Efecto del germinado sobre las características nutricionales, propiedades bioactivas y funcionales de basul (Erythrina edulis)

Fulgencio Vilcanqui-Pére, Guadalupe Chaquilla-Quilc, Víctor Hugo Sarmiento Casavilca, Candy Naya Céspedes Orosco, Yeni Ventura Saldívar, Paola Cortés-Avendañ

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

Resumen

Introduction Basul is the fruit of the Erythrina edulis plant. It has a high content of proteins, dietary fiber, and antioxidants, but it also contains antinutrients. Objective. The study objective was to evaluate the effect of sprouting on the nutritional characteristics, bioactive and functional properties of basul seeds. Materials and methods. Basul seeds were germinated to produce flour (HBG) and determine its proximal composition and in vitro digestibility of the protein through a randomized design with a 2x2x2 factorial arrangement (soaking time, germination time, and presence or absence of light). Total phenols (CFT), antioxidant capacity (ABTS and DPPH methods), and hydration and oil adsorption properties were also determined. Results. The different germination conditions did not modify the proximal composition of HBG. However, the in vitro digestibility of the protein increased up to 6.25% in one of the treatments compared to the non-germinated sample. The CFT also increased from 241.49 mg AGE/100g (without germination) to 267.15 mg AGE/100g (germinated) and the antioxidant capacity (ABTS) from 173.04 μmolTE/g (without germination) to 195.67 μmolTE/g (germinated). Solubility, water absorption capacity, and swelling capacity also increased. Conclusion. The quality of the protein, the content of total phenols, the antioxidant capacity, and the functional properties of interaction with the water of the basul seed improved with germination.

Título traducido de la contribuciónEffect of sprouting on the nutritional characteristics, bioactive and functional properties of basul (Erythrina edulis)
Idioma originalEspañol
Páginas (desde-hasta)241-251
Número de páginas11
PublicaciónArchivos Latinoamericanos de Nutricion
Volumen71
N.º4
DOI
EstadoPublicada - 2021

Palabras clave

  • Antioxidant capacity
  • Basul
  • Germinated
  • In vitro digestibility
  • Phenolic compounds

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