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Plant Foods for Human Nutrition

, Volume 71, Issue 3, pp 339–345 | Cite as

Bioactive Properties of Phaseolus lunatus (Lima Bean) and Vigna unguiculata (Cowpea) Hydrolyzates Incorporated into Pasta. Residual Activity after Pasta Cooking

  • Silvina R. Drago
  • Hanai Franco-Miranda
  • Raúl E. Cian
  • David Betancur-Ancona
  • Luis Chel-GuerreroEmail author
Original Paper

Abstract

The aims of the study were to study the inclusion of P. lunatus (PLH) and V. unguiculata (VUH) protein hydrolyzates with bioactive properties into a pasta-extruded product and determine residual activity after extrusion or pasta cooking. Both protein hydrolyzates showed angiotensin-converting enzyme inhibition (ACEI) and antioxidant activity (TEAC). PLH showed higher ACEI but lower TEAC than VUH (97.19 ± 0.23 vs. 91.95 ± 0.29 % and 244.7 ± 3.4 vs. 293.7 ± 3.3 μmol Trolox/g, respectively). They were included at 5 or 10 % into wheat pasta. Control pasta had the lowest ACEI activity or TEAC (22.01 ± 0.76 % or 14.14 ± 1.28 μmol Trolox/g, respectively). Higher activity remained in pasta with PLH than VUH after extrusion, and higher the level of addition, higher the ACEI was. Pasta had practically the same ACEI activity after cooking, thus active compounds were not lost by temperature or lixiviation. Regarding TEAC, higher activity remained in pasta with 10 % VUH (31.84 ± 0.17 μmol Trolox/g). Other samples with hydrolyzates had the same activity. After cooking, pasta with hydrolyzates had higher TEAC values than control, but these were not modified by the level of incorporation. Moreover, the profile changed because pasta with PLH had the highest TEAC values (21.39 ± 0.01 and 20.34 ± 0.15 for 5 or 10 % hydrolyzates, respectively). Cooking decreased this activity (~ 20 %), for all samples. Although a certain loss of antioxidant activity was observed, pasta could be a good vehicle for bioactive compounds becoming a functional food.

Keywords

Lima bean Cowpea Functional foods Antihypertensive Antioxidant activity 

Abbreviations

PLH

Phaseolus lunatus hydrolyzate

VUH

Vigna unguiculata hydrolyzate

ACEI

Angiotensin-converting enzyme inhibition activity

TEAC

Trolox equivalent antioxidant capacity

PC

Protein concentrate

PC-PL

Phaseolus lunatus protein concentrate

PC-VU

Vigna unguiculata protein concéntrate

NFE

Nitrogen-free extract

d.b

Dry base

Notes

Acknowledgments

This research was supported by CONACYT and PROMEP-SEP-México.

Compliance with Ethical Standards

Conflict of Interest

The authors declare no conflicts of interest.

Human and Animals Studies

This article does not contain any studies with human or animal subjects.

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Copyright information

© Springer Science+Business Media New York 2016

Authors and Affiliations

  • Silvina R. Drago
    • 1
  • Hanai Franco-Miranda
    • 2
  • Raúl E. Cian
    • 1
  • David Betancur-Ancona
    • 2
  • Luis Chel-Guerrero
    • 2
    Email author
  1. 1.Instituto de Tecnología de AlimentosCONICET, FIQ – UNLSanta FeRepública Argentina
  2. 2.Facultad de Ingeniería QuímicaUniversidad Autónoma de YucatánMéridaMéxico

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