A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents.

The objective of this study was to investigate how 6 commonly used solvent systems affected the yields of phenolic substances and the antioxidant capacity of extracts from 8 major classes of food legumes. Several antioxidant-related phytochemical compositions, namely, total phenolic content (TPC), total flavonoids content (TFC), and condensed tannins content (CTC), were investigated. In addition, antioxidant activities were tested using 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging, ferric-reducing antioxidant power (FRAP), and the oxygen radical absorbance capacity (ORAC). The results showed that the 50% acetone extracts exhibited the highest TPC for yellow pea, green pea, chickpea, and yellow soybean. Acidic 70% acetone (+0.5% acetic acid) extracts exhibited the highest TPC, TFC, and FRAP values for black bean, lentil, black soybean, and red kidney bean. The 80% acetone extracts exhibited the highest TFC, CTC, and DPPH-free radical scavenging activity for yellow pea, green pea, chickpea, and yellow soybean. The 70% ethanol extracts exhibited the greatest ORAC value for all selected legumes. These results indicated that solvents with different polarity had significant effects on total phenolic contents, extracted components, and antioxidant activities. High correlations between phenolic compositions and antioxidant activities of legume extracts were observed. The information is of interest to the nutraceutical food/ingredient industries since legumes are a rich source of antioxidants.

Comparative analyses of phenolic composition, antioxidant capacity, and color of cool season legumes and other selected food legumes.

The objective of this study was to characterize the phenolic compounds and antioxidant activities of U.S.-produced cool season legumes. A total of 33 cool season legume samples were selected. Some common beans and soybeans were included for comparisons. Total phenolic content (TPC), total flavonoid content (TFC), and condensed tannin content (CTC) were analyzed. Ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, and oxygen radical absorbance capacity (ORAC) were used for analyzing antioxidant properties. Color of the legume flour and the seed coat was also analyzed. TPC, TFC, CTC, FRAP, DPPH, and ORAC values of legumes were significantly different not only between classes but also among samples within each class. Among cool season legume classes, lentils possessed the highest concentrations of the phenolic compounds and antioxidant activities. Colored common beans and black soybeans exhibited higher TPC, TFC, CTC, FRAP, DPPH, and ORAC values than those of yellow peas, green peas, and chickpeas. Antioxidant activities (FRAP, DPPH, and ORAC) were strongly correlated (r= 0.96, 0.94, and 0.89, respectively, P < 0.01) with TPC. TPC and ORAC were moderately correlated (P < 0.01) with either the seed hull surface color or the flour color.

Effect of Egyptian cooking methods of faba beans on its nutritive value, dietary protein utilization and iron deficiency anemia. 1. The role of main technological pretreatments.

In order to study the effects of main technological pretreatments practised for preparing Egyptian faba bean products, i.e. decortication as well as soaking and germination followed by dehulling on the nutritional value, series of experiments were carried out. Such pretreatments had a significant effect on the changes in the chemical composition of faba beans. The proportion of the removed hulls reached generally about 14%. Data revealed also pronounced improvements on the nutritive value as a result of all studied pretreatments, especially germination being the most effective. Chemical scoring of all determined essential amino acids was > 60, except methionine and cystine showed the lowest score (< 20). Germinated seeds had the highest chemical score for the restricting amino acids beside the lowest GDR value [Grams consumed of product to cover the daily requirements for adult man in protein (63 g) and in energy (2900 kcal)]. All pretreatments caused a significant decrease in the antinutritional factors, especially soaking followed by dehulling, whereas decortication led to a significant increase in phytic acid content.

Nutritional evaluation of desi and kabuli chickpeas and their products commonly consumed in Pakistan.

Physicochemical and nutritional quality of five improved cultivars of desi and kabuli chickpeas and their products were studied. The kabuli chickpea had larger seed (26 g/100 seeds) than desi type (21 g/100 seeds). The hydration capacity per seed of desi (0.16 g) was lower than kabuli type (0.26 g). A positive correlation (r = 0.87) between seed weight and hydration capacity was observed. The mean cooking time of dry desi vs kabuli seed (124.5 vs 113.8 min) was reduced to 37.5 vs 32.8 min and to 28.8 vs 22.5 min when soaked overnight in water and in 0.5% solution of sodium bicarbonate respectively. The mean value of protein (25.4 vs 24.4%), fat (3.7 vs 5.1%), carbohydrate (47.4 vs 55%), crude fibre (11.2 vs 3.9%), ash (3.2 vs 2.8%) and caloric value (327 vs 365 kcal/100 g) were for desi vs kabuli chickpeas respectively. There was no difference in the essential amino acid contents and in chemical scores of desi (65) and kabuli (67) chickpeas. The order of limiting amino acid was methionine+cystine, threonine and valine in both types. The chickpeas products contained 8.9-21.1% protein (N x 6.25), 3.1-21.8% fat, 53.4-75.9% carbohydrate, 1.6-11.1% crude fibre, 1.2-5.9% ash, 226-360mg Ca, 126-315 mg P, 3.8-8.2 mg Fe, 1.8-5.4 mg Zn, 1.5-5.4 mg Mn, 0.6-1.1 mg Cu and 370-490 kcal per 100 g. All chickpea products provided 7-23%, 7-40% and 52-78% of the total calories from protein, fat and carbohydrates respectively.(ABSTRACT TRUNCATED AT 250 WORDS)

Seed protein fractions and amino acid composition in gram (Cicer arietinum).

Six chickpea strains were analysed for their protein content and various protein fractions. The protein content ranged from 20.9-25.27%. Albumin, globulin, prolamin and glutelin contents ranged from 8.39-12.31%; 53.44-60.29%; 3.12-6.89% and 19.38-24.40% respectively. Salt soluble proteins (albumin + globulin) and globulins resolved into 19-23 bands whereas albumin proteins resolved into 30-34 bands. The molecular weights of various polypeptides ranged from 10-91 kD. Amino acid analysis of total proteins revealed that glutamic acid was present in maximum concentration followed by aspartic acid and arginine. Just like other pulse proteins, chick pea proteins were also found deficient in sulphur containing amino acids.

Prevençäo do escurecimento do palmito durante sua esterilizaçäo em autoclave / Prevention of darkening in palm cabbage during your sterilization in autoclave

O palmito, cortado em rodelas e enlatado somente com água, foi submetido à autoclavagem em 5 temperaturas diferentes (entre 115,6-C) pelos tempos necessários para que cada tratamento atingisse o mesmo nível de esterilizaçäo (Fo = 3 min). A cor das amostras foi avaliada e selecionou-se o tratamento que melhor preservou este atributo de qualidade. Novas amostras foram enlatadas, tendo como líquido de enchimento água mais antioxidante (SO2) e seqüestrantes de metais (EDTA e pirofosfato), isoladamente ou combinados, e submetidas à esterilizaçäo, segundo o melhor tratamento térmico encontrado. Os resultados indicaram que, embora nenhum dos tratamentos térmicos do palmito em água tenha proporcionado um produto de qualidade, a melhor coloraçäo foi obtida com o tratamento que mais rapidamente ultrapassou a zona de temperatura de mais alta atividade da enzima polifenoloxidase, ou seja, 126,7-C x 13 min. Os testes com os inibidores das reaçöes de escurecimento mostraram resultados favoráveis para o uso isolado do anidrido sulfuroso, em concentraçäo de 200mg/Kg, no líquido de enchimento. Isto permitiu a obtençäo de um produto com coloraçäo bastante desejável e resultou em um teor residual de 16mg/Kg no produto final, considerado bastante baixo

Seleçäo dos parâmetros que definem a qualidade sensorial do palmito em conserva / Selection of parameters that define the sensory quality of canned cabbage palm

O estudo básico da qualidade do palmito em conserva requer a seleçäo dos parâmetros de qualidade sensorial e a formaçäo de uma equipe de provadores capaz de avaliá-los. Sendo o Brasil um dos principais países exportadores de palmito em conserva e também o executor do padräo para o CODEX ALIMENTARIUS torna-se necessário o estabelecimento de um sistema de avaliaçäo das características organolépticas, tais como cor, odor, textura, sabor, uniformidade e defeitos, tendo como objetivo do estudo: 1) selecionar e treinar uma equipe de provadores para avaliar palmito em conserva; 2) conhecer os parâmetros que melhor definem a qualidade sensorial do palmito em conserva; 3) elaborar um glossário de termos comumente utilizados na avaliaçäo do produto pela aplicaçäo do método denominado "Análise descritiva quantitativa - ADQ", o único que apresenta um quadro total ou perfil do produto. Dez a doze provadores desenvolveram a terminologia ao descrever os atributos sensoriais de diferentes amostras do produto durante aproximadamente vinte e cinco sessöes de 1 hora cada. O líder da equipe orientou as sessöes, fornecendo produtos de treinamento e material de referência. foram identificados e quantificados 18 parâmetros de qualidade para o palmito em conserva: cor do palmito; uniformidade de diâmetro e comprimento; defeitos; defeitos com relaçäo à cor, unidades injuriadas, defeitos mecânicos, presença de coraçäo de palmeira e textura; aspecto da salmoura; aparência geral; odor; maciez; fibrosidade; gosto ácido; sabor de palmito; sabor estranho e grau de qualidade