RESUMO
The pro-health action of germinated lentils could be useful to be added with wheat flour in the production of box bread. In this work, we spectroscopically evaluate the germinated and non-germinated lentils, and use them at the concentrations of 5 and 10% for the production of box bread. The chemical and physical tests of the bread and its determination of phenolic acids and flavonoids (by HPLC) were also performed. As well as the evaluation of the quality of flour and dough used to produce the bread and the acceptance of the germinated lentil bread with a population of 20 people with diabetes or with diabetic relatives It is shown that: (1) The amplitude of photoacoustic signal obtained by photoacoustic spectroscopy is modified as a function of the percentage of germinated lentil (GL) flour (0, 5 or 10%) add to the bread; being higher the photoacoustic amplitude to higher concentration of GL in the absorption band of 300-425 nm, which is related to higher content of phenols and flavonoids. (2) The contents of phenolic acids (Sinapinic, ß- resorcylic, Chlorogenic and Ferulic) and flavonoids (Quercetin and Isorhamnetin) tended to increase in the germinated lentil bread with 10% concentration of germinated lentil flour with respect to the control bread (0% GL). (3) The addition of germinated lentils flour to 5 and 10% into wheat flour to produce bread with higher hardness and less cohesiveness than bread based on wheat flour only. The Falling number indicate that there is no significant difference between the control sample and the 5% GL flour, while in the 10% GL flour there was a reduction of 21 s, with respect to the control. The effect of the germinated lentil flour percentage on the pasting properties of the flours was significant between the control and 10% GL flour. In general, the quality of the dough and flour are modified due to the addition of germinates lentils, and this affectation increases with the increase in the concentration of GL. (4) The bread added with germinated lentil has sensory acceptance with a group of people with diabetes and/or diabetic relatives in their attributes in general. The obtained results thus support the production of wheat bread with mixed germinated lentils flour, as a nutraceutical option for human consumption.
RESUMO
Using the conventional Haberkorn approach, it is evaluated the recombination of the radical pair (RP) singlet spin state to study theoretically the cytoprotective effect of an extremely-low-frequency electromagnetic field (ELF-EMF) on early stages of hepatic cancer chemically induced in rats. The proposal is that ELF-EMF modulates the interconversion rate of singlet and triplet spin states of the RP populations modifying the products from the metabolization of carcinogens. Previously, we found that the daily treatment with ELF-EMF 120 Hz inhibited the number and area of preneoplastic lesions in chemical carcinogenesis. The singlet spin population is evaluated diagonalizing the spin density matrix through the Lanczos method in a radical pair mechanism (RPM). Using four values of the interchange energy, we have studied the variations over the singlet population. The low magnetic field effect as a test of the influence over the enzymatic chemical reaction is evaluated calculating the quantum yield. Through a bootstrap technique the range is found for the singlet decay rate for the process. Applying the quantum measurements concept, we addressed the impact toward hepatic cells. The result contributes to improving our understanding of the chemical carcinogenesis process affected by charged particles that damage the DNA.
