Characterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives

Detalhes bibliográficos
Autor(a) principal: Cíntia Tarabal Oliveira
Data de Publicação: 2018
Outros Autores: Érika Maria Roel Gutierrez, Nilton de Oliveira Couto e Silva, Márcia Regina Pereira Monteiro, Raquel Linhares Bello de Araújo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFMG
Texto Completo: http://hdl.handle.net/1843/40902
Resumo: Lupine is a legume with the high contents of protein and lipids unsaturated, vitamins, minerals and dietary fiber and thus its nutritional quality has properties beneficial to health. The aims of this study were to produce flours from white lupine grain using different thermal treatments, to chemically characterize them and to compare them to those of raw and pickled lupine grains, as well as to determine their chemical compositions, lipid profiles and contents of anti-nutritional factors. To preparation of lupine flours the heat treatment was applied at 100 °C for 60 min and 150 ºC per 30 min in an oven with circulating air. The moisture, protein, lipid, mineral and dietary-fiber contents of the four lupine products tested were determined. The trypsin-inhibitory activity levels were determined using casein as the substrate. The fatty acid composition were determined by gas chromatography. The results show us the samples had high levels of protein, unsaturated fatty acids, and dietary fiber. Heat treatment did not affect the nutrient content of the grain. However, pickled lupine grains had lower levels of nutrients and minerals and a higher sodium level than those of the other lupine products examined, compromising the nutritional quality of the grain. The analyses conducted in the present study indicate that Lupinus albus grains currently contain alkaloids but due its high nutritional value it is possible to incorporate this legume into the human diet.
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spelling Characterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivativesWhite lupineChemical compositionThermal treatmentsTremoço brancoLupinus albusTecnologia de alimentosLupine is a legume with the high contents of protein and lipids unsaturated, vitamins, minerals and dietary fiber and thus its nutritional quality has properties beneficial to health. The aims of this study were to produce flours from white lupine grain using different thermal treatments, to chemically characterize them and to compare them to those of raw and pickled lupine grains, as well as to determine their chemical compositions, lipid profiles and contents of anti-nutritional factors. To preparation of lupine flours the heat treatment was applied at 100 °C for 60 min and 150 ºC per 30 min in an oven with circulating air. The moisture, protein, lipid, mineral and dietary-fiber contents of the four lupine products tested were determined. The trypsin-inhibitory activity levels were determined using casein as the substrate. The fatty acid composition were determined by gas chromatography. The results show us the samples had high levels of protein, unsaturated fatty acids, and dietary fiber. Heat treatment did not affect the nutrient content of the grain. However, pickled lupine grains had lower levels of nutrients and minerals and a higher sodium level than those of the other lupine products examined, compromising the nutritional quality of the grain. The analyses conducted in the present study indicate that Lupinus albus grains currently contain alkaloids but due its high nutritional value it is possible to incorporate this legume into the human diet.FAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas GeraisCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorUniversidade Federal de Minas GeraisBrasilENF - DEPARTAMENTO DE NUTRIÇÃOFAR - DEPARTAMENTO DE ALIMENTOSUFMG2022-04-07T21:01:27Z2022-04-07T21:01:27Z2018-10info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlepdfapplication/pdf10.36560/11520186462316-9281http://hdl.handle.net/1843/40902engScientific Electronic ArchivesCíntia Tarabal OliveiraÉrika Maria Roel GutierrezNilton de Oliveira Couto e SilvaMárcia Regina Pereira MonteiroRaquel Linhares Bello de Araújoinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMG2022-04-07T21:01:27Zoai:repositorio.ufmg.br:1843/40902Repositório InstitucionalPUBhttps://repositorio.ufmg.br/oairepositorio@ufmg.bropendoar:2022-04-07T21:01:27Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false
dc.title.none.fl_str_mv Characterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives
title Characterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives
spellingShingle Characterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives
Cíntia Tarabal Oliveira
White lupine
Chemical composition
Thermal treatments
Tremoço branco
Lupinus albus
Tecnologia de alimentos
title_short Characterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives
title_full Characterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives
title_fullStr Characterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives
title_full_unstemmed Characterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives
title_sort Characterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives
author Cíntia Tarabal Oliveira
author_facet Cíntia Tarabal Oliveira
Érika Maria Roel Gutierrez
Nilton de Oliveira Couto e Silva
Márcia Regina Pereira Monteiro
Raquel Linhares Bello de Araújo
author_role author
author2 Érika Maria Roel Gutierrez
Nilton de Oliveira Couto e Silva
Márcia Regina Pereira Monteiro
Raquel Linhares Bello de Araújo
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Cíntia Tarabal Oliveira
Érika Maria Roel Gutierrez
Nilton de Oliveira Couto e Silva
Márcia Regina Pereira Monteiro
Raquel Linhares Bello de Araújo
dc.subject.por.fl_str_mv White lupine
Chemical composition
Thermal treatments
Tremoço branco
Lupinus albus
Tecnologia de alimentos
topic White lupine
Chemical composition
Thermal treatments
Tremoço branco
Lupinus albus
Tecnologia de alimentos
description Lupine is a legume with the high contents of protein and lipids unsaturated, vitamins, minerals and dietary fiber and thus its nutritional quality has properties beneficial to health. The aims of this study were to produce flours from white lupine grain using different thermal treatments, to chemically characterize them and to compare them to those of raw and pickled lupine grains, as well as to determine their chemical compositions, lipid profiles and contents of anti-nutritional factors. To preparation of lupine flours the heat treatment was applied at 100 °C for 60 min and 150 ºC per 30 min in an oven with circulating air. The moisture, protein, lipid, mineral and dietary-fiber contents of the four lupine products tested were determined. The trypsin-inhibitory activity levels were determined using casein as the substrate. The fatty acid composition were determined by gas chromatography. The results show us the samples had high levels of protein, unsaturated fatty acids, and dietary fiber. Heat treatment did not affect the nutrient content of the grain. However, pickled lupine grains had lower levels of nutrients and minerals and a higher sodium level than those of the other lupine products examined, compromising the nutritional quality of the grain. The analyses conducted in the present study indicate that Lupinus albus grains currently contain alkaloids but due its high nutritional value it is possible to incorporate this legume into the human diet.
publishDate 2018
dc.date.none.fl_str_mv 2018-10
2022-04-07T21:01:27Z
2022-04-07T21:01:27Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv 10.36560/1152018646
2316-9281
http://hdl.handle.net/1843/40902
identifier_str_mv 10.36560/1152018646
2316-9281
url http://hdl.handle.net/1843/40902
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Scientific Electronic Archives
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv pdf
application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Minas Gerais
Brasil
ENF - DEPARTAMENTO DE NUTRIÇÃO
FAR - DEPARTAMENTO DE ALIMENTOS
UFMG
publisher.none.fl_str_mv Universidade Federal de Minas Gerais
Brasil
ENF - DEPARTAMENTO DE NUTRIÇÃO
FAR - DEPARTAMENTO DE ALIMENTOS
UFMG
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFMG
instname:Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
instname_str Universidade Federal de Minas Gerais (UFMG)
instacron_str UFMG
institution UFMG
reponame_str Repositório Institucional da UFMG
collection Repositório Institucional da UFMG
repository.name.fl_str_mv Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)
repository.mail.fl_str_mv repositorio@ufmg.br
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