2024-03-28T19:57:44Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1036112022-01-07T10:52:28Zcom_10261_70com_10261_2col_10261_323
http://hdl.handle.net/10261/103611
10.1016/j.foodchem.2014.09.084
250526
Fermentation enhances the content of bioactive compounds in kidney bean extracts
Elsevier
2015
artículo
Limón, Rocío
Peñas, Elena
rp09368
Torino, Maria Ines
Martínez Villaluenga, Cristina
rp09367
Dueñas, Montserrat
Frías, Juana
rp09366
Functional ingredients
Antihypertensive compounds
Antioxidants
Fermentation
Kidney beans
2015-04-01
© 2014 Elsevier Ltd. All rights reserved. The influence of solid (SSF) or liquid state fermentation (LSF) for 48 and 96 h on the production of water soluble extracts from kidney beans was investigated. SSF was carried out by Bacillus subtilis, whilst LSF was performed either by natural fermentation (NF) or by Lactobacillus plantarum strain (LPF). SSF extracts showed high soluble phenolic compound content (31-36 mg/g) and antioxidant activity (508-541 μg trolox equivalents/g), whilst LSF extracts exhibited potential antihypertensive activity due to their large γ-aminobutyric acid (GABA) content (6.8-10.6 mg/g) and angiotensin converting enzyme inhibitory (ACEI) activity (>90%). Therefore, fermentation can be considered as a valuable process to obtain bioactive ingredients from kidney beans, which could encourage their utilisation in the formulation of added-value functional foods.
Ministerio de Ciencia e Innovación (España)
Consejo Superior de Investigaciones Científicas (España)
European Commission
Consejo Nacional de Investigaciones Científicas y Técnicas (Argentina)
Ministerio de Economía y Competitividad (España)
Food Chemistry
2015
172
343
352