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Effects of industrial canning on the proximate composition, bioactive compounds contents and nutritional profile of two Spanish common dry beans (Phaseolus vulgaris L.)

Autor Martín Pedrosa, Mercedes; Cuadrado Vives, Carmen; Burbano, C.; Múzquiz, M.; Cabellos, B.
Palabras clave Bioactive compounds
Nutritional profile
Phaseolus vulgaris
Fecha de publicación 2015
Citación Food Chemistry 166: 68- 75 (2015)
ResumenThis study investigated the changes produced by canning in the proximate composition and in the bioactive constituents of two >ready to eat> Spanish beans. The foremost difference in the raw beans corresponded to the lectin: a higher content was found in raw Curruquilla beans (16.50 mg 100 mg-1) compared with raw Almonga beans (0.6 mg 100 mg-1). In general, industrial canning significantly increased the protein (>7%) and dietary fibre (>5%) contents of both beans varieties. However, the minerals, total α-galactosides and inositol phosphates contents were reduced (>25%) in both canned seeds. The trypsin inhibitors content was almost abolished by canning, and no lectins were found in either of the canned samples. Canned Curruquilla showed a decrease (38%) of their antioxidant activity. These >ready to eat> beans exhibited adequate nutritive profiles according to the USDA dietary recommendations. Furthermore, they had bioactive components content that are suitable for establishing a healthy lifestyle. © 2014 Elsevier Ltd. All rights reserved.
URI http://hdl.handle.net/10261/100735
Identificadoresdoi: 10.1016/j.foodchem.2014.05.158
issn: 1873-7072
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