibility in the small and large intestine. Mean total Zn amount provided by foods was 8.080 μg/g. Zn amount released from food in the small intestine was significantly different among several food groups and lower in raw vegetal foods compared to cooked ones (frying, roasting and grilling; p < 0.05); the same behaviour was found in the large intestine for healthy children. Zn bioaccesibility in the large intestine varied statistically according to the subjects' idiosyncrasies, and was higher in healthy children (p < 0.05) probably due to growth demands and different composition of the colonic microbiota. In healthy adults and children, the bioaccesible fractions were 33.0 ± 20.4 % for the small intestine, 16.4 ± 22.0 and 59.6 ± 29.9% for the large one, and the non-bioaccessible ones 50.6 ± 19.9 and 7.4 ± 9.1%, respectively.
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Affiliation(s)
- Úrsula García-Conde
- Departamento de Nutrición y Bromatología Facultad de Farmacia, Universidad de Granada, España
| | - Miguel Navarro-Alarcón
- Departamento de Nutrición y Bromatología Facultad de Farmacia, Universidad de Granada, España; Instituto de Nutrición y Tecnología de los Alimentos, INyTA, Universidad de Granada, España.
| | - Beatriz Navajas-Porras
- Departamento de Nutrición y Bromatología Facultad de Farmacia, Universidad de Granada, España; Instituto de Nutrición y Tecnología de los Alimentos, INyTA, Universidad de Granada, España
| | - Daniel Hinojosa-Nogueira
- Departamento de Nutrición y Bromatología Facultad de Farmacia, Universidad de Granada, España; Instituto de Nutrición y Tecnología de los Alimentos, INyTA, Universidad de Granada, España
| | - Adriana Delgado-Osorio
- Departamento de Nutrición y Bromatología Facultad de Farmacia, Universidad de Granada, España
| | - Sergio Pérez-Burillo
- Departamento de Nutrición y Bromatología Facultad de Farmacia, Universidad de Granada, España; Instituto de Nutrición y Tecnología de los Alimentos, INyTA, Universidad de Granada, España
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatología Facultad de Farmacia, Universidad de Granada, España; Instituto de Nutrición y Tecnología de los Alimentos, INyTA, Universidad de Granada, España
| | - Miguel Navarro-Moreno
- Departamento de Nutrición y Bromatología Facultad de Farmacia, Universidad de Granada, España
| | - José-Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología Facultad de Farmacia, Universidad de Granada, España; Instituto de Nutrición y Tecnología de los Alimentos, INyTA, Universidad de Granada, España; Instituto de investigación Biosanitaria ibs.GRANADA, Universidad de Granada, España
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5
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Mousavi M, Gharekhani M, Alirezalu K, Roufegarinejad L, Azadmard‐Damirchi S. Production and characterization of nondairy gluten-free fermented beverage based on buckwheat and lentil. Food Sci Nutr 2023; 11:2197-2210. [PMID: 37181300 PMCID: PMC10171538 DOI: 10.1002/fsn3.3095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 09/20/2022] [Accepted: 09/26/2022] [Indexed: 11/06/2022] Open
Abstract
The present study aimed to optimize the formulation of buckwheat/lentil gluten-free beverages fermented with Lactobacillus plantarum and Bifidobacterium bifidum. Physicochemical parameters of 14 different beverages, such as pH, acidity, total solids, ash, total phenol content, antioxidant activity, and sensory test, were assessed after 24 h of fermentation. The results showed that the numbers of viable cells of lactobacilli and bifidobacteria on the first day of the experiment were 9.9 and 9.6 log (CFU ml-1), respectively, which were over 9 log (CFU ml-1). During 24 h from the fermentation, the number of viable cells for all beverages decreased, which reached an average probiotic count of 8.81 log (CFU ml-1) that was statistically significantly different from the probiotic count before fermentation (p < .05). Cell viability was evaluated and shelf life was estimated during 15-day refrigerated storage. At the end of the storage (15th day), the beverages contained an average of 8.4 log (CFU ml-1) of live lactobacilli cells and 7.8 log (CFU ml-1) of viable bifidobacterial cells. The optimized levels of independent factors for sprouted buckwheat and lentil flours were 51.96% and 48.04%, respectively. The optimized probiotic beverage was contained 0.25 (% lactic acid) acidity, 5.7 pH, 7.9% total solids, 0.4% ash, 41.02% DPPH, 26.96 (mg GAE/ml) phenol compounds, and 8.65 log (CFU ml-1) probiotic count. The optimized beverage had distinct organoleptic properties on day 15 of refrigerated storage. This study showed that Bifidobacterium bifidum can be used for the development of potentially probiotic beverage with sprouted buckwheat and lentil.
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Affiliation(s)
- Mir‐Hossein Mousavi
- Department of Food Science and TechnologyTabriz Branch, Islamic Azad UniversityTabrizIran
| | - Mehdi Gharekhani
- Department of Food Science and TechnologyTabriz Branch, Islamic Azad UniversityTabrizIran
| | - Kazem Alirezalu
- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural RecoursesUniversity of TabrizTabrizIran
| | - Leila Roufegarinejad
- Department of Food Science and TechnologyTabriz Branch, Islamic Azad UniversityTabrizIran
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Unique nutritional features that distinguish Amaranthus cruentus L. and Chenopodium quinoa Willd seeds. Food Res Int 2023; 164:112160. [PMID: 36737889 DOI: 10.1016/j.foodres.2022.112160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 11/08/2022] [Accepted: 11/15/2022] [Indexed: 12/12/2022]
Abstract
Univariate (Analysis of Variance_ANOVA) and multivariate (Principal Component Analysis (PCA) and Canonical Discriminant Analysis (CDA)) analyses were performed in order to classify and authenticate the seeds from different varieties of quinoa (Chenopodium quinoa Will.), and amaranth (Amaranthus cruentus L.). The univariate analysis showed differences between species for sucrose, K, Ca, unsaturated fatty acids, and the ω6/ω3 ratio. Nevertheless, to strengthen this classification, a PCA was applied separating the samples in 2 groups; group 1, formed by quinoa seeds, presented higher contents of margaroleic, eicosadienoic, behenic, erucic, linolenic, linoleic, and gadoleic acids, proteins, sucrose, and total sugars. Group 2, formed by amaranth seeds, showed positive values for Mn, Mg, Fe, P, Zn, Ca, fiber, glucose, and ω6/ω3 ratio. Furthermore, the CDA models developed resulted in a probability of event of 100% when classifying the samples in the groups quinoa or amaranth, highlighting the good sensitivity of the models used.
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7
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Igual M, Fernandes Â, Dias MI, Pinela J, García-Segovia P, Martínez-Monzó J, Barros L. The In Vitro Simulated Gastrointestinal Digestion Affects the Bioaccessibility and Bioactivity of Beta vulgaris Constituents. Foods 2023; 12:foods12020338. [PMID: 36673430 PMCID: PMC9857886 DOI: 10.3390/foods12020338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 01/03/2023] [Accepted: 01/04/2023] [Indexed: 01/13/2023] Open
Abstract
Beetroot (Beta vulgaris L.) is an important root vegetable crop and a valuable food source of micronutrients and bioactive constituents. In this study, the bioaccessibility of minerals, organic acids, and betacyanins in beetroot powder during simulated gastrointestinal digestion was investigated, as well as the antioxidant activity of the final fractions of each phase of the process. Mineral elements were analyzed by inductively coupled plasma optical emission spectroscopy (ICP-OES), organic acids by ultra-fast liquid chromatography with photodiode array detection (UFLC-PDA), and betacyanins by liquid chromatography with diode-array detection and mass spectrometry (HPLC-DAD-ESI/MSn). The oxidative hemolysis inhibition assay was used to assess the ex vivo antioxidant activity. The bioaccessibility of minerals at the end of gastrointestinal digestion ranged from 43 to 65%, depending on the mineral element. Among these, Mg was the most bioaccessible, while Ca and Fe had the lowest bioaccessibility. For organic acids, a major release during digestion was observed for quinic acid. It was also found that betanin (the major betalain in beetroot) was highly unstable during the digestion process, probably due to its hydrophilic nature, which agreed with the significant (p < 0.05) decrease in antioxidant/antihemolytic activity. These results suggest that beetroot antioxidant compounds are unstable under gastrointestinal conditions, and could be useful for future development of novel and more stable beetroot food formulations.
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Affiliation(s)
- Marta Igual
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ângela Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - José Pinela
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Correspondence:
| | - Purificación García-Segovia
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Javier Martínez-Monzó
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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8
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Iaquinta F, Rodríguez N, Machado I. In vitro bioaccessibility of copper, iron, and zinc from common meat substitutes, influence of exogenously added garlic/onion and contribution to the diet. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.104910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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9
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Genetic variation for grain protein, Fe and Zn content traits in chickpea reference set. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104774] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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10
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Redondo‐Cuenca A, Pedrosa MM, Sanz MDT, Alvarado López AN, Garcia‐Alonso A. Influence of high‐pressure processing on nutritional composition and bioactive compounds of
Phaseolus coccineus
L. J Food Sci 2022; 87:5289-5302. [PMID: 36316801 PMCID: PMC10092461 DOI: 10.1111/1750-3841.16361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 09/06/2022] [Accepted: 09/27/2022] [Indexed: 12/23/2022]
Abstract
The influence of high-pressure processing (HPP) prior to cooking on nutritional composition and bioactive compounds content of four varieties of Phaseolus coccineus L. was studied. Cooking and HPP+C increased the protein content. However, minerals, total carbohydrates, ciceritol and α-galactosides were reduced. Fat was not affected by cooking but decreased after HPP+C. For dietary fiber, the behavior observed was different depending on the sample and the treatment applied. HPP+C could be considered a good processing technology to retain the advantageous lower myo-inositol phosphates isoforms and supply prebiotic oligosaccharides. The trypsin inhibitors activity was lower in the cooked and HPP+C samples; however, there were no significant differences between both thermal treatments. Thus, HPP+C reduced cooking time and preserving or improving the nutritional composition of the beans and their bioactive compounds content.
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Affiliation(s)
- Araceli Redondo‐Cuenca
- Departamento de Nutrición y Ciencia de los Alimentos. Facultad de Farmacia Universidad Complutense de Madrid Madrid Spain
| | - Mercedes Martín Pedrosa
- Departamento de Tecnología de Alimentos Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA‐CSIC) Madrid Spain
| | - Ma Dolores Tenorio Sanz
- Departamento de Nutrición y Ciencia de los Alimentos. Facultad de Farmacia Universidad Complutense de Madrid Madrid Spain
| | - Alejandra N. Alvarado López
- Laboratorio de Toxicología Ambiental, Facultad de Química Universidad Autónoma del Estado de México, Paseo Colón intersección Paseo Tollocan s/n. Col. Residencial Colón Toluca Estado de México México
| | - Alejandra Garcia‐Alonso
- Departamento de Nutrición y Ciencia de los Alimentos. Facultad de Farmacia Universidad Complutense de Madrid Madrid Spain
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Allegretta I, Squeo G, Gattullo CE, Porfido C, Cicchetti A, Caponio F, Cesco S, Nicoletto C, Terzano R. TXRF spectral information enhanced by multivariate analysis: A new strategy for food fingerprint. Food Chem 2022; 401:134124. [PMID: 36126374 DOI: 10.1016/j.foodchem.2022.134124] [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: 03/24/2022] [Revised: 08/01/2022] [Accepted: 09/02/2022] [Indexed: 11/18/2022]
Abstract
The increased costumers' request of safe and high-quality food products makes food traceability a priority for frauds identification and quality certification. Elemental profiling is one of the strategies used for food traceability, and TXRF spectroscopy is widely used in food analysis even if its potentialities have not been fully investigated. In this work, a new method for food traceability using directly TXRF spectra coupled with multivariate analyses, was tested. Twenty-four different beans' genotypes (Phaseolus vulgaris L.) grown onto two different sites have been studied. After the development of the method for beans' analysis, TXRF spectra were collected and processed with PCA combined with SNV and GLSW filter obtaining a perfect clustering of the seeds according to their geographical origin. Finally, using PLS-DA, beans were correctly classified demonstrating that TXRF spectra can be successfully used as fingerprint for food/seed traceability and that elemental quantification procedure is not necessary to this aim.
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Affiliation(s)
- Ignazio Allegretta
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via G. Amendola 165/A, 70126 Bari, Italy.
| | - Giacomo Squeo
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via G. Amendola 165/A, 70126 Bari, Italy
| | - Concetta Eliana Gattullo
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via G. Amendola 165/A, 70126 Bari, Italy
| | - Carlo Porfido
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via G. Amendola 165/A, 70126 Bari, Italy
| | - Antonio Cicchetti
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via G. Amendola 165/A, 70126 Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via G. Amendola 165/A, 70126 Bari, Italy
| | - Stefano Cesco
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy
| | - Carlo Nicoletto
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy
| | - Roberto Terzano
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via G. Amendola 165/A, 70126 Bari, Italy
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12
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Scrob T, Covaci E, Hosu A, Tanaselia C, Casoni D, Torok AI, Frentiu T, Cimpoiu C. Effect of in vitro simulated gastrointestinal digestion on some nutritional characteristics of several dried fruits. Food Chem 2022; 385:132713. [DOI: 10.1016/j.foodchem.2022.132713] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 01/18/2022] [Accepted: 03/13/2022] [Indexed: 11/16/2022]
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13
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Hussain SA, Iqbal MS, Akbar M, Arshad N, Munir S, Ali MA, Masood H, Ahmad T, Shaheen N, Tahir A, Khan MA, Ilyas MK, Ghafoor A. Estimating genetic variability among diverse lentil collections through novel multivariate techniques. PLoS One 2022; 17:e0269177. [PMID: 35771871 PMCID: PMC9246128 DOI: 10.1371/journal.pone.0269177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Accepted: 05/04/2022] [Indexed: 11/24/2022] Open
Abstract
Lentil is an important food legume throughout the world and Pakistan stands at 18th position with 8,610 tons production from 17,457 hectares. It is rich in protein, carbohydrates, fat, fiber, and minerals that can potentially meet food security and malnutrition issues, particularly in South Asia. Two hundred and twenty lentil genotypes representing Pakistan (178), Syria (14), and the USA (22) including 6 from unknown origins were studied for yield, yield contributing traits, and cooking time (CT). Genotype 6122 (Pakistan) performed the best during both years with seed yield per plant (SY) 68±1.7 g, biological yield per plant (BY) 264±2.8 g, pod size (PS) 0.61±0.01 cm, number of seeds per pod (NSP) 2, cooking time (CT) 11 minutes, with no hard seed (HS). The genotypes 6122 (Pakistan) and 6042 (Syria) produced the highest BY, hence these have the potential to be an efficient source of fodder, particularly during extreme winter months. The genotypes 5698 (Pakistan) and 6015 (USA) were late in maturity during 2018–19 while 24783 and 5561 matured early in 2019. A minimum CT of 10 minutes was taken by the genotypes 6074 and 5745 of Pakistani origin. The lowest CT saves energy, time, and resources, keeps flavor, texture, and improves protein digestibility, hence the genotypes with minimum CT are recommended for developing better lentil cultivars. Pearson correlation matrix revealed significant association among several traits, especially SY with BY, PS, and NSP which suggests their use for the future crop improvement program. The PCA revealed a considerable reduction in components for the selection of suitable genotypes with desired traits that could be utilized for future lentil breeding. Structural Equational Model (SEM) for SY based on covariance studies indicated the perfect relationship among variables. Further, hierarchical cluster analysis establishes four clusters for 2017–18, whereas seven clusters for 2018–19. Cluster 4 of 2017–18 and cluster 5 of 2018–19 exhibited the genotypes with the best performance for most of the traits (SY, BY, PS, NSP, CT, and HS). Based on heritability; HSW, SY, BY, NSP were highly heritable, hence these traits are expected for selecting genotypes with genes of interest and for future lentil cultivars. In conclusion, 10 genotypes (5664, 5687, 6084, 6062, 6122, 6058, 6087, 5689, 6042 and 6074) have been suggested to evaluate under multi-location environments for selection of the best one/s or could be utilized in hybridization in future lentil breeding programs.
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Affiliation(s)
- Syed Atiq Hussain
- Biodiversity Informatics, Genomics and Post Harvest Biology Laboratory, Department of Botany, University of Gujrat, Gujrat, Pakistan
| | - Muhammad Sajjad Iqbal
- Biodiversity Informatics, Genomics and Post Harvest Biology Laboratory, Department of Botany, University of Gujrat, Gujrat, Pakistan
- * E-mail:
| | - Muhammad Akbar
- Biodiversity Informatics, Genomics and Post Harvest Biology Laboratory, Department of Botany, University of Gujrat, Gujrat, Pakistan
| | - Noshia Arshad
- Biodiversity Informatics, Genomics and Post Harvest Biology Laboratory, Department of Botany, University of Gujrat, Gujrat, Pakistan
| | - Saba Munir
- Biodiversity Informatics, Genomics and Post Harvest Biology Laboratory, Department of Botany, University of Gujrat, Gujrat, Pakistan
| | - Muhammad Azhar Ali
- Biodiversity Informatics, Genomics and Post Harvest Biology Laboratory, Department of Botany, University of Gujrat, Gujrat, Pakistan
| | - Hajra Masood
- Biodiversity Informatics, Genomics and Post Harvest Biology Laboratory, Department of Botany, University of Gujrat, Gujrat, Pakistan
| | - Tahira Ahmad
- Biodiversity Informatics, Genomics and Post Harvest Biology Laboratory, Department of Botany, University of Gujrat, Gujrat, Pakistan
| | - Nazra Shaheen
- Biodiversity Informatics, Genomics and Post Harvest Biology Laboratory, Department of Botany, University of Gujrat, Gujrat, Pakistan
| | - Ayesha Tahir
- Departmet of Biosciences, COMSATS University, Islamabad, Pakistan
| | | | | | - Abdul Ghafoor
- National Agricultural Research Center (NARC), Islamabad, Pakistan
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14
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Avezum L, Rondet E, Mestres C, Achir N, Madode Y, Gibert O, Lefevre C, Hemery Y, Verdeil JL, Rajjou L. Improving the nutritional quality of pulses via germination. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2063329] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Luiza Avezum
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
- Université Paris-Saclay, INRAE, AgroParisTech, Institut Jean-Pierre Bourgin (IJPB), Versailles, France
| | - Eric Rondet
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Christian Mestres
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Nawel Achir
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Yann Madode
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi (LSA/FSA/UAC), Cotonou, Benin
| | - Olivier Gibert
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Charlotte Lefevre
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Youna Hemery
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Jean-Luc Verdeil
- AGAP, Université de Montpellier, CIRAD, INRAE, Institut Agro, Montpellier, France
| | - Loïc Rajjou
- Université Paris-Saclay, INRAE, AgroParisTech, Institut Jean-Pierre Bourgin (IJPB), Versailles, France
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15
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Elemental Profiles of Legumes and Seeds in View of Chemometric Approach. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031577] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
The study aimed to evaluate fourteen elements’ profiles of legumes and oilseeds, of various geographical origins, available on the Polish market. They were determined by flame atomic absorption spectrometry (F-AAS) and spectrophotometric method (phosphorus) in 90 analytical samples. In general, legumes were characterized with lower mean concentrations of Ca, Mg, Na, P, Zn, Cu, Fe, Mn, and Cr than oilseeds. However, the concentrations ranges within each group differed significantly (p < 0.05). Calcium content varied between 6.2 and 243.5 mg/100 g in legumes and 38.4 and 2003 mg/100 g in oilseeds. In the case of Fe, its concentration was between 1.99 mg/100 g and 10.5 mg/100 g in legumes, and 2.05 mg and 12.15 mg/100 g in seeds. All the samples were characterized with Pb concentration below the LOQ (30 µg/100 g). In the case of Cd, its presence (>LOQ, 9 µg/100 g) was confirmed in one sample of legumes (soybean) and five samples of seeds (poppy seeds, roasted linseeds, hulled wheat, linseed, and sunflower seeds). The detected Cd content in every sample, except for soybean and hulled wheat, exceeded the permissible European standards. According to Kruskal-Wallis test results, Mg, Na, K, P, Zn, Cu, Mn, Cr, and Cd content depended on the type of the analyzed product, while in the case of botanical provenance such relationship was recorded for most of the analyzed components, except for Fe, Cr, and Co. Factor and cluster analyses classified the analyzed samples in view of their botanical species and type based on their mineral composition.
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16
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Kolenčík M, Ernst D, Komár M, Urík M, Šebesta M, Ďurišová Ľ, Bujdoš M, Černý I, Chlpík J, Juriga M, Illa R, Qian Y, Feng H, Kratošová G, Barabaszová KČ, Ducsay L, Aydın E. Effects of Foliar Application of ZnO Nanoparticles on Lentil Production, Stress Level and Nutritional Seed Quality under Field Conditions. NANOMATERIALS 2022; 12:nano12030310. [PMID: 35159655 PMCID: PMC8837920 DOI: 10.3390/nano12030310] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 01/10/2022] [Accepted: 01/14/2022] [Indexed: 02/06/2023]
Abstract
Nanotechnology offers new opportunities for the development of novel materials and strategies that improve technology and industry. This applies especially to agriculture, and our previous field studies have indicated that zinc oxide nanoparticles provide promising nano-fertilizer dispersion in sustainable agriculture. However, little is known about the precise ZnO-NP effects on legumes. Herein, 1 mg·L−1 ZnO-NP spray was dispersed on lentil plants to establish the direct NP effects on lentil production, seed nutritional quality, and stress response under field conditions. Although ZnO-NP exposure positively affected yield, thousand-seed weight and the number of pods per plant, there was no statistically significant difference in nutrient and anti-nutrient content in treated and untreated plant seeds. In contrast, the lentil water stress level was affected, and the stress response resulted in statistically significant changes in stomatal conductance, crop water stress index, and plant temperature. Foliar application of low ZnO-NP concentrations therefore proved promising in increasing crop production under field conditions, and this confirms ZnO-NP use as a viable strategy for sustainable agriculture.
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Affiliation(s)
- Marek Kolenčík
- Institute of Agronomic Sciences, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (M.K.); (I.Č.); (J.C.); (M.J.); (L.D.)
- Correspondence: (M.K.); (D.E.)
| | - Dávid Ernst
- Institute of Agronomic Sciences, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (M.K.); (I.Č.); (J.C.); (M.J.); (L.D.)
- Correspondence: (M.K.); (D.E.)
| | - Matej Komár
- Institute of Agronomic Sciences, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (M.K.); (I.Č.); (J.C.); (M.J.); (L.D.)
| | - Martin Urík
- Institute of Laboratory Research on Geomaterials, Faculty of Natural Sciences, Comenius University in Bratislava, Mlynska Dolina, Ilkovičová 6, 842 15 Bratislava, Slovakia; (M.U.); (M.Š.); (M.B.)
| | - Martin Šebesta
- Institute of Laboratory Research on Geomaterials, Faculty of Natural Sciences, Comenius University in Bratislava, Mlynska Dolina, Ilkovičová 6, 842 15 Bratislava, Slovakia; (M.U.); (M.Š.); (M.B.)
| | - Ľuba Ďurišová
- Institute of Plant and Environmental Sciences, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia;
| | - Marek Bujdoš
- Institute of Laboratory Research on Geomaterials, Faculty of Natural Sciences, Comenius University in Bratislava, Mlynska Dolina, Ilkovičová 6, 842 15 Bratislava, Slovakia; (M.U.); (M.Š.); (M.B.)
| | - Ivan Černý
- Institute of Agronomic Sciences, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (M.K.); (I.Č.); (J.C.); (M.J.); (L.D.)
| | - Juraj Chlpík
- Institute of Agronomic Sciences, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (M.K.); (I.Č.); (J.C.); (M.J.); (L.D.)
| | - Martin Juriga
- Institute of Agronomic Sciences, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (M.K.); (I.Č.); (J.C.); (M.J.); (L.D.)
| | - Ramakanth Illa
- Department of Chemistry, Rajiv Gandhi University of Knowledge Technologies, AP IIIT, Krishna District, Nuzvid 521202, India;
| | - Yu Qian
- School of Ecology and Environmental Science, Yunnan University, 2 Cuihubei Lu, Kunming 650091, China;
| | - Huan Feng
- Department of Earth and Environmental Studies, Montclair State University, 1 Normal Ave, Montclair, NJ 070 43, USA;
| | - Gabriela Kratošová
- Nanotechnology Centre, CEET, VŠB Technical University of Ostrava, 17. listopadu 15/2172, 708 00 Ostrava-Poruba, Czech Republic; (G.K.); (K.Č.B.)
| | - Karla Čech Barabaszová
- Nanotechnology Centre, CEET, VŠB Technical University of Ostrava, 17. listopadu 15/2172, 708 00 Ostrava-Poruba, Czech Republic; (G.K.); (K.Č.B.)
| | - Ladislav Ducsay
- Institute of Agronomic Sciences, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (M.K.); (I.Č.); (J.C.); (M.J.); (L.D.)
| | - Elena Aydın
- Institute of Landscape Engineering, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Hospodárska 7, 949 76 Nitra, Slovakia;
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17
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Campos-Pérez J, Páscoa RNMJ, Lopes JA, Cámara-Martos F. Relationship Between Gymnastic Rhythmic Practice and Body Composition, Physical Performance, and Trace Element Status in Young Girls. Biol Trace Elem Res 2022; 200:84-95. [PMID: 33650063 DOI: 10.1007/s12011-021-02651-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Accepted: 02/22/2021] [Indexed: 10/22/2022]
Abstract
This study evaluates the influence on body development of doing rhythmic gymnastics in girls from 10 to 17 years of age, the results of certain strength and flexibility abilities, and the trace element status (Ca, Fe, Zn, Cu, Mn, Cr, and Ni). The subjects were divided into three groups: (a) girls who practiced rhythmic gymnastics at a competition level (competition group); (b) girls who practiced this sport at a non-competitive level (training group); and (c) girls who do not practice any sport and with a low level of physical activity (control or sedentary group). Trace element status was determined in hair and urine samples. Results showed that doing rhythmic gymnastics does not alter the normal physical development of muscle mass, and even leads to a decrease in body fat content. Furthermore, better scores in the strength and flexibility test were obtained by the participants of this sports discipline. Statistically significant differences in urine Fe, Cu, and Mn values (p < 0.05) and in hair Cr, Cu, and Mn values (p < 0.05) were found between the two rhythmic gymnastics groups and the control group, and were higher in the competition and training groups. A principal component analysis model was performed to evaluate the possibility of cluster formation among the girls. The PCA results revealed a separation between the different groups although the separation was not perfect. PLS-DA was attempted in order to verify whether it was possible to discriminate between the groups included in this study. It was clear that the competition and control ones were very well classified (around 95% of correct predictions) but 20% of the girls belonging to the training group were misclassified as belonging to the competition one.
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Affiliation(s)
- Julián Campos-Pérez
- Department of Food Science and Technology, Rabanales University Campus, University of Cordoba, Cordoba, Spain.
| | - Ricardo N M J Páscoa
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal
| | - João Almeida Lopes
- Research Institute for Medicines (iMed.ULisboa), Faculdade de Farmácia da Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003, Lisboa, Portugal
| | - Fernando Cámara-Martos
- Department of Food Science and Technology, Rabanales University Campus, University of Cordoba, Cordoba, Spain
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18
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Di Donato F, Squeo F, Biancolillo A, Rossi L, D'Archivio AA. Characterization of high value Italian chickpeas (Cicer arietinum L.) by means of ICP-OES multi-elemental analysis coupled with chemometrics. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Cervera‐Mata A, Sahu PK, Chakradhari S, Sahu YK, Patel KS, Singh S, Towett EK, Martín‐Ramos P, Quesada‐Granados JJ, Rufián‐Henares JA. Plant seeds as source of nutrients and phytochemicals for the Indian population. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15414] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Ana Cervera‐Mata
- Departamento de Edafología y Química Agrícola Facultad de Farmacia Universidad de Granada Granada Spain
| | - Pravin Kumar Sahu
- School of Studies in Environmental Science Ravishankar Shukla University Raipur India
| | - Suryakant Chakradhari
- School of Studies in Environmental Science Ravishankar Shukla University Raipur India
| | - Yaman Kumar Sahu
- School of Studies in Chemistry Ravishankar Shukla University Raipur India
| | | | - Samarendra Singh
- Department of Higher Education Government of Chhattisgarh New Raipur India
| | | | - Pablo Martín‐Ramos
- Department of Agricultural and Environmental Sciences Instituto de Investigación en Ciencias Ambientales de Aragón University of Zaragoza Huesca Spain
| | - José Javier Quesada‐Granados
- Departamento de Nutrición y Bromatología Centro de Investigación Biomédica Instituto de Nutrición y Tecnología de los Alimentos Universidad de Granada Granada Spain
| | - José A. Rufián‐Henares
- Departamento de Nutrición y Bromatología Centro de Investigación Biomédica Instituto de Nutrición y Tecnología de los Alimentos Universidad de Granada Granada Spain
- Instituto de Investigación Biosanitaria ibs.GRANADA Universidad de Granada Granada Spain
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20
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Wang J, Li Y, Li A, Liu RH, Gao X, Li D, Kou X, Xue Z. Nutritional constituent and health benefits of chickpea (Cicer arietinum L.): A review. Food Res Int 2021; 150:110790. [PMID: 34865805 DOI: 10.1016/j.foodres.2021.110790] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 10/08/2021] [Accepted: 10/24/2021] [Indexed: 11/19/2022]
Abstract
Chickpea (Cicer arietinum L.), an annual plant of the Fabaceae family, is mainly grown in temperate and semiarid regions. Its biological activity and beneficial contribution to human health have been scientifically confirmed as an essential source of nutritional components. The objective of this review was to summarize and update latest available scientific data and information, on bioactive components in chickpea, bio-activities, and molecular mechanisms, which has mainly focused on the detection of relevant biochemical indicators, the regulation of signaling pathways, essential genes and proteins. The studies have shown that chickpea have significant multifunctional activities, which are closely related to the functionally active small molecule peptides and phytochemicals of chickpea. Significantly, numerous studies have only addressed the functional activity and mechanisms of single active components of chickpea, however, overlooking the synergy and antagonism between chickpea components, changes of functional active components in different processing methods, as well as the active form of the substances after human digestion and metabolism. Additionally, due to limitations in research methods and techniques, the structure of most functional active substances have not been determined, which makes it difficult to conduct interaction mechanism studies. Consequently, the significant bio-activity of the functional components of chickpea, synergistic and antagonistic effects and activity differences between bioactive components should be further studied.
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Affiliation(s)
- Junyu Wang
- Department of Food Science, School of Chemical Engineering and Technology, Tianjin University, 300350 Tianjin, China.
| | - Yonghui Li
- Cardiovascular Department, Tianjin Fourth Center Hospital, Tianjin 300140, China.
| | - Ang Li
- Department of Food Science, School of Chemical Engineering and Technology, Tianjin University, 300350 Tianjin, China.
| | - Rui Hai Liu
- Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY 14853, USA.
| | - Xin Gao
- Department of Food Science, School of Chemical Engineering and Technology, Tianjin University, 300350 Tianjin, China.
| | - Dan Li
- Department of Food Science, School of Chemical Engineering and Technology, Tianjin University, 300350 Tianjin, China.
| | - Xiaohong Kou
- Department of Food Science, School of Chemical Engineering and Technology, Tianjin University, 300350 Tianjin, China.
| | - Zhaohui Xue
- Department of Food Science, School of Chemical Engineering and Technology, Tianjin University, 300350 Tianjin, China.
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21
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Brigide P, Torres LCR, Canniati Brazaca SG, Figliuzzi RS, Costa NMB. Bioaccessibility of minerals in combinations of biofortified foods with Fe, Zn and vitamin A. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:4083-4090. [PMID: 34538892 PMCID: PMC8405767 DOI: 10.1007/s13197-021-04966-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/22/2020] [Accepted: 01/06/2021] [Indexed: 06/13/2023]
Abstract
Initiatives to improve the nutritional quality of staple foods, such as beans and cassava by bio fortification should be encouraged as an alternative to overcome the deficiencies of iron and vitamin A. The evaluation of the bio accessibility of the minerals in these foods is also important, since the composition of nutrients does not necessarily correspond to the amount absorbed and metabolized in the body. Thus, the present work aims to evaluate the bio accessibility of iron (Fe) and zinc (Zn) in the presence of β-carotene in combinations of bio fortified food sources of Fe and Zn (cowpea cooked with and without maceration: CM/CW, respectively) and β-carotene (cooked cassava and cassava flour: CC/CF, respectively). The mixtures, after cooking, were analyzed for the centesimal composition and minerals, phytates, the percentage of iron and zinc bio accessibility by in vitro method and molar ratio. The mixtures presented significant amounts of proteins, carbohydrates and fibers. The β-carotene content showed no statistical difference in processing methods. The Fe content showed lower levels in the controls with cassava flour and its bio accessibility was also lower for treatment with cassava flour with CM, while for Zn or higher content it was used for treatment CW/CF, differing only from the treatment CW/CC, although their bio accessibilities were not different, except to iron in CMCC treatment. Both the IP6 fraction and the IP5 fraction did not show a significant difference (p > 0.05) between the treatments, it suggests no interference in bio accessibility. A diet rich in iron and vitamin A in adequate amounts with minimal content of absorption inhibitors can be effective in controlling iron deficiency. Bio fortified mixtures must be encouraged in different forms of consumption.
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Affiliation(s)
- Priscila Brigide
- Post-Graduation Program On Food Science and Technology, Federal University of Espírito Santo (UFES), Alto Universitário s/n, Alegre, ES CEP 29500-000 Brazil
| | - Larissa Catelli Rocha Torres
- Post-Graduation Program On Food Science and Technology, School of Agriculture “Luiz de Queiroz”, University of Sao Paulo, Piracicaba, SP Brazil
| | - Solange Guidolin Canniati Brazaca
- Post-Graduation Program On Food Science and Technology, School of Agriculture “Luiz de Queiroz”, University of Sao Paulo, Piracicaba, SP Brazil
| | - Renata Silva Figliuzzi
- Graduation of Biology, Universityof Espírito Santo (UFES), Alto Universitário s/n, Alegre, ES CEP 29500-000 Brazil
| | - Neuza Maria Brunoro Costa
- Post-Graduation Program On Food Science and Technology, Federal University of Espírito Santo (UFES), Alto Universitário s/n, Alegre, ES CEP 29500-000 Brazil
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22
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Gu SY, Shin HC, Kim DJ, Park SU, Kim YK. The content and health risk assessment of micro and toxic elements in cereals (oat and quinoa), legumes (lentil and chick pea), and seeds (chia, hemp, and flax). J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103881] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
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23
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Hernández-Olivas E, Muñoz-Pina S, Andrés A, Heredia A. Age-related gastrointestinal alterations of legumes and cereal grains digestibility. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101027] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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24
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Pereira AM, Bonemann DH, Scherdien SH, Ávila BP, Antunes IF, Ribeiro AS, Gularte MA. Evaluation of total and bioaccessible concentration of minerals in creole beans. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103622] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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25
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Mesa M. Chitosan and silica as dietary carriers: Potential application for β-galactosidase, silicon and calcium supplementation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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26
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Kaur Grewal S, Sharma KP, Bharadwaj RD, Hegde V, Tripathi S, Singh S, Kumar Jain P, Kumar Agrawal P, Mondal B. Understanding genotypic variation and identification of promising genotypes for iron and zinc content in chickpea (Cicer arietinum L.). J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103458] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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27
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Uribe-Wandurraga ZN, Igual M, García-Segovia P, Martínez-Monzó J. In vitro bioaccessibility of minerals from microalgae-enriched cookies. Food Funct 2020; 11:2186-2194. [DOI: 10.1039/c9fo02603g] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Microalgae can be used as an ingredient to enrich cookies with minerals. Cookies enriched with microalgae presented a higher content in minerals compared to control samples.
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Affiliation(s)
| | - Marta Igual
- Universitat Politècnica de València
- Food Technology Department
- Food Investigation and Innovation Group
- 46022 Valencia
- Spain
| | - Purificación García-Segovia
- Universitat Politècnica de València
- Food Technology Department
- Food Investigation and Innovation Group
- 46022 Valencia
- Spain
| | - Javier Martínez-Monzó
- Universitat Politècnica de València
- Food Technology Department
- Food Investigation and Innovation Group
- 46022 Valencia
- Spain
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Iturbide-Casas M, Molina-Recio G, Cámara-Martos F. Macronutrients and trace elements in enteral nutrition formulas: Compliance with label, bioaccessibility and contribution to reference intakes through a probabilistic assessment. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.103250] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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29
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Herreros-Chavez L, Oueghlani F, Morales-Rubio A, Cervera M, de la Guardia M. Mineral profiles of legumes and fruits through partial least squares energy dispersive X-ray fluorescence. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.103240] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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30
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de Camargo AC, Favero BT, Morzelle MC, Franchin M, Alvarez-Parrilla E, de la Rosa LA, Geraldi MV, Maróstica Júnior MR, Shahidi F, Schwember AR. Is Chickpea a Potential Substitute for Soybean? Phenolic Bioactives and Potential Health Benefits. Int J Mol Sci 2019; 20:E2644. [PMID: 31146372 PMCID: PMC6600242 DOI: 10.3390/ijms20112644] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Revised: 05/18/2019] [Accepted: 05/22/2019] [Indexed: 01/07/2023] Open
Abstract
Legume seeds are rich sources of protein, fiber, and minerals. In addition, their phenolic compounds as secondary metabolites render health benefits beyond basic nutrition. Lowering apolipoprotein B secretion from HepG2 cells and decreasing the level of low-density lipoprotein (LDL)-cholesterol oxidation are mechanisms related to the prevention of cardiovascular diseases (CVD). Likewise, low-level chronic inflammation and related disorders of the immune system are clinical predictors of cardiovascular pathology. Furthermore, DNA-damage signaling and repair are crucial pathways to the etiology of human cancers. Along CVD and cancer, the prevalence of obesity and diabetes is constantly increasing. Screening the ability of polyphenols in inactivating digestive enzymes is a good option in pre-clinical studies. In addition, in vivo studies support the role of polyphenols in the prevention and/or management of diabetes and obesity. Soybean, a well-recognized source of phenolic isoflavones, exerts health benefits by decreasing oxidative stress and inflammation related to the above-mentioned chronic ailments. Similar to soybeans, chickpeas are good sources of nutrients and phenolic compounds, especially isoflavones. This review summarizes the potential of chickpea as a substitute for soybean in terms of health beneficial outcomes. Therefore, this contribution may guide the industry in manufacturing functional foods and/or ingredients by using an undervalued feedstock.
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Affiliation(s)
- Adriano Costa de Camargo
- Departamento de Ciencias Vegetales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Casilla 306-22, Santiago, Chile.
| | - Bruno Trevenzoli Favero
- University of Copenhagen, Department of Plant and Environmental Sciences, 2630 Taastrup, Denmark.
| | - Maressa Caldeira Morzelle
- Department of Food and Nutrition, Faculty of Nutrition, Federal University of Mato Grosso, Fernando Correa Avenue, P.O. box 2367, Cuiabá, MT 78060-900, Brazil.
| | - Marcelo Franchin
- Department of Physiological Sciences, Piracicaba Dental School, University of Campinas, Piracicaba, SP 13414-903, Brazil.
| | - Emilio Alvarez-Parrilla
- Department of Chemical Biological Sciences, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf y Estocolmo, s/n, Cd, Juárez, Chihuahua 32310, México.
| | - Laura A de la Rosa
- Department of Chemical Biological Sciences, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf y Estocolmo, s/n, Cd, Juárez, Chihuahua 32310, México.
| | - Marina Vilar Geraldi
- Department of Food and Nutrition, University of Campinas-UNICAMP, Campinas, SP 13083-862, Brazil.
| | | | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada.
| | - Andrés R Schwember
- Departamento de Ciencias Vegetales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Casilla 306-22, Santiago, Chile.
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31
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Ortiz ML, Cámara-Martos F. Bioaccessibility and total content of iron, zinc, copper, and manganese in rice varieties (Oryza sativa
L.): A probabilistic assessment to evaluate their contribution to dietary reference intake. Cereal Chem 2018. [DOI: 10.1002/cche.10094] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- María Laura Ortiz
- Departamento de Ciencias Básicas; Facultad de Ciencias Veterinarias; Universidad Nacional del Nordeste; Corrientes Argentina
| | - Fernando Cámara-Martos
- Departamento de Bromatología y Tecnología de los Alimentos; Universidad de Córdoba; Córdoba España
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