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http://hdl.handle.net/10261/216281
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Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Villacrés, Elena | es_ES |
dc.contributor.author | Quelal, M. Belén | es_ES |
dc.contributor.author | Fernández, Edgar | es_ES |
dc.contributor.author | García, Grace | es_ES |
dc.contributor.author | Cueva, Gabriela | es_ES |
dc.contributor.author | Rosell, Cristina M. | es_ES |
dc.date.accessioned | 2020-07-09T05:17:14Z | - |
dc.date.available | 2020-07-09T05:17:14Z | - |
dc.date.issued | 2020-06-26 | - |
dc.identifier.citation | LWT 131: 109745 (2020) | es_ES |
dc.identifier.issn | 0023-6438 | - |
dc.identifier.uri | http://hdl.handle.net/10261/216281 | - |
dc.description.abstract | Lupin is a nutritive grain, but its use is limited due to its high content of bitter alkaloids and other antinutritional factors, such as phytic acid, tannins, nitrates and trypsin inhibitors (TI), that have undesirable physiological effects. There is increasing interest in finding appropriate methods for reducing the antinutritional compounds in lupin. The objective of this research was to assess the efficacy of a biotechnological process, namely, fungal fermentation, as a debittering process relative to that of conventional aqueous thermal treatment (ATT). We evaluated the effects of these processes on the reduction of antinutritional compounds as well as their potential impacts on enhancing the beneficial antioxidant properties of lupin. Three varieties (INIAP-450, INIAP-451 and Criollo) of the Lupinus mutabilis species were studied. The application of ATT and fermentation with Rhizopus oligosporus caused decreases in the following antinutrients: nitrates (94.59%), tannins (82.10%), alkaloids (94%), urease activity (93.75%), phytic acid (70.06%) and trypsin inhibitors (76.76%). Ascorbic acid also decreased (79.72%). All values corresponded to the average in the three varieties evaluated. While the contents of phenols, carotenoids and the antioxidant capacity decreased by 96.83, 49.42 and 96.13%, respectively, due to the debittering process, solid fermentation promoted increases in these compounds and properties in the debittered grain. | es_ES |
dc.description.sponsorship | This research was financially supported by the Inter-American Development Bank, (BID), Cooperative Program for the Regional Agricultural Technology Fund (FONTAGRO) (Project FTG/RF-14893-RG, 2016–2018), the Spanish Ministry of Science, Innovation and Universities (RTI2018-095919-B-C21), the European Regional Development Fund (FEDER) and the Generalitat Valenciana (Prometeo 2017/189) | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation | info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/RTI2018-095919-B-C21 | es_ES |
dc.relation.isversionof | Postprint | es_ES |
dc.rights | openAccess | en_EN |
dc.subject | Lupin | es_ES |
dc.subject | Debittering | es_ES |
dc.subject | Cooking | es_ES |
dc.subject | Fermentation | es_ES |
dc.subject | Legume | es_ES |
dc.title | Impact of debittering and fermentation processes on the antinutritional and antioxidant compounds in Lupinus mutabilis sweet | es_ES |
dc.type | artículo | es_ES |
dc.identifier.doi | 10.1016/j.lwt.2020.109745 | - |
dc.description.peerreviewed | Peer reviewed | es_ES |
dc.embargo.terms | 2021-06-26 | es_ES |
dc.rights.license | https://creativecommons.org/licenses/by-nc-nd/4.0/ | es_ES |
dc.contributor.funder | European Commission | es_ES |
dc.contributor.funder | Generalitat Valenciana | es_ES |
dc.contributor.funder | Ministerio de Ciencia, Innovación y Universidades (España) | es_ES |
dc.contributor.funder | Banco Interamericano de Desarrollo | es_ES |
dc.relation.csic | Sí | es_ES |
oprm.item.hasRevision | no ko 0 false | * |
dc.identifier.funder | http://dx.doi.org/10.13039/501100003359 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/501100000780 | es_ES |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.fulltext | With Fulltext | - |
item.languageiso639-1 | en | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.openairetype | artículo | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | open | - |
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LWT2020-Villacres.pdf | Artículo principal | 828,11 kB | Adobe PDF | Visualizar/Abrir |
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