Abstract
In this study, we investigated the effect of standard preservation of bean seeds on changes in contents and activity of their selected components: dry matter, ash, different forms of nitrogen, composition of protein fractions; total phenolics and condensed tannins; ability to chelate iron(II) ions; antiradical activity against ABTS•+ and DPPH•; and capability for inhibiting autoxidation and enzymatic oxidation of linoleic acid. The conducted technological process caused various changes in contents of nitrogen forms and partial loss of phenolic compounds. The antiradical and antioxidative activity of the extracts decreased significantly, while an increase was observed in their ability to chelate Fe(II). These changes were due to the migration of active compounds to the brine, and to their structural transformations and degradation. Longer storage of the sterilized product caused restoration of part of the antiradical activity of the seeds.
Highlights
Leguminous seeds are important dietary constituents in many regions in the world
We observed a significant decrease in the contents of the analyzed dry matter components soluble in water and in 70% acetone, resulting from seed rehydration, migration of the analyzed compounds to the brine, and their structural or degradation changes
Components of the aqueous extracts from bean seeds were more effective in inactivation of ABTS+ and in inhibiting autoxidation processes of linoleic acid, whereas components soluble in acetone solution proved better in inactivating DPPH and inhibiting lipoxygenase action
Summary
Leguminous seeds are important dietary constituents in many regions in the world. In developing countries, they are a basic source of proteins and other nutrients. Many studies have proved a high antioxidative potential of such compounds as flavonoids, tannins, or phenolic acids [3] They inactivate free radicals, form complexes with transition metals, and inhibit the action of lipoxygenases and other enzymes which catalyze oxidation reactions [3,4]. Similar properties were demonstrated for pea and broad bean globulins [5,6] Such activities of food components are very important, as free radicals pose a serious threat to human health, because they are metabolized within the body and attack biologically active substances, such as proteins, fatty acids, and nucleic acids. Bean phenolics are suggested to exhibit other important characteristics for modern civilization bioactivities: anti-obesity and anti-inflammatory [9]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
