Document Detail


Effects of industrial canning on the proximate composition, bioactive compounds contents and nutritional profile of two Spanish common dry beans (Phaseolus vulgaris L.).
MedLine Citation:
PMID:  25053030     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
This 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 (16.50mg 100mg(-1)) compared with raw Almonga beans (0.6mg 100mg(-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.
Authors:
Mercedes M Pedrosa; Carmen Cuadrado; Carmen Burbano; Mercedes Muzquiz; Blanca Cabellos; Begoña Olmedilla-Alonso; Carmen Asensio-Vegas
Publication Detail:
Type:  Journal Article     Date:  2014-06-09
Journal Detail:
Title:  Food chemistry     Volume:  166     ISSN:  0308-8146     ISO Abbreviation:  Food Chem     Publication Date:  2015 Jan 
Date Detail:
Created Date:  2014-07-23     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7702639     Medline TA:  Food Chem     Country:  England    
Other Details:
Languages:  eng     Pagination:  68-75     Citation Subset:  IM    
Copyright Information:
Copyright © 2014 Elsevier Ltd. All rights reserved.
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