Effect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of Lupinus albus L. var. Multolupa

Food Chemistry

Volumn 92, Issue 2, 2005, Pages 211-220

  Frias, Juana ^a   Miranda, Martha L ^a   Doblado, Rosa ^a   Vidal Valverde, Concepción ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Antioxidant capacity; Fermentation; Germination; Lupins; Phosphatidyl choline peroxidation; TEAC; Tocopherol; Vitamin C; Vitamin E

Indexed keywords

ALPHA TOCOPHEROL; ASCORBIC ACID; GAMMA TOCOPHEROL; LIPOSOME; PHOSPHATIDYLCHOLINE; PHOSPHOLIPID; TROLOX C;

ANTIOXIDANT ACTIVITY; ARTICLE; CAPILLARY ELECTROPHORESIS; CONTROLLED STUDY; EGG YOLK; FERMENTATION; GERMINATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROPHILICITY; INTERMETHOD COMPARISON; ISOMER; LIPID PEROXIDATION; LIPOPHILICITY; LUPIN; LUPINUS ALBUS; MICELLAR ELECTROKINETIC CHROMATOGRAPHY; NONHUMAN; PHOSPHOLIPID BILAYER; PLANT SEED; QUANTITATIVE ANALYSIS; REDUCTION; SPECTROPHOTOMETRY; STATISTICAL SIGNIFICANCE; VEGETABLE;

EID: 14044278628     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.06.049     Document Type: Article

References (34)

1. A. Abdullah, and R.E. Baldwin Mineral and vitamin contents of seeds and sprouts of newly available small-seeded soybeans and market samples of mung beans Journal of Food Science 49 1984 656 657
2. M. Arnao, A. Cano, and M. Acosta Total antioxidant activity in plant material and its interest in food technology Recent Research Developments in Agricultural and Food Chemistry 2 1998 893 904
3. J. Augustin, and B.P. Klein Nutrient composition of raw, cooked, canned and sprouted legumes R.H. Metthews Legumes: Chemistry, technology and human nutrition 1989 Marcel Deckker New York 187 217
4. K. Azuma, K. Ippoushi, H. Ito, H. Higashio, and J. Terao Evaluation of antioxidative activity of vegetable extracts in linoleic acid emulsion and phospholipids bilayers Journal Science and Food Agriculture 79 1999 2010 2016
5. E. Cadenas, and L. Packer Handbook of antioxidants 2002 Marcel Dekker New York
6. S.N. Chatterjee, and S. Agarwal Liposomes as membrane model for study of lipid peroxidation Free Radical Biology and Medicine 4 1988 51 72
7. L.H. Chen, C.E. Wells, and J.R. Fordham Germinated seeds for human nutrition Journal of Food Science 40 1975 1290 1294
8. Y.C. Chung, C.T. Chang, W.W. Chao, C.-F. Lin, and S.T. Chou Antioxidative activity and safety of the 50% ethanolic extract from red bean fermented by Bacillus subtilis IMR-NK1 Journal of Agricultural and Food Chemistry 50 2002 2454 2458
9. S.S. Deshpande, D.K. Salunkhe, O.B. Oyewole, S. Azam-Ali, M. Battcock, and R. Bressani Fermented grain legumes, seeds and nuts. A global perspective 2000 FAO Rome, Italy
10. R. Doblado, J. Frias, R. Muñoz, and C. Vidal-Valverde Fermentation of Vigna sinensis var. carilla flours by natural microflora and Lactobacillus species Journal of Food Protection 66 12 2003 2313 2320
11. M.M. Doval, A.M. Romero, M.A. Sturla, and M.L. Judis Antioxidant effect of soya bud in model systems European Food Research and Technology 213 2001 297 300
12. R.R. Eitenmiller, and W.O. Landen Vitamin analysis for the health and food sciences 1999 CRC Press New York
13. J.R. Fordham, C.E. Wells, and L.H. Chen Sprouting of seeds and nutrient composition of seeds and sprouts Journal of Food Science 40 1975 552 556
14. J. FrIÍas, R. Fernández-Orozco, H. Zielinski, M. Piskula, H. Kozlowska, and C. Vidal-Valverde Effect of germination on the content of vitamins C and E of lentils Polish Journal of Food Nutrition and Science 11/52 2002 76 78
15. V.M. Ghorpade, and S.S. Kadam Germination D.K. Salunkhe S.S. Kadam CRC Handbook of world food legumes: Nutritional chemistry, processing technology, and utilization 3 1989 CRC Press Boca Ratón, FL 165 176
16. J.S. Gladstones Development of lupins as new crop legume Food Australia 42 1990 270 276
17. T. Koga, and J. Terao Antioxidant behaviors of vitamin E analogues in unilamellar vesicles Bioscience Biotechnology and Biochemistry 60 1996 1043 1045
18. T. Koga, I. Takahashi, R. Yamauchi, M. Piskula, and J. Terao Kinetics studies on the formation of phosphatidylcholine hydroperoxides in large unilamellar vesicles by azo compounds Chemistry and Physics of Lipids 86 1997 85 93
19. I.B. Lee, and K.W. Chang Changes in concentration of tocopherols and fatty acids during germination and maturation of soybean (Glycine max) Journal of Korean Agricultural Chemical Society 36 1993 127 133
20. L.M. Marero, E.M. Payumo, A.R. Aguinaldo, S. Homma, and O. Igarashi Vitamin E constituents of weaning foods from germinated cereals and legumes Journal of Food Science 56 1991 270 271
21. M. Matsou In vivo antioxidant activity of okara koji, a fermented okara, by Aspergillus oryzae Bioscience Biotechnology and Biochemistry 61 1997 1968 1972
22. N.J. Miller, C. Rice-Evans, M.J. Davies, V. Gopinathan, and A. Milner A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates Clinical Science 84 1993 407 412
23. N. Pelligrini, R. Re, M. Yang, and C. Rice-Evans Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying 2,2′-azinobis (3-etilenbenzotiazoline-6-sulfonic acid) radical cation decolorization assay Methods in Enzymology 299 1999 379 389
24. R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, and C. Rice-Evans Antioxidant activity an improved ABTS radical cation decolorization assay Free Radical Biology and Medicine 26 1999 1231 1237
25. L. Plaza, B. De Ancos, and P. Cano Nutritional and health-related compounds in sprouts and seeds of soybean (Glycine max), wheat (Triticum aestivum L.) and alfalfa (Medicago sativa) treated by a new drying method European Food Research and Technology 216 2003 138 144
26. A. Sattar, S.K. Durrani, F. Mahmood, A. Ahman, and I. Khan Effect of soaking and germination temperatures on selected nutrients and antinutrients of mung bean Food Chemistry 34 1989 111 120
27. I. Sierra, M. Prodanov, M. Calvo, and C. Vidal-Valverde Vitamin stability and growth of psychotrophic bacteria in refrigerated raw milk acidified with carbon dioxide Journal of Food Protection 59 1996 1305 1310
28. S.W. Souci, W. Fachmann, and H. Kraut Food composition and nutritional tables 1986/1987 3rd ed. 1986 Wissenschaftliche Verlagsgesekkschaft GmbH Stuttgart, Germany
29. J. Terao, I. Asano, and S. Matsushita Preparation of hydroperoxy and hydroxy derivates of rat liver phosphatidylcholine and phosphatidylethanolamine Lipids 20 1985 312 317
30. J. Terao, M. Piskula, and Q. Yao Protective effect of epicatechin, epicatechin gallate and quercitin on lipid peroxidation in phospholipid bilayers Archives of Biochemistry and Biophysics 308 1994 278 284
31. C.O. Thompson, and V.C. Trenerry A rapid method for the determination of total l-ascorbic acid in fruits and vegetables by micellar electrokinetic capillary chromatography Food Chemistry 53 1995 43 50
32. C.J. Wyatt, S. Pérez-Carballido, and R.O. Méndez α- and γ-tocopherol content of selected foods in the mexican diet: Effect of cooking losses Journal of Agricultural and Food Chemistry 46 1998 4657 4661
33. L. Yu, J. Perret, J. Wilson, and C. Melby Antioxidant properties of cereal products Food Chemistry and Toxicology 67 2002 2600 2603
34. W. Yu, Y. Zhao, Z. Xue, H. Jin, D. Wang, X. Liang, and T. Hu Antioxidant activity of natural vitamin E extracted from soybean sludge as assessed by chemiluminescence Journal of the Science of Food and Agriculture 82 2001 230 233