Correo Electrónico
DNINFOA - SIA
Bibliotecas
Convocatorias
Identidad U.N.
Publicado
Influence of germination on the bioactive compounds, antioxidant capacity and thermic characteristics of Phaseolus vulgaris L. and Cajanus Cajan seeds
Influencia de la germinación sobre los compuestos bioactivos, capacidad antioxidante y características térmicas de semillas de Phaseolus vulgaris L. y Cajanus Cajan
Influência da germinação nos compostos bioativos, capacidade antioxidante e características térmicas de sementes de Phaseolus vulgaris L. e Cajanus Cajan
DOI:
https://doi.org/10.15446/rcciquifa.v51n3.100819Palabras clave:
Trace elements, Cajanus cajan, Phaseolus vulgaris, Differential scanning calorimetry, Sprout (en)Elementos traza, Cajanus Cajan, Phaseolus vulgaris, calorimetría diferencial de barrido, brote (es)
Oligoelementos, Cajanus cajan, Phaseolus vulgaris, calorimetria exploratória diferencial, rebentos (pt)
Descargas
Aim: To evaluate the effect of germination on total phenols, antioxidant capacity, trace elements, and thermal behavior of the seeds of Pigeon peas (Cajanus cajan L.) and Chacha and Recline varieties of the common bean (Phaseolus vulgarisL.). Methodology: The evaluation of the total phenols was done using Folin Ciocalteu’s spectrophotometric method; the antioxidant capacity through the DPPH y ABTSº+ radicals;the macro and microelements using the spectrophotometric optical emission coupled inductively with plasma method ICP-OES; and the thermic behavior through differential scanning calorimetry (DSC). Results: The germination process influenced the total polyphenol content, antioxidant capacity, and macro and microelements in each specie that was studied. For example, for the Recline variety seedlings, the phenol content increased by 57.75% in comparison to the seed. The antioxidant capacity against DPPH and ABTS º+ was greater in the seedlings in the following order: Chaucha variety>Pigeon pea>Recline variety. For the seeds, the macro and micro-element content had the following order: K>Mg>Ca>Na y Fe>Zn>Cu>Cr; for the seedlings, the greatest decrease was in K, Cr and the greatest increase was in Ca and Mn; the Na:K relationship was less than one. Finally, the thermic behavior, in reference to the gelatinization enthalpy (ΔH) was greater for the seed than the seedlings.
Objetivo: evaluar el efecto de la germinación sobre los fenoles totales, capacidad antioxidante, oligoelementos y comportamiento térmico de las semillas de guandú (Cajanus cajan L.) y frijol común (Phaseolus vulgaris L.) de las variedades Chaucha y Recline. Metodología: la evaluación de los fenoles totales se realizó mediante el método espectrofotométrico de Folin Ciocalteu; la capacidad antioxidante a través de los radicales DPPH y ABTSº+; los macro y microelementos utilizando la emisión óptica espectrofotométrica acoplada inductivamente con plasma método ICP-OES; y el comportamiento térmico mediante calorimetría diferencial de barrido (DSC). Resultados: el proceso de germinación influyó en el contenido de polifenoles totales, capacidad antioxidante y macro y microelementos en cada especie estudiada. Por ejemplo, para las plántulas de la variedad reclinada, el contenido de fenoles aumentó en un 57,75 % en comparación con la semilla. La capacidad antioxidante frente a DPPH y ABTS º+ fue mayor en las plántulas en el siguiente orden: variedad Chaucha > guandú > variedad Recline. Para las semillas, el contenido de macro y micro elementos tuvo el siguiente orden: K>Mg>Ca>Na y Fe>Zn>Cu>Cr; para las plántulas, la mayor disminución fue en K y Cr, y el mayor incremento fue en Ca y Mn; la relación Na:K fue menor que uno. Finalmente, el comportamiento térmico, en referencia a la entalpía de gelatinización (ΔH) fue mayor para la semilla que para las plántulas.
Objetivo: avaliar o efeito da germinação nos fenóis totais, capacidade antioxidante, oligoelementos e comportamento térmico das sementes do feijão boer (Cajanus cajan L.) e das variedades Chacha e Recline do feijão comum (Phaseolus vulgaris L.). Metodologia: a avaliação dos fenóis totais foi feita pelo método espectrofotométrico de Folin Ciocalteu; a capacidade antioxidante através dos radicais DPPH y ABTSº+; os macro e microelementos utilizando a emissão óptica espectrofotométrica acoplada indutivamente com o método de plasma ICP-OES; e o comportamento térmico por calorimetria exploratória diferencial (DSC). Resultados: o processo de germinação influenciou o teor de polifenóis totais, capacidade antioxidante, macro e microelementos em cada espécie estudada. Por exemplo, para as mudas da variedade reclinada, o teor de fenóis aumentou 57,75% em relação à semente. A capacidade antioxidante contra DPPH e ABTS º+ foi maior nas mudas na seguinte ordem: variedade Chaucha>feijão boer>variedade reclinada. Para as sementes, os teores de macro e microelementos tiveram a seguinte ordem: K>Mg>Ca>Na y Fe>Zn>Cu>Cr; para as mudas, a maior diminuição foi em K, Cr e o maior aumento foi em Ca e Mn; a relação Na:K foi menor que um. Por fim, o comportamento térmico, referente à entalpia de gelatinização (ΔH) foi maior para a semente do que para a plântula.
Referencias
D. Hou, L. Yousaf, Y. Xue, et al., Mung bean (Vigna radiculata L.): Bioactive polyphenols, polysaccharides, peptides, and health benefits, Nutrients, 11(6), 1238 (2019).
T. Celmeli, H. Sari, H. Canci, et al., The nutritional content of common bean (Phaseolus vulgaris L.) landraces in comparison to modern varieties, Agronomy, 8(9), 166 (2018).
Q.Q. Yang, R.Y. Gan, Y.Y. Ge, et al., Polyphenols in common beans (Phaseolus vulgaris L): Chemistry, analysis, and factors affecting composition. Comprehensive Reviews in Food Science and Food Safety, 17(6), 1518-1539 (2018).
E. Aquino-Bolaños, Y. Garcia-Diaz, J. Chavez-Servia, et al., Anthocyanin, polyphenol, and flavonoid contents and antioxidant activity in Mexican common bean (Phaseolus vulgaris L.) landraces, Emirates Journal of Food and Agriculture, 28(8), 581-588 (2016).
M.N. Ombra, A. d’Acierno, F. Nazzaro, et al., Phenolic composition and antioxidant and antiproliferative activities of the extracts of twelve common bean (Phaseolus vulgaris L.) Endemic ecotypes of southern Italy before and after cooking, Oxidative Medicine and Cellular Longevity, 2016, 1398298 (2016).
H.H. Orak, M. Karamać, A. Orak, et al., Antioxidant potential and phenolic compounds of some widely consumed Turkish white bean (Phaseolus vulgaris L.) varieties, Polish Journal of Food and Nutrition Science, 66(4), 253-260 (2016).
H. Winarsi, A.T. Septiana, S.P. Wulandari, Germination improves sensory, phenolic, protein content and anti-inflammatory properties of red kidney bean (Phaseolus vulgaris L.) sprout milk, Food Research, 4(6), 1921-1928 (2020).
A. Torres, A. Cova, D. Valera, Efecto del proceso de germinación de granos de Cajanus cajan en la composición nutricional, ácidos grasos, antioxidantes y bioaccesibilidad mineral, Revista Chilena de Nutrición, 45(4), 323-330 (2018).
S. James, T.U. Nwabueze, J. Ndife, et al., Influence of fermentation and germination on some bioactive components of selected lesser legumes indigenous to Nigeria, Journal of Agriculture and Food Research, 2,100086 (2020).
R.Y. Gan, W.Y. Lui, K. Wu, et al., Bioactive compounds and bioactivities of germinated edible seeds and sprouts: an updated review, Trends in Food Science and Technology, 59, 1-14 (2017).
P. Pankaj, R. Socha, D. Gałkowska, et al., Phenolic profile and antioxidant activity in selected seed and sprouts, Food Chemistry, 143, 300-306 (2014).
A. Cardador-Martinez, Y. Martinez-Tequitlalpan, T. Gallardo-Velazquez, et al., Effect of instant controlled pressure-drop on the Non-nutritional compounds of seeds and sprouts of common black bean (Phaseolus vulgaris L.), Molecules, 25(6), 1464 (2020).
L. Longo, A. Scardino, G. Vasapollo, Identification and quantification of anthocyanins in the berries of Pistacia lentiscus L., Phillyrea latifolia L. and Rubia peregrina L., Innovative Food Science and Emerging Technologies, 8(3), 360-364 (2007).
S. Wang, K.A.Meckling, M.F. Marcone, et al., Synergistic, additive, and antagonistic effects of food mixtures on total antioxidant capacities, Journal of Agriculture and Food Chemistry, 59(3), 960-968 (2011).
E.S. Ordoñez, C.Y. Quispe, C.L. García, Quantification of phenols, anthocyanins and sensory characterization of nibs and liquor of five cocoa varieties, in two fermentation systems, Scientia Agropecuaria, 11(4), 473-481 (2020).
R. Re, N. Pellegrini, A. Proteggente, et al., Antioxidant activity applying an improved ABTS radical cation decolorization assay, Free Radical Biology and Medicine, 26(9-10), 1231-1237 (1999).
E. Arévalo-Gardini, C. Arévalo-Hernández, V. Baligar, et al., Heavy metal accumulation in leaves and beans of cacao (Theobroma cacao L.) in major cacao growing regions in Peru, Science of the Total Environment, 605, 792-800 (2017).
T.C. Kotue, J.M. Marlyne, LY. Wirba, et al., Nutritional properties and nutrients chemical analysis of common beans seed, MOJ Biology and Medicine, 3(2), 41-47 (2018).
G. Zaguła, A. Fabisiak, M. Bajcar, et al., Mineral components analysis of selected dried herbs, Econtechmod and International Quarterly Journal, 5(1), 127-132 (2016).
C.E. Alzate, C.V. Quintero, A.J. Lucas, Determinación de las propiedades Térmicas y composicionales de la harina y almidón de chachafruto (Erytina Edulis Triana Ex Micheli), Temas Agrarios, 18(2), 21-35 (2013)
K.J. Lee, M.J. Shin, G.T. Cho, et al., Evaluation of phytochemical econtents and antioxidant activity of Korean common bean (Phaseolus vulgaris L) landraces, Journal of the Korean Society of International Agriculture, 30(4), 357-369 (2018).
Z. Xue, C. Wing, L. Zhai, et al., Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process, Czech Journal of food science, 34(1), 68-78 (2016).
N.N. Uchegbu, C.N. Ishiwu, Germinated pigeon pea (Cajanus cajan): a novel diet for lowering oxidative stress and hyperglycemia, Food Science & Nutrition, 4(5), 772-777 (2016).
S. Sharma, A. Singh, B. Singh, Characterization of in vitro antioxidant activity, bioactive components, and nutrient digestibility in pigeon pea (Cajanus cajan) as influenced by germination time and temperature, Journal of Food Biochemistry, 43(2), e12706 (2018).
R.E. Grela, W. Samolińska, B. Kiczorowska, et al., Content of minerals and fatty acids and their correlation with phytochemical compounds and antioxidant activity of leguminous seeds, Biological Trace Element Research, 180, 338-348 (2017).
E. Morales-Morales, E. Cruz-Lázaro, R. Osorio-Osorio, et al., Mineral content and yield of germinated cowpea bean biofortified, Revista Mexicana de Ciencias Agrícolas, 17, 3415-3425 (2016).
N. Espinoza-García, R. Martínez-Martínez, J. Chávez-Servia, et al., Contenido de minerales en semilla de poblaciones nativas de frijol común (Phaseolus vulgaris L.), Revista Fitotecnia Mexicana, 39(3), 215-223 (2016).
A.I. Asouzu, N.N. Umerah, Effects of malting on nutritional characteristics of pigeon pea (Cajanus cajan), Asian Journal of Biochemistry, Genetics, and Molecular Biology, 3(2), 35-47 (2020).
C.B. Devi, A. Kushwaha, A. Kumar, Sprouting characteristics and associated changes in nutritional composition of cowpea (Vigna unguiculata), Journal of Food Science and Technology, 52(10), 6821-6827 (2015).
C.S. Santos, B. Silva, L.M. Valente, et al., The effect of sprouting in lentil (Lens culinaris) nutritional and microbiological profile, Foods, 9(4), 400 (2020).
S.S. Audu, M.O. Aremu, Nutritional composition of raw and processed pinto bean (Phaseolus vulgaris L.) grown in Nigeria, Journal of Food, Agriculture & Environment, 9(3-4), 72-80 (2011).
E. Morrissey, M. Giltinan, L. Kehoe, et al., Sodium and potassium intakes and their ratio in adults (18–90 y): Findings from the Irish national adult nutrition survey, Nutrients, 12(4), 938 (2020).
L. Rodríguez-Blanco, B. Lucas-Florentino, E. Miranda-Cruz, et al., Contenido de ácido fítico y fósforo inorgánico en Vigna unguiculata y Phaseolus vulgaris germinadas a diferentes temperaturas, Información Tecnológica, 29(3), 39-46 (2018).
N.K. Glavač, S. Djogo, S. Ražić, et al., Accumulation of heavy metals from soil in medicinal plants, Archives of Industrial Hygiene and Toxicology, 68(3), 236-244 (2017).
J.A. Casteblanco, Methods of remediation of heavy metals with potential application in cocoa cultivation, La Granja: Journal of Life Sciences, 27(1), 20-33 (2018).
A. Gramlich, S. Tandy, C. Gauggel, et al., Soil cadmium uptake by cocoa in Honduras, Science of The Total Environment, 612, 370-378 (2018).
K. Maninder, K.S. Sandhu, N. Singh, Comparative study of the functional, thermal, and pasting properties of flours from different field pea (Pisum sativum L.) and pigeon pea (Cajanus cajan L.) cultivars, Food Chemistry, 104(1), 259-267 (2007).
M. Xu, Z. Jin, S. Simsek, et al., Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea, Food chemistry, 295, 579-587 (2019).
H.M. Sánchez-Arteaga, J. Urías-Silvas, H. Espinosa-Andrews, et al., Effect of chemical composition and thermal properties on the cooking quality of common beans (Phaseolus vulgaris), CyTA – Journal of Food, 13(3), 385-391 (2015).
S. Medhe, S. Jain, A.K. Anal, Effects of sprouting and cooking processes on physicochemical and functional properties of moth bean (Vigna aconitifolia) seed and flour, Journal of Food Science and Technology, 56(4), 2115-2125 (2019).
M.D. Jimenez, M. Lobo, N. Sammán, Influence of germination of quinoa (Chenopodium quinoa) and amaranth (Amaranthus) grains on nutritional and techno-functional properties of their flours, Journal of Food Composition and Analysis, 84, 103290 (2019).
Cómo citar
APA
ACM
ACS
ABNT
Chicago
Harvard
IEEE
MLA
Turabian
Vancouver
Descargar cita
Licencia
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
El Departamento de Farmacia de la Facultad de Ciencias de la Universidad Nacional de Colombia autoriza la fotocopia de artículos y textos para fines de uso académico o interno de las instituciones citando la fuente. Las ideas emitidas por los autores son responsabilidad expresa de estos y no de la revista.
Todo el contenido de esta revista, excepto dónde está identificado, está bajo una Licencia Creative Commons de Atribución 4.0 aprobada en Colombia. Consulte la normativa en: http://co.creativecommons.org/?page_id=13
