TY - JOUR
T1 - Effect of instant controlled pressure-drop on the non-nutritional compounds of seeds and sprouts of common black bean (Phaseolus vulgaris L.)
AU - Cardador-Martínez, Anaberta
AU - Martínez-Tequitlalpan, Yara
AU - Gallardo-Velazquez, Tzayhri
AU - Sánchez-Chino, Xariss M.
AU - Martínez-Herrera, Jorge
AU - Corzo-Ríos, Luis Jorge
AU - Jiménez-Martínez, Cristian
N1 - Publisher Copyright:
© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
PY - 2020
Y1 - 2020
N2 - The common bean is an important caloric-protein food source. However, its nutritional value may be affected by the presence of non-nutritional compounds, which decrease the assimilation of some nutrients; however, at low concentrations, they show a beneficial effect. Germination and treatment by controlled pressure-drop (DIC, French acronym of Détente Instantanée Contrôlée) are methods that modify the concentration of these components. The objective of this work was to evaluate the change in the non-nutritional composition of bean seeds and sprouts by DIC treatment. The results show that with the germination, the concentration of phenolic and tannin compounds increased 99% and 73%, respectively, as well as the quantity of saponins (65.7%), while phytates and trypsin inhibitors decreased 26% and 42%, respectively. When applying the DIC treatment, the content of phytates (23-29%), saponins (44%) and oligosaccharides increased in bean sprouts and decreased phenolic compounds (4-14%), tannins (23% to 72%), and trypsin inhibitors (95.5%), according to the pressure and time conditions applied. This technology opens the way to new perspectives, especially to more effective use of legumes as a source of vegetable protein or bioactive compounds.
AB - The common bean is an important caloric-protein food source. However, its nutritional value may be affected by the presence of non-nutritional compounds, which decrease the assimilation of some nutrients; however, at low concentrations, they show a beneficial effect. Germination and treatment by controlled pressure-drop (DIC, French acronym of Détente Instantanée Contrôlée) are methods that modify the concentration of these components. The objective of this work was to evaluate the change in the non-nutritional composition of bean seeds and sprouts by DIC treatment. The results show that with the germination, the concentration of phenolic and tannin compounds increased 99% and 73%, respectively, as well as the quantity of saponins (65.7%), while phytates and trypsin inhibitors decreased 26% and 42%, respectively. When applying the DIC treatment, the content of phytates (23-29%), saponins (44%) and oligosaccharides increased in bean sprouts and decreased phenolic compounds (4-14%), tannins (23% to 72%), and trypsin inhibitors (95.5%), according to the pressure and time conditions applied. This technology opens the way to new perspectives, especially to more effective use of legumes as a source of vegetable protein or bioactive compounds.
KW - Black beans
KW - Controlled pressure drop (DIC)
KW - Germination
KW - Non-nutritional compounds
KW - Oligosaccharides
KW - Phenolics
KW - Phytates
KW - Trypsin inhibitors
UR - http://www.scopus.com/inward/record.url?scp=85082473071&partnerID=8YFLogxK
U2 - 10.3390/molecules25061464
DO - 10.3390/molecules25061464
M3 - Artículo
C2 - 32213962
AN - SCOPUS:85082473071
SN - 1420-3049
VL - 25
JO - Molecules
JF - Molecules
IS - 6
M1 - 1464
ER -