Effects of two debittering processes on the alkaloid content and quality characteristics of lupin (Lupinus mutabilis Sweet)

Background: The presence of quinolizidine alkaloids (QAs) in the species Lupinus mutabilis Sweet limits the expansion of its consumption and use, despite its high protein content. Therefore, the objective of this research was to determine the effect of two thermal treatments, aqueous (ATT) and salin...

Descripción completa

Detalles Bibliográficos
Autores: Villacrés, Elena, Álvarez, Javier, Rosell, Cristina M.
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2020
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/198241
Acceso en línea:http://hdl.handle.net/10261/198241
Access Level:acceso abierto
Palabra clave:Quinolizidine
Alkaloids
Protein
Lupin
Fracturability
Chromaticity
id ES_0d14fa9c58cc014fc60eeebe69c7007e
oai_identifier_str oai:digital.csic.es:10261/198241
network_acronym_str ES
network_name_str España
repository_id_str
spelling Effects of two debittering processes on the alkaloid content and quality characteristics of lupin (Lupinus mutabilis Sweet)Villacrés, ElenaÁlvarez, JavierRosell, Cristina M.QuinolizidineAlkaloidsProteinLupinFracturabilityChromaticityBackground: The presence of quinolizidine alkaloids (QAs) in the species Lupinus mutabilis Sweet limits the expansion of its consumption and use, despite its high protein content. Therefore, the objective of this research was to determine the effect of two thermal treatments, aqueous (ATT) and saline (STT) on QAs and total protein contents, as well as on the texture (fracturability and hardness), the attributes of the visual perception Hue (H*), Luminosity (L*) and chromatism (C*) and grain size in three lupin varieties (INIAP‐450, INIAP‐451 and Criollo). In addition, the water consumption of each treatment was measured. Results: The debittering process with the ATT helped to concentrate the total nitrogen by 560 g kg‐1 and decreased the grain hardness to 2037gf in the Criollo variety, while the chromatic parameters H* and C* increased in the three varieties. The STT was more efficient than the ATT in terms of the time required and the volume of water used to reduce the QAs to safe levels for consumption (2.5‐3.5 g kg‐1). The size of the grain increased to 4 times its original size; the luminosity L* decreased during cooking to a value of 41.49 in the Criollo variety and then increased to 57.42 during grain washing. Conclusions: the STT was advisable for lupin debittering, although the extent of the effect was dependent on the variety.The authors acknowledge the Cooperative Program for the Regional Agricultural Technology Fund (FONTAGRO) (Project FTG/RF-14893-RG, 2016-2018) and financial support from the Inter-American Development Bank (BID). (Project FTG/RF-14893-RG, 2016-2018) and Spanish Ministry of Science, Innovation and Universities (RTI2018-339 095919-B-C21), the European Regional Development Fund (FEDER).Peer reviewedWiley-BlackwellMinisterio de Ciencia, Innovación y Universidades (España)European CommissionFondo Regional de Tecnología AgropecuariaBanco Interamericano de DesarrolloConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202020202020info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/198241reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/RTI2018-095919-B-C21https://doi.org/10.1002/jsfa.10240Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1982412026-05-22T06:33:51Z
dc.title.none.fl_str_mv Effects of two debittering processes on the alkaloid content and quality characteristics of lupin (Lupinus mutabilis Sweet)
title Effects of two debittering processes on the alkaloid content and quality characteristics of lupin (Lupinus mutabilis Sweet)
spellingShingle Effects of two debittering processes on the alkaloid content and quality characteristics of lupin (Lupinus mutabilis Sweet)
Villacrés, Elena
Quinolizidine
Alkaloids
Protein
Lupin
Fracturability
Chromaticity
title_short Effects of two debittering processes on the alkaloid content and quality characteristics of lupin (Lupinus mutabilis Sweet)
title_full Effects of two debittering processes on the alkaloid content and quality characteristics of lupin (Lupinus mutabilis Sweet)
title_fullStr Effects of two debittering processes on the alkaloid content and quality characteristics of lupin (Lupinus mutabilis Sweet)
title_full_unstemmed Effects of two debittering processes on the alkaloid content and quality characteristics of lupin (Lupinus mutabilis Sweet)
title_sort Effects of two debittering processes on the alkaloid content and quality characteristics of lupin (Lupinus mutabilis Sweet)
dc.creator.none.fl_str_mv Villacrés, Elena
Álvarez, Javier
Rosell, Cristina M.
author Villacrés, Elena
author_facet Villacrés, Elena
Álvarez, Javier
Rosell, Cristina M.
author_role author
author2 Álvarez, Javier
Rosell, Cristina M.
author2_role author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia, Innovación y Universidades (España)
European Commission
Fondo Regional de Tecnología Agropecuaria
Banco Interamericano de Desarrollo
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Quinolizidine
Alkaloids
Protein
Lupin
Fracturability
Chromaticity
topic Quinolizidine
Alkaloids
Protein
Lupin
Fracturability
Chromaticity
description Background: The presence of quinolizidine alkaloids (QAs) in the species Lupinus mutabilis Sweet limits the expansion of its consumption and use, despite its high protein content. Therefore, the objective of this research was to determine the effect of two thermal treatments, aqueous (ATT) and saline (STT) on QAs and total protein contents, as well as on the texture (fracturability and hardness), the attributes of the visual perception Hue (H*), Luminosity (L*) and chromatism (C*) and grain size in three lupin varieties (INIAP‐450, INIAP‐451 and Criollo). In addition, the water consumption of each treatment was measured. Results: The debittering process with the ATT helped to concentrate the total nitrogen by 560 g kg‐1 and decreased the grain hardness to 2037gf in the Criollo variety, while the chromatic parameters H* and C* increased in the three varieties. The STT was more efficient than the ATT in terms of the time required and the volume of water used to reduce the QAs to safe levels for consumption (2.5‐3.5 g kg‐1). The size of the grain increased to 4 times its original size; the luminosity L* decreased during cooking to a value of 41.49 in the Criollo variety and then increased to 57.42 during grain washing. Conclusions: the STT was advisable for lupin debittering, although the extent of the effect was dependent on the variety.
publishDate 2020
dc.date.none.fl_str_mv 2020
2020
2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/198241
url http://hdl.handle.net/10261/198241
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/RTI2018-095919-B-C21
https://doi.org/10.1002/jsfa.10240
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Wiley-Blackwell
publisher.none.fl_str_mv Wiley-Blackwell
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869403319914463232
score 15.811543

Similares en LA Referencia