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Changes in nonnutritional factors and antioxidant activity during germination of nonconventional legumes

AuthorsAguilera-Gutiérrez, Yolanda ; Díaz, María Felicia; Jiménez, Tania; Benitez, Vanesa ; Herrera, Teresa ; Martín-Cabrejas, María A.
KeywordsNonnutritional factors
Antioxidant capacity
Nonconventional legumes
Issue Date2013
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 61(34): 8120-8125 (2013)
AbstractThe present study describes the effects of germination on nonnutritional factors and antioxidant activity in the nonconventional legumes Vigna unguiculata (cowpea), Canavalia ensiformis (jack bean), Lablab purpureus (dolichos), and Stizolobium niveum (mucuna). Protease inhibitors and lectins were detected in raw legumes and were significantly decreased during the germination. Regarding total and individual inositol phosphates (IP5-IP3), important reductions of IP6 and high increases in the rest of inositol phosphates were also detected during this process. In addition, total phenols, catechins, and proanthocyanidins increased, accompanied by an overall rise of antioxidant activity (79.6 μmol of Trolox/g of DW in the case of mucuna). Germination has been shown to be a very effective process to reduce nonnutritional factors and increase bioactive phenolic compounds and antioxidant activities of these nonconventional legumes. For this reason, they could be used as ingredients to obtain high-value legume flours for food formulation. © 2013 American Chemical Society.
Identifiersdoi: 10.1021/jf4022652
issn: 0021-8561
e-issn: 1520-5118
Appears in Collections:(CIAL) Artículos
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