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Samukha V, Fantasma F, D’Urso G, Caprari C, De Felice V, Saviano G, Lauro G, Casapullo A, Chini MG, Bifulco G, Iorizzi M. NMR Metabolomics and Chemometrics of Commercial Varieties of Phaseolus vulgaris L. Seeds from Italy and In Vitro Antioxidant and Antifungal Activity. PLANTS (BASEL, SWITZERLAND) 2024; 13:227. [PMID: 38256780 PMCID: PMC10820859 DOI: 10.3390/plants13020227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 12/22/2023] [Accepted: 01/08/2024] [Indexed: 01/24/2024]
Abstract
The metabolite fingerprinting of four Italian commercial bean seed cultivars, i.e., Phaseolus Cannellino (PCANN), Controne (PCON), Vellutina (PVEL), and Occhio Nero (PON), were investigated by Nuclear Magnetic Resonance (NMR) spectroscopy and multivariate data analysis. The hydroalcoholic and organic extract analysis disclosed more than 32 metabolites from various classes, i.e., carbohydrates, amino acids, organic acids, nucleosides, alkaloids, and fatty acids. PVEL, PCON, and PCANN varieties displayed similar chemical profiles, albeit with somewhat different quantitative results. The PON metabolite composition was slightly different from the others; it lacked GABA and pipecolic acid, featured a higher percentage of malic acid than the other samples, and showed quantitative variations of several metabolites. The lipophilic extracts from all four cultivars demonstrated the presence of omega-3 and omega-6 unsaturated fatty acids. After the determination of the total phenolic, flavonoids, and condensed tannins content, in vitro antioxidant activity was then assessed using the DPPH scavenging activity, the ABTS scavenging assay, and ferric-reducing antioxidant power (FRAP). Compared to non-dark seeds (PCON, PCANN), brown seeds (PVEL, PON) featured a higher antioxidant capacity. Lastly, only PON extract showed in vitro antifungal activity against the sclerotia growth of S. rolfsii, by inhibiting halo growth by 75%.
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Affiliation(s)
- Vadym Samukha
- Department of Biosciences and Territory, University of Molise, Contrada Fonte Lappone, 86090 Isernia, Italy; (V.S.); (F.F.); (C.C.); (V.D.F.); (G.S.); (M.I.)
| | - Francesca Fantasma
- Department of Biosciences and Territory, University of Molise, Contrada Fonte Lappone, 86090 Isernia, Italy; (V.S.); (F.F.); (C.C.); (V.D.F.); (G.S.); (M.I.)
| | - Gilda D’Urso
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Salerno, Italy; (G.D.); (G.L.); (A.C.)
| | - Claudio Caprari
- Department of Biosciences and Territory, University of Molise, Contrada Fonte Lappone, 86090 Isernia, Italy; (V.S.); (F.F.); (C.C.); (V.D.F.); (G.S.); (M.I.)
| | - Vincenzo De Felice
- Department of Biosciences and Territory, University of Molise, Contrada Fonte Lappone, 86090 Isernia, Italy; (V.S.); (F.F.); (C.C.); (V.D.F.); (G.S.); (M.I.)
| | - Gabriella Saviano
- Department of Biosciences and Territory, University of Molise, Contrada Fonte Lappone, 86090 Isernia, Italy; (V.S.); (F.F.); (C.C.); (V.D.F.); (G.S.); (M.I.)
| | - Gianluigi Lauro
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Salerno, Italy; (G.D.); (G.L.); (A.C.)
| | - Agostino Casapullo
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Salerno, Italy; (G.D.); (G.L.); (A.C.)
| | - Maria Giovanna Chini
- Department of Biosciences and Territory, University of Molise, Contrada Fonte Lappone, 86090 Isernia, Italy; (V.S.); (F.F.); (C.C.); (V.D.F.); (G.S.); (M.I.)
| | - Giuseppe Bifulco
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Salerno, Italy; (G.D.); (G.L.); (A.C.)
| | - Maria Iorizzi
- Department of Biosciences and Territory, University of Molise, Contrada Fonte Lappone, 86090 Isernia, Italy; (V.S.); (F.F.); (C.C.); (V.D.F.); (G.S.); (M.I.)
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Machado-Velarde LX, Dávila-Vega JP, Gutiérrez-Uribe J, Espinosa-Ramírez J, Martínez-Ávila M, Guajardo-Flores D, Chuck-Hernández C. Black Bean Hulls as a Byproduct of an Extraction Process to Enhance Nutraceutical and Glycemic-Related Properties of Nixtamalized Maize Tostadas. Foods 2023; 12:foods12091915. [PMID: 37174452 PMCID: PMC10178423 DOI: 10.3390/foods12091915] [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: 04/03/2023] [Revised: 04/29/2023] [Accepted: 05/04/2023] [Indexed: 05/15/2023] Open
Abstract
Black bean hulls (BBH) are rich in phenolic compounds, such as anthocyanins, which can be incorporated into common staple foods such as maize tostadas, enhancing the nutraceutical properties of these products. This study incorporates black bean hulls to produce nixtamalized maize tostadas with nutraceutical properties. Nixtamalized corn flour (NCF) and black bean hulls (BBH) were characterized in terms of protein, fat, crude and dietary fiber, anthocyanin concentration, and different starch fractions. NCF and BBH depicted 53.7 and 16.8% of total digestible starch (TDS), respectively, and 1.2 and 7.6% of resistant starch (RS), in the same order. BBH was incorporated into nixtamalized flour at 10, 15, and 20% w/w, and the resulting dough was thermo-mechanically characterized. Tostadas with BBH had higher protein, dietary fiber, and anthocyanin concentrations. Enriched tostadas did not show significant changes in texture or other sensory characteristics. However, a reduction in total digestible starch (61.97 up to 59.07%), an increase in resistant starch (0.46 to 2.3% from control tostadas to 20% BBH tostadas), and a reduction in the predicted glycemic index (52 to 49), among other parameters, indicated that BBH is a suitable alternative for developing nutraceutical food products.
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Affiliation(s)
- Lesly Xiomara Machado-Velarde
- Tecnologico de Monterrey, School of Engineering and Sciences, Ave. Eugenio Garza Sada 2501, Monterrey 64849, NL, Mexico
| | - Juan Pablo Dávila-Vega
- Tecnologico de Monterrey, Institute for Obesity Research, Ave. Eugenio Garza Sada 2501, Monterrey 64849, NL, Mexico
| | - Janet Gutiérrez-Uribe
- Tecnologico de Monterrey, Institute for Obesity Research, Ave. Eugenio Garza Sada 2501, Monterrey 64849, NL, Mexico
| | - Johanan Espinosa-Ramírez
- Tecnologico de Monterrey, School of Engineering and Sciences, Ave. Eugenio Garza Sada 2501, Monterrey 64849, NL, Mexico
| | - Mariana Martínez-Ávila
- Tecnologico de Monterrey, School of Engineering and Sciences, Ave. Eugenio Garza Sada 2501, Monterrey 64849, NL, Mexico
| | - Daniel Guajardo-Flores
- Tecnologico de Monterrey, School of Engineering and Sciences, Ave. Eugenio Garza Sada 2501, Monterrey 64849, NL, Mexico
| | - Cristina Chuck-Hernández
- Tecnologico de Monterrey, Institute for Obesity Research, Ave. Eugenio Garza Sada 2501, Monterrey 64849, NL, Mexico
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Mefleh M, Pasqualone A, Caponio F, Faccia M. Legumes as basic ingredients in the production of dairy-free cheese alternatives: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:8-18. [PMID: 34453343 PMCID: PMC9293078 DOI: 10.1002/jsfa.11502] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/12/2021] [Accepted: 08/27/2021] [Indexed: 05/27/2023]
Abstract
Research into dairy-free alternative products, whether plant-based or cell-based, is growing fast and the food industry is facing a new challenge of creating innovative, nutritious, accessible, and natural dairy-free cheese alternatives. The market demand for these products is continuing to increase owing to more people choosing to reduce or eliminate meat and dairy products from their diet for health, environmental sustainability, and/or ethical reasons. This review investigates the current status of dairy product alternatives. Legume proteins have good technological properties and are cheap, which gives them a strong commercial potential to be used in plant-based cheese-like products. However, few legume proteins have been explored in the formulation, development, and manufacture of a fully dairy-free cheese because of their undesirable properties: heat stable anti-nutritional factors and a beany flavor. These can be alleviated by novel or traditional and economical techniques. The improvement and diversification of the formulation of legume-based cheese alternatives is strongly suggested as a low-cost step towards more sustainable food chains. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Marina Mefleh
- Department of Soil, Plant and Food Science (DISSPA)University of Bari Aldo MoroBariItaly
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA)University of Bari Aldo MoroBariItaly
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA)University of Bari Aldo MoroBariItaly
| | - Michele Faccia
- Department of Soil, Plant and Food Science (DISSPA)University of Bari Aldo MoroBariItaly
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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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Traughber ZT, He F, Hoke JM, Davenport GM, de Godoy MRC. Chemical composition and in vitro fermentation characteristics of legumes using canine fecal inoculum. Transl Anim Sci 2020; 4:txaa200. [PMID: 33324964 PMCID: PMC7723332 DOI: 10.1093/tas/txaa200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Accepted: 10/29/2020] [Indexed: 11/23/2022] Open
Abstract
Legumes are a popular grain-free alternative carbohydrate source in canine diets, however, information on their fermentative characteristics have not been established. Thus, the objectives of the present study were to 1) quantify the chemical compositions and 2) fermentative profile of select legumes using canine fecal inoculum. Five legume varieties, whole yellow peas (WYP), green lentils (GL), black bean grits (BBG), navy bean powder (NBP), and garbanzo beans, were analyzed and compared to a positive control, beet pulp (BP). Substrates were analyzed for gross energy (GE), dry and organic matter, crude protein (CP), acid hydrolyzed fat, and total dietary fiber (TDF) fractions, beta-glucans, starch-free, and hydrolyzed sugars, as well as fermentative characteristics: pH, short-chain fatty acids (SCFA), branched-chain fatty acids (BCFA), total gas, hydrogen, and methane. Substrates then underwent a two-stage in vitro digestion and subsequent fermentation using canine fecal inoculum for 0, 3, 6, 9, and 12 h. All test substrates contained approximately 8% to 9% moisture and 4.5 kcal/g GE. The highest CP content was observed in GL (27%). Analyzed TDF content of test substrates was greatest for WYP (32%) and GL (36%). Total starch content was greatest for GL (58%) and WYP (56%). Sucrose and stachyose were the most predominant free sugars and glucose was the most predominant hydrolyzed sugar among test substrates. After 3 and 6 h of fermentation, a net negative change in pH was observed among most substrates with a net negative change in all substrates after 9 and 12 h. Values for SCFA did not differ among substrates after 3 or 6 h of fermentation with BP and WYP among the greatest acetate (1,656 and 1,765 umol/g, respectively) and propionate production values (157.7 and 126.1, respectively) after 9 h. All substrates produced greater total gas volumes than WYP after 3 h, with no differences observed after any other time points. However, BP hydrogen production values were greater after 9 and 12 h (P < 0.0001; 726,042 and 394,675 ng/g, respectively) with greater methane production values after 12 h (P < 0.0001; 54,291 ng/g) than all test substrates. These data suggest that legumes offer a diverse macronutrient profile and appear to be a source of slowly fermentable fiber, which may have beneficial implications on the ratios of saccharolytic to proteolytic fermentation toward the distal colon.
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Affiliation(s)
| | - Fei He
- Department of Animal Sciences, University of Illinois, Urbana, IL
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Cárdenas‐Castro AP, Pérez‐Jiménez J, Bello‐Pérez LA, Tovar J, Sáyago‐Ayerdi SG. Bioaccessibility of phenolic compounds in common beans (
Phaseolus vulgaris
L.) after in vitro gastrointestinal digestion: A comparison of two cooking procedures. Cereal Chem 2020. [DOI: 10.1002/cche.10283] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
| | - Jara Pérez‐Jiménez
- Institute of Food Science Technology and Nutrition (ICTAN‐CSIC) Madrid Spain
| | | | - Juscelino Tovar
- Department of Food Technology, Engineering and Nutrition Lund University Lund Sweden
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7
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Red lentil supplementation reduces the severity of dextran sodium sulfate-induced colitis in C57BL/6 male mice. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103625] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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8
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Zhi N, Zong K, Jia X, Wang L, Liang J. Effect of high pressure processing on fibrinolytic activity of fruit bromelain in vivo. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13146] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nan‐Nan Zhi
- School of PharmacyAnhui University of Chinese Medicine Hefei Anhui Province People's Republic of China
| | - Kai Zong
- Technology Center of Anhui Entry‐exit Inspection and Quarantine Bureau Hefei Anhui Province People's Republic of China
| | - Xiao‐Yi Jia
- School of PharmacyAnhui University of Chinese Medicine Hefei Anhui Province People's Republic of China
| | - Lin Wang
- Clinical Laboratorythe First Affiliated Hospital of Anhui University of Chinese Medicine Hefei Anhui Province People's Republic of China
| | - Juan Liang
- School of PharmacyAnhui University of Chinese Medicine Hefei Anhui Province People's Republic of China
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Cárdenas-Castro AP, Bianchi F, Tallarico-Adorno MA, Montalvo-González E, Sáyago-Ayerdi SG, Sivieri K. In vitro colonic fermentation of Mexican “taco” from corn-tortilla and black beans in a Simulator of Human Microbial Ecosystem (SHIME®) system. Food Res Int 2019; 118:81-88. [DOI: 10.1016/j.foodres.2018.05.072] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2017] [Revised: 05/27/2018] [Accepted: 05/30/2018] [Indexed: 12/15/2022]
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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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Characterization of Bioactive Compounds, Mineral Content and Antioxidant Capacity in Bean Varieties Grown in Semi-Arid Conditions in Zacatecas, Mexico. Foods 2018; 7:foods7120199. [PMID: 30563077 PMCID: PMC6306736 DOI: 10.3390/foods7120199] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2018] [Revised: 11/28/2018] [Accepted: 11/28/2018] [Indexed: 12/21/2022] Open
Abstract
This research describes the characterization of bioactive compounds, mineral content, and antioxidant capacity in bean varieties grown in semi-arid conditions in Zacatecas, Mexico. This will provide better progress perspectives for agriculture nationwide and will ensure that bean crops are in the condition to satisfy the population’s nutritional needs by placing it not only as one of the foodstuffs comprising Mexico’s basic diet but also as one of the legumes having greater biofortification potential in Mexico. Eleven bean varieties were collected (flor de mayo, bayo, frijola, patola, navy beans, flor de junio, reata beans, Japanese beans, black beans, canary beans, and pinto Saltillo). The evaluation done included the physical and physico-chemical characteristics, as well as the mineral content, bioactive compounds and antioxidant capacity of these bean varieties. Data gathered were subject to a variance and mean separation analysis. The most remarkable individual results were as follows: Canary beans had the highest iron content (105.29 mg/kg), while bayo beans had the highest zinc concentration (48.18 mg/kg) and reata beans had the highest level of protein (26.88%). The varieties showing the most remarkable results with regard to zinc, iron and protein content and antioxidant capacity were as follows: Flor de junio, flor de mayo, reata beans, navy beans and pinto Saltillo; however, the most remarkable variety in comprehensive terms was flor de junio, which showed a reducing power of 0.20%, an antioxidant capacity of 80.62% inhibition, a protein content of 0.17%, in addition to Ca (0.24%), Fe (90.97 mg/kg), Zn (27.23 mg/kg), fiber (3.22%), energy (353.50 kcal), phenols (94.82 mg gallic acid (GA)/g extract) and flavonoids (1.30 mg mg Cat/g−1 dw). Finally, we came to the conclusion that beans grown in Zacatecas, Mexico, offer a huge benefit to consumers as a result of the mineral, protein, fiber, bioactive compounds, and antioxidant capacity contributions such beans provide. Thus, these beans can be used in a biofortification program using micronutrients to improve their nutritional quality.
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12
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Chávez-Mendoza C, Sánchez E. Bioactive Compounds from Mexican Varieties of the Common Bean (Phaseolus vulgaris): Implications for Health. Molecules 2017; 22:E1360. [PMID: 28817105 PMCID: PMC6152262 DOI: 10.3390/molecules22081360] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Revised: 08/09/2017] [Accepted: 08/12/2017] [Indexed: 12/18/2022] Open
Abstract
As Mexico is located within Mesoamerica, it is considered the site where the bean plant originated and where it was domesticated. Beans have been an integral part of the Mexican diet for thousands of years. Within the country, there are a number of genotypes possessing highly diverse physical and chemical properties. This review describes the major bioactive compounds contained on the Mexican varieties of the common bean. A brief analysis is carried out regarding the benefits they have on health. The effect of seed coat color on the nutraceutical compounds content is distinguished, where black bean stands out because it is high content of anthocyanins, polyphenols and flavonoids such as quercetin. This confers black bean with an elevated antioxidant capacity. The most prominent genotypes within this group are the "Negro San Luis", "Negro 8025" and "Negro Jamapa" varieties. Conversely, the analyzed evidence shows that more studies are needed in order to expand our knowledge on the nutraceutical quality of the Mexican bean genotypes, either grown or wild-type, as well as their impact on health in order to be used in genetic improvement programs or as a strategy to encourage their consumption. The latter is based on the high potential it has for health preservation and disease prevention.
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Affiliation(s)
- Celia Chávez-Mendoza
- Coordinación en Tecnología de Productos Hortofrutícolas y Lácteos, Centro de Investigación en Alimentación y Desarrollo A. C., Avenida Cuarta Sur No. 3820 Fraccionamiento Vencedores del Desierto. Cd. Delicias, Chihuahua C.P. 33089, Mexico.
| | - Esteban Sánchez
- Coordinación en Tecnología de Productos Hortofrutícolas y Lácteos, Centro de Investigación en Alimentación y Desarrollo A. C., Avenida Cuarta Sur No. 3820 Fraccionamiento Vencedores del Desierto. Cd. Delicias, Chihuahua C.P. 33089, Mexico.
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Bar-El Dadon S, Abbo S, Reifen R. Leveraging traditional crops for better nutrition and health - The case of chickpea. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.04.002] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Hall C, Hillen C, Garden Robinson J. Composition, Nutritional Value, and Health Benefits of Pulses. Cereal Chem 2017. [DOI: 10.1094/cchem-03-16-0069-fi] [Citation(s) in RCA: 159] [Impact Index Per Article: 22.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Clifford Hall
- Department of Plant Science, North Dakota State University, Fargo, ND 58108-6050, U.S.A
| | - Cassandra Hillen
- Department of Plant Science, North Dakota State University, Fargo, ND 58108-6050, U.S.A
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15
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Baugreet S, Kerry JP, Botineştean C, Allen P, Hamill RM. Development of novel fortified beef patties with added functional protein ingredients for the elderly. Meat Sci 2016; 122:40-47. [PMID: 27474789 DOI: 10.1016/j.meatsci.2016.07.004] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2016] [Revised: 07/07/2016] [Accepted: 07/08/2016] [Indexed: 11/18/2022]
Abstract
The effects of clean label functional protein ingredients; pea protein isolate (PPI), rice protein (RP) and lentil flour (LF), at 3% and 7% inclusion levels on technological and shelf life parameters of beef patties were evaluated over 12days. Protein content in the RP7 treatment was higher (P<0.05) than controls, but did not differ significantly from PPI7 and RP3. No effects on moisture, fat or ash content were detected. LF addition reduced product hardness, cohesiveness, gumminess and chewiness compared with controls. RP-enriched and control patties were associated with lower lipid oxidation over storage than PPI- and LF-enriched patties. RP had a differential effect on (L*), (a*) and (b*) when compared with controls. Microbiological characteristics for all treatments were acceptable after 12days. Protein fortified beef patties with a softer texture and acceptable technological properties targeted for ease of consumption by older adults were produced in an attempt to reach dietary targeted protein requirements for this segment.
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Affiliation(s)
- Sephora Baugreet
- Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland; Food Packaging Group, School of Food and Nutritional Sciences, Food Science Building, University College Cork, Ireland
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, Food Science Building, University College Cork, Ireland
| | - C Botineştean
- Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Paul Allen
- Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Ruth M Hamill
- Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland.
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ÖZBEY F, GÖRGÜLÜ M. Survey of trace element and dietetic fiber composition of “Leblebi” which is a local snack food consumed in Turkey. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.0114] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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17
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Ulloa JA, Enríquez López KV, Contreras Morales YB, Rosas Ulloa P, Ramírez Ramírez JC, Ulloa Rangel BE. Effect of ultrasound treatment on the hydration kinetics and cooking times of dry beans (Phaseolus vulgaris). CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1024173] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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18
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Rachwa-Rosiak D, Nebesny E, Budryn G. Chickpeas—Composition, Nutritional Value, Health Benefits, Application to Bread and Snacks: A Review. Crit Rev Food Sci Nutr 2015; 55:1137-45. [DOI: 10.1080/10408398.2012.687418] [Citation(s) in RCA: 82] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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19
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Mekky RH, Contreras MDM, El-Gindi MR, Abdel-Monem AR, Abdel-Sattar E, Segura-Carretero A. Profiling of phenolic and other compounds from Egyptian cultivars of chickpea (Cicer arietinum L.) and antioxidant activity: a comparative study. RSC Adv 2015. [DOI: 10.1039/c4ra13155j] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The metabolic profiling of seven Egyptian cultivars of chickpeaviaRP-HPLC-DAD-ESI-QTOF-MS enabled the characterization of 96 phenolic compounds.
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Affiliation(s)
- Reham Hassan Mekky
- Pharmacognosy Department
- Faculty of Pharmacy
- Egyptian Russian University
- Cairo
- Egypt
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20
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Effect of Dehydration Conditions on the Chemical, Physical, and Rehydration Properties of Instant Whole Bean ( Phaseolus vulgarisL. var. Azufrado). J CHEM-NY 2015. [DOI: 10.1155/2015/131357] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The purpose of this study was to evaluate the effect of dehydration conditions on the chemical, physical, and rehydration properties of instant whole beans (Phaseolus vulgarisL. var. Azufrado) using a 22factorial design (air temperature: 25°C and 30°C, air velocity: 0.5 m/s and 1.0 m/s). To determine the kinetic parameters, the rehydration data were fitted to three models: Peleg’s, First Order, and Sigmoid. The protein, fat, and ash contents of the beans were not significantly affected (P>0.05) by the dehydration conditions. Of the 11 physical properties of the instant whole beans, only water activity and splitting were significantly affected by dehydration conditions (P<0.05), with a range from 0.58 to 0.67 and from 2.90% to 5.87%, respectively. Of the three models tested, the First Order model gave the best fit for rehydration, with no significant differences (P>0.05) between the observed and predicted equilibrium moisture contents of the instant whole beans. Regarding the rehydration kinetics for the instant whole beans, the activation energy values ranged from 23.56 kJ/mol to 30.48 kJ/mol, depending on the dehydration conditions. The dehydration conditions had no significant effect (P>0.05) on the rehydration properties of instant whole beans.
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21
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Pío-León J, López-Angulo G, Vega-Aviña R, Montes-Avila J, Díaz-Camacho S, Delgado-Vargas F. Caracterización fisicoquímica y nutricional de las semillas de Ebenopsis caesalpinioides(Standl.) Britton & Rose, planta nativa de Sinaloa, México. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2012.702129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Sáyago-Ayerdi SG, Tovar J, Zamora-Gasga VM, Bello-Pérez LA. Starch digestibility and predicted glycaemic index (pGI) in starchy foods consumed in Mexico. STARCH-STARKE 2013. [DOI: 10.1002/star.201200206] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Sonia G. Sáyago-Ayerdi
- Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, División de Estudios de Posgrado; Av Instituto Tecnológico No 2595, Col Lagos del Country CP; Tepic Nayarit, México
| | - Juscelino Tovar
- Functional Food Science Centre; Lund University; Lund Sweden
| | - Victor M. Zamora-Gasga
- Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, División de Estudios de Posgrado; Av Instituto Tecnológico No 2595, Col Lagos del Country CP; Tepic Nayarit, México
| | - Luis A. Bello-Pérez
- Centro de Desarrollo de Productos Bióticos (CEPROBI) del Instituto Politécnico Nacional, Yautepec; Morelos México
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Ulloa J, Bonilla-Sánchez C, Ortíz-Jiménez M, Rosas-Ulloa P, Ramírez-Ramírez J, Ulloa-Rangel B. Rehydration properties of precooked whole beans (Phaseolus vulgaris) dehydrated at room temperature. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2012.699104] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Ovando-Martínez M, Whitney K, Simsek S. Analysis of Starch in Food Systems by High-Performance Size Exclusion Chromatography. J Food Sci 2013; 78:C192-8. [DOI: 10.1111/1750-3841.12037] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2012] [Accepted: 12/03/2012] [Indexed: 11/27/2022]
Affiliation(s)
- Maribel Ovando-Martínez
- Dept. of Plant Sciences; North Dakota State Univ.; PO Box 6050; Dept# 7670; Fargo; ND 58108-6050; U.S.A
| | - Kristin Whitney
- Dept. of Plant Sciences; North Dakota State Univ.; PO Box 6050; Dept# 7670; Fargo; ND 58108-6050; U.S.A
| | - Senay Simsek
- Dept. of Plant Sciences; North Dakota State Univ.; PO Box 6050; Dept# 7670; Fargo; ND 58108-6050; U.S.A
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de la Hera E, Ruiz-París E, Oliete B, Gómez M. Studies of the quality of cakes made with wheat-lentil composite flours. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.05.009] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Chemical composition, starch digestibility and antioxidant capacity of tortilla made with a blend of quality protein maize and black bean. Int J Mol Sci 2011; 13:286-301. [PMID: 22312252 PMCID: PMC3269686 DOI: 10.3390/ijms13010286] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2011] [Revised: 12/04/2011] [Accepted: 12/14/2011] [Indexed: 11/25/2022] Open
Abstract
Tortilla and beans are the basic components in the diet of people in the urban and rural areas of Mexico. Quality protein maize is suggested for tortilla preparation because it presents an increase in lysine and tryptophan levels. Beans contain important amounts of dietary fiber. The objective of this study was to prepare tortilla with bean and assesses the chemical composition, starch digestibility and antioxidant capacity using a quality protein maize variety. Tortilla with bean had higher protein, ash, dietary fiber and resistant starch content, and lower digestible starch than control tortilla. The hydrolysis rate (60 to 50%) and the predicted glycemic index (88 to 80) of tortilla decreased with the addition of bean in the blend. Extractable polyphenols and proanthocyanidins were higher in the tortilla with bean than control tortilla. This pattern produced higher antioxidant capacity of tortilla with bean (17.6 μmol Trolox eq/g) than control tortilla (7.8 μmol Trolox eq/g). The addition of bean to tortilla modified the starch digestibility and antioxidant characteristics of tortilla, obtaining a product with nutraceutical characteristics.
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Hernández-Salazar M, Osorio-Diaz P, Loarca-Piña G, Reynoso-Camacho R, Tovar J, Bello-Pérez LA. In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:1417-1422. [PMID: 20549791 DOI: 10.1002/jsfa.3954] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND Pulses represent an important source of protein, as well as digestible and indigestible carbohydrates. Little information is available on the indigestible carbohydrates and antioxidant capacity of legume seeds. The cooked seeds of three pulses (black bean, chickpea and lentil) were evaluated for their indigestible fraction (IF), polyphenols content, antioxidant capacity and in vitro fermentability, including short-chain fatty acid production. RESULTS The insoluble indigestible fraction (IIF) was higher than the soluble counterpart (soluble indigestible fraction, SIF). The SIF value was highest in black beans, while no difference was observed between chickpeas and lentils. Black beans and lentils had higher polyphenols content than chickpeas. The IF of black beans exhibited the lowest and chickpeas the highest associated polyphenols content. Condensed tannins were retained to some extent in the IF that exhibited significant antioxidant capacity. The total IF of the three pulses produced short chain fatty acids (SCFA) after 24 h of in vitro fermentation by human colonic microflora. IF from black bean and lentil were best substrates for the fermentative production of butyric acid. CONCLUSIONS It is concluded that the IF of pulses might be an important source of bioactive compounds.
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Affiliation(s)
- Marcelo Hernández-Salazar
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC) Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Mexico
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