TY - JOUR
T1 - Diminution of quinolizidine alkaloids, oligosaccharides and phenolic compounds from two species of Lupinus and soybean seeds by the effect of Rhizopus oligosporus
AU - Jiménez-Martínez, Cristian
AU - Hernández-Sánchez, Humberto
AU - Dávila-Ortiz, Gloria
PY - 2007/5
Y1 - 2007/5
N2 - Lupinus, like Glycine max (soybean), is an ancient leguminous plant. It has been used as a food by people living around the Mediterranean Sea and in the Andean Highlands. This legume contains quinolizidine alkaloids (Qas), oligosaccharides (OGS) and phenolic compounds (PC). The objective of this study was to evaluate the effect of the growth of Rhizopus oligosporus on the levels of Qas, OGS and PC from L. mutabilis, L. campestris and G. max through tempeh elaboration. The results showed that the soaking and cooking processes of legume seeds diminished the Qas content of L. mutabilis and L. campestris by 50%, and after 48 h of fermentation these compounds decreased by more than 90% in total. OGS diminished by more than 90% in the lupin seeds. The PC content of the three seed species subjected to these processes increased their absorbance value, probably due to the enzymatic action of a fungal tannase. These results suggested that the L. mutabilis, L. campestris and G. max fermentation with R. oligosporus is an efficient method for diminishing antinutritional factors and for obtaining a product with optimal nutritional value.
AB - Lupinus, like Glycine max (soybean), is an ancient leguminous plant. It has been used as a food by people living around the Mediterranean Sea and in the Andean Highlands. This legume contains quinolizidine alkaloids (Qas), oligosaccharides (OGS) and phenolic compounds (PC). The objective of this study was to evaluate the effect of the growth of Rhizopus oligosporus on the levels of Qas, OGS and PC from L. mutabilis, L. campestris and G. max through tempeh elaboration. The results showed that the soaking and cooking processes of legume seeds diminished the Qas content of L. mutabilis and L. campestris by 50%, and after 48 h of fermentation these compounds decreased by more than 90% in total. OGS diminished by more than 90% in the lupin seeds. The PC content of the three seed species subjected to these processes increased their absorbance value, probably due to the enzymatic action of a fungal tannase. These results suggested that the L. mutabilis, L. campestris and G. max fermentation with R. oligosporus is an efficient method for diminishing antinutritional factors and for obtaining a product with optimal nutritional value.
KW - Glycine max
KW - Legumes
KW - Lupinus
KW - Non-nutritional factors
KW - Tempeh
UR - http://www.scopus.com/inward/record.url?scp=34248166055&partnerID=8YFLogxK
U2 - 10.1002/jsfa.2851
DO - 10.1002/jsfa.2851
M3 - Artículo
SN - 0022-5142
VL - 87
SP - 1315
EP - 1322
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
IS - 7
ER -