scholarly journals Antioxidant indices and amino acid composition of phenolic containing Lima beans (Phaseolus lunatus) after simulated human gastrointestinal digestion

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Sule O. Salawu ◽  
Oluwaseun M. Folorunso ◽  
Akintunde A. Akindahunsi ◽  
Aline A. Boligon
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
In Vitro Digestion ◽  
Phaseolus Lunatus ◽  
Gastric Digestion ◽  
Antioxidant Power ◽  
Intestinal Digestion ◽  
Lima Beans

The present investigation was designed to characterize the phenolic profile of Lima beans (Phaseolus Lunatus) and also to evaluate the antioxidant indices: total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and amino acid composition at different stages of simulated gastrointestinal digestion (oral, gastric, intestinal). High Performance Liquid Chromatography (HPLC-DAD) analysis revealed the presence of some phenolic compounds (gallic acid, catechin, caffeic acid, rutin, quercitrin, quercetin, kaempferol and apigenin), with a reduced amount (mg/g) after cooking; gallic acid (raw: 1.96 ± 0.02; cooked: 1.82 ± 0.01); catechin (raw: 0.83 ± 0.01; cooked: 0.73 ± 0.01); rutin (raw: 2.61 ± 0.03; cooked:1.74 ±0.03); quercitrin (raw: 5.73 ± 0.01; cooked: 5.68 ± 0.01); apigenin (raw: 2.09 ±0.01; cooked:1.79 ± 0.02),  with exception of quercetin (raw: 2.11 ±0.02; cooked: 5.73 ±  0.02) and caffeic acid (raw: 2.08 ±0.04; cooked: 2.95 ± 0.04). The results of antioxidant indices of in vitro enzyme digested lima beans revealed higher values for cooked Lima beans compared to the raw counterpart, with a stepwise increase at the different stages of in vitro digestion, with the exception of ferric reducing antioxidant power; TPC (oral digestion: 65.44 ± 0.96; gastric digestion:134.87± 0.46; intestinal digestion:517.72 ± 4.70; mg/g tannic acid equivalent), TFC (oral digestion: 199.30 ± 6.43; gastric digestion: 1065.97 ± 1.22; intestinal digestion: 3691.87 ± 4.2; mg/g quercetin equivalent), DPPH (oral digestion: 85800.00 ± 305.50; gastric digestion: 99066.66 ± 115.47; intestinal digestion: 211354.20 ± 360.84 µmol TE/g sample). The results also revealed a progressive increase in the antioxidant indices and amino acid composition (mg/kg) for both raw and processed lima beans at various stages of the in vitro digestion, with the intestinal phase of simulated digestion ranking higher. This implied that the Lima beans contained some essential amino acids and antioxidant molecules that would be readily available after passing through the gastrointestinal tract and could therefore be explored as functional food in the management of free radical mediated diseases.

Amino acid composition and in vitro antioxidant and cytoprotective activity of abalone viscera hydrolysate

2015 ◽  
Vol 16 ◽  
pp. 94-103 ◽  
Author(s):  
Jae-Young Je ◽  
Soo Yeon Park ◽  
Joung-Youl Hwang ◽  
Chang-Bum Ahn
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Cytoprotective Activity

Characterization, amino acid composition and in vitro digestibility of hemp (Cannabis sativa L.) proteins

2008 ◽  
Vol 107 (1) ◽  
pp. 11-18 ◽  
Author(s):  
Xian-Sheng Wang ◽  
Chuan-He Tang ◽  
Xiao-Quan Yang ◽  
Wen-Rui Gao
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Cannabis Sativa ◽  
In Vitro Digestibility ◽  
L Proteins

Amino acid composition and In Vitro digestibility of some Egyptian foods made from faba bean (Vicia faba L)

1986 ◽  
Vol 22 (3) ◽  
pp. 225-233 ◽  
Author(s):  
M.M. Youssef ◽  
M.A. Hamza ◽  
M.H. Abd El-Aal ◽  
Laila A. Shekib ◽  
A.A. El-Banna
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Vicia Faba ◽  
Acid Composition ◽  
Faba Bean ◽  
In Vitro Digestibility ◽  
Vicia Faba L

scholarly journals QUALITY ASSESSMENT OF PROTEINS IN COOKED SAUSAGES WITH FOOD COMPOSITIONS

2018 ◽  
Vol 12 (2) ◽  
Author(s):  
O. Fursik ◽  
I. Strashynskiy ◽  
V. Pasichny ◽  
О. Kochubei-Lytvynenko
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Reference Sample ◽  
Essential Amino Acids ◽  
The Body ◽  
Poultry Meat ◽  
Experimental Sample

. In the article, the data are given of research carried out in vitro to determine the amino acid composition and the degree of digestibility of the reference and experimental samples of cooked sausage, with the use of the protein-containing composition developed. The protein digestibility-corrected amino acid score (PDCAAS) has been calculated to clarify the assimilation of amino acids that enter the body as part of proteins in experimental cooked sausage samples.It has been established that replacing a part of the meat raw material with the protein-containing composition in the formula of cooked sausages does not affect significantly the amino acid composition of the finished product. The addition of mechanically deboned poultry meat reduces the amount of such essential amino acids as isoleucine by 68 %, compared with the control formula, leucine by 38 %, and valine by 48 %. At the same time, the content of lysine significantly increases by 1.5 times.  The in vitro index of digestibility for an experimental sample of cooked sausages with protein-containing composition at the pepsinolysis stage is slightly reduced compared with the reference sample (by an average of 7 %). At the second stage of hydrolysis (trypsin enzyme), this parameter does not differ from the reference one. During the two stages of hydrolysis, this parameter, with mechanically deboned poultry meat introduced, decreased by an average of 20 %, compared with the reference sample.Calculated PDCAAS has allowed establishing that the true efficiency of proteins in cooked sausages is different from the in vitro index of digestibility, which is due to the presence of limiting values of the essential amino acids content in the product.

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