Broad bean and pea by-products as sources of fibre-rich ingredients: potential antioxidant activity measured in vitro.
J Sci Food Agric
; 92(3): 697-703, 2012 Feb.
Article
em En
| MEDLINE
| ID: mdl-21919006
ABSTRACT
BACKGROUND:
By-products generated during the processing of plant food can be considered a promising source of dietary fibre as a functional compound. The dietary fibre composition, soluble sugars and antioxidant activity of the extractable polyphenols of pea and broad bean by-products have been analysed in this study.RESULTS:
Total dietary fibre using AOAC methods plus hydrolysis (broad bean pod 337.3 g kg⻹; pea pod 472.6 g kg⻹) is higher (P < 0.05) in both by-products than with the Englyst method (broad bean pod 309.7 g kg⻹; pea pod 434.6 g kg⻹). The main monomers are uronic acids, glucose, arabinose and galactose in broad bean pods. However, pea pods are very rich in glucose and xylose. The soluble sugars analysed by high-performance liquid chromatography in both by-products have glucose as the most important component, followed by sucrose and fructose. The ferric reducing antioxidant power (broad bean pod 406.4 µmol Trolox equivalents g⻹; pea pod 25.9 µmol Trolox equivalents g⻹) and scavenging effect on 2,2-diphenyl-1-picrylhydrazyl radical (EC50 of broad bean pod 0.4 mg mL⻹; EC50 of pea pod 16.0 mg mL⻹) were also measured.CONCLUSIONS:
Broad bean and pea by-products are very rich in dietary fibre, particularly insoluble dietary fibre and their extractable polyphenols demonstrate antioxidant activity. Therefore they might be regarded as functional ingredients.Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Sementes
/
Fibras na Dieta
/
Alimentos Fortificados
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Pisum sativum
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Resíduos Industriais
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Fabaceae
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Antioxidantes
País/Região como assunto:
Europa
Idioma:
En
Revista:
J Sci Food Agric
Ano de publicação:
2012
Tipo de documento:
Article
País de afiliação:
Espanha