Abstract
In the present study, the effect of gamma radiation on antioxidant activity in faba beans was investigated. Whole seeds were irradiated at doses of 0–10 kGy and the antioxidant activity in samples was assessed by measuring the DPPH radical scavenging activity and ferric reducing antioxidant power in the ethanolic extracts of seeds. Exposing of faba bean seeds to ascending doses of gamma irradiation induced significant gradual increases in the antioxidant activity in faba bean and the maximum increases were observed in samples irradiated at dose of 9 kGy. Therefore, the potential of meatballs formulation with inclusion of the powder of 9 kGy irradiated faba beans was investigated with evaluating the antioxidant capacity and oxidative stability in non-irradiated and 4.5 kGy irradiated meatballs. Meatballs formulated with 20% of faba bean powder were highly acceptable. Neither incorporation of irradiated faba bean in meatballs formulation nor irradiation treatments of the prepared meatballs could adversely affect the acceptability of samples. Incorporation of irradiated faba bean, especially at 9 kGy, in meatballs formulation improved the antioxidant activity and oxidative stability in non-irradiated and irradiated samples and increased their refrigerated shelf-life through delaying of the appearance of mold growth on samples. Therefore, healthier meat products with enhanced oxidative stability can be successfully formulated with inclusion of irradiated faba beans.
Similar content being viewed by others
References
Abu-Reidah IM, Arráez-Román D, Warad I, Fernández-Gutiérrez A, Segura-Carretero A (2017) UHPLC/MS2-based approach for the comprehensive metabolite profiling of bean (Vicia faba L.) by-products: a promising source of bioactive constituents. Food Res Int 93:87–96. https://doi.org/10.1016/j.foodres.2017.01.014
Alasnier C, Meynier A, Viau M, Gandmer G (2000) Hydrolytic and oxidative changes in the lipids of chicken breast and thigh muscles during refrigerated storage. J Food Sci 65:9–14. https://doi.org/10.1111/j.1365-2621.2000.tb15947.x
Ali AKh, Toliba AO, Rady AH, El-Sahy KM (2019) Effect of gamma radiation on phytochemical compounds in faba bean (Vicia faba L.). Zagazig J Agric Res 46(3):757–767
Alvarenga L, Borges NA, Moreira LSG, Teixeira KTR, Carraro-Eduardo JCC, Dai L, Stenvinkel P, Lindholm B, Mafra D (2019) Cranberries—potential benefits in patients with chronic kidney disease. Food Funct 10:3103–3112. https://doi.org/10.1039/c9fo00375d
Amarowicz R, Shahidi F (2017) Antioxidant activity of broad bean seed extract and its phenolic composition. J Funct Foods 38:656–662. https://doi.org/10.1016/j.jff.2017.04.002
Babatunde OA, Ayodeji AV, Olufemi OO (2013) Quality of breakfast sausage containing legume flours as binders. J Biol Life Sci 4(2):310–319. https://doi.org/10.5296/jbls.v4i2.3701
Badr HM (2012) Irradiation of meat. In: Hui YH (ed) Handbook of meat processing, 2nd edn. CRC Press, Boca Raton, pp 381–406
Biswas AK, Chatli MK, Sahoo J (2012) Antioxidant potential of curry (Murraya koenigii L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage. Food Chem 133(2):467–472. https://doi.org/10.1016/j.foodchem.2012.01.073
Boukhanouf S, Louaileche H, Perrin D (2016) Phytochemical content and in virto antioxidant activity of faba bean (Vicia faba L.) as affected by maturity stage and cooking practice. Int Food Res J 23(3):954–961
De Rosas MI, Deis L, Martínez L, Durán M, Malovini E, Cavagnaro JB (2019) Anthocyanins in nutrition: biochemistry and health benefits. In: Gargiulo PA, Mesones Arroyo HL (eds) Psychiatry and neuroscience update, vol III. Springer, Basel, pp 143–152
Ehlermann DAE (2016) Wholesomeness of irradiated food. Radiat Phys Chem 125:24–29. https://doi.org/10.1016/j.radphyschem.2016.08.014
Eugenio-Pérez D, Medina-Fernández LY, Saldivar-Anaya JA, Molina-Jijón E, Pedraza-Chaverri J (2016) Role of dietary antioxidant agents in chronic kidney disease. In: Ahmed R (ed) Free radicals and diseases, 1st edn. In Tech, Rijeka, pp 363–381
FAO (2016) Nutritious seeds for a sustainable future. https://www.fao.org/pulses-2016/nows/news-detail/en/c/429320/. Accessed 18 July 2018
Feng X, Moon S, Lee H, Ahn DU (2016) Effect of irradiation on the parameters that influence quality characteristics of uncured and cured cooked turkey meat products. Poult Sci 95:2986–2992. https://doi.org/10.3382/ps/pew272
Gramatina I, Zagorska J, Straumite E, Sarvi S (2012) Sensory evaluation of cooked sausages with legumes additive. Int J Nutr Food Eng 6(10):915–920
Gülçin I, Kufrevioglu O, Oktay M, Buyukokuroglu M (2004) Antioxidant, antimicrobial, antiulcer and analgesic activities of nettle (Urtica dioica L.). J Ethnopharmacol 90:205–215. https://doi.org/10.1016/j.jep.2003.09.028
Gutiérrez-Grijalva EP, Ambriz-Pere DL, Leyva-Lopen N, Castillo-Lopez RI, Heiedía JB (2016) Dietary phenolic compounds, health benefits and bio-accessibility. Arch Latin Am Nutr 66(2):87–100
Hur SJ, Park GB, Joo ST (2007) Formation of cholesterol oxidation products (COPs) in animal products. Food Control 18:939–947
Kan L, Nie S, Hu J, Wang S, Bai Z, Wang J, Zhou Y, Jiang J, Song K (2018) Comparative study on the chemical composition, anthocyanins, tochopherols and carotenoids of selected legumes. Food Chem 260:317–326. https://doi.org/10.1016/j.foodchem.2018.03.148
Karataş SÇ, Günay D, Sayar S (2017) In vitro evaluation of whole faba bean and its seed coats as a potential source of functional food components. Food Chem 230:182–188. https://doi.org/10.1016/j.foodchem.2017.03.037
Kwon S-J, Kim D-G, Kim J-M, Kang K-Y, Lee M-K, Hong MJ et al (2018) Phytochemical compounds and antioxidant activity in the grain of selected faba bean (Vicia faba) genotypes. Plant Breed Biotechnol 6(1):65–73. https://doi.org/10.9787/PBB.2018.6.1.65
Magalhăes SCQ, Taveira M, Cabrita ARJ, Fonseca AJM, Valentão P, Andrade PB (2017) European marketable grain legume seeds: further insight into phenolic compounds profiles. Food Chem 215:177–184. https://doi.org/10.1016/j.foodchem.2016.07.152
Maherani B, Hossain F, Criado P, Ben-Fadhel Y, Salmieri S, Lacroix M (2016) World market development and consumer acceptance of irradiation technology. Foods 5(4):1–21. https://doi.org/10.3390/foods5040079
Martins N, Ferreira ICFR (2017) Neurocognitive improvement through plant food bioactives: a particular approach to alzheimer’s disease. In: Puri M (ed) Food bioactives extraction and biotechnology applications. Springer, Basel, pp 267–298
Mattila P, Mäkinen S, Eurola M, Jalava T, Pihlava J-M, Hellström J, Pihlanto A (2018) Nutritional value of commercial protein-rich plant products. Plant Foods Hum Nutr 73:108–115. https://doi.org/10.1007/s11130-018-0660-7
Multari S, Stewart D, Russell WR (2015) Potential of fava bean as future protein supply to partially replace meat intake in the human diet. Comp Rev Food Sci Food Saf 14:511–522. https://doi.org/10.1111/1541-4337.12146
Oomah BD, Blanchard C, Balasubramanian P (2008) Phytic acid, phytase, minerals, and antioxidant activity in Canadian dry bean (Phaseolus vulgaris L.) cultivars. J Agric Food Chem 56(23):11312–11319. https://doi.org/10.1021/jf801661j
Özer CO, Seҫen SM (2018) Effect of quinoa flour on lipid and protein oxidation in raw and cooked beef burger during long term frozen storage. Food Sci Technol 38(Supplement 1):221–227. https://doi.org/10.1590/fst.36417
Pereira E, Pimenta A, Barros L, Calhelha RC, Antonio AL, Verde SC et al (2018) Effect of gamma radiation on the bioactivity of medicinal and aromatic plants: Mentha xpiperita L., Thymus vulgaris L. and Aloysia citrodora palău as case studies. Food Funct 10:5156–5161. https://doi.org/10.1039/c8fo01558a
SAS Program (1998) SAS/STAT User’s guide release 8.2 edtion. SAS Inst. Inc, Cary
Serdaroǧlu M, Yildiz-Turp G, Abrodímov K (2005) Quality of low-fat meatballs containing legume flours as extender. Meat Sci 70(1):99–105. https://doi.org/10.1016/j.meatsci.2004.12.015
Štajner D, Milošević M, Popović BM (2007) Irradiation effects on phenolic content, lipid and protein oxidation and scavenger ability of soybean seeds. Int J Mol Sci 8(7):618–627. https://doi.org/10.3390/i8070618
Szydłowska-Czerniak A, Tułodziecka A, Szłyk E (2012) A silver nanoparticle-based method for determination of antioxidant capacity of rapeseed and its products. Anal 137:3750–3957. https://doi.org/10.1039/C2AN35326A
Thayer DW (2007) Food irradiation and other sanitation procedures. In: Imjee SS (ed) Infectious disease: Foodborne Diseases. Humana Press Inc, Totowa, pp 457–484
Torres LL, Montero PM, Martelo RJ (2018) Effect of chickpea flour addition (Cicer arietinum L.) in cooking losses during blanching of chorizos. Contemp Eng Sci 11(36):1781–1787. https://doi.org/10.12988/ces.2018.84170
Turco I, Ferretti G, Bacchetti T (2016) Review of the health benefits of faba bean (Vicia faba L.) polyphenols. J Food Nutr Res 55(4):283–293
Vijayalakshmi M, Ruckmani K (2016) Ferric reducing anti-oxidant power assay in plant extract. Bangl J Pharmacol 11(3):570–572. https://doi.org/10.3329/bjp.v11i3.27663
Wierbicki E (1985) Food irradiation processing. IAEA Publications, Vienna, p 79
Zevallos-Concha A, Gasco NM, Vasquez C, Quispe M, Gonzales GF (2016) Effect of gamma irradiation on phenolic content, antioxidant activity and biological activity of black maca and red maca extracts (Lepidium meyenii walp). Toxicol Mech Methods 26(1):67–73. https://doi.org/10.3109/15376516.2015.1090512
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Rady, A.H., Toliba, A.O., Badr, H.M. et al. Impact of gamma radiation on antioxidant activity in faba bean (Vicia faba L.) and the potential of meatballs formulation with inclusion of the powder of irradiated beans. J Food Sci Technol 57, 2975–2984 (2020). https://doi.org/10.1007/s13197-020-04330-8
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-020-04330-8