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 - Chino, Xariss M Sánchez-
AU - JORGE, MARTINEZ HERRERA
AU - Corzo-Rios, Luis Jorge
AU - Martinez, Cristian Jimenez
AU - Gallardo Velázquez, Tzayhri Guadalupe
PY - 2020/3
Y1 - 2020/3
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 - gERMINATION
KW - Controlled pressure drop
KW - black bean
KW - non nutritionals
KW - phenolics
KW - phytates
KW - Oligossacharides
KW - trypsin inhibitors
UR - https://www.mdpi.com/1420-3049/25/6/1464
U2 - 10.3390/molecules25061464
DO - 10.3390/molecules25061464
M3 - Artículo
SN - 1420-3049
VL - 25
SP - 1
EP - 15
JO - Molecules
JF - Molecules
M1 - 1464
ER -