RESUMO
La composición química, minerales, azúcares neutros, compuestos fenólicos y capacidad antioxidante fueron analizados en la cascarilla de garbanzo. La cascarilla de garbanzo presentó 72% de fibra dietaria, del cual el 24.4% fue celulosa. Los compuestos fenólicos y actividad antioxidante de de la cascarilla de garbanzo fueron evidentes, predominando los taninos condensados totales con 13.28 mgEC/g, donde la fracción soluble fue mayor respecto a la fracción ligada. El contenido de proteína y grasa fue de 4.5 y 0.4%. En conclusión, la cascarilla de garbanzo tiene propiedades nutricionales y funcionales que pueden ser consideradas en el diseño de nuevos productos alimenticios para mejorar la salud de los consumidores(AU)
The chemical composition, minerals, neutral sugars, phenolic compounds and antioxidant capacity were analyzed in the chickpea husk. Chickpea husk presented 72% of dietary fiber of which 24.4% was cellulose. The content of phenolic compounds and antioxidant capacity of chickpea husk was evident, predominating condensed tannins with a total content of 13.28 mgECat/g, of which soluble fraction was the higher than bound fraction. The content of protein and fat was 4.5 and 0.4 %, respectively. In conclusion, chickpea husk has nutritional and functional properties that can be considered in the design of new food products to improve the health of consumers(AU)
Assuntos
Fibras na Dieta , Cicer , Composição de Alimentos , Compostos Fenólicos , Proteínas , Análise de Alimentos , AntioxidantesRESUMO
To investigate the role of jasmonates (JAs) in the ripening of Fragaria chiloensis fruit, two concentrations of methyl jasmonate (MeJA, 10 and 100 µM) were evaluated at 2, 5 and 9 d using an in vitro ripening system. Fruit quality parameters; the contents of anthocyanin, lignin and cell wall polymers; and the transcriptional profiles of several ripening-related genes were analyzed. MeJA accelerated fruit ripening by means of a transitory increase in the soluble solid content/titratable acidity ratio, anthocyanin accumulation and an increase in softening at day 5. The expression of several phenylpropanoid-related genes, primarily those associated with anthocyanin biosynthesis, was increased under MeJA treatment, which correlated with an increased accumulation of anthocyanin. MeJA also altered the expression profiles of some cell wall-modifying genes, namely, EG1 and XTH1, and these changes correlated with a transient reduction in the firmness of MeJA-treated fruits. MeJA-responsive elements were observed in the promoter region of the EG1 gene. MeJA also increased the expression of LOX, AOS and OPR3, genes involved in the biosynthesis of JAs, and these changes correlated with the transient activation of fruit ripening observed. Conversely, the expression of ethylene and lignin biosynthesis genes (ACS, ACO, CAD and POD27) increased in MeJA-treated fruits at day 9. The present findings suggest that JAs promote the ripening of non-climacteric fruits through their involvement in anthocyanin accumulation, cell wall modification and the biosynthesis of ethylene and JAs.