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Rapid HPLC Method for Determination of Rebaudioside D in Leaves of Stevia rebaudiana Bertoni Grown in the Southeast of Mexico

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American Journal of Analytical Chemistry 2014年第13期5卷 813-819页

作者： Irma Aranda-González Yolanda Moguel-Ordonez david betancur-ancona Facultad de Ingeniería Química Universidad Autónoma de YucatánMéridaMéxico Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias(INIFAP)MococháMéxico

Stevia leaves contain glycosides on which biological activity and sweetening capacity has been reported. Besides the main glycosides—stevioside and rebaudioside A—there are minor glycosides that may contribute to the activity and thus it is important to quantify them. Rebaudioside D is one of the minor glycoside present in S. rebaudiana leaves and there are no reports of a validated method to quantify it. Therefore a simple and sensitive high performance liquid chromatography (HPLC) method was validated for the determination of rebaudioside D in leaves of Stevia rebaudiana B. grown in the southeast of México. HPLC method was performed using a C18 column (250 mm × 4.6 mm, 5 μm) and UV detector set at 210 nm. The mobile phase consisted of 32:68 (v/v) mixture of acetonitrile and sodium phosphate buffer (10 mmol/L, pH 2.6), set to a flow rate of 1.0 ml/min. The calculated parameters were: sensitivity, linearity, limit of detection (LOD), limit of quantification (LOQ), accuracy and precision. The retention time of rebaudioside D was found to be 3.47 min ± 0.04 (S.D.). The calibration curves were linear over the working range (25 - 150 μg/ml), with correlation coefficient ≥0.99 and determination coefficient ≥0.98. The calculated limit of detection (LOD) was 8.53 μg/ml, while the limit of quantitation (LOQ) was 25.85 μg/ml. The percent recoveries of fortified samples were 100% ± 10% and precision relative standard deviation was ≤2.79%. The criteria of validation showed accuracy, linearity, and precision;therefore the method is suitable for quantitative analysis of rebaudioside D in Stevia rebaudiana leaves. Rebaudioside D content (g/100g) in Morita II and Criolla varieties grown in the southeast of Mexico were 0.43 and 0.46, respectively with no significant differences (p > 0.05) between them.

关键词： Rebaudioside D Stevia Rebaudiana HPLC Validation

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

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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

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

Chemical and Functional Properties of Hard-to-Cook Bean (Phaseolus vulgaris) Protein Concentrate

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Food and Nutrition Sciences 2014年第21期5卷 2081-2088页

作者： Maira R. Segura-Campos Jimena Cruz-Salas Luis Chel-Guerrero david betancur-ancona Facultad de Ingenierí a Quí mica Universidad Aut&#243 noma de Yucatá n M&#233 rida M&#233 xico

The objective of this research was to evaluate the chemical and functional properties of hard-to-cook (HTC) bean (Phaseolus vulgaris) protein concentrate to determine their potential practical applications. The respective protein concentrate was obtained from the flour using isoelectric precipitation and the protein content was 73.03%. Proximate composition and in vitro digestibility were measured to evaluate the chemical properties, and nitrogen solubility, emulsifying capacity, emulsion stability, foaming capacity, foam stability and viscosity were measured to evaluate its functional properties. The proximate composition of the HTC bean (P. vulgaris) flour and protein concentrate registered values of moisture, ash, protein, fat, fiber and NFE of 8.92, 4.52, 21.71%, 4.41%, 4.11% and 65.25% for flour and of 2.68%, 2.54%, 73.03%, 2.77%, 1.31% and 20.35% for protein concentrate. The in vitro digestibility was of 76.7%. The hard-to-cook bean protein concentrate exhibited good functional properties suggesting its use as additive. This concentrate registered solubility values that are ranging from 2.5% to 71.81%. The emulsifying (EC) and foaming capacity (FC) registered values of 89% - 97% and of 7% - 53% at different pH levels, respectively as well as an emulsion (ES) and foaming stability (FS) pH- and time-dependent. The HTC bean (P. vulgaris) protein concentrate registered a viscosity profile dependent of shear rate. The results suggest that HTC bean (P. vulgaris) protein concentrate is a valuable food ingredient or additive.

关键词： Hard-to-Cook Bean Phaseolus vulgaris Protein Concentrate Chemical and Functional Properties

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

Protein Fortification of Corn Tortillas: Effects on Physicochemical Characteristics, Nutritional Value and Acceptance

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Food and Nutrition Sciences 2012年第12期3卷 1658-1663页

作者： Abril Lecuona-Villanueva david A. betancur-ancona Luis A. Chel-Guerrero Arturo F. Castellanos-Ruelas Faculty of Chemical Engineering Autonomous University of Yucatán Campus of the Faculties of Engineering and Math Sciences Mérida México.

The aim of this study was to evaluate the texture of corn dough as well as the nutritional quality and acceptance of corn cakes (tortillas) made either with a readymade commercial corn flour (CCF) or with a traditional way (nixtamal) both fortified with lys + tryp (L + T) or with a protein concentrate from Phaseolus lunatus added with L + T (PC + L + T). All treatments were analyzed to investigate the physical properties of the dough and tortillas as well as their physicochemical and nutritional quality. Results showed that cohesion was affected (p tortillas made with nixtamal showed no difference. Adhesion was not affected by treatments. Weight loss increased only in the fortified tortillas made with CCF (p tortillas increased with the fortification being the highest value 0.96 N. Color was not affected in tortillas made with CCF (p tortillas made with CCF and fortified with PC + L + T. Acceptance was greater for tortillas fortified with L+T alone. Protein fortification of tortillas made with either CCF or nixtamal is feasible using either L + T together or in combination with a PC from Phaseolus lunatus improving their nutritional value without negative effects on their physicochemical characteristics or acceptance.

关键词： Tortilla Amino Acids Child Malnutrition Fortification

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

Lima Bean(Phaseolus lunatus)Protein Hydrolysates with ACE-I Inhibitory Activity

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Food and Nutrition Sciences 2012年第4期3卷 511-521页

作者： Luis Chel-Guerrero Mario Domínguez-Magana Alma Martínez-Ayala Gloria Dávila-Ortiz david betancur-ancona Facultad de Ingeniería Química Universidad Autónoma de YucatánMéridaMéxico Escuela Nacional de Ciencias Biológicas Instituto Politécnico NacionalMiguel HidalgoMéxico Centro de Investigación en Biotecnología Aplicada Instituto Politécnico NacionalTlaxcalaMéxico

Several protein sources can be used to produce bioactive peptides with angiotensin I-converting enzyme (ACE) inhibittory activity. Protein concentrates from ungerminated and germinated lima bean Phaseolus lunatus seed flours were hydrolyzed with Alcalase 2.4 L or pepsin-pancreatin sequential hydrolysis, and ACE inhibitory activity measured in the different hydrolysis treatments. Protein hydrolysate production was analyzed with a 23 factorial design with four replicates of the central treatment. Evaluated factors were protein concentrate source (ungerminated seeds, PC1;germinated seeds, PC2), enzyme/substrate ratio E/S (1/50 or 1/10) and hydrolysis time (0.5 or 2.0 h for Alcalase;1 or 3 h for pepsin-pancreatin). Degree of hydrolysis (DH) was high for the Alcalase hydrolysates (24.12% 58.94%), but the pepsin-pancreatin hydrolysates exhibited the highest ACE inhibitory activity (IC50 = 0.250 0.692 mg/mL). Under the tested conditions, the hydrolysates with the highest ACE inhibitory activity were produced with sequential pepsin-pancreatin using either PC1 at 1 h hydrolysis time and a 1/10 E/S ratio or PC2 at 1 h hydrolysis time and a 1/50 E/S ratio. Lima bean protein hydrolysates prepared with Alcalase or pepsin-pancreatin are a potential ingredient in the production of physiologically functional foods with antihypertensive activity.

关键词： Lima Bean Degree of Hydrolysis ACE Inhibition Protein Hydrolysates IC50

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