Beans by-products, potential sources for functional ingredients

Beans: Nutrition, Consumption and Health

Volumn , Issue , 2012, Pages 233-248

  Mateos Aparicio, I ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84892021204     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (90)

1. Heimendinger, J and Chapelsky, D (1996). The national 5 a day for better health program. Advances in Experimental Medicine and Biology, 401, 199-206.
2. Schieber, A; Stintzing, FC; Carle R (2001). By-products of plant food processing as a source of functional compounds-recent developments. Trends in Food Science and Technology, 12, 401-413.
3. Guillon, F and Champ, MMJ (2002). Carbohydrate fractions of legumes: uses in human nutrition and potential for health. British Journal of Nutrition, 88, 293-306.
4. Flight, I and Clifton, P (2006). Cereal grains and legumes in the prevention of coronary heart disease and stroke: a review of the literature. European Journal of Clinical Nutrition, 60, 1145-1159.
5. Mateos-Aparicio, I; Redondo-Cuenca, A; Villanueva-Suárez, MJ; Zapata-Revilla, MA; Tenorio-Sanz, MD (2010). Okara, broad bean pod and pea pod, potential sources of functional compounds. LWT-Food Science and Technology, 43, 1467-1470.
6. Ashwell, M. Concepts about functional food. Brussels, Belgium: ILSI Europe Concise Monograph Series; 2002.
7. Howlet, J. Functional Foods from Science to Health and Claims. Brussels, Belgium: ILSI Europe Concise Monograph Series; 2008.
8. Roberfroid, MB. Defining Functional Foods. In: Gibson G; Williams C. (Eds). Functional Foods. Cambridge, UK: Woodhead Publishing Ltd; 2000.
9. Rodríguez, R; Jiménez, A; Fernández-Bolaños, J; Guillén, R; Heredia, A (2006). Dietary fibre from vegetable products as source of functional ingredients. Trends in Food Science and Technology, 17, 3-15.
10. Ames, BN; Shigenaga, MK; Hagen, TM (1993). Oxidants, antioxidants, and the degenerative diseases of aging. Proceedings of the National Academy of Sciences of the United States of America, 90, 7915-7922.
11. Wang, H; Cao, G; Prior, RL (1996). Total Antioxidant Capacity of Fruits. Journal of Agriculture and Food Chemistry, 44, 701-705.
12. Peterson, DM (2001). Oat Antioxidants. Journal of Cereal Science, 33, 115-129.
13. American Association of Cereal Chemist (AACC) (2001). The Definition of Dietary Fiber. Cereal Foods World, 46, 112-126.
14. Slavin, JL (2005). Dietary fibre and body weight. Nutrition, 21, 411-418.
15. American Dietetic Association (2008), Position of the American Dietetic Association: Functional Foods. Journal of the American Dietetic Association, 108, 1716-1731.
16. Gray, J. Dietary fibre. Definition, analysis, physiology and health, Brussels, Belgium: ILSI Europe Concise Monograph Series; 2006.
17. Martínez-Villaluenga, C; Frías, J; Vidal-Valverde, C (2005). Raffinose family oligosaccharides and sucrose contents in 13 Spanish lupin cultivars. Food Chemistry, 91, 645-649.
18. Chandalia, M; Garg, A; Lutjohann, D; von Bergmann, K; Grundy, SM; Brinkley, LJ (2000). Beneficial effects of high dietary fiber intake in patients with type 2 diabetes mellitus. New England Journal of Medicine, 342, 1392-1398.
19. Bosaeus, I (2004). Fibre effects on intestinal functions (diarrhoea, constipation and irritable bowel syndrome). Clinical Nutrition Supplements, 1, 33-38.
20. Prosky, L (2000). When dietary fiber is considered a functional food? Biofactors, 12, 289-297.
21. Mateos-Aparicio, I; Redondo-Cuenca, A; Villanueva-Suárez, MJ (2010). Isolation and characterization of cell wall polysaccharides from legume by-products: okara, pea pod and broad bean pod. Food Chemistry, 122, 339-345.
22. Saura-Calixto, F; García-Alonso, A; Goñi, I; Bravo, L (2000). In vitro determination of the indigestible fraction in foods: an alternative to dietary fibre analysis. Journal of Agriculture and Food Chemistry, 48, 3342-3347.
23. Gardner, PT; White, TAC; McPhail, DB; Duthie, GG (2000). The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chemistry, 68, 471-474.
24. Manach, C; Scalbert, A; Morand, C; Remesy, C; Jimenez, L (2004). Polyphenols: food sources and bioavailability. American Journal of Clinical Nutrition, 79, 727-747.
25. Bravo, L (1998). Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance. Nutrition Reviews, 56, 317-333.
26. Crozier, A; Jaganath, IB; Clifford, MN. Phenols, Polyphenols and Tannins: An Overview. In: A Crozier, MN Clifford and H Ashihara (Eds.). Plant Secondary Metabolites: Occurrence, Structure and Role in the Human Diet. Oxford, UK: Blackwell Publishing Ltd; 2007
27. Shahidi, F and Naczk, M. Food phenolics: sources, chemistry, effects and applications. Lancaster, USA: Technomic Publishing Company; 1995.
28. Schroeter, H; Spencer, JP; Rice-Evans, C; Williams, RJ (2001). Flavonoids protect neurons from oxidized low-density-lipoprotein-induced apoptosis involving c-Jun N-terminal kinase (JNK), c-Jun and caspase-3. Biochemical Journal, 358, 547-557.
29. Harris, R; Lecumberri, E; Mateos-Aparicio, I; Mengíbar, M; Heras, A (2011). Chitosan nanoparticles and microspheres for the encapsulation of natural antioxidants extracted from Ilex paragueriensis. Carbohydrate Polymers, 84, 803-806.
30. Alía, M; Ramos, S; Mateos, R; Granado-Serrano, AB; Bravo, L; Goya, L (2006). Quercetin protects human hepatoma HepG2 against oxidative stress induced by tert-butyl hydroperoxide. Toxicology and Applied Pharmacology, 212, 110-118.
31. Martín, MA; Granado-Serrano, AB; Ramos, S; Izquierdo-Pulido, M; Bravo, L; Goya, L (2010). Cocoa flavonoids up-regulate antioxidant enzyme activity via the ERK1/2 pathway to protect against oxidative stress-induced apoptosis in HepG2 cells. The Journal of Nutritional Biochemistry, 21, 196-205.
32. Alía, M; Horcajo, C; Bravo, L; Goya, L (2003). Effect of grape antioxidant dietary fiber on the total antioxidant capacity and the activity of liver antioxidant enzymes in rats. Nutrition Research, 23, 1251-1267.
33. Mateos, R; Lecumberri, E; Ramos, S; Goya, L; Bravo, L (2005). Determination of malondialdehyde (MDA) by high-performance liquid chromatography in serum and liver as a biomarker for oxidative stress: Application to a rat model for hypercholesterolemia and evaluation of the effect of diets rich in phenolic antioxidants from fruits. Journal of Chromatography B, 827, 76-82.
34. Abu-Amsha Caccetta, R; Burke, V; Mori, TA; Beilin, LJ; Puddey, IB; Croft, KD (2001). Red wine polyphenols, in the absence of alcohol, reduce lipid peroxidative stress in smoking subjects. Free Radical Biology and Medicine, 30, 636-642.
35. Natella, F; Nardini, M; Giannetti, I; Dattilo, C; Scacci, C (2002). Coffee Drinking Influences Plasma Antioxidant Capacity in Humans. Journal of Agriculture and Food Chemistry, 50, 6211-6216.
36. Goya, L; Mateos, R; Bravo, L (2007). Effect of the olive oil phenol hydroxytyrosol on human hepatoma HepG2 cells. European Journal of Nutrition, 46, 70-78.
37. Cos, P; Ying, L; Calomme, M; Hu, JP; Cimanga, K; Poel, BV; Pieters, L; Vlietinck, AJ; Berghe, DV (1998). Structure-Activity Relationship and Classification of Flavonoids as Inhibitors of Xanthine Oxidase and Superoxide Scavengers Journal of Natural Products, 61, 71-76.
38. Day, AJ; Bao, Y; Morgan, MRA; Williamson, G (2000). Conjugation position of quercetin glucuronides and effect on biological activity. Free Radical Biology and Medicine, 29, 1234-1243.
39. Redondo-Cuenca, A; Villanueva-Suárez, MJ; Mateos-Aparicio, I (2008). Soybean seeds and its by-products okara as sources of dietary fibre. Measurement by AOAC and Englyst method. Food Chemistry, 108, 1099-1105.
40. Mateos-Aparicio, I; Mateos-Peinado, C; Jiménez-Escrig, A; Rupérez, P (2010). Multifunctional antioxidant activity of polysaccharide fractions from the soybean byproduct okara. Carbohydrate Polymers, 82, 245-250.
41. Mateos-Aparicio, I; Mateos-Peinado, C; Rupérez, P (2010). High hydrostatic pressure treatment modifies the content and physicochemical properties of dietary fibre in okara by-product from soybean. Innovative Food Science and Emerging Technologies,11, 445-450.
42. Kumar, V; Rani, A; Solanki, S; Hussain, SM (2006). Influence of growing environment on the biochemical composition and of soybean seed. Journal of Food Composition and Analysis, 19, 188-195.
43. Van der Riet, WB; Wight, AW; Cilliers, JJL; Datel, JM (1989). Food Chemical Investigation of Tofu and its Byproduct Okara. Food Chemistry, 34, 193-202.
44. Delzenne, NM (2003). Oligosaccharides: state of the art. Proceedings of the Nutrition Society, 62, 177-182.
45. Espinosa-Martos, I and Rupérez, P (2006). Soybean oligosaccharides. Potential as new ingredients in functional food. Nutrición Hospitalaria, 21, 92-96.
46. Lineback, DR. The chemistry of complex carbohydrates. In: S Sung (Ed). Foods. New Cork, USA: Marcel Dekker, Inc; 1999.
47. Huisman, MMH; Schols, HA; Voragen, AGJ (1998). Cell wall polysaccharides from soybean (Glycine max.) meal. Isolation and characterisation. Carbohydrate Polymers, 37, 87-95.
48. Liu, K. Agronomic Characteristics, Production, and Marketing Chemistry and Nutritional value of Soybean Components. In: K Liu (Ed). Soybeans: Chemistry, Technology and Utilization. New York, USA: Chapman and Hall; 1997.
49. Sosulski, FW; Elkowicz, L; Reichert, RD (1982). Oligosaccharides in eleven legumes and their air-classified protein and starch fractions. Journal of Food Science, 47, 498-502.
50. Tenorio, Md; Espinosa-Martos, I; Préstamo, G; Rupérez, P (2010). Soybean whey enhances mineral balance and caecal fermentation in rats. European Journal of Nutrition, 49, 155-163.
51. Martínez-Villaluenga, C; Frías, J; Vidal-Valverde, C (2005). Raffinose family oligosaccharides and sucrose contents in 13 Spanish lupin cultivars. Food Chemistry, 91, 645-649.
52. Weaver, CM and Plawecki, KL (1994). Dietary calcium: adequacy of a vegetarian diet. American Journal of Clinical Nutrition, 59, 1238-1241.
53. Cashman, K (2003). Prebiotic and calcium bioavailability. Current Issues in Intestinal Microbiology, 4, 21-32.
54. Jiménez-Escrig, A; Tenorio, MD; Espinosa-Martos, I; Rupérez, P (2008). Health-promoting effects of a dietary fiber concentrate from the soybean by-product okara in rats. Journal of Agriculture and Food Chemistry, 56, 7495-7501.
55. Lynch, SR; Beard, JL; Dassenko, SA; Cook, JD (1984). Iron absorption from legumes in humans. American Journal of Clinical Nutrition, 41, 42-47.
56. Hunt, JR; Gallagher, SK; Johnson, LK (1994). Effect of ascorbic acid on apparent iron absorption by women with low iron stores. American Journal of Clinical Nutrition, 59, 1381-1385.
57. Messina, MJ (1999). Legumes and soybeans: overview of their nutritional profiles and health effects. American Journal of Clinical Nutrition, 70, 439-450.
58. Sandström, B; Almgren, A; Kivistö, B; Cederblad, A (1989). Effect of protein level and protein source on zinc absorption in humans. Journal of Nutrition, 119, 48-53.
59. Association of Official Analytical Chemists (AOAC). Official Methods of Analysis (16th ed). Washington DC, USA: Association of Official Analytical Chemists; 1995.
60. Martín-Cabrejas, MA; Aguilera, Y; Benítez, V; Mollá, E; López Andréu, FJ; Esteban, RM (2006). Effect of Industrial Dehydratation on the Soluble Carbohydrate and Dietary Fiber Fractions in Legumes. Journal of Agriculture and Food Chemistry, 54, 7652-7657.
61. Martín-Cabrejas, MA; Díaz, MF; Aguilera, Y; Benítez, V; Mollá, E; Esteban, RM (2008). Influence of germination on the soluble carbohydrates and dietary fibre fractions in non-conventional legumes. Food Chemistry, 107, 1045-1052.
62. Martín-Cabrejas, MA; Ariza, N; Esteban, RM; Mollá, E; Waldron, K; López-Andreu, FJ (2003). Effect of Germination on the Carbohydrate Composition of the Dietary Fiber of Peas (Pisum sativum L.). Journal of Agriculture and Food Chemistry, 51, 1254-1259.
63. Weightman, RM; Renard, CMGC; Thibault, J-F (1994). Structure and properties of the polysaccharides from pea hull. Part 1: Chemical extraction and fractionation of the polysaccharides. Carbohydrate Polymers, 24, 139-148.
64. Renard, CMGC; Weightman, RM; Thibault, J-F (1997). The xylose-rich pectins from pea hulls. International Journal of Biological Macromolecules, 21, 155-162.
65. Le Goff, A; Renard, CMGC; Bonnin, E; Thibault, J-F (2001). Extraction, purification and chemical characterisation of xylogalacturonans from pea hulls. Carbohydrate Polymers, 45, 325-334.
66. Schols, HA; Vierhuis, E; Baks, EJ; Voragen, AGJ (1995). Different populations of pectic hairy regions occur in apple cell walls. Carbohydrate Research, 275, 343-360.
67. Yu, L and Mort, AJ. Pectins and Pectinases. In: J Visser; AGJ Voragen (Eds). Progress in Biotechnology, vol. 14. Amsterdam, Netherlands: Elsevier Sicence; 1996.
68. Huisman, MMH; Schols, HA; Voragen, AGJ (1996). Isolation and sequential extraction of cell wall polysaccharides from soy meal. Carbohydrate Polymers, 37, 87-95.
69. Huisman, MMH; Schols, HA; Voragen, AGJ (1999). Enzymatic degradation of cell wall polysaccharides from soybean meal. Carbohydrate Polymers, 38, 299-307.
70. Brillouet, JM and Carre, B (1983). Composition of cell wall from cotyledons of Pisum sativum, Vicia faba and Glycine max. Phytochemistry, 22, 841-847.
71. Prior, RL and Cao, G (2000). Analysis of Botanicals and Dietary Supplements for Antioxidant Capacity: A Review. Journal of AOAC International, 83, 950-956.
72. Kris-Etherton, PM; Hecker, KD; Bonanome, A; Coval, SM; Binkoski, AE; Hilpert, KF; Griel, AE; Etherton, TD (2002). Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. The American Journal of Medicine, 113, 71-88.
73. Cardador-Martínez, A; Loarca-Piñ, G; Oomah, BD (2002). Antioxidant Activity in Common Beans (Phaseolus vulgaris L.). Journal of Agriculture and Food Chemistry, 50, 6975-6980.
74. Carbonaro, M; Virgili, F; Carnovale, E (1996). Evidence for Protein-Tannin Interaction in Legumes: Implications in the Antioxidant Properties of Faba Bean Tannins. Lebensmittel-Wissenschaft und-Technologie, 29, 743-750.
75. Amarowicz, R; Karamac, M; Kmita-Glazewska, H; Troszynaska, G; Kozlowska, H (1996). Antioxidant activity of phenolic fractions of everlasting pea, faba bean and broad bean. Journal of Food Lipids, 3, 199-211
76. Shahidi, F; Chavan, UD; Naczk, M; Amarowicz, R (2001). Nutrient Distribution and Phenolic Antioxidants in Air-Classified Fractions of Beach Pea (Lathyrus maritimus L.). Journal of Agriculture and Food Chemistry, 49, 926-933.
77. Amarowicz, R; Karamac, M; Shahidi, F (2003). Antioxidant activity of phenolic fractions of lentil (Lens culinaris). Journal of Food Lipids, 10, 1-10.
78. Xu, BJ and Chang, SKC (2007). A Comparative Study on Phenolic Profiles and Antioxidant Activities of Legumes as Affected by Extraction Solvents. Journal of Food Science, 72, 159-166.
79. Fernandez-Orozco, R; Zieliński, H; Piskuła, MK (2003). Contribution of low-molecular-weight antioxidants to the antioxidant capacity of raw and processed lentil seeds. Molecular Nutrition and Food Research, 47, 291-299.
80. Barnes, S (2004). Soy Isoflavones-Phytoestrogens and What Else? Journal of Nutrition, 134, 12255-12285.
81. Arora, A; Nair, MG; Strasburg, GM (1998). Antioxidant Activities of Isoflavones and Their Biological Metabolites in a Liposomal System. Archives of Biochemistry and Biophysics, 356, 133-141.
82. Wiseman, H; O'Reilly, JD; Adlercreutz, H; Mallet, AI; Bowey, EA; Rowland, IR; Sanders, TAB (2000). Isoflavone phytoestrogens consumed in soy decrease F2-isoprostane concentrations and increase resistance of low-density lipoprotein to oxidation in humans. American Journal of Clinical Nutrition, 72, 395-400.
83. Sierens, J; Hartley, JA; Campbell, MJ; Leathem, AJC; Woodside, JV (2001). Effect of phytoestrogen and antioxidant supplementation on oxidative DNA damage assessed using the comet assay. Mutation Research/DNA Repair, 485, 169-176.
84. Madhujith, T and Shahidi, F. Beans: A Source of Natural Antioxidants. In: F Sahidi; C-T Ho (Eds.). Phenolic Compounds in Foods and Natural Health Products. Washington DC, USA: ACS Symposium Series. ACS Publications; 2005.
85. Madhujith, T; Amarowicz, R; Sahidi, F (2004). Phenolic antioxidants in beans and their effects on inhibition of radical-induced DNA damage. Journal of the American Oil Chemists' Society, 81, 691-696.
86. Mateos-Aparicio, I; Redondo-Cuenca, A; Villanueva-Suárez, MJ (2011). Broad bean and pea byproducts as sources of fibre-rich ingredients: Potential antioxidant activity measured in vitro. Journal of the Science of Food and Agriculture (accepted)
87. López-Amorós, ML; Hernández, T; Estrella, I (2006). Effect of germination on legume phenolic compounds and their antioxidant activity. Journal of Food Composition and Analysis, 19, 277-283.
88. Lin, P-Y; Lai, H-M (2006). Bioactive Compounds in Legumes and Their Germinated Products. Journal of Agriculture and Food Chemistry, 54, 3807-3814.
89. Dueñas, M; Hernández, T; Estrella, I (2006). Assessment of in vitro antioxidant capacity of the seed coat and the cotyledon of legumes in relation to their phenolic contents. Food Chemistry, 98, 95-103.
90. Oboh, G (2006). Antioxidant properties of some commonly consumed and underutilized tropical legumes. European Food Research and Technology, 224, 61-65.