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Santos FND, Fonseca LM, Jansen-Alves C, Crizel RL, Pires JB, Kroning IS, de Souza JF, Fajardo AR, Lopes GV, Dias ARG, Zavareze EDR. Antimicrobial activity of geranium (Pelargonium graveolens) essential oil and its encapsulation in carioca bean starch ultrafine fibers by electrospinning. Int J Biol Macromol 2024; 265:130953. [PMID: 38499124 DOI: 10.1016/j.ijbiomac.2024.130953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2024] [Revised: 03/04/2024] [Accepted: 03/15/2024] [Indexed: 03/20/2024]
Abstract
Geranium (Pelargonium graveolens) is known for being an aromatic plant rich in bioactive compounds with antibacterial properties. In this study, geranium essential oil (GEO) was extracted and encapsulated in ultrafine bean starch fibers produced by electrospinning as an antibacterial agent. GEO revealed a composition rich in volatile compounds, including citronellol, cis-geraniol, β-linalool, citronellyl formate, and linalool formate. In its free form, GEO exhibited high antibacterial activity against pathogenic bacteria strains (L. monocytogenes, S. aureus, and E. coli). The bean starch fibers, produced with and without the addition of GEO, were uniform and continuous, with an average diameter ranging from 249 to 373 nm. Confocal analysis indicated a uniform distribution of GEO in the fibers, with a loading capacity of 54.0 %, 42.9 %, and 36.5 % for 20 %, 30 %, and 40 % GEO concentrations, respectively. Remarkably, fibers containing 40 % GEO showed a significant reduction in tested bacteria (L. monocytogenes, S. aureus, and E. coli), suggesting promising applications in preventing losses and extending the shelf life of food through active packaging.
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Affiliation(s)
- Felipe Nardo Dos Santos
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil.
| | - Laura Martins Fonseca
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Cristina Jansen-Alves
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Rosane Lopes Crizel
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Juliani Buchveitz Pires
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Isabela Schneid Kroning
- Microbiology Laboratory (LabMicro), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Jaqueline Ferreira de Souza
- Laboratory of Technology and Development of Composites and Polymeric Materials (LaCoPol), Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil
| | - André Ricardo Fajardo
- Laboratory of Technology and Development of Composites and Polymeric Materials (LaCoPol), Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil
| | - Graciela Völz Lopes
- Microbiology Laboratory (LabMicro), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Alvaro Renato Guerra Dias
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Elessandra da Rosa Zavareze
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
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2
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Nagai NF, Andrés SC. Non-conventional starches isolated from agronomic-improved beans (Phaseolus vulgaris L.): a study of their structure and physicochemical properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37005329 DOI: 10.1002/jsfa.12595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 03/29/2023] [Accepted: 04/03/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND Non-conventional starch sources are promising alternative food ingredients. Different bean varieties with agronomic improvements are constantly being developed and cultivated in the Northwestern Argentinean region (NOA) to increase yields and obtain high-quality seeds. However, the main attributes of their starches have not been studied. In this work, starches from four agronomic-improved bean cultivars were isolated and their structure and physicochemical properties were evaluated. RESULTS High-purity starches were obtained, as shown by their low protein and ash content. Starch granules presented smooth surfaces with spherical to oval shapes, with a marked 'Maltese cross' and heterogeneous sizes. Their amylose content revealed a mean value of 318 g kg-1 and all presented resistant > slowly digestible > rapidly digestible starch fractions. Their Fourier transform infrared spectra were similar and X-ray diffraction analysis showed a CA -type pattern in all cases despite their different sources. Among thermal properties, Escarlata starch showed the lowest gelatinization peak temperature (69.5 °C) and Anahí starch the highest (71.3 °C). Starch pasting temperature varied from 74.6 to 76.9 °C, whereas peak viscosity and final viscosity showed a similar tendency, with Leales B30 < Anahí < Escarlata < Cegro 99/11-2 and Leales B30 < Anahí = Escarlata < Cegro 99/11-2, respectively. CONCLUSION This study provides the basis for a better understanding of the characteristics of agronomic-improved NOA bean starches, enabling their use in product formulation as an alternative to starches from conventional sources. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Nadia Florencia Nagai
- Laboratorio de Investigación en Hidrocoloides y Matrices Alimentarias Saludables (LIHMAS), Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, CICPBA, Facultad de Ciencias Exactas, UNLP, La Plata, Argentina
| | - Silvina Cecilia Andrés
- Laboratorio de Investigación en Hidrocoloides y Matrices Alimentarias Saludables (LIHMAS), Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, CICPBA, Facultad de Ciencias Exactas, UNLP, La Plata, Argentina
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3
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Mo L, Cheon J, Frostad JM. Quantifying and modeling the gelatinization properties of individual pulse-starch granules by ParCS. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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4
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Carvalho VS, de Oliveira LC, de Matos Jorge LM, Jorge RMM. Periodic operation as an alternative to intensify the hydration process of common beans (
Phaseolus vulgaris
). J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Vanessa Souza Carvalho
- Laboratory of Process Engineering in Particulate Systems, Chemical Engineering Department, Graduate Program in Food Engineering Federal University of Paraná Curitiba Brazil
| | - Lucas Carvalho de Oliveira
- Laboratory of Process Engineering in Particulate Systems, Chemical Engineering Department, Graduate Program in Food Engineering Federal University of Paraná Curitiba Brazil
| | - Luiz Mário de Matos Jorge
- Chemical Engineering Department, Graduate Program in Chemical Engineering State University of Maringá Maringá Brazil
| | - Regina Maria Matos Jorge
- Laboratory of Process Engineering in Particulate Systems, Chemical Engineering Department, Graduate Program in Food Engineering Federal University of Paraná Curitiba Brazil
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5
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Cândido HT, Leonel M, Leonel S, Ouros LFD, Jesus PRRD, Izidoro M, Molha NZ, Domiciano VM. Green banana and ora-pro-nóbis mixed flours: nutritional and technological characteristics. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2022. [DOI: 10.1590/1981-6723.08122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Abstract The constant need for innovation in the food industries to meet the demands of consumers and the growing market for gluten-free and high-protein products have driven studies of mixed flour. In this study, 'BRS Platina' banana fruits were processed to obtain Whole Green Banana Flour (WGBF) and Green Banana Pulp Flour (GBPF) as well as leaves of Ora-pro-nóbis Flour (OPNF). Mixed flours were prepared by blending banana flours (WGBF or GBPF) with increasing levels of OPNF (from 5 to 25%). Flours were analyzed for physicochemical characteristics, mineral contents, Water Absorption Index (WAI), Water Solubility Index (WSI), and color. The main component of banana flours was starch, in which GBPF has the highest content. The WGBF had a higher mineral content, and in both flours, the potassium was at a greater level. OPNF showed the highest protein and mineral contents. Independent of the type of banana flour, mixed flours were darker, and had higher WAI and considerable increases in Mg, Fe, and Zn than no mixed ones. The blend of banana flours and Ora-pro-nóbis leaf flour can be a viable combination for preparing a variety of food products, due to its nutritional and technological properties.
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Affiliation(s)
| | | | - Sarita Leonel
- Universidade Estadual Paulista, Brasil; Universidade Estadual Paulista, Brasil
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6
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Los FGB, Chezini A, Piroski CS, Lacerda LG, Nogueira A, Demiate IM. Evaluation of Physicochemical Properties of Starch from Brazilian
Carioca
Beans (
Phaseolus vulgaris
). STARCH-STARKE 2021. [DOI: 10.1002/star.202000281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Francine Gomes Basso Los
- Graduate Program in Food Science and Technology State University of Ponta Grossa Av. Carlos Cavalcanti 4748, CEP 84030–900 Ponta Grossa PR Brazil
| | - Amanda Chezini
- Graduate Program in Food Science and Technology State University of Ponta Grossa Av. Carlos Cavalcanti 4748, CEP 84030–900 Ponta Grossa PR Brazil
| | - Camila Sztoltz Piroski
- Graduate Program in Food Science and Technology State University of Ponta Grossa Av. Carlos Cavalcanti 4748, CEP 84030–900 Ponta Grossa PR Brazil
| | - Luiz Gustavo Lacerda
- Graduate Program in Food Science and Technology State University of Ponta Grossa Av. Carlos Cavalcanti 4748, CEP 84030–900 Ponta Grossa PR Brazil
| | - Alessandro Nogueira
- Graduate Program in Food Science and Technology State University of Ponta Grossa Av. Carlos Cavalcanti 4748, CEP 84030–900 Ponta Grossa PR Brazil
| | - Ivo Mottin Demiate
- Graduate Program in Food Science and Technology State University of Ponta Grossa Av. Carlos Cavalcanti 4748, CEP 84030–900 Ponta Grossa PR Brazil
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7
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Black K, Tziboula‐Clarke A, White PJ, Iannetta PP, Walker G. Optimised processing of faba bean (
Vicia faba
L.) kernels as a brewing adjunct. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.632] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Kirsty Black
- Division of Engineering and Food Science Abertay University Dundee DD1 1HG Scotland
- Ecological Sciences The James Hutton Institute Invergowrie Dundee DD2 5DA Scotland
- Arbikie Distillery, Arbikie Highland Estate Inverkeilor DD11 4UZ Scotland
| | | | - Philip J. White
- Ecological Sciences The James Hutton Institute Invergowrie Dundee DD2 5DA Scotland
| | - Pietro P.M. Iannetta
- Ecological Sciences The James Hutton Institute Invergowrie Dundee DD2 5DA Scotland
| | - Graeme Walker
- Division of Engineering and Food Science Abertay University Dundee DD1 1HG Scotland
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8
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Kajiwara V, Moda-Cirino V, Scholz MBDS. The influence of chemical composition diversity in the cooking quality of Andean bean genotypes. Food Chem 2020; 339:127917. [PMID: 32950898 DOI: 10.1016/j.foodchem.2020.127917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2019] [Revised: 08/21/2020] [Accepted: 08/22/2020] [Indexed: 10/23/2022]
Abstract
Andean beans (Phaseolus vulgaris) chemical compositions and cooking characteristics contribute to a healthy diet. The objective of this study was to evaluate the influence of chemical composition on the cooking quality of 14 Andean beans genotypes with different seed coat colors. More specifically, water retention (WR), cooking time (CT), and solids released in the broth, were analysed. WR values ranged from 128.4% to 160.7% and CT ranged from 13.7 (BRS Embaixador) to 21.7 min (KID44). Andean beans showed variability in chemical composition, mainly starch content (39.43 g 100 g-1, BRS Realce to 51.92 g 100 g-1, LP15-04) and polymer composition. The profile of starch and interactions among minerals and chemical compounds influenced the cooking profiles than do the individual compounds. Andean beans traits of cooking, mainly CT, were influenced by their chemical composition; however they can be incorporated into diets without drastic changes in preparation methods.
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Affiliation(s)
- Vania Kajiwara
- Conservationist Agronomy Master, Agronomic Institute of Paraná State, Londrina, Brazil
| | - Vânia Moda-Cirino
- Department of Plant Breeding, Agronomic Institute of Paraná State, Londrina, Brazil
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9
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Tayade R, Kulkarni KP, Jo H, Song JT, Lee JD. Insight Into the Prospects for the Improvement of Seed Starch in Legume-A Review. FRONTIERS IN PLANT SCIENCE 2019; 10:1213. [PMID: 31736985 PMCID: PMC6836628 DOI: 10.3389/fpls.2019.01213] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Accepted: 09/03/2019] [Indexed: 05/18/2023]
Abstract
In addition to proteins and/or oils, mature seeds of most legume crops contain important carbohydrate components, including starches and sugars. Starch is also an essential nutritional component of human and animal diets and has various food and non-food industrial applications. Starch is a primary insoluble polymeric carbohydrate produced by higher plants and consists of amylose and amylopectin as a major fraction. Legume seeds are an affordable source of not only protein but also the starch, which has an advantage of being resistant starch compared with cereal, root, and tuber starch. For these reasons, legume seeds form a good source of resistant starch-rich healthy food with a high protein content and can be utilized in various food applications. The genetics and molecular details of starch and other carbohydrate components are well studied in cereal crops but have received little attention in legumes. In order to improve legume starch content, quality, and quantity, it is necessary to understand the genetic and molecular factors regulating carbohydrate metabolism in legume crops. In this review, we assessed the current literature reporting the genetic and molecular basis of legume carbohydrate components, primarily focused on seed starch content. We provided an overview of starch biosynthesis in the heterotrophic organs, the chemical composition of major consumable legumes, the factors influencing starch digestibility, and advances in the genetic, transcriptomic, and metabolomic studies in important legume crops. Further, we discussed breeding and biotechnological approaches for the improvement of the starch composition in major legume crops. The information reviewed in this study will be helpful in facilitating the food and non-food applications of legume starch and provide economic benefits to farmers and industries.
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Affiliation(s)
| | | | | | | | - Jeong-Dong Lee
- School of Applied Biosciences, Kyungpook National University, Daegu, South Korea
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10
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Extraction Optimization of Phenolic Extracts from Carioca Bean (Phaseolus vulgaris L.) Using Response Surface Methodology. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1347-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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11
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Duran NM, Medina-Llamas M, Cassanji JGB, de Lima RG, de Almeida E, Macedo WR, Mattia D, Pereira de Carvalho HW. Bean Seedling Growth Enhancement Using Magnetite Nanoparticles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:5746-5755. [PMID: 29799745 DOI: 10.1021/acs.jafc.8b00557] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Advanced fertilizers are one of the top requirements to address rising global food demand. This study investigates the effect of bare and polyethylene glycol-coated Fe3O4 nanoparticles on the germination and seedling development of Phaseolus vulgaris L. Although the germination rate was not affected by the treatments (1 to 1 000 mg Fe L-1), seed soaking in Fe3O4-PEG at 1 000 mg Fe L-1 increased radicle elongation (8.1 ± 1.1 cm vs 5.9 ± 1.0 cm for the control). Conversely, Fe2+/Fe3+(aq) and bare Fe3O4 at 1 000 mg Fe L-1 prevented the growth. X-ray spectroscopy and tomography showed that Fe penetrated in the seed. Enzymatic assays showed that Fe3O4-PEG was the least harmful treatment to α-amylase. The growth promoted by the Fe3O4-PEG might be related to water uptake enhancement induced by the PEG coating. These results show the potential of using coated iron nanoparticles to enhance the growth of common food crops.
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Affiliation(s)
- Nádia M Duran
- Laboratory of Nuclear Instrumentation (LIN), Center for Nuclear Energy in Agriculture (CENA) , University of São Paulo (USP) , Piracicaba , São Paulo 13416000 , Brazil
| | - Maria Medina-Llamas
- Department of Chemical Engineering , University of Bath , BA2 7AY Bath , United Kingdom
| | - João G B Cassanji
- Laboratory of Nuclear Instrumentation (LIN), Center for Nuclear Energy in Agriculture (CENA) , University of São Paulo (USP) , Piracicaba , São Paulo 13416000 , Brazil
| | - Rafael G de Lima
- Laboratory of Nuclear Instrumentation (LIN), Center for Nuclear Energy in Agriculture (CENA) , University of São Paulo (USP) , Piracicaba , São Paulo 13416000 , Brazil
| | - Eduardo de Almeida
- Laboratory of Nuclear Instrumentation (LIN), Center for Nuclear Energy in Agriculture (CENA) , University of São Paulo (USP) , Piracicaba , São Paulo 13416000 , Brazil
| | - Willian R Macedo
- Crop Physiology and Metabolism Lab , Institute of Agricultural Science, Federal University of Viçosa , Campus Rio Paranaíba , Rio Paranaíba , Minas Gerais 38810000 , Brazil
| | - Davide Mattia
- Department of Chemical Engineering , University of Bath , BA2 7AY Bath , United Kingdom
| | - Hudson W Pereira de Carvalho
- Laboratory of Nuclear Instrumentation (LIN), Center for Nuclear Energy in Agriculture (CENA) , University of São Paulo (USP) , Piracicaba , São Paulo 13416000 , Brazil
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12
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Lovato F, Kowaleski J, Silva SZD, Heldt LFS. Composição centesimal e conteúdo mineral de diferentes cultivares de feijão biorfortificado (Phaseolus vulgaris L.). BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2017. [DOI: 10.1590/1981-6723.6817] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo O feijão é uma das principais fontes de proteína e de ferro, além de outros nutrientes, e por ser, também, um alimento de fácil acesso e preparo, faz com que o Brasil seja um dos maiores consumidores e produtores de feijão comum (Phaseolus vulgaris, L.). Estudos apontam que a anemia é o problema nutricional mais grave no Brasil e a inserção de alimentos básicos biofortificados pode auxiliar na redução desse quadro. O objetivo deste trabalho foi analisar, bem como comparar, estatisticamente, a composição centesimal e os teores de minerais dos grãos crus e cozidos das cultivares de feijão comercializadas ‒ tipo preto e carioca ‒ e das cultivares biofortificadas ‒ BRS esplendor e BRS pontal. Os grãos crus triturados e os grãos cozidos foram avaliados quanto aos teores de umidade, cinzas, proteína, lipídios e carboidratos, e os minerais ferro, potássio, magnésio e sódio. Os resultados obtidos foram submetidos à análise de variância e as médias foram comparadas pelo teste de Tukey (p<0,05). A utilização de feijão biofortificado é promissora para diminuir a incidência de anemias, pois os resultados obtidos mostram que a biofortificação aumentou os teores de ferro, potássio e magnésio.
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Affiliation(s)
- Frederico Lovato
- Fundação para o Desenvolvimento Científico e Tecnológico Universidade, Brasil
| | - Jussara Kowaleski
- Fundação para o Desenvolvimento Científico e Tecnológico Universidade, Brasil
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13
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Rossi GB, Valentim-Neto PA, Blank M, Faria JCD, Arisi ACM. Comparison of Grain Proteome Profiles of Four Brazilian Common Bean (Phaseolus vulgaris L.) Cultivars. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:7588-7597. [PMID: 28777559 DOI: 10.1021/acs.jafc.7b03220] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Common bean (Phaseolus vulgaris L.) is a source of proteins for about one billion people worldwide. In Brazil, 'BRS Sublime', 'BRS Vereda', 'BRS Esteio', and 'BRS Estilo' cultivars were developed by Embrapa to offer high yield to farmers and excellent quality to final consumers. In this work, grain proteomes of these common bean cultivars were compared based on two-dimensional gel electrophoresis (2-DE) and tandem mass spectrometry (MS/MS). Principal component analysis (PCA) was applied to compare 349 matched spots in these cultivars proteomes, and all cultivars were clearly separated in PCA plot. Thirty-two differentially accumulated proteins were identified by MS. Storage proteins such as phaseolins, legumins, and lectins were the most abundant, and novel proteins were also identified. We have built a useful platform that could be used to analyze other Brazilian cultivars and genotypes of common beans.
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Affiliation(s)
| | | | | | - Josias Correa de Faria
- Embrapa Arroz e Feijão, Caixa Postal 179, 75375-000 Santo Antônio de Goiás, Goiás, Brazil
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