Diminution of quinolizidine alkaloids,oligosaccharides and phenolic compounds from two species of Lupinus and soybean seeds by the effect of Rhizopus oligosporus

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. Copyright © 2007 Society of Chemical Industry     

Hibiscus sabdariffa L. extracts inhibit the mutagenicity in microsuspension assay and the proliferation of HeLa cells

ABSTRACT:  Hibiscus sabdariffa L. is used as a refreshing beverage and as a traditional medicine. The objective of this study was to determine the in vitro effect of phenolic compounds present in aqueous, ethyl acetate, and chloroform extracts of H. sabdariffa against mutagenicity of 1-nitropyrene (1-NP), and also the antiproliferative effect of these extracts. Inhibition of cell proliferation and DNA fragmentation were tested on transformed human HeLa cells. The hot aqueous extract (HAE) contained 22.27 ± 2.52 mg of protocatechuic acid (PCA) per gram of lyophilized dried extract, and was not statistically different from the cold aqueous or chloroform extracts; the ethyl acetate extract produced the least amount of PCA. The H. sabdariffa extracts inhibited mutagenicity of 1-NP in a dose-response manner. The inhibition rate on HeLa cells of HAE was also dose-dependent. The HAE did not induce DNA fragmentation. The results suggest that H. sabdariffa L. extracts have antimutagenic activity against 1-NP and decrease the proliferation of HeLa cells, probably due to phenolic acid composition.     

高效液相色谱-三重四极杆串联质谱法研究塑料接触材料中酚类化合物向奶油中的迁移

建立奶油中14 种酚类化合物高效液相色谱-三重四极杆串联质谱的同时测定方法，研究裱花蛋糕塑料接触材料中酚类化合物在真实样品奶油中的迁移情况。塑料样品经奶油浸泡，乙腈-甲醇提取，T3色谱柱分离，以负离子-多反应监测模式进行测定，基质外标法定量；分析双酚A（bisphenol A，BPA）和4-壬基酚（4-nonylphenol，4-NP）在奶油样品中的迁移规律，用于14 种酚类化合物在奶油中迁移量的测定研究。结果表明，14 种酚类化合物的检出限为0.15～0.75 μg/kg，定量限为0.5～2.5 μg/kg，线性关系良好，相关系数均大于0.99；酚类物质在动物和植物奶油中的加标回收率分别为78.2%～117.1%、79.4%～114.6%，相对标准偏差分别为1.07%～12.1%、1.12%～12.5%；塑料接触材料中BPA和4-NP在奶油中的迁移量随着温度的升高和时间的延长逐渐增大。采用本方法对市售塑料蛋糕装饰摆件等在动物奶油中的迁移量等进行测定，迁出化合物BPA和双酚S迁移量最高值分别为4.61、0.94 μg/kg；4-NP迁移量最高值为125.1 μg/kg，检出样品数量最多。酚类化合物迁移到食品中的风险性应引起关注。     

Optimal soaking conditions and addition of exogenous substances improve accumulation of γ-aminobutyric acid (GABA) in germinated mung bean (Vigna radiata)

Germinated mung beans have been widely used as fresh vegetable or processed healthy food due to their high amounts of bioactive and nutritional compounds, including γ-aminobutyric acid (GABA). The objectives of this study were to investigate the effects of different soaking conditions (temperature, ratios of seeds to water, soaking time, pH, addition of L-glutamic acid (L-Glu) or gibberellic acid (GA3)) and germination time on accumulation of GABA in the germinated mung bean seeds. The mung bean seeds, soaked at 40°C for 4 h with ratio of seeds to water of 1:4 (g mL⁻¹) and then germinated for 7 h, accumulated higher amount of GABA than other soaking conditions and germination time. The addition of GA3 (0.30 mg L⁻¹) or L-glu (1,000 mg L⁻¹) or acidifying to pH 5.5 of the soaking water had high impact on the GABA accumulation. Among them, the soaking water with pH 5.5 was more effective than adding with the L-Glu or GA3 in the production of GABA (1677 mg/kg powder) and essential amino acids (16.56 g/100g powder) in the germinated mung bean seeds. The findings of this study provide useful information to produce GABA-enriched and healthy foods from mung beans.     

Acrylamide formation and antioxidant level in biscuits related to recipe and baking

Heated plant foods may contain compounds with adverse health effects (e.g. acrylamide). On the other hand, health-promoting compounds (e.g. antioxidants) have also been identified in such foods. Therefore, a baking experiment with biscuits was carried out to study the potential impact of both acrylamide and antioxidants in that food. Two different wheat flour types - wholemeal (WMF) and white flour type 550 (T550; 0.55% mineral content) - as well as recipe (fat and leavening agent) and thermal input (temperature?×?time) were changed. Furthermore, the effect of an enzymatic asparagine hydrolysation was tested. Antioxidants were determined with two independent procedures ABTS - (2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonate)) and FRAP-assay (ferric reducing ability of plasma). WMF samples resulted in an unchanged acrylamide level, but in a significantly higher antioxidant concentration when compared with T550 samples (149 and 141?μg?kg(-1) acrylamide and 9.1 and 5.1?mmol?TE?kg(-1) FW ABTS for WMF and T550, respectively). A reduced fat content yielded in an increased volume. Raising agents had no effect on acrylamide levels, but antioxidants were higher in samples with sodium bicarbonate (SBC) than with ammonium bicarbonate (ABC). Thermal input (temperature?×?time; 150°C?×?25?min to 240°C?×?9?min) indicated an exponential acrylamide increase especially at higher temperatures (from 75 to 236?μg?kg(-1)), whereas antioxidant increase was linear (from 7.0 to 7.7?mmol?TE?kg(-1) FW, ABTS). FRAP and ABTS values were correlated on a low level, whereas acrylamide content of biscuits was correlated with FRAP and lightness (R (2?)=?0.62 and 0.47, and 0.71 and 0.85 for WMF and T550, respectively). The enzyme asparaginase reduced acrylamide formation by about 50% for both raising agents (SBC and ABC, respectively), whereas antioxidant levels were not affected. An evaluation of recipe variants with low acrylamide and high antioxidants indicated the advantage of wholemeal biscuits.     

2-Dodecylcyclobutanone does not induce mutations in the Salmonella mutagenicity test or intrachromosomal recombination in Saccharomyces cerevisiae

Treatment of foods, such as red meat and poultry, that contain palmitic acid with ionizing radiation leads to the formation of 2-dodecylcyclobutanone (2-DCB), a compound found only in irradiated foods. In this study, the Salmonella mutagenicity test and the yeast DEL assay were used to evaluate the genotoxic potential of 2-DCB. Salmonella Typhimurium tester strains TA98, TA100, TA1535, and TA1537 were exposed to 0, 0.125, 0.25, 0.5, and 1 mg per well of 2-DCB, with and without exogenous metabolic activation (5% S9 fraction), using the microtiter plate-based Miniscreen version of the test. 2-DCB did not induce mutations in the Salmonella mutagenicity test. When Saccharomyces cerevisiae strain RS112, which contains a nonfunctional duplication of the his3 gene that can be induced to form a functional HIS3+ gene by intrachromosomal recombination, was exposed to 0.63, 1.25, 2.5, or 5.0 mg/ml of 2-DCB, no increase in the rate of intrachromosomal (DEL) recombination was observed. The absence of genotoxicity observed in this study using purified 2-DCB agrees with the lack of genotoxic and teratogenic activity observed in previously conducted multigeneration feeding studies of laboratory animals (rats, mice, guinea pigs, and rabbits) that used radiation-sterilized poultry that contained 2-DCB as a unique radiolytic product.     

Flavan-3-ols: nature, occurrence and biological activity

Representing the most common flavonoid consumed in the American diet, the flavan-3-ols and their polymeric condensation products, the proanthocyanidins, are regarded as functional ingredients in various beverages, whole and processed foods, herbal remedies and supplements. Their presence in food affects food quality parameters such as astringency, bitterness, sourness, sweetness, salivary viscosity, aroma, and color formation. The ability of flavan-3-ols to aid food functionality has also been established in terms of microbial stability, foamability, oxidative stability, and heat stability. While some foods only contain monomeric flavan-3-ols [(-)-epicatechin predominates] and dimeric proanthocyanidins, most foods contain oligomers of degree of polymerization values ranging from 1-10 or greater than 10. Flavan-3-ols have been reported to exhibit several health beneficial effects by acting as antioxidant, anticarcinogen, cardiopreventive, antimicrobial, anti-viral, and neuro-protective agents. This review summarizes the distribution and health effects of these compounds.     

响应面法优化西兰花种子中异硫氰酸酯的酶解制备工艺

本研究采用单因素和响应面分析法优化了西兰花种子中异硫氰酸酯（Isothiocyanates，ITCs）的酶解制备工艺，分别考察了酶与底物的质量比、酶解时间、酶解温度、pH及浸提料液比对ITCs提取率的影响，在单因素实验基础上，选取酶解时间、温度及pH进行响应面试验，并使用硫脲法和气相色谱-质谱法（Gas chromatography-mass spectrometry，GC-MS）进行检测分析。结果表明，ITCs的最佳酶解条件为:酶解时间3.95 h，酶解温度44.6 ℃，pH6.52，实验提取率达到8.36 mg/g，理论提取率为8.51 mg/g，相对误差为1.8%。气相色谱-质谱测得酶解主要产物包括4-（甲硫基）丁腈、1-异硫代氰酸丁酯、萝卜硫腈、噁唑烷硫酮以及萝卜硫素五种相关化合物，其中目标活性物质萝卜硫素的相对含量最高。综上，该提取工艺参数用于西兰花种子中ITCs的制备是可行的。     

Development of weaning food from sorghum supplemented with legumes and oil seeds

BACKGROUND: The development of low-cost, high-protein food supplements for weaning infants from local and readily available raw materials is a constant challenge for developing countries. OBJECTIVE: To formulate, develop, and assess the nutritive value, acceptability, and keeping quality of sorghum-based staple dried flakes as instant weaning foods. METHODS: Weaning blends composed of 42% sorghum supplemented with 20% legumes, 10% oil seeds, and 28% additives (sugar, oil, skim milk powder, and vanillin) were prepared according to FAO/WHO/UNU recommendations and processed in a twin-roller drum dryer. The effects of fermentation and of the addition of malt on the nutritive value and functional properties of the blends were investigated. RESULTS: The blends were found to contain 16.6% to 19.3% protein, 68.7% to 72.7% carbohydrate, 0.9% to 1.3% fiber, and 405.8 to 413.2 kcal of energy per 100 g. The iron content of the blends ranged from 5.3 to 9.1 mg/100 g, and the calcium content ranged from 150 to 220 mg/100 g. All blends reconstituted well and formed a soft paste when stirred with hot or cold water. The water-holding capacity, wettability, and bulk density were within the ranges of corresponding values of commercial weaning foods. Sensory attributes, viscosity values, and in vitro digestibility varied among the blends, whereas lysing content improved considerably (p < or = .05) for all blends. All blends had similar keeping quality, with no signs of spoilage or development of off-flavors or colors after 10 months of storage. Most blends remained free of aflatoxins. CONCLUSIONS: Legumes and oil seeds can be effectively used in sorghum-based weaning foods as an acceptable protein and mineral supplement.     

Study on detection of drugs in slimming health foods using GC-MS/MS

The determination of five drugs, fenfluramine (FEN), N-nitrosofenfluramine (NFE), sibutramine (SIB), mazindol (MAZ) and phenolphthalein (PHP), was studied in slimming health foods using GC-MS/MS. These drugs have been detected at high rates, especially in slimming health foods. Prolonged or excessive consumption of non-approved or unauthorized pharmaceuticals may cause serious adverse health consequences. In this study, samples were extracted with methanol and ultrasonication. Analyses were performed by GC-MS/MS, using established MS/MS parameters in the electron ionization (EI) mode and chemical ionization (CI) mode. In the EI mode, the recoveries of five drugs from several types of slimming health foods such as tablets, capsules and tea-bags spiked at 1 μg/mg (except PHP, spiked at 4 μg/mg) were in the range of 85.0-110.7% and 100 μg/mg (except PHP, spiked at 200 μg/mg) were 94.9-102.9%, respectively. In the CI mode, good recoveries of 80.3-102.2% (spiked at low concentration) and 92.8-103.2% (spiked at high concentration) were also obtained. We evaluated the present method using four slimming health foods, in which drugs had previously been detected. The results were similar to the previous results. These findings indicate that the present procedure for evaluating five drugs in slimming health foods by means of GC-MS/MS is useful.     

Chemical Composition and Potential Health Effects of Prunes: A Functional Food?

Prunes are dried plums, fruits of Prunus domestica L., cultivated and propagated since ancient times. Most dried prunes are produced from cultivar d'Agen, especially in California and France, where the cultivar originated. After harvest, prune-making plums are dehydrated in hot air at 85 to 90 degrees C for 18 h, then further processed into prune juice, puree, or other prune products. This extensive literature review summarizes the current knowledge of chemical composition of prunes and their biological effects on human health. Because of their sweet flavor and well-known mild laxative effect, prunes are considered to be an epitome of functional foods, but the understanding of their mode of action is still unclear. Dried prunes contain approximately 6.1 g of dietary fiber per 100 g, while prune juice is devoid of fiber due to filtration before bottling. The laxative action of both prune and prune juice could be explained by their high sorbitol content (14.7 and 6.1 g/100 g, respectively). Prunes are good source of energy in the form of simple sugars, but do not mediate a rapid rise in blood sugar concentration, possibly because of high fiber, fructose, and sorbitol content. Prunes contain large amounts of phenolic compounds (184 mg/100 g), mainly as neochlorogenic and chlorogenic acids, which may aid in the laxative action and delay glucose absorption. Phenolic compounds in prunes had been found to inhibit human LDL oxidation in vitro, and thus might serve as preventive agents against chronic diseases, such as heart disease and cancer. Additionally, high potassium content of prunes (745 mg/100 g) might be beneficial for cardiovascular health. Dried prunes are an important source of boron, which is postulated to play a role in prevention of osteoporosis. A serving of prunes (100 g) fulfills the daily requirement for boron (2 to 3 mg). More research is needed to assess the levels of carotenoids and other phytochemicals present in prunes to ensure correct labeling and accuracy of food composition tables in order to support dietary recommendations or health claims.     

The evaluation in the Ames test of the mutagenicity of tetrahydro-beta-carboline-3-carboxylic acids from smoked foods.

This paper reports the evaluation of five tetrahydro-beta-carboline carboxylic acids, formed from the interaction of woodsmoke carbonyls and tryptophan, for mutagenicity in the Ames test. Three of the compounds tested have been detected recently in smoked foods at levels in the micrograms/kg or mg/kg range. None of the compounds induced mutagenicity in TA 97, TA 98 or TA 100 strains of Salmonella typhimurium either with or without prior activation. However, tetrahydro-beta-carboline-3-carboxylic acid, and to a lesser extent 1-methyl-tetrahydro-beta-carboline-3-carboxylic acid were toxic to the strains of Salmonella typhimurium used. The inability of these beta-carbolines to induce mutation contrasts markedly with the mutagenicity of some beta-carbolines found in grilled meat products.     

LIPID AND AROMA COMPOSITION OF BLACK CUMIN (NIGELLA SATIVA L.) SEEDS FROM TUNISIA

The chemical composition of Tunisian Nigella sativa L. seeds was investigated. The results showed that linoleic acid (C18:2) was the major fatty acid with 65.1% of total fatty acids (TFAs) followed by oleic acid (C18:1) with 12.7% of TFAs. Neutral lipids (NLs) were mainly composed of triacylglycerols with 98.4% of total NLs. Polar lipids were mainly composed of phosphatidylcholine as the major phospholipid subclass, whereas digalactosyldiacylglycerol was the major galactolipid. Total sterols (TSs) represented 2.2% of the fixed oil and were composed of (-sitosterol as the major sterol representing 60.2% of the TSs. The results indicated that the sterols were mainly present in the esterified and in the free forms with 51.2 and 36.1%, respectively, of TS content. Finally, the aroma composition of the volatile oil from oleoresin exhibited the presence of many bioactive compounds such as p-cymene as the major component followed by ocimene, α -thujene, octen-3-ol with appreciable rates of 1,8-cineole and thymol.

PRACTICAL APPLICATIONS

The results obtained showed that Nigella sativa L. seeds were a good source of polyunsaturated fatty acids (PUFAs), phytosterols (PSs) and phospholipids (PhLs) for the human diet. These seeds could be used by the food industry for formulating functional foods enriched with PUFAs and PSs. For pharmaceutical applications, N. sativa L. conjugated sterols could be used as precursors for the hemisynthesis of many hydrosoluble steroids. Also, N. sativa L. seeds are a good source of PhLs and aroma compounds, and therefore, they could be utilized in biscuit manufacturing and in food flavoring. The presence of many bioactive compounds in N. sativa L. essential oil (p-cymene, limonene, α-pinene, linalool and thymol), known for their powerful antimicrobial function, could support the utilization of the essential oil bactericidal agents.     

Prophylactic components of buckwheat

Buckwheat has been grown for centuries and now it is one of the most important alternative crops and a valuable raw material for functional food production. Many nutraceutical compounds exist in buckwheat seeds and other tissues. It is a rich source of starch and contains many valuable compounds, such as proteins, antioxidative substances, trace elements and dietary fibre. Buckwheat proteins have unique amino acids composition with special biological activities. Besides high-quality proteins, buckwheat seed contain several components with healing benefits: flavonoids and flavones, phytosterols, fagopyrins and thiamin-binding proteins. The allergenic proteins and their derivatives are also present in the buckwheat seeds. For the food industry, the most attractive trend is development of new functional foods, but production of health benefit products has also perspective. In this review we focus on knowledge of protein composition and the other prophylactic compounds of buckwheat products.     

Comparative oxidation and net emissions of methane and selected non-methane organic compounds in landfill cover soils

The surface emissions of methane (CH4) and non-methane organic compounds (NMOCs) were determined at two different areas at a French landfill: a permanently covered and fully vegetated area (40 cm coarse sand + 80 cm of loam) and a temporarily covered area (40 cm of coarse sand). The 37 NMOCs quantified in the landfill gas samples included alkanes (C1-C10), alkenes (C1-C4), halogenated hydrocarbons (including (H)CFCs), and aromatic hydrocarbons. Both positive and negative CH4 fluxes ranging from -0.01 to 0.008 g m(-2) d(-1) were measured from the permanently covered cell. However, high spatial variation was observed, and a hot spot with a high flux (10 g m(-2) d(-1)) was identified. A higher CH4 emission occurred from the temporarily covered cell (CH4 flux of 49.9 g m(-2) d(-1)) as compared to the permanently covered cell. The NMOC fluxes from the permanently covered zone were all very small with both positive and negative fluxes in the order of 10(-7) to 10(-5) g m(-2) d(-1). Higher and mainly positive NMOC fluxes in the order of 10(-5) to 10(-4) g m(-2) d(-1) were obtained from the temporarily covered zone. The lower emission from the permanently covered and fully vegetated cell was attributable to the thicker soil layer, which functions as microbial habitat for methanotrophic bacteria. The NMOC oxidation capacity was investigated in soil microcosms incubated with CH4. Maximal oxidation rates for the halogenated aliphatic compounds varied between 0.06 and 8.56 microg (g of soil)(-1) d(-1). Fully substituted hydrocarbons (tetrachloromethane, perchloroethylene, CFC-11, CFC-12, and CFC-113) were not degraded in the presence of CH4 and O2. Benzene and toluene were rapidly degraded, giving very high maximal oxidation rates (28 and 39 microg (g of soil)(-1) d(-1)). On the basis of the emission measurements and the batch experiments conducted, a general pattern was observed between emissions and biodegradability of various NMOCs. The emissions mainly consisted of compounds that were not degradable or slowly degradable, while an uptake of easily degradable compounds was registered. As an example, perchloroethylene, trichloromethane, CFC-11, and CFC-12 were emitted, while atmospheric consumption of aromatic hydrocarbons and lower chlorinated hydrocarbons such as vinyl chloride, dichloromethane, and chloromethane was observed. This study demonstrates that landfill soil covers show a significant potential for CH4 oxidation and co-oxidation of NMOCs. Under certain conditions, landfills may even function as sinks for CH4 and selected NMOCs, like aromatic hydrocarbons and lower chlorinated compounds.     

Characterisation of musk lime (Citrusmicrocarpa) seed oil

BACKGROUND: The seeds of musk lime (Citrus microcarpa) represent a substantial waste product of small‐scale citrus‐processing factories, as they constitute about 100.0 ± 3.2 g kg^?1 of the whole fruit and contain a considerable amount of crude fat (338.0 ± 11.3 g kg^?1). Thus the aim of the present study was to determine the physicochemical properties of this fat with a view to potential applications. RESULTS: The iodine and saponification values and unsaponifiable matter and free fatty acid contents of the freshly extracted oil were 118.0 g I₂ per 100 g oil, 192.6 mg KOH g^?1 oil, 22 mg g^?1 oil and 18 mg oleic acid g^?1 oil respectively. The oil had a Lovibond colour index of 33.1 Y + 1.1 B. Its fatty acid profile indicated that 73.6% of the fatty acids present were unsaturated. Linoleic (L, 31.8%), oleic (O, 29.6%) and palmitic (P, 21.4%) acids were the predominant fatty acids, existing mainly as the triacylglycerols POL (18.9%), PLL (13.7%) and OLL (11.9%). The melting and cooling points of the oil were 10.7 and ? 45.2 °C respectively. Electronic nose qualitative analysis of the oil showed the presence of volatile (aroma) compounds, although the concentrations of the more volatile compounds were lower than those present in the seeds. CONCLUSION: Musk lime seeds are a rich source of oil, which is unusual in having linoleic, oleic and palmitic acids dominating the fatty acid composition. This property should make the oil both relatively stable to thermal oxidation owing to the combined presence of oleic and palmitic acids (61.0%) and highly nutritive owing to its high concentration of unsaturated fatty acids (73.6%). Copyright © 2007 Society of Chemical Industry     

Improvement and Validation of Phytate Determination in Edible Seeds and Derived Products,as Mineral Complexing Activity

The analysis of phytates, as antinutrients that naturally occur in edible seeds, is important due to its interaction with certain minerals (Ca, Mg, Zn, Fe) essential for health, especially for children or other groups at risk of deficiency diseases. Although several analytical methods for phytates use complex techniques, complexometric methods are recently applied since they provide the knowledge of real mineral complexing activity of different phytates in foods, which is of great relevance for nutritional studies. A reliable method for phytate quantification in terms of cation binding activity has been optimized, based on previous complexometric methods, with the improvement of quantification through calibration with standards instead of estimation through equations. The methodology was optimized for different matrices of seeds and seed-derived food products, including infant foods, and it was validated according to AOAC standards to assess reliability. Due to the presence of different phytate forms in foods, and the different ability of complexation of each one, the expression of results of phytates as phytic acid equivalents (PAE) is proposed. With this methodology, phytates were found in all the samples analyzed, showing a higher amount in seeds (4029 mg PAE/100 g in dehulled hemp seed) than in infant foods (231 mg PAE/100 g in rice formula). From the validation protocol, the method showed good linearity, accuracy, and precision for food samples over 80 mg PAE/100 g, not requiring high-cost equipment, and providing high reliability and practical applicability for routine laboratories, with the purpose of monitoring of food quality.     

Changes occurring in nutritional components (phytochemicals and free amino acid) of raw and sprouted seeds of white and black sesame (<Emphasis Type="Italic">Sesamum indicum</Emphasis> L.) and screening of their antioxidant activities

The present study is the first to investigate the germination properties regarding phytochemicals, amino acids, total phenolics, and antioxidant capacities of white and black sesame seeds. Nutritional components and antioxidant effects showed considerable differences. Sesamine and sesamolin composition decreased (white: 4.21→1.72, 3.57→1.57 mg/g; black: 2.43→0.58, 1.36→0.45 mg/g) during germination. Moreover, catechin displayed the predominant composition in sprouted seeds with values of 13.50 mg/g (white) and 19.09 (black) mg/g followed by (-)-epicatechin and sinapic acid. Total phenolics increased by approximately 4 times upon germination, i.e., 503.1±27.1→ 2085.0±56.7 (white) and 645.8±31.5→2480.1±49.5 (black), mg GAE/g. Amino acids also remarkably increased in sprouted white (7.04→31.69mg/g) and black (6.55→26.97mg/g) seeds, with individual composition occurring in the following order: asparagine>arginine>tryptophan>leucine>alanine. In particular, arginine and tryptophan exhibited the greatest variations. The antioxidant effects against DPPH radical were stronger in sprouted seeds depending on the phytochemicals. Therefore, sprouted sesame can be utilized as an excellent source for functional foods.     

Comparison of Antimutagenic Activity of Phenolic Compounds in Newly Harvested and Stored Common Beans Phaseolus vulgaris against Aflatoxin B1

ABSTRACT: Phenolic compounds were extracted from recently harvested or stored black Jamapa beans ( Phaseolus vulgaris ) that were subjected or not to thermal treatment. The beans studied were cropped in the same area and were from the same lot. The highest amount of condensed tannins (CT) was found in the seed coat of recently harvested beans [222.41 ± 16mg of (+)-catechin equivalents per gram of seed coat]. After 2 yof storage, the amount of CT dropped significantly [35.8 ± 3.4 mg of (+) -catechin equivalents per gram of seed coat]. Thermal treatment significantly reduced the amount of CT in whole beans by approximately 70%. The raw seeds contained 13.76 ±1.2 mg of (+)-cat-echin equivalents per gram of seeds and a portion of CT appeared in the broth [9.4 ± 0.1 mg of (+) -catechin equivalents per gram of lyophilized broth]. The antimutagenic activity of these extracted phenolic compounds was tested against aflatoxin B₁ (AFB₁) in the Kado microsuspension assay. Newly harvested beans showed higher antimutagenic activity against AFB₁ mutagenicity than stored beans. The results suggest that to take the maximum advantage of components with biological activity present in beans, they must be used fresh.     

Bio-accessibility of bioactive compounds (ACE inhibitors and antioxidants) from extruded maize products added with a red seaweed Porphyra columbina

An expanded maize product added with red seaweeds Porphyra columbina (3.5 g 100 g⁻¹) was developed and bio-accessibility of minerals and bioactive compounds such as ACE inhibitors and antioxidants provide by algae were evaluated using a pepsin/pancreatin digestion and equilibrium dialysis method. Extruded maize added with red seaweed showed higher dialyzability of ACE inhibitor compounds (41.0% ACE inhibition), total phenolic content (0.83 mg gallic acid/g dialysate) and antioxidant capacity (36.6% DPPH inhibition, 2.4 mM TEAC, power reduction and 99.4% copper-chelating activity) than extruded maize. Results about bio-accessibility of bioactive compounds provided by red edible seaweeds may help food technologists to tailor new bio-functional foods, such as functional snacks.