ABSTRACT
Soaking pulses in water is a traditional practice widely used both by many households and by the food industry, and depending on the specific conditions used, can effectively reduce α-galactosides. Monitoring changes in α-galactoside content in pulses under different steeping conditions can provide insights into the degradation mechanisms and help overcome the barrier to consumption caused by digestive problems. In this study, we analyzed the impact of steeping at different temperatures (30, 45, 60, 75, and 90 °C) and at different pH (4.0, 5.0, and 6.0) on α-galactosides content in chickpeas, lentils, and beans. Our results showed that the lower the pH, the faster the α-galactosides were reduced. Moreover, steeping at lower temperatures (30 °C and 45 °C) favored hydrolysis of α-galactosides, whereas steeping at higher temperatures (60, 75, and 90 °C) favored diffusion. Soaking at 45 °C at a pH of 4.0 for 3 h resulted in acceptable levels of α-galactosides (less than 1 g/100 g), i.e. a reduction of up to 65 % in chickpeas, 85 % in lentils, and 52 % in beans.
Subject(s)
Cicer , Lens Plant , Oligosaccharides , Raffinose , Temperature , Hydrogen-Ion Concentration , Hydrolysis , Raffinose/chemistry , Raffinose/analysis , Oligosaccharides/chemistry , Oligosaccharides/analysis , Lens Plant/chemistry , Cicer/chemistry , Food Handling/methods , Galactosides/chemistry , DiffusionABSTRACT
Gluten-free foods (GF) availability on supermarket shelves is growing and it is expected to continue expanding in the years ahead. These foods have been linked to a lower content of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs), molecules that trigger gastrointestinal symptoms in sensitive persons. In this study, the FODMAP content of 25 cereal-based GF foods in Spain (breakfast cereals, pasta, bread, biscuits, bakery products, and dough and puff pastry) and 25 gluten-containing equivalents (GC) available in the same supermarket were analysed and compared. Lactose, fructose, glucose, sorbitol, mannitol, raffinose, stachyose and fructans were quantified. In a like-by-like analysis, GF foods were found to generally contain fewer FODMAPs than their GC counterparts. The ingredients used in the manufacture of GF cereal-based foods may contribute to this fact. When the individually wrapped size was considered, the proportion of samples classified as high-FODMAPs in GC and GF foods showed a trend towards fewer samples in the GF. However, not all the GF samples were low-FODMAP. Altogether, our findings provide essential information for FODMAP content databases of GF products in Spain.
Subject(s)
Diet, Gluten-Free , Disaccharides , Edible Grain , Glutens , Monosaccharides , Oligosaccharides , Polymers , Edible Grain/chemistry , Spain , Monosaccharides/analysis , Glutens/analysis , Oligosaccharides/analysis , Disaccharides/analysis , Polymers/analysis , Fermentation , Fructans/analysis , Lactose/analysis , Bread/analysis , Humans , Raffinose/analysis , Fructose/analysisABSTRACT
Garden cress seeds produces mucilage that has found various food applications, however, there is little information on the free oligosaccharides (FOS) contents in these seeds. Herein, we explored the presence of FOS in cress seed aqueous exudate. PGC-LC MS/MS analysis indicated the presence of mainly hexose containing oligosaccharides such as raffinose, stachyose and verbascose belonging to raffinose family of oligosaccharides (RFOs). In addition, minor fraction of planteose, isomeric tri- and tetrasaccharides were also observed. Further, the structural confirmation of the abundant tri- and tetrasaccharide were obtained through 1D and 2D NMR analysis. Thus, the RFOs presence in cress seeds would enhance its bio-functionalities.
Subject(s)
Brassicaceae , Lepidium sativum , Raffinose/analysis , Chromatography, Liquid , Tandem Mass Spectrometry , Oligosaccharides , Water/analysis , Exudates and Transudates , Magnetic Resonance Spectroscopy , Seeds/chemistryABSTRACT
Ricebean accessions (n = 38) cultivated in India were evaluated for their comprehensive nutrient, anti-nutrients and mineral composition. Protein and total dietary fibre ranged between 23.23 and 27.33 and 12.27 to 16.69 g/100 g, respectively. Among the oligosaccharides, verbascose was not detected, however, raffinose and stachyose ranged between 47 and 186 and 117 to 5765 mg/100 g, respectively. Among the free sugars, sucrose was found dominating (up to 370 mg/100 g). Resistant starch (4.13 to 8.62 %), iron (3.49 to 7.46 mg/100 g), zinc (1.90 to 3.72 mg/100 g) and selenium (0.28 to 4.48 µg/100 g) varied significantly (p < 0.05) among ricebean samples. Phytic acid, saponin, trypsin inhibitor and oxalate analysed in ricebean accessions ranged between 303 and 760 mg/100 g, 19 to 46 mg/g, 309 to 1076 mg/100 g and 219 to 431 mg/100 g, respectively. Multivariate analysis using hierarchical clustering analysis (HCA), and principal component analysis (PCA) was employed to decipher the diversity of nutrients and anti-nutrients across the ricebean accessions. Based on HCA, dendrogram-1 (nutrients) and dendrogram-2 (minerals, anti-nutrients) were produced, having four clusters in each. In the dendrogram-1 and 2, the largest cluster had (n = 21) and (n = 15) accessions, respectively. The PCA analyse the uncorrelated set of variables (principal components) and it condenses a large set of data variables. Based on the eigenvalue >1, a total of eight PCs were formed contributing total variance of 78.8 %. The factor loading contribution in the PC1 and PC2 were from iron, fructose, glucose, raffinose and total dietary fibre, selenium (Se) and protein, respectively.
Subject(s)
Selenium , Vigna , Resistant Starch , Raffinose/analysis , Minerals/analysis , Dietary Fiber/analysis , IronABSTRACT
Cuminum cyminum L. (cumin) is an annual plant of the Umbelliferae family native to Egypt. We previously showed that the aqueous extract of cumin seeds suppresses degranulation by downregulating the activation of antigen-induced intracellular signaling molecules in rat basophilic leukemia RBL-2H3 cells. However, the active substances in the extract have not yet been identified. Accordingly, herein, we aimed to ascertain the water-soluble substances present in cumin seeds that inhibit degranulation, which led to the identification of umbelliferose, a characteristic trisaccharide present in plants of the Umbelliferae family. Our study is the first to reveal the degranulation-suppressing activity of umbelliferose, and quantification studies suggest that cumin seed powder contains 1.6% umbelliferose. Raffinose, an isomer of umbelliferose, was also found to significantly suppress antigen-induced degranulation, but less so than umbelliferose. Both umbelliferose and raffinose contain sucrose subunits in their structures, with galactose moieties bound at different sites. These differences in structure suggest that the binding of galactose to the sucrose subunit at the α1-2 bond contributes to its strong degranulation-inhibiting properties.
Subject(s)
Cuminum , Leukemia , Animals , Cell Degranulation , Cuminum/chemistry , Galactose/analysis , Plant Extracts/chemistry , Raffinose/analysis , Rats , Seeds/chemistry , Sucrose/analysisABSTRACT
This study investigated the effect of pulsed electric fields (PEF) pretreatment on rehydration kinetics, firmness, and release of intracellular components of dried chickpeas during rehydration at 35 to 65°C. After soaking preconditioning, chickpeas were subjected to PEF treatments (2.5 and 3.3 kV/cm, 0.2 to 12.0 kJ/kg, 15 µs pulse width, 20 Hz frequency). PEF treated and untreated chickpeas were dried in crossflow air dryer and their rehydration at constant seed/water ratio of 1:5 was studied for 24 hr. During rehydration, moisture, firmness, and concentration of released proteins, carbohydrates and raffinose family oligosaccharides (RFO) were determined and described using appropriate mathematical models. PEF treatment led to up to 70% higher rehydration rates of dried chickpeas. This increase corresponds to rehydration time of approximately 1.5 hr, as opposed to 5 hr for untreated samples. Firmness of PEF treated chickpeas (for energy inputs higher than 3 kJ/kg) during rehydration decreased up to 30% compared to untreated samples. The firmness of untreated samples after 300 min of rehydration was achieved at much shorter times (up to 30 min) for PEF treated samples. At the end of 300 min of rehydration, more than 47.7%, 76.1%, and 86.6% of total raffinose, stachyose, and verbascose, respectively has been extracted, but only 0.03% of nutritionally valuable proteins from PEF treated chickpeas. Consequently, this study demonstrates that PEF processing could be implemented in dried chickpeas processing as pretreatment, for the reduction of rehydration time prior to cooking and of intestinal discomfort caused by RFO.
Subject(s)
Cicer/chemistry , Cicer/metabolism , Cooking/methods , Dietary Carbohydrates/analysis , Dietary Proteins/analysis , Fluid Therapy/methods , Raffinose/analysis , Dietary Carbohydrates/isolation & purification , Dietary Proteins/isolation & purification , Electricity , Kinetics , Raffinose/isolation & purificationABSTRACT
Thermal processing of pulse crops influences the type and levels of prebiotic carbohydrates present. Pulses such as common bean and chickpea are rich sources of prebiotic carbohydrates, including sugar alcohols (SAs), raffinose family oligosaccharides (RFOs), fructooligosaccharides (FOSs), resistant starch (RS), and amylose. This study determined the changes in prebiotic carbohydrate concentrations of seven common bean and two chickpea market classes after thermal processing (cooking, cooling, and reheating). A 100-g serving of common bean provides 0.7 to 10.6 mg of SAs, 3.9 to 5.2 g of RFOs, 57 to 143 mg of FOSs, 2.6 to 3.9 g of RS, and 25 to 33 g of amylose; cooling and reheating reduced RFOs but increased SAs, FOSs, and RS in many cases. A 100-g serving of chickpea (cooked at 90 °C for 4 hr) provides 1.2 to 1.7 g of SAs, 2.5 to 3.2 g of RFOs, 26 to 43 mg of FOSs, 3.6 to 5.3 g of RS, and 24 to 30 g of amylose; cooling and reheating reduced SAs and RFOs but increased FOSs, RS, and amylose concentrations. Processing methods change the nutritional quality of pulse crops by changing the type and quantity of prebiotic carbohydrates.
Subject(s)
Carbohydrates/analysis , Cicer/chemistry , Phaseolus/chemistry , Prebiotics/analysis , Raffinose/analysis , Amylose/analysis , Cooking/methods , Crops, Agricultural , Hot Temperature , Nutritive Value , Phase Transition , Seeds/chemistry , Starch/analysisABSTRACT
Faba beans have a short shelf life which is even reduced after fresh-cut processing mainly due to browning and dehydration. In that sense, the effects of a UV-C treatment (3 kJ m-2), compared with non-exposed beans (CTRL), were studied on the sensory and microbial quality, and bioactive and anti-nutritional content of fresh-cut faba beans (cv. Muchamiel) during storage at 5 â. The effect of a domestic microwaving (3 min, 900 W) on bioactive and anti-nutritional compounds of fresh seeds prior to consumption at each sampling time was also studied. UV-C treatment extended the fresh-cut faba bean shelf life from 7 to 10 days with browning score (the main sensory parameter adversely affected) of 8 and 1 log unit lower than CTRL at day 10. UV-C did not negatively affect the total antioxidant capacity of samples during storage. The phytic acid and raffinose contents decreased by 30/40%, respectively, after 10 days, without influence of the UV-C treatment. Microwaving reduced the phytic acid and condensed tannins contents by 30% in those samples stored for up to six days, with low microwaving effect in the last storage days. Nevertheless, UV-C improved the condensed tannins reductions through storage (≈30%) compared with non-irradiated samples.
Subject(s)
Food Handling , Food Storage , Microwaves , Vicia faba/chemistry , Adult , Antioxidants/analysis , Food Contamination , Food Microbiology , Food Packaging , Humans , Middle Aged , Phenols/analysis , Phytic Acid/analysis , Raffinose/analysis , Seeds/chemistry , Tannins/analysis , TasteABSTRACT
Deschampsia antarctica is a Poaceae grass that has adapted to and colonized Antarctica. When D. antarctica plants were subjected to cold and dehydration stress both in the Antarctic field and in laboratory experiments, galactinol, a precursor of raffinose family oligosaccharides (RFOs) and raffinose were highly accumulated, which was accompanied by upregulation of galactinol synthase (GolS). The Poaceae monocots have a small family of GolS genes, which are divided into two distinct groups called types I and II. Type II GolSs are highly expanded in cold-adapted monocot plants. Transgenic rice plants, in which type II D. antarctica GolS2 (DaGolS2) and rice GolS2 (OsGolS2) were constitutively expressed, were markedly tolerant to cold and drought stress as compared to the wild-type rice plants. The RFO contents and GolS enzyme activities were higher in the DaGolS2- and OsGolS2-overexpressing progeny than in the wild-type plants under both normal and stress conditions. DaGolS2 and OsGolS2 overexpressors contained reduced levels of reactive oxygen species (ROS) relative to the wild-type plants after cold and drought treatments. Overall, these results suggest that Poaceae type II GolS2s play a conserved role in D. antarctica and rice in response to drought and cold stress by inducing the accumulation of RFO and decreasing ROS levels.
Subject(s)
Galactosyltransferases/genetics , Oligosaccharides/analysis , Oryza/genetics , Poaceae/genetics , Raffinose/analysis , Stress, Physiological/genetics , Cold Temperature , Disaccharides/analysis , Droughts , Galactosyltransferases/metabolism , Gene Expression Regulation, Plant , Magnoliopsida/genetics , Magnoliopsida/metabolism , Malondialdehyde/metabolism , Oryza/metabolism , Phylogeny , Plant Leaves/chemistry , Plant Proteins/genetics , Plant Proteins/metabolism , Plants, Genetically Modified/genetics , Plants, Genetically Modified/metabolism , Poaceae/metabolism , Seeds/chemistry , Thiobarbiturates/metabolism , Transcription Factors/genetics , Transcription Factors/metabolismABSTRACT
Monguba fruit has a seed with a chestnut-like flavor that can be consumed boiled, fried, and roasted. These nutritious seeds also have been used in popular medicine to treat several diseases. Nevertheless, the nutritional and functional potential of monguba seed is still underexploited. In this sense, we investigated the nutritional and functional components of monguba seeds. These seeds showed high total content of sugars, mainly sucrose, whereas the content of the raffinose family oligosaccharides was low. The mineral assay showed high amount of minerals, namely potassium, calcium, magnesium and zinc, which indicate that monguba seeds can be a new source of these minerals. UHPLC-ESI-MS/MS analysis showed caffeic, ferulic and 4-hydroxybenzoic acids as the main phenolic compounds, mainly in the esterified form, in these seeds. Monguba seed showed high lipid content, in which the main compounds were palmitic acid and γ-tocopherol. The soluble and insoluble phenolic fractions from monguba seeds showed high antioxidant activity measured by the oxygen radical absorption capacity (ORAC) and the trolox equivalent antioxidant capacity (TEAC) assays. Therefore, the monguba seeds have great potential to be explored by food, pharmaceutical and cosmetic industries due to their chemical composition.
Subject(s)
Antioxidants/analysis , Bombacaceae/chemistry , Seeds/chemistry , Caffeic Acids/analysis , Chemical Phenomena , Chromans/analysis , Coumaric Acids/analysis , Fatty Acids/analysis , Fruit/chemistry , Nuts/chemistry , Palmitic Acid/analysis , Parabens/analysis , Phenols/analysis , Plant Extracts/analysis , Plant Oils/chemistry , Potassium/analysis , Raffinose/analysis , Tandem Mass Spectrometry , gamma-Tocopherol/analysisABSTRACT
The low phytic acid ( lpa) soybean ( Glycine max L. Merr.) mutant Gm-lpa-TW-1-M, resulting from a 2 bp deletion in GmMIPS1, was crossed with a commercial cultivar. F3 and F5 progenies were subjected to nontargeted GC-based metabolite profiling, allowing analysis of a broad array of low molecular weight constituents. In the homozygous lpa mutant progenies the intended phytic acid reduction was accompanied by remarkable metabolic changes of nutritionally relevant constituents such as reduced contents of raffinose oligosaccharides and galactosyl cyclitols as well as increased concentrations in sucrose and various free amino acids. The mutation-induced metabolite signature was nearly unaffected by the cross-breeding and consistently expressed over generations and in different growing seasons. Therefore, not only the primary MIPS1 lpa mutant but also its progenies might be valuable genetic resources for commercial breeding programs to produce soybean seeds stably exhibiting improved phytate-related and nutritional properties.
Subject(s)
Arabidopsis Proteins/genetics , Glycine max/enzymology , Myo-Inositol-1-Phosphate Synthase/genetics , Phytic Acid/analysis , Plant Proteins/genetics , Arabidopsis Proteins/metabolism , Homozygote , Hybridization, Genetic , Mutation , Myo-Inositol-1-Phosphate Synthase/metabolism , Oligosaccharides/analysis , Oligosaccharides/metabolism , Phytic Acid/metabolism , Plant Breeding , Plant Proteins/metabolism , Raffinose/analysis , Raffinose/metabolism , Glycine max/chemistry , Glycine max/genetics , Glycine max/metabolism , Sucrose/analysis , Sucrose/metabolismABSTRACT
Legumes are widely consumed by humans, being an important source of nutrients; however, they contain non-nutritional factors (NNFs), such as phytic acid (IP6), raffinose, stachyose, total phenolic compounds, condensed tannins, and flavonoids, that have negative effects on human health. Although vetches (Vicia sativa) are widely cultivated, they are not intended for human feeding due to their contents of NNF. Usually, the NNF are removed by cooking or germinating; however, germination is a process that requires extended time, and cooking may compromise the viability of some nutrients. To promote vetches for human consumption, the effect of the Instant Controlled Pressure Drop (DIC) process was studied as an alternative to cooking and germinating to decrease NNF contents. Results showed that compared to raw vetches, DIC treatment reduced total phenolic compounds (48%), condensed tannins (28%), flavonoids (65%), IP6 (92%), raffinose (77%), and stachyose (92%). These results are very similar to the ones achieved by traditional ways of removing NNF.
Subject(s)
Food Handling/methods , Seeds/chemistry , Vicia sativa/physiology , Cooking , Flavonoids/analysis , Germination , Nutritive Value , Oligosaccharides/analysis , Phenols/analysis , Proanthocyanidins/analysis , Raffinose/analysis , Vicia sativa/chemistryABSTRACT
New eating habits and diversification of tastes of consumers have led to the scientific community and the food industry to expand the range of probiotic foods and novel probiotic ingredients. Scant information is available about the viability and functionality of probiotics during shelf life and its effect on the nutritional characteristics of dairy-free products. The aim of the study was to formulate a fermented dairy-free dessert using a novel food ingredient based on a pumpkin by-product and containing Lactobacillus casei (ATCC®393™) (NFI). The effect of NFI and the soluble solids (SS) of soy milk on the probiotic viability, physical stability, colour, and firmness of dairy-free dessert was studied using a response surface methodology. The different levels of SS and NFI significantly (p < 0.05) affected the response variables. Thereafter, two formulations were selected and the physico-chemical, nutritional and organoleptic characterization were evaluated. The L. casei count reached the desired therapeutic level (>107 UFC mL-1) after gastrointestinal digestion at 21 days of storage. In general, both the fermentation process and storage reduced (p < 0.05) the content of phytic acid, raffinose and stachyose, which implies a nutritional improvement of the final product. Scores above 5.0 on a 9-point scale were obtained for colour, odour, texture and overall acceptability in the consumer acceptance test. Therefore, a dairy-free dessert with good physical properties, suitable nutritional characteristics, and sensorial acceptability could be successfully formulated with the NFI.
Subject(s)
Food Ingredients/analysis , Food Ingredients/microbiology , Food Microbiology , Probiotics , Adult , Chemical Phenomena , Consumer Behavior , Female , Fermentation , Food Analysis , Food Handling , Humans , Lacticaseibacillus casei , Male , Microbial Viability , Middle Aged , Nutritive Value , Oligosaccharides/analysis , Phytic Acid/analysis , Raffinose/analysis , Soy Milk , Taste , Young AdultABSTRACT
A modelling approach was developed to better understand the behavior of the flatulence-causing oligosaccharides in cowpea seeds during isothermal water soaking-cooking process. Concentrations of verbascose, stachyose and raffinose were measured both in the seed and in the soaking water during the process (T=30, 60 and 95°C). A reaction-diffusion model was built for the three considered alpha-galactosides both in the seed and in the soaking water, together with a model of water transport in the seed. The model reproduced coupled reaction-diffusion of alpha-galactosides during the soaking-cooking process with a good fit. Produced, diffused and degraded alpha-galactoside fractions were identified by performing a mass balance. During soaking at 30°C, degradation predominated (maximum found for raffinose degradation rate constant of 3.22×10-4s-1) whereas diffusion predominated at higher temperatures (95°C).
Subject(s)
Cooking/methods , Galactosides/chemistry , Models, Theoretical , Seeds/chemistry , Vigna/chemistry , Carbohydrate Metabolism , Diffusion , Hot Temperature , Oligosaccharides/analysis , Oligosaccharides/chemistry , Raffinose/analysis , Raffinose/chemistry , Transition Temperature , Water/chemistryABSTRACT
Drought is a major limiting factor in agriculture and responsible for dramatic crop yield losses worldwide. The adjustment of the metabolic status via accumulation of drought stress-responsive osmolytes is one of the many strategies that some plants have developed to cope with water deficit conditions. Osmolytes are highly polar compounds, analysis of whcih is difficult with typical reversed-phase chromatography. Porous graphitic carbon (PGC) has shown to be a suitable alternative to reversed-phase stationary phases for the analysis of highly polar compounds typically found in the plant metabolome. In this chapter, we describe the development and validation of a PGC-based liquid chromatography tandem mass spectrometry (LC-MSn) method suitable for the target analysis of water-soluble carbohydrates, such as raffinose family oligosaccharides (RFOs). We present detailed information regarding PGC column equilibration, LC-MSn system operation, data analysis, and important notes to be considered during the steps of method development and validation.
Subject(s)
Mass Spectrometry/methods , Oligosaccharides/analysis , Plants/chemistry , Raffinose/analysis , Stress, Physiological , Carbon/chemistry , Chromatography, Liquid/methods , Dehydration/metabolism , Oligosaccharides/metabolism , Plants/metabolism , Porosity , Raffinose/metabolismABSTRACT
The impact of extrusion cooking on the chemical composition and functional properties of bean powders from four common bean varieties was investigated. The raw bean powders were extruded under eight different conditions, and the extrudates were then dried and ground (particle size⩽0.5mm). Compared with corresponding non-extruded (raw) bean powders (particle size⩽0.5mm), the extrusion treatments did not substantially change the protein and starch contents of the bean powders and showed inconsistent effects on the sucrose, raffinose and stachyose contents. The extrusion cooking did cause complete starch gelatinization and protein denaturation of the bean powders and thus changed their pasting properties and solvent-retention capacities. The starch digestibilities of the cooked non-extruded and cooked extruded bean powders were comparable. The extruded bean powders displayed functional properties similar to those of two commercial bean powders.
Subject(s)
Cooking , Phaseolus/chemistry , Powders/chemistry , Seeds/chemistry , Gels , Oligosaccharides/analysis , Plant Proteins/analysis , Raffinose/analysis , Starch/analysis , Starch/chemistryABSTRACT
Dietary restriction of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs) is an effective management approach for functional bowel disorders; however, its application is limited by the paucity of food composition data available for ethnic minority groups. The aim was to identify and measure the FODMAP content of these commonly consumed foods. According to their perceived importance to clinical practise, the top 20 ranked foods underwent FODMAP analysis using validated analytical techniques (total fructans, Megazyme hexokinase (HK) assay; all others, high-performance liquid chromatography (HPLC) with evaporative light scattering detectors). Of the 20 foods analysed, five were identified as significant sources of at least one FODMAP. Fructans and galacto-oligosaccharides were the major FODMAPs in these foods, including channa dal (0.13 g/100 g; 0.36 g/100 g), fenugreek seeds (1.11 g/100 g; 1.27 g/100 g), guava (0.41 g/100 g; not detected), karela (not detected; 1.12 g/100 g) and tamarind (2.35 g/100 g; 0.02 g/100 g). Broadening the availability of FODMAP composition data will increase the cultural application of low FODMAP dietary advice.
Subject(s)
Diet , Disaccharides/analysis , Food Analysis , Minority Groups , Monosaccharides/analysis , Oligosaccharides/analysis , Sugar Alcohols/analysis , Asian People , Black People , Caribbean Region/ethnology , Culturally Competent Care , Diet/ethnology , Diet Surveys , Diet, Carbohydrate-Restricted/ethnology , Disaccharides/adverse effects , Disaccharides/metabolism , Fermentation , Focus Groups , Fructans/adverse effects , Fructans/analysis , Fructans/metabolism , Humans , Internet , Monosaccharides/adverse effects , Monosaccharides/metabolism , Nutritionists , Oligosaccharides/adverse effects , Oligosaccharides/metabolism , Raffinose/adverse effects , Raffinose/analysis , Raffinose/metabolism , Sugar Alcohols/adverse effects , Sugar Alcohols/metabolism , United KingdomABSTRACT
The chemical properties, mineral contents, fatty acid and tocopherol contents of seed and seed oils of some citrus genus provided from several locations in Turkey and Saudi Arabia were determined. While Ca contents of seeds were between 5018 mg/kg (Kütdiken lemon) and 7619 mg/kg (kinnow mandarin), K contents of seeds varied between 7007 mg/kg (Orlando orange) and 10334 mg/kg (kinnow mandarin). Glucose and fructose contents of citrus seed samples varied between 3.75 g/kg and 5.75 g/kg, and 4.09 g/kg and 6.03 g/kg. Palmitic, oleic and linoleic acids were established as dominant fatty acids. Palmitic, oleic and linoleic acid contents of citrus seed oils varied between 19.6% (Kütdiken lemon) and 26.2% (pineapple orange), 21.3% (kinnow mandarin) and 31.4% (Kütdiken lemon) and 32.3% (Kütdiken lemon) and 43.7% (kinnow mandarin), respectively. The total amount of tocopherols of Turkish citrus oil varied between 0.5 mg/100 g (Fremont mandarin) and 18.8 mg/100 g (bitter orange).
Subject(s)
Citrus/chemistry , Fatty Acids/analysis , Minerals/analysis , Plant Oils/analysis , Seeds/chemistry , Tocopherols/analysis , Calcium/analysis , Chemical Phenomena , Citrus/classification , Fructose/analysis , Galactose/analysis , Glucose/analysis , Plant Oils/chemistry , Potassium/analysis , Raffinose/analysis , Saudi Arabia , Sucrose/analysis , TurkeyABSTRACT
During low temperature exposure, Arabidopsis thaliana and many other plants from temperate climates increase in freezing tolerance in a process termed cold acclimation. However, the correct timing and rate of deacclimation, resulting in loss of freezing tolerance and initiation of growth is equally important for plant fitness and survival. While the molecular basis of cold acclimation has been investigated in detail, much less information is available about deacclimation. We have characterized the responses of 10 natural accessions of Arabidopsis thaliana that vary widely in their freezing tolerance, to deacclimation conditions. Sugar, proline and transcript levels declined sharply over three days in all accessions after transfer of cold acclimated plants to ambient temperatures, while freezing tolerance only declined in tolerant accessions. Correlations between freezing tolerance and the expression levels of COR genes and the content of glucose, fructose and sucrose, as well as many correlations among transcript and solute levels, that were highly significant in cold acclimated plants, were lost during deacclimation. Other correlations persisted, indicating that after three days of deacclimation, plant metabolism had not completely reverted back to the non-acclimated state. These data provide the basis for further molecular and genetic studies to unravel the regulation of deacclimation.
Subject(s)
Acclimatization/physiology , Arabidopsis/metabolism , Arabidopsis/genetics , Arabidopsis Proteins/genetics , Arabidopsis Proteins/metabolism , Cold Temperature , Freezing , Fructose/analysis , Glucose/analysis , Plant Leaves/genetics , Plant Leaves/metabolism , Raffinose/analysisABSTRACT
BACKGROUND: Consumption of dry beans has been relatively flat over the last decade. Creating new bean products may increase the consumption of beans and allow more consumers to obtain the health benefits of beans. In this study, pinto, navy and black beans were milled and the resulting flours extruded into puffs. Unflavored extruded puffs were evaluated by untrained panelists using a hedonic scale for appearance, flavor, texture and overall acceptability. The compositions of raw flours and extrudates were characterized. RESULTS: Sensory results indicated that all beans met or exceeded the minimum requirement for acceptability. Overall acceptability of navy and pinto beans was not significantly different, while acceptability of black bean puffs was significantly lower. Total protein (198-217 g kg(-1)) in extrudates was significantly different among the three beans. Total starch ranged from 398 to 406 g kg(-1) and was not significantly different. Resistant starch, total extractable lipid and raffinose contents were significantly reduced by extrusion. Extrusion did not affect crude fiber and phytic acid contents. CONCLUSION: The minimal effects on protein and fiber contents, the significant reduction in raffinose content and the acceptability of the unflavored extruded puffs support using various bean flours as ingredients in extruded puffed products.