Impact of debittering and fermentation processes on the antinutritional and antioxidant compounds in Lupinus mutabilis sweet

Lupin is a nutritive grain, but its use is limited due to its high content of bitter alkaloids and other antinutritional factors, such as phytic acid, tannins, nitrates and trypsin inhibitors (TI), that have undesirable physiological effects. There is increasing interest in finding appropriate metho...

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Detalles Bibliográficos
Autores: Villacrés, Elena, Quelal, M. Belén, Fernández, Edgar, García, Grace, Cueva, Gabriela, 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:dnet:digitalcsic_::3d2d0dda7c164a120ee533d4abc4110a
Acceso en línea:http://hdl.handle.net/10261/216281
Access Level:acceso abierto
Palabra clave:Lupin
Debittering
Cooking
Fermentation
Legume
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spelling Impact of debittering and fermentation processes on the antinutritional and antioxidant compounds in Lupinus mutabilis sweetVillacrés, ElenaQuelal, M. BelénFernández, EdgarGarcía, GraceCueva, GabrielaRosell, Cristina M.LupinDebitteringCookingFermentationLegumeLupin is a nutritive grain, but its use is limited due to its high content of bitter alkaloids and other antinutritional factors, such as phytic acid, tannins, nitrates and trypsin inhibitors (TI), that have undesirable physiological effects. There is increasing interest in finding appropriate methods for reducing the antinutritional compounds in lupin. The objective of this research was to assess the efficacy of a biotechnological process, namely, fungal fermentation, as a debittering process relative to that of conventional aqueous thermal treatment (ATT). We evaluated the effects of these processes on the reduction of antinutritional compounds as well as their potential impacts on enhancing the beneficial antioxidant properties of lupin. Three varieties (INIAP-450, INIAP-451 and Criollo) of the Lupinus mutabilis species were studied. The application of ATT and fermentation with Rhizopus oligosporus caused decreases in the following antinutrients: nitrates (94.59%), tannins (82.10%), alkaloids (94%), urease activity (93.75%), phytic acid (70.06%) and trypsin inhibitors (76.76%). Ascorbic acid also decreased (79.72%). All values corresponded to the average in the three varieties evaluated. While the contents of phenols, carotenoids and the antioxidant capacity decreased by 96.83, 49.42 and 96.13%, respectively, due to the debittering process, solid fermentation promoted increases in these compounds and properties in the debittered grain.This research was financially supported by the Inter-American Development Bank, (BID), Cooperative Program for the Regional Agricultural Technology Fund (FONTAGRO) (Project FTG/RF-14893-RG, 2016–2018), the Spanish Ministry of Science, Innovation and Universities (RTI2018-095919-B-C21), the European Regional Development Fund (FEDER) and the Generalitat Valenciana (Prometeo 2017/189)Peer reviewedElsevierEuropean CommissionGeneralitat ValencianaMinisterio de Ciencia, Innovación y Universidades (España)Banco 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/10261/216281reponame: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-C21Síinfo:eu-repo/semantics/openAccessoai:dnet:digitalcsic_::3d2d0dda7c164a120ee533d4abc4110a2026-05-22T06:33:51Z
dc.title.none.fl_str_mv Impact of debittering and fermentation processes on the antinutritional and antioxidant compounds in Lupinus mutabilis sweet
title Impact of debittering and fermentation processes on the antinutritional and antioxidant compounds in Lupinus mutabilis sweet
spellingShingle Impact of debittering and fermentation processes on the antinutritional and antioxidant compounds in Lupinus mutabilis sweet
Villacrés, Elena
Lupin
Debittering
Cooking
Fermentation
Legume
title_short Impact of debittering and fermentation processes on the antinutritional and antioxidant compounds in Lupinus mutabilis sweet
title_full Impact of debittering and fermentation processes on the antinutritional and antioxidant compounds in Lupinus mutabilis sweet
title_fullStr Impact of debittering and fermentation processes on the antinutritional and antioxidant compounds in Lupinus mutabilis sweet
title_full_unstemmed Impact of debittering and fermentation processes on the antinutritional and antioxidant compounds in Lupinus mutabilis sweet
title_sort Impact of debittering and fermentation processes on the antinutritional and antioxidant compounds in Lupinus mutabilis sweet
dc.creator.none.fl_str_mv Villacrés, Elena
Quelal, M. Belén
Fernández, Edgar
García, Grace
Cueva, Gabriela
Rosell, Cristina M.
author Villacrés, Elena
author_facet Villacrés, Elena
Quelal, M. Belén
Fernández, Edgar
García, Grace
Cueva, Gabriela
Rosell, Cristina M.
author_role author
author2 Quelal, M. Belén
Fernández, Edgar
García, Grace
Cueva, Gabriela
Rosell, Cristina M.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv European Commission
Generalitat Valenciana
Ministerio de Ciencia, Innovación y Universidades (España)
Banco Interamericano de Desarrollo
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Lupin
Debittering
Cooking
Fermentation
Legume
topic Lupin
Debittering
Cooking
Fermentation
Legume
description Lupin is a nutritive grain, but its use is limited due to its high content of bitter alkaloids and other antinutritional factors, such as phytic acid, tannins, nitrates and trypsin inhibitors (TI), that have undesirable physiological effects. There is increasing interest in finding appropriate methods for reducing the antinutritional compounds in lupin. The objective of this research was to assess the efficacy of a biotechnological process, namely, fungal fermentation, as a debittering process relative to that of conventional aqueous thermal treatment (ATT). We evaluated the effects of these processes on the reduction of antinutritional compounds as well as their potential impacts on enhancing the beneficial antioxidant properties of lupin. Three varieties (INIAP-450, INIAP-451 and Criollo) of the Lupinus mutabilis species were studied. The application of ATT and fermentation with Rhizopus oligosporus caused decreases in the following antinutrients: nitrates (94.59%), tannins (82.10%), alkaloids (94%), urease activity (93.75%), phytic acid (70.06%) and trypsin inhibitors (76.76%). Ascorbic acid also decreased (79.72%). All values corresponded to the average in the three varieties evaluated. While the contents of phenols, carotenoids and the antioxidant capacity decreased by 96.83, 49.42 and 96.13%, respectively, due to the debittering process, solid fermentation promoted increases in these compounds and properties in the debittered grain.
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/10261/216281
url http://hdl.handle.net/10261/216281
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
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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
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