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Benites-Mena J, Vargas-De-La-Cruz C, Vergara-Valdés C, Jave-Nakayo J, Ortiz-Viedma J, Char C, Inga-Guevara M, Flores M, Cepeda A. Obtaining an Oily Ingredient Rich in PUFAS and Tocopherols and a High-Nutritional-Value Flour from Beans ( Phaseolus vulgaris L.) by Supercritical CO 2 Extraction. Foods 2023; 13:36. [PMID: 38201064 PMCID: PMC10778339 DOI: 10.3390/foods13010036] [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: 09/22/2023] [Revised: 11/13/2023] [Accepted: 11/13/2023] [Indexed: 01/12/2024] Open
Abstract
The objective of this work was to carry out a preliminary study of the fractionation by supercritical CO2 (sc-CO2) extraction of two varieties of Peruvian beans (Phaseolus vulgaris L.), white (WB) and red (RB), to obtain two novel products: an oil rich in essential fatty acids and tocopherols and a defatted flour with high nutritional value and amino acids. The extraction temperature and pressure were optimized using the response surface methodology (RSM) and the extraction kinetics were optimized using the Spline equation. The results revealed that the best extraction conditions for WB and RB were 396.36 Bar, 40.46 °C, with an efficiency of 1.65%; and 391.995 Bar, 44.00 °C, with an efficiency of 1.12%, respectively. The WB and RB oils presented a high degree of polyunsaturation (63.2 and 52.8%, respectively), with oleic, linoleic, and linolenic fatty acids prevailing. Gamma-tocopherol was the predominant antioxidant in both oils. The residual flours (WB and RB) obtained after extraction with sc-CO2 had a high average content of proteins (23%), carbohydrates (61%), and minerals (3%). The limiting amino acids of WB were: Fen + Tyr, Leu, Lys, and in RB, only Leu was limiting. The viscosity of the solutions (20%) of the WB and RB flours mainly adjusted to the Waele's Ostwald model (r = 0.988). It is concluded that both products (oil and bean flour) obtained in an optimized manner using an eco-friendly technology with sc-CO2 have high nutrient and bioactive component content and can be used in the development of new ingredients and healthy foods of plant origin.
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Affiliation(s)
- Jesus Benites-Mena
- Departamento Académico de Farmacología, Facultad de Farmacia y Bioquímica, Bromatología y Toxicología, Universidad Nacional Mayor de San Marcos, Jirón Huanta 1182, Cercado de Lima, Lima 15001, Peru; (J.B.-M.); (J.J.-N.)
| | - Celia Vargas-De-La-Cruz
- Departamento Académico de Farmacología, Facultad de Farmacia y Bioquímica, Bromatología y Toxicología, Universidad Nacional Mayor de San Marcos, Jirón Huanta 1182, Cercado de Lima, Lima 15001, Peru; (J.B.-M.); (J.J.-N.)
| | - Claudia Vergara-Valdés
- Departamento de Ciencias Básicas, Facultad de Ciencias, Universidad Santo Tomás, Talca 3460000, Chile;
| | - Jorge Jave-Nakayo
- Departamento Académico de Farmacología, Facultad de Farmacia y Bioquímica, Bromatología y Toxicología, Universidad Nacional Mayor de San Marcos, Jirón Huanta 1182, Cercado de Lima, Lima 15001, Peru; (J.B.-M.); (J.J.-N.)
| | - Jaime Ortiz-Viedma
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Dr. Carlos Lorca Tobar 964, Santiago 8391063, Chile;
| | - Cielo Char
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Dr. Carlos Lorca Tobar 964, Santiago 8391063, Chile;
| | - Marianela Inga-Guevara
- Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima 8380000, Peru;
| | - Marcos Flores
- Departamento de Horticultura, Facultad de Ciencias Agrarias, Universidad de Talca, Talca 3460000, Chile;
| | - Alberto Cepeda
- Laboratorio de Higiene, Inspección y Control de Alimentos (LHICA), Departamento de Química, Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, 27002 Lugo, Spain;
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Gu J, Bk A, Wu H, Lu P, Nawaz MA, Barrow CJ, Dunshea FR, Suleria HAR. Impact of processing and storage on protein digestibility and bioavailability of legumes. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2039690] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Jingyu Gu
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
| | - Amrit Bk
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
| | - Hanjing Wu
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
| | - Peiyao Lu
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
| | - Malik Adil Nawaz
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia
| | - Colin J. Barrow
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, VIC, Australia
| | - Frank R. Dunshea
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
- Faculty of Biological Sciences, The University of Leeds, Leeds, UK
| | - Hafiz Ansar Rasul Suleria
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, VIC, Australia
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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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Kotha RR, Finley JW, Luthria DL. Determination of Soluble Mono, Di, and Oligosaccharide Content in 23 Dry Beans ( Phaseolus vulgaris L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:6412-6419. [PMID: 32422052 DOI: 10.1021/acs.jafc.0c00713] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
Beans provide a rich source of plant-based proteins and carbohydrates. It is well documented in the literature that the raffinose family of oligosaccharides (RFOs: raffinose, stachyose, and verbascose) is linked with flatulence issues. In this study, the soluble sugar content of 23 dry beans was investigated using a newly developed and validated analytical method with high-performance anion-exchange chromatography coupled to an amperometric pulse detection. All seven sugars (galactose, glucose, fructose, sucrose, raffinose, stachyose, and verbascose) showed good linearity (r2 ≥ 0.99) between 0.156 and 20 μg/mL. The limit of detection and quantification were determined as 0.01-0.11 μg/mL and 0.04-0.32 μg/mL, respectively. Significant variations in the profiles and concentrations of individual and total sugars were observed in 23 dry beans. Sucrose and stachyose were the two prominent soluble sugars combinedly representing an average of 86% of the total soluble sugars. Yellow split beans, large lima, and black eyed peas contained higher amounts of total soluble sugars (79.8-83.6 mg/g), whereas lower amounts were observed in speckled butter peas and lentils (53.6-56.6 mg/g). Garbanzo beans contained maximum levels of mono and disaccharides (MD), and yellow split beans showed the highest levels of RFOs. Based on the hierarchical cluster analysis of the total soluble sugars (TS), MD, RFOs, and MD/RFOs ratio, 23 beans can be classified into five groups. The average TS content and the MD/RFOs ratios of the five groups were determined as group 1 (TS = 55.1 mg/g and MD/RFOs = 0.30), group 2 (TS = 77.6 mg/g and MD/RFOs = 0.31), group 3 (TS = 78.3 mg/g and MD/RFOs = 0.51), group 4 (TS = 59.1 mg/g and MD/RFOs = 1.06), and group 5 (TS = 68.5 mg/g and MD/RFOs = 0.62). This information is useful for researchers, food industries, and consumers that are looking for plant-based protein source as an alternative to animal proteins with reduced flatulence problems.
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Affiliation(s)
- Raghavendhar R Kotha
- Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland 20705, United States
| | - John W Finley
- School of Nutrition and Food Sciences, Louisiana State University AgCenter, 201 Animal and Food Sciences Laboratory Building, Baton Rouge, Louisiana 70803, United States
| | - Devanand L Luthria
- Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland 20705, United States
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John KM, Luthria D. Amino Acid, Organic Acid, and Sugar Profiles of 3 Dry Bean (Phaseolus vulgarisL.) Varieties. J Food Sci 2015; 80:C2662-9. [DOI: 10.1111/1750-3841.13115] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2015] [Accepted: 09/21/2015] [Indexed: 12/24/2022]
Affiliation(s)
- K.M. Maria John
- Food Composition Methods Development Lab, Beltsville Human Nutrition Research Center, Agricultural Research Service; U.S. Dept. of Agriculture; Beltsville Md. 20705 U.S.A
| | - Devanand Luthria
- Food Composition Methods Development Lab, Beltsville Human Nutrition Research Center, Agricultural Research Service; U.S. Dept. of Agriculture; Beltsville Md. 20705 U.S.A
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