Nutritional Composition and Bioactive Content of Legumes: Characterization of Pulses Frequently Consumed in France and Effect of the Cooking Method

Pulses display nutritional benefits and are recommended in sustainable diets. Indeed, they are rich in proteins and fibers, and can contain variable amounts of micronutrients. However, pulses also contain bioactive compounds such as phytates, saponins, or polyphenols/tannins that can exhibit ambivalent nutritional properties depending on their amount in the diet. We characterized the nutritional composition and bioactive compound content of five types of prepared pulses frequently consumed in France (kidney beans, white beans, chickpeas, brown and green lentils, flageolets), and specifically compared the effects of household cooking vs. canning on the composition of pulses that can be consumed one way or the other. The contents in macro-, micronutrients, and bioactive compounds highly varied from one pulse to another (i.e., 6.9 to 9.7 g/100 g of cooked product for proteins, 4.6 to 818.9 µg/100 g for lutein or 15.0 to 284.3 mg/100 g for polyphenols). The preparation method was a key factor governing pulse final nutritional composition in hydrophilic compounds, depending on pulse species. Canning led to a greater decrease in proteins, total dietary fibers, magnesium or phytate contents compared to household cooking (i.e., −30%, −44%, −33% and −38%, p < 0.05, respectively, in kidney beans). As canned pulses are easy to use for consumers, additional research is needed to improve their transformation process to further optimize their nutritional quality.

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Lilium Philadelphicum Flower as a Novel Source of Antimicrobial Agents: A Study of Bioactivity, Phytochemical Analysis and Partial Identification of Antimicrobial Metabolites

10.20944/preprints202103.0203.v1 ◽

2021 ◽

Author(s):

Shefali Singh ◽

Vineeta Singh ◽

Alaa Alhazami ◽

B.N. Mishra ◽

Shafiul Haque ◽

...

Keyword(s):

Cell Viability ◽

Bioactive Compounds ◽

Bioactive Compound ◽

Biologically Active ◽

Gas Chromatography Mass Spectrometry ◽

Achromobacter Xylosoxidans ◽

Phytochemical Analysis ◽

Antimicrobial Potential ◽

Compound Concentration

The members of the Liliaceae family have been regarded as an excellent source of biologically active compounds. However, the work on antimicrobial potential and characterization of the bioactive fractions of Lilium philadelphicum flower is limited and needs to be explored. The present study reports the antimicrobial potential, anti-inflammatory and anticancer potential of the bioactive fraction extracted from the flower of L. philadelphicum (Red Lily) and characterization of these bioactive compounds. The antimicrobial activity was tested against nine different Gram-positive and Gram-negative bacterial strains. The minimum inhibitory concentration (MIC) values of methanolic extract of L. philadelphicum flower against Acinetobacter bouvetii, Achromobacter xylosoxidans, Bacillus subtilis MTCC 121, Candida albicans MTCC 183, Klebsiella pneumoniae MTCC 3384, and Salmonella typhi MTCC 537 were 25, 50, 12.5, 50, 100 and 50 μg mL-1, respectively. The phytochemical analysis of the extract reveals the presence of phenols, flavonoids, tannins, terpenoids, glycosides, coumarins, and quinones. The cytotoxicity of the partially purified compound against the HepG2 cell line in MTT assay demonstrates up to 90% cell viability with a bioactive compound concentration of 50 μg/ml. However, with the increase in bioactive compound concentration up to 1000 μg/ml results into nearly 80% cell viability, just a minor decline in cell viability suggests the importance of bioactive compounds for suitable therapeutic applications. Spectroscopic studies of the bioactive compound by UV-Visible spectroscopy, FT-Infra Red spectroscopy, Gas Chromatography-Mass Spectrometry (GCMS) as well as its phytochemical analysis suggests the presence of terpenoids moiety, responsible for the antimicrobial property of L. philadelphicum flower.

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Molecular characterization of Nocardiopsis species from Didwana dry salt lake of Rajasthan, India

Journal of Applied and Natural Science ◽

10.31018/jans.v13i1.2574 ◽

2021 ◽

Vol 13 (1) ◽

pp. 396-401

Author(s):

Khushbu Parihar ◽

Alkesh Tak ◽

Praveen Gehlot ◽

Rakesh Pathak ◽

Sunil Kumar Singh

Keyword(s):

16S Rrna ◽

16S Rrna Gene ◽

Bioactive Compounds ◽

Salt Lake ◽

Bioactive Compound ◽

Rrna Gene ◽

Biochemical Tests ◽

Multiple Sequence ◽

Isolation And Characterization

The genus Nocardiopsis is well known to produce secondary metabolites especially antibacterial bioactive compound. Isolation and characterization of bioactive compounds producing novel isolates from unusual habitats are crucial. The present study was aimed to explore Didwana dry salt lake of Rajasthan state in India for the isolation and characterization of actinomycetes. The isolated actinomycetes isolates were characterized based on culture characteristics, biochemical tests and 16S rRNA gene sequencing. The 16S rRNA gene sequence analysis revealed that all the five isolates inhabiting soil of the said dry salt lake of Didwana, Rajasthan belonged to four species of Nocardiopsis viz., N. synnemataformans, N. potens, N. prasina and N. dassonvillei subsp. albirubida. The molecular identification based on 16S rRNA gene sequences was found accurate and robust. The phylogram generated through multiple sequence alignment of all the test isolates of Nocardiopsis revealed that the isolates aroused from a single branch and validated monophyletic association. The present study is the first report of exploring Nocardiopsis isolates from the dry salt lake. These characterized Nocardiopsis isolates isolated from Didwana dry salt lake habitat are novel stains and can be of significance in the detection and utilization of novel bioactive compounds.

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Bioactive content of six passion fruit genotypes cultivated in southern Brazil

Bioscience Journal ◽

10.14393/bj-v37n0a2021-54096 ◽

2021 ◽

Vol 37 ◽

pp. e37086

Author(s):

Diego Weber ◽

Jessica Fernanda Hoffmann ◽

Caroline Farias Barreto ◽

Giovana Paula Zandoná ◽

Jair Costa Nachtigal ◽

...

Keyword(s):

Bioactive Compounds ◽

Bioactive Compound ◽

Fruit Production ◽

Passion Fruit ◽

Temperate Climate ◽

Southern Brazil ◽

Tropical Regions ◽

Fruit Composition ◽

Bioactive Content ◽

Fruit Rind

Passion fruit production in Brazil is concentrated in tropical regions, however, recently production has expanded to regions with temperate climate. Cultivar performance in different climate and soil can lead to variation in the contents of bioactive compounds in the juice and rind of the fruit. This study characterized the bioactive content of passion fruit rind and juice of six passion fruit genotypes (‘Catarina Roxo’, ‘Catarina’, ‘Urussanga’, ‘BRS Gigante Amarelo’, ‘BRS Rubi do Cerrado’, and ‘BRS Sol do Cerrado’) cultivated in southern Brazil. Phenolic, flavonoid, anthocyanin, carotenoid, and ascorbic acid contents and the antioxidant potential of each fruit portion from each genotype were evaluated. Fruit composition varied with genotype and evaluated tissue. Bioactive compound contents were greatest in the rind of ‘Urussanga’ and ‘Catarina’, whereas the juice of ‘BRS Sol do Cerrado’ and ‘Catarina Roxo’ had the greatest bioactive content. Given cultivar and tissue variability for bioactive content, postharvest use of passion fruit will determine the choice of cultivar to obtain a product with maximum bioactive compounds. Passion fruit genotypes evaluated in this study have shown to be potential sources of bioactive compounds. Fruit rind has the potential to be explored in the scientific and technological scope, due to its high amounts of phenolic compounds and antioxidant activity.

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Characterization of tomato processing by-product for use as a potential functional food ingredient: nutritional composition, antioxidant activity and bioactive compounds

International Journal of Food Sciences and Nutrition ◽

10.1080/09637486.2018.1489530 ◽

2018 ◽

Vol 70 (2) ◽

pp. 150-160 ◽

Cited By ~ 6

Author(s):

Yasmini P. A. Silva ◽

Bárbara C. Borba ◽

Vanessa A. Pereira ◽

Marcela G. Reis ◽

Márcio Caliari ◽

...

Keyword(s):

Antioxidant Activity ◽

Bioactive Compounds ◽

Functional Food ◽

Nutritional Composition ◽

Food Ingredient ◽

Tomato Processing

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Variations in Bioactive Content in Different Tomato Trusses due to Elicitor Effects

Journal of Chemistry ◽

10.1155/2018/2736070 ◽

2018 ◽

Vol 2018 ◽

pp. 1-9 ◽

Cited By ~ 2

Author(s):

Luciano Ávila-Juárez ◽

Herminio Miranda-Rodríguez

Keyword(s):

Antioxidant Activity ◽

Bioactive Compounds ◽

Antioxidant Activities ◽

Abiotic Factors ◽

Tomato Fruit ◽

Foliar Spray ◽

Bioactive Compound ◽

Physiological Parameters ◽

Bioactive Content ◽

Lycopene Content

The tomato fruit is rich in bioactive compounds with antioxidant activity, the levels of which can vary over time in response to biotic and abiotic factors, including the application of elicitors. We investigated the effects of foliar spray of methyl jasmonate (MeJ), salicylic acid (SA), nitric oxide (NO), and hydrogen peroxide (H2O2) on tomato plants every 15 days until the end of cultivation. We measured the levels of bioactive compounds, antioxidant activity, and physiological parameters in three distinct trusses. With the exception of plant length, the elicitors had no effects on physiological parameters, whereas they did have an effect on lycopene content, bioactive compound levels, and antioxidant activity in the three sampled trusses. A strong correlation between bioactive compounds and antioxidant activity was found for the elicitors, particularly MeJ. Our results indicate that certain bioactive compounds and their antioxidant activities vary not only between trusses but also based on the specific elicitor used.

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Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation

Foods ◽

10.3390/foods9091189 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1189 ◽

Cited By ~ 1

Author(s):

Lucia Parafati ◽

Cristina Restuccia ◽

Rosa Palmeri ◽

Biagio Fallico ◽

Elena Arena

Keyword(s):

Bioactive Compounds ◽

Matrix Effect ◽

Nutritional Composition ◽

Prickly Pear ◽

Functional Ingredient ◽

High Fiber ◽

Baking Process ◽

Physical Chemical ◽

Carbohydrate Contents

The aim of the present research was to evaluate the addition of prickly pear peel flour (PPPF) to bread dough as a source of nutrient and bioactive compounds. The PPPF’s physical, chemical and nutritional composition was evaluated, as well as its content of bioactive compounds betalains, and flavonoids. The characterization evidenced high fiber and carbohydrate contents and an elevated amount of polyphenols and betalain compounds. The PPPF was then added at different concentrations (5, 10, 15, 20, 50%, w/w) to bread formulations as a potential functional ingredient. All concentrations, except 50% PPPF, evidenced good leavening dough properties and were then tested for baking. In relation to the content of added PPPF, the amount of betalains, representing bioactive compounds, remained high even after the baking process, suggesting a protective matrix effect. Among the different formulations, those containing PPPF at 10% showed the highest values in terms of the leavening dough capacity and bread specific volume and received the best sensory evaluation score.

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Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen

Applied Sciences ◽

10.3390/app11146617 ◽

2021 ◽

Vol 11 (14) ◽

pp. 6617

Author(s):

Maëlys Brochard ◽

Paula Correia ◽

Maria João Barroca ◽

Raquel P. F. Guiné

Keyword(s):

Wheat Flour ◽

Nutritional Composition ◽

Cooking Time ◽

The Other ◽

Physical Characterization ◽

Chemical Analyses ◽

High Fiber ◽

Chestnut Flour ◽

Cooking Yield

This work aimed at developing fortified pastas incorporating chestnut flour (25–55%) and powdered pollen (5–20%), either separately or in combination, as well as the characterization of the products obtained. To this, a physical characterization was carried out (analyzing texture and color), complemented with chemical analyses to determine the nutritional composition. Results showed that adding chestnut flour over 40% to wheat-flour pasta shortened optimum cooking time and lowered cooking yield, and the addition to pasta prepared with wheat flour and eggs maintained approximately constant the cooking yield. Additionally, the incorporation of pollen powder (up to 20%) in pasta prepared with wheat flour and water or fresh egg shortened the cooking time and cooking yield, in both fresh and dried pasta. The most suitable percentages of the new ingredients were 50% for chestnut and 10% for pollen. Comparing with the control pasta recipe (wheat flour and egg), the addition of chestnut flour (50%) or pollen powder (10%) increased stickiness, adhesiveness and the darkening of the final product (fresh or dried) but maintained the firmness of the pasta. The cooking of fresh or dried pasta enriched with both ingredients turned the pasta clearer and slightly stickier. On the other hand, the addition of chestnut flour and pollen powder in pasta formulation delivered a nutritionally balanced product with high fiber, vitamins and minerals. Overall, chestnut flour and powdered pollen represent promising ingredients for the development of functional fresh and dried pasta formulations.

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