Francisco Rincón

Proximate composition and antinutritive substances in chickpea (cicer arietinum L) as affected by the biotype factor

A study was made of both Desi (16 cultivars) and Kabuli (21 cultivars) chickpea biotypes grown under the same environmental conditions in order to evaluate the influence of the biotype factor as source of variance of the proximate composition and antinutritive substances content. Differences were found between the two biotypes for fat, total dietary fibre (TDF), insoluble dietary fibre (IDF), phytic acid and tannin content. Desi biotypes revealed lower fat and phytic acid contents, whereas Kabuli biotypes showed lower TDF, IDF and tannin content. Differences in coat thickness, as reported in the literature, are confirmed as a source of differences between the two biotypes in the fat, TDF, IDF, phytic acid and tannin content.

Developing an emulsifier system to improve the bioaccessibility of carotenoids.

Food emulsion designs, with the aim of delivering lipophilic bioactive compounds, should include an estimate of their bioaccessibility to support the claimed effect. With this goal in mind, in vitro digestion models and experimental design of mixtures were used as analytical tools to measure this parameter and to optimize the formulation of an O/W emulsion, including carotenoids as functional ingredients. Two experimental stages were applied. First, a screening phase was completed to detect the critical factors that exerted a significant effect on the response (bioaccessibility). During this phase, we observed that the response was modified mainly by secondary effects such as synergies and antagonisms of the emulsifying mixture. A group of four emulsifiers was selected at this phase to perform the second experimental stage, the optimization phase. This allowed us to obtain the mixture that produced the maximum carotenoid bioaccessibility. This formulation had emulsifying properties of the liposugars, acyl- and polyacyl-glycerides, as well as the synergistic effect arising from the combination of materials; this maximized the response. The analytical approach applied in this work is of interest for food designers for screening and controlling the bioaccessibility of bioactive compounds in a given matrix and, consequently, selecting the formulation conditions for higher bioaccessibilities.

In vitro protein digestibility and mineral availability of green beans (Phaseolus vulgarisL) as influenced by variety and pod size

Three varieties of green beans (Cleo, Strike and Sentry) were harvested and sorted into four fractions according to pod size (diameter 10 mm). Ash content and dietary fibre increased significantly as pod size increased mainly in Cleo and Strike beans. Strike showed the highest fibre content (378.0 g kg -1 ) but the lowest carbohydrate (364.6 g kg -1 ) and ash (68.4 g kg -1 ) values. Mean values for Fe and Mg content were higher in Cleo beans (70.9 and 27.1 mg kg - 1 , respectively), Zn, Cu and Mg were higher in Strike beans (48.7 mg kg -1 , 22.4 mg kg -1 and 3.15 g kg -1 , respectively) while Na and Ca values were maximum in Sentry (459.1 mg kg -1 and 7.11 g kg -1 , respectively). Trypsin inhibitor was negatively related to in vitro protein digestibility but no relationship was found between this last parameter and phytic acid content. This antinutrient, together with dietary fibre, and a negative influence on in vitro mineral dialysability of green beans.

Variations of non-protein nitrogen in six Spanish legumes according to the extraction method used

Abstract The non-protein nitrogen content (NPN) of six edible grain legumes (pea, lentil, faba bean, chick pea, field bean and lupin) grown in Spain were evaluated. NPN was extracted by three methods (70% ethanol, 70% ethanol + 1 % TCA and 0.2% NaOH + 30% TCA) and then analyzed using the micro-Kjeldahl method. The extraction methods including TCA provided higher NPN values than the method which only used 70% ethanol. High concentrations of glutamic and aspartic acids and low concentrations of methionine and cystine were found in the NPN. However, the total NPN fraction and the free amino acid profiles obtained by each extraction method differed as a consequence of the differing solubility of the α-amino groups and other components of the NPN fraction. Further studies should be conducted to obtain a suitable extraction method for measuring total NPN in legumes.

Amino acids and in vitro protein digestibility changes in green asparagus (Asparagus officinalis, L.) during growth and processing

Abstract This paper reports on the amino acid, in vitro protein digestibility and dietary fiber changes in green asparagus during development and processing. Green asparagus spears were classified into fine (F, ≤8 mm), middle (M, 9–11 mm), thick (T, 12–14 mm), very thick (VT, 15–19 mm) and extra thick (ET, ≥20 mm). This plant food was found to be a good source of protein (> 30% DW), containing most of the essential and nonessential amino acids. However, the arginine, cystine, γ-amino-butyric acid, glutamine, lysine, ornithine, phenylethanolamine, serine and taurine contents decreased significantly ( P ≤ 0.05) with blanching and canning. Green asparagus protein showed an adequate amino acid score according to FAO/WHO recommendations, and seemed to contribute most of the essential amino acids, except histidine and lysine, which were limiting amino acids. In-vitro protein digestibility (IVPD) tended to decrease during development (77.30% at F to 71.43% at ET), improving during processing, mainly after blanching. The increase in soluble dietary fiber and decrease in insoluble dietary fiber during processing might relate to the improvement of IVPD noted.

Intrinsic variability of mineral composition of chickpea (Cicer arietinum, L.)

Abstract The influence of genetic biotype on the mineral composition of chickpea was studied. Experimental design included 37 cultivars of both Desi and Kabuli biotypes cultivated under the same climatic and agronomic conditions in order to exclude the variability of the results due to environment and genotype × environment interaction effects. The biotype, as source of variance in mineral composition, was a significant factor in explaining differences between Ca, Mg and K contents. Cu, Fe, Mn, Na and Zn contents did not show differences between biotypes. According to data previously published, differences may be explained by differences in the coat thickness and composition between biotypes. Two homogeneous subgroups of chickpea cultivars were identified, one having relatively high calcium contents and the other having relatively high iron contents.

In Vitro Intestinal Absorption of Carotenoids Delivered as Molecular Inclusion Complexes with β-Cyclodextrin Is Not inhibited by High-Density Lipoproteins

This study analyzed the assimilation efficiency of carotenoids when they are delivered as inclusion complexes with beta-cyclodextrin (CyDIC) in water. The in vitro assimilation model used was the brush border membrane vesicles (BBMV) system in which the BBMVs were incubated with CyDIC. Carotenoid suspensions in Tween were used as a reference. Regardless of the form in which the carotenoids were delivered to the BBMV preparation, a higher assimilation efficiency was observed for carotenes than for the xanthophyll lutein. At the highest donor solution concentration, supplying carotenoids in CyDIC produced a significant increase in carotenoid assimilation compared to the corresponding carotenoid suspensions in Tween. The assimilation process using CyDIC takes place by means of a dissociation process in which the carotenoids are released from the beta-cyclodextrin to later be assimilated. At the highest concentration of CyDIC in the donor solution, the dissociation equilibrium will be shifted toward the free forms of the complex, thus increasing the amount of carotenoids available for assimilation. In another set of experiments, the effect of high-density lipoproteins as activity inhibitors for the receptors involved in carotenoid assimilation was analyzed. In carotenoid suspensions in Tween, with an inhibitor, a significant decrease in the assimilated quantity compared was observed with values reached without the inhibitor. Lutein presented the most significant decrease (70%). The fact that complete inhibition was not reached suggests that both simple and facilitated diffusion contributes to the assimilation process. When the donor solution composed of CyDIC and inhibitor was added, significant increases were observed in beta-carotene and lycopene assimilation for all concentrations and in lutein for the highest concentration. This effect is due to the exchange between lipoprotein lipid components and CyDIC, which promotes the dissociation and liberation processes of the carotenoid, which then becomes available for assimilation.

Nutritional meaning of dietary fibre and phytic acid in meat-based homogenised weaning foods

Abstract Twenty-seven meat based homogenised weaning foods purchased in supermarkets and pharmacies in Murcia were analysed to determine the total dietary fibre (TDF) and phytic acid content. The samples were grouped according to the type of meat used: lamb, ham, chicken, veal, beef, chicken and veal, and beef and ham. In a 250 jar, the TDF ranged from 0.45 to 4.25 g, whereas the phytic acid content varied from 0.08 to 0.69 g. In general, the weaning foods studied provided a good percentage of the recommended dietary intakes (RDI) of TDF, but according to the phytate/Ca, phytate/Zn and phytate × Ca Zn molar ratios, the phytic acid content could compromise the Ca and Zn availability in some samples. No trend was observed between TDF and phytic acid content, provided by the plant food ingredients to the weaning foods. It is clear that the selection of ingredients (vegetables, legumes and cereals) for homogenised weaning foods should be made in accordance with their contribution to TDF and phytic acid intake, in order to improve the percentage of TDF, to reduce the phytic acid content and to ensure an adequate mineral availability.

Mineral composition of isolated fibre fractions from artichoke and the effect of phosphate buffer on its structure and mineral content

Soluble and insoluble dietary fibre of artichoke heart were extracted in water and phosphate buffer to determine their mineral contents and to evaluate the effect of the extraction medium on fibre structure (studied by scanning electron microscopy) and mineral composition (determined by X-ray microanalysis and atomic absorption spectrophotometry). The undialysed soluble dietary fibre extracted with phosphate buffer showed a different structural organisation from that extracted with water. X-Ray microanalysis of both soluble fractions showed some differences between the Na, K, Ca and P contents, and also between the Na contents of the insoluble fractions. However, when the samples were dialysed, differences in morphology and structure between the soluble fractions were not observed. A study of the mineral composition by atomic absorption showed differences between both soluble fractions and both insoluble fractions as regards Na, Ca, Mg and Fe.

Mineral composition of meat-based infant beikosts. A preliminary study

The determination of ingredient composition and the study of manufacturing process effect on the mineral (calcium, magnesium and phosphorus) content of homogenised infant beikosts with a meat base was studied. The beikost types were chicken with rice (CR), veal with varrot (VC) and lamb with vegetables (LV). Beikosts are a good source of protein, because all samples showed protein levels above the international recommendations (4.2 g/100 kcal [1 g/100 kJ]). In general, phosphorus and magnesium are both widely distributed in all ingredients, and the calcium/phosphorus ratio varies widely in ingredients and beikosts, such as 0.07–0.09/1 for CR, 0.07–0.10/1 for VC and 0.23–0.26/1 for LV. The mean nutrient densities for calcium, magnesium and phosphorus were 6.38, 13.57, 82.40 mg/100 kcal (1.52, 3.24, 19.68 mg/100 kJ) for CR, 5.36, 13.76, 109.65 mng/100 kcal (1.28, 3.29, 26.19 mg/100 kJ) for VC, and 15.52, 16.19, 62.60 mg/100 kcal (3.71, 3.87, 14.95 mg/100 kJ) for LV. According to the recommended dietary allo...