Mucuna pruriens fiber: nutritional, functional and biological properties
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100120 |
Resumo: | Abstract An evaluation was done of the nutritional, functional and antioxidant properties of fiber residues from Mucuna pruriens bean. Nutritional value was quantified in terms of proximate composition, total dietary fiber (TDF), insoluble dietary fiber (IDF), soluble dietary fiber (SDF) and the Van Soest fiber components. Functional value was assayed by measuring water holding capacity (WHC), oil holding capacity (OHC), water absorption capacity (WAbC), water adsorption capacity (WAdC) and organic molecule absorption capacity (OMAC). Emulsifying capacity was also studied. Biological potential was identified by measuring antioxidant properties, as well as phenols and flavonoids content. Nutritionally, M. pruriens fiber registered 26% of raw fiber, 77.65% TDF, 69.40% IDF and 8.25% SDF. Van Soest fiber components were 61.35% acid detergent fiber (ADF), 66.86% neutral detergent fiber (NDF) and 13.62% acid detergent lignin (ADL). Cellulose and hemicellulose content were 47.73 and 5.51%, respectively. Fiber functional potential values were 3.24 g/g sample for WHC, 1.65 for OHC, 3.61 for WAbC, 0.24 for WAdC and 1.19 for OMAC. The highest emulsifying capacity was registered at pH 4. Antioxidant activity was observed in assays as reducing power, DPPH and ABTS•+, being possibly attributed to components as phenols (2624.80 μg of gallic acid equivalents/mg), and flavonoids (232.71 μg catechin equivalents/mg), quantified at 20mg/mL. |
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Mucuna pruriens fiber: nutritional, functional and biological propertiesantioxidantfiberMucuna pruriensnutrimentaltechnologicalAbstract An evaluation was done of the nutritional, functional and antioxidant properties of fiber residues from Mucuna pruriens bean. Nutritional value was quantified in terms of proximate composition, total dietary fiber (TDF), insoluble dietary fiber (IDF), soluble dietary fiber (SDF) and the Van Soest fiber components. Functional value was assayed by measuring water holding capacity (WHC), oil holding capacity (OHC), water absorption capacity (WAbC), water adsorption capacity (WAdC) and organic molecule absorption capacity (OMAC). Emulsifying capacity was also studied. Biological potential was identified by measuring antioxidant properties, as well as phenols and flavonoids content. Nutritionally, M. pruriens fiber registered 26% of raw fiber, 77.65% TDF, 69.40% IDF and 8.25% SDF. Van Soest fiber components were 61.35% acid detergent fiber (ADF), 66.86% neutral detergent fiber (NDF) and 13.62% acid detergent lignin (ADL). Cellulose and hemicellulose content were 47.73 and 5.51%, respectively. Fiber functional potential values were 3.24 g/g sample for WHC, 1.65 for OHC, 3.61 for WAbC, 0.24 for WAdC and 1.19 for OMAC. The highest emulsifying capacity was registered at pH 4. Antioxidant activity was observed in assays as reducing power, DPPH and ABTS•+, being possibly attributed to components as phenols (2624.80 μg of gallic acid equivalents/mg), and flavonoids (232.71 μg catechin equivalents/mg), quantified at 20mg/mL.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100120Food Science and Technology v.41 n.1 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.39719info:eu-repo/semantics/openAccessVÁZQUEZ ENCALADA,StephanieSEGURA CAMPOS,Maira Rubieng2021-03-18T00:00:00Zoai:scielo:S0101-20612021000100120Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-03-18T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Mucuna pruriens fiber: nutritional, functional and biological properties |
title |
Mucuna pruriens fiber: nutritional, functional and biological properties |
spellingShingle |
Mucuna pruriens fiber: nutritional, functional and biological properties VÁZQUEZ ENCALADA,Stephanie antioxidant fiber Mucuna pruriens nutrimental technological |
title_short |
Mucuna pruriens fiber: nutritional, functional and biological properties |
title_full |
Mucuna pruriens fiber: nutritional, functional and biological properties |
title_fullStr |
Mucuna pruriens fiber: nutritional, functional and biological properties |
title_full_unstemmed |
Mucuna pruriens fiber: nutritional, functional and biological properties |
title_sort |
Mucuna pruriens fiber: nutritional, functional and biological properties |
author |
VÁZQUEZ ENCALADA,Stephanie |
author_facet |
VÁZQUEZ ENCALADA,Stephanie SEGURA CAMPOS,Maira Rubi |
author_role |
author |
author2 |
SEGURA CAMPOS,Maira Rubi |
author2_role |
author |
dc.contributor.author.fl_str_mv |
VÁZQUEZ ENCALADA,Stephanie SEGURA CAMPOS,Maira Rubi |
dc.subject.por.fl_str_mv |
antioxidant fiber Mucuna pruriens nutrimental technological |
topic |
antioxidant fiber Mucuna pruriens nutrimental technological |
description |
Abstract An evaluation was done of the nutritional, functional and antioxidant properties of fiber residues from Mucuna pruriens bean. Nutritional value was quantified in terms of proximate composition, total dietary fiber (TDF), insoluble dietary fiber (IDF), soluble dietary fiber (SDF) and the Van Soest fiber components. Functional value was assayed by measuring water holding capacity (WHC), oil holding capacity (OHC), water absorption capacity (WAbC), water adsorption capacity (WAdC) and organic molecule absorption capacity (OMAC). Emulsifying capacity was also studied. Biological potential was identified by measuring antioxidant properties, as well as phenols and flavonoids content. Nutritionally, M. pruriens fiber registered 26% of raw fiber, 77.65% TDF, 69.40% IDF and 8.25% SDF. Van Soest fiber components were 61.35% acid detergent fiber (ADF), 66.86% neutral detergent fiber (NDF) and 13.62% acid detergent lignin (ADL). Cellulose and hemicellulose content were 47.73 and 5.51%, respectively. Fiber functional potential values were 3.24 g/g sample for WHC, 1.65 for OHC, 3.61 for WAbC, 0.24 for WAdC and 1.19 for OMAC. The highest emulsifying capacity was registered at pH 4. Antioxidant activity was observed in assays as reducing power, DPPH and ABTS•+, being possibly attributed to components as phenols (2624.80 μg of gallic acid equivalents/mg), and flavonoids (232.71 μg catechin equivalents/mg), quantified at 20mg/mL. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100120 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100120 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.39719 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.41 n.1 2021 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126328096686080 |