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Fiber Residues from Canavalia ensiformisL. Seeds with Potential Use in Food Industry

Agricultural Sciences 2014年第13期5卷 1227-1236页

作者： maira rubi segura-campos Lourdes Manrique-Reynoso Luis Chel-Guerrero David Betancur-Ancona Faculty of Chemical Engineering Autonomous University of Yucatán Merida Mexico

The objective of this research was to determine the physicochemical characteristics of fiber residues from Jack bean (Canavalia ensiformis L.) obtained by two technological processes. The proximal composition of the fiber residues from Canavalia ensiformis registered values of moisture, ash, protein, fat, fiber and nitrogen-free extract (NFE) of 7.14%, 3.17%, 9.14%, 1.34%, ?23.84% and 62.51% for residue A and 4.74%, 2.68%, 7.73%, 1.39%, 23.76% and 64.44% for residue B. Total dietary fiber (TDF) contents in the fiber residues were 47.06 (Residue A) and 54.96 (Residue B) g/100g sample, with most of this content represented by insoluble dietary fiber (IDF) 45.46 g/100g sample in Residue A and 52.75 g/100g of sample in Residue B. The remainder was constituted by soluble dietary fiber (SDF). The neutral detergent fiber (NDF) content was slightly higher in residue B (41.8 g/100g sample). Acid detergent fiber (ADF) that includes principally cellulose, lignin and cutin, and acid detergent lignin (ADL) that include lignin and cutin were higher in residue B (32.5 g/100g sample) and similar for both residues (1.0 (A) and 1.2 (B) g/100g sample), respectively. Resistant starch (RS) was higher in residue B (0.607%) than in residue A (0.358%). No statistical difference (p > 0.05) was registered in the tannins content of both residues. However, the phytates content was higher in the fiber residue obtained by the fists technological process (A residue). In vitro digestibility was higher in residue A (85.81%) than that in B residue (81.51%). The results of the present study suggest the potential use of C. ensiformis fiber residues as a functional ingredient in foods, especially in the development of reduced calorie food and dietary fiber enriched foods.

关键词： C. ensiformis Jack Bean Dietary Fiber Chemical Characterization In Vitro Digestibility

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ACE-I inhibitory peptide fractions from enzymatic hydrolysates of velvet bean (Mucuna pruriens)

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Agricultural Sciences 2013年第12期4卷 767-773页

作者： maira rubi segura-campos Carlos Paul Espadas-Alcocer Luis Chel-Guerrero David Betancur-Ancona Facultad de Ingeniería Química Universidad Autónoma de Yucatán Mérida México

The hydrolysis of velvet bean (Mucuna pruriens) protein in the presence of Alcalase?-Flavourzyme? and Pepsin-Pancreatin was investigated. The results showed that Alcalase?-Flavourzyme? (29.08%) sequential system catalyzed the hydrolysis most efficiently that Pepsin-Pancreatin (24.78%). In addition, the higher ACE-I inhibitory activity was achieved with the sequential system Alcalase?-Flavourzyme? (33.13%). Furthermore, the concentration of peptides employing an ultrafiltration (UF) system or their purification by gel filtration chromatography showed that the oligomeric peptides with lower molecular weight registered the highest ACE-I inhibitory activity. It has been demonstrated that Mucuna pruriens protein hydrolysates could serve as a source of peptides with ACE inhibitory activity and this activity can be attributed mainly to the mixture of short peptides in the hydrolysate.

关键词： Velvet Bean Mucuna pruriens ACE-I Inhibition Peptide Fractions Enzymatic Hydrolysis

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Polyphenols,Ascorbic Acid and Carotenoids Contents and Antioxidant Properties of Habanero Pepper(Capsicum chinense)Fruit

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Food and Nutrition Sciences 2013年第8期4卷 47-54页

作者： maira rubi segura campos Karen Ramírez Gómez Yolanda Moguel Ordonez David Betancur Ancona Faculty of Chemical Engineering Autonomous University of YucatánMéridaMexico National Institute for Forestry Agriculture and Livestock(INIFAP)Experimental Campus of MococháMococháMéxico

Their high bioactive compounds content and importance as dietary antioxidants has increased interest in Capsicum fruit. The fruit of seven Capsicum chinense Jacq. var. habanero genotypes grown in Yucatan, Mexico, were analyzed to quantify their phenolic compounds, carotenoids and ascorbic acid contents, and to measure their free radical scavenging (ABTS assay) and antioxidant activities (β-carotene/linoleic acid assay). Phenolics (20.54 to 20.75 mg/100 g sample), carotenoids (1.00 to 1.26 mg/100 g sample) and ascorbic acid contents (187.24 to 281.73 mg/100 g sample) varied between genotypes. Trolox equivalent antioxidant capacity (TEAC) ranged from 1.55 to 3.23 mM/mg sample. During the 120-min decolorization trial, antioxidant capacity decreased over time in the studied genotypes. Values ranged from 36%to 57% β-carotene bleaching during the first 30 minutes. Fruit from all seven studied genotypes are good antioxidant sources and hold promise as natural ingredients in functional foods.

关键词： Capsicum chinense Jacq Phenolic Compounds Carotenoids Content Ascorbic Acid Content Antioxidant Activities

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Physicochemical characterization of chia (Salvia hispanica) seed oil from Yucatán, México

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Agricultural Sciences 2014年第3期5卷 220-226页

作者： maira rubi segura-campos Norma Ciau-Solís Gabriel Rosado-rubio Luis Chel-Guerrero David Betancur-Ancona Facultad de Ingeniería Química Universidad Autónoma de Yucatán Mérida México

A physicochemical characterization of oil from chia seeds was carried out. Proximate composition analysis showed that fat and fiber were the principal components in the raw chia flour. Physical characterization showed that chia oil has a relative density from 0.9241, a refraction index of 1.4761 and a color with more yellow than red units. Chemical characterization showed that chia oil registered an acidity index of 2.053 mg KOH/g oil, a saponification index of 222.66 mg KOH/g oil, a content of unsaponifiable matter of 0.087%, an Iodine index of 193.45 g I/100 g oil and a peroxide index of 17.5 meq O2/kg oil. Chia oil showed a higher content of α and β linolenic and palmitic acids. Chia oil is the vegetable source with the highest content of essential fatty acids.

关键词： Chía Salvia hispanica Oil Physicochemical Characteristic

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Physicochemical and Functional Characterization of Mucuna pruriesDepigmented Starch for Potential Industrial Applications

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International Journal of Organic Chemistry 2015年第1期5卷 1-10页

作者： maira rubi segura-campos Sonia Marina López-Sánchez Arturo Castellanos-Ruelas David Betancur-Ancona Luis Chel-Guerrero Facultad de Ingeniería Química Universidad Autónoma de Yucatán Mérida México

Starch is a very important biopolymer in the food industry. The velvet bean (M. pruriens) is an excellent potential starch source containing approximately 520 g starch per kg. The objective of this study was to evaluate the physicochemical and functional properties of velvet bean depigmented starch. The starch granules appear oval and spherical shaped. The colour registered L*, a*, b* values of 44.9, 0.324 and 0.341 respectively. The chemical composition registered values of moisture, ash, fat, protein, fibre and NFE of 110.5, 5.8, 5.7, 0.0, 34 and 954.5 g/kg respectively, as well as amylose levels of 215.3 g/kg. Gelatinization onset (To), peak (Tp) and final (Tf) temperatures were of 74.23°C, 80.57°C and 86.39°C. The solubility (3.1% - 16.2%), swelling power (SP) (2.86% - 16.17%) and water absorption capacity (WAC) (2.67 - 15.95 g water/g starch) were directly correlated to temperature (60°C - 90°C). The enthalpy values (4.10 - 13.47 j/g) were directly correlated to the time (1 - 21 days). The retrogradation increased as time increased. The viscosity of M. pruriens depigmented starch decreased slightly during the heating stages and then increased during cooling and the refrigeration and freezing stability registered syneresis ranges from 17.65 to 23.18 mL/50mL and from 16.4 to 22.6 mL/50mL respectively, indicating that the depigmented starch was unstable in heating-cooling processes.

关键词： Depigmented Starch Functional Properties Mucuna pruriens Physicochemical Properties

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