Assessment of the antioxidant and antimicrobial activity of hydrolysates from lupine (Lupinus mutabilis) flour
Lupine (Lupinus mutabilis) is a seed commonly used as a staple food in the Mediterranean region and South America, particularly in Ecuador, where it has been consumed for centuries. Known for its high protein content (45%), lupine could serve as an important source for producing protein isolates, c...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Viçosa (UFV)
2024-06-01
|
| Series: | The Journal of Engineering and Exact Sciences |
| Subjects: | |
| Online Access: | https://periodicos.ufv.br/jcec/article/view/18729 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832569789346742272 |
|---|---|
| author | Sara Gallegos Bosmediano José Villacís-Chiriboga Yadira Quimbita Yupangui Fernanda Guimaraes Drummond e Silva Jenny Ruales Nájera |
| author_facet | Sara Gallegos Bosmediano José Villacís-Chiriboga Yadira Quimbita Yupangui Fernanda Guimaraes Drummond e Silva Jenny Ruales Nájera |
| author_sort | Sara Gallegos Bosmediano |
| collection | DOAJ |
| description |
Lupine (Lupinus mutabilis) is a seed commonly used as a staple food in the Mediterranean region and South America, particularly in Ecuador, where it has been consumed for centuries. Known for its high protein content (45%), lupine could serve as an important source for producing protein isolates, concentrates, and hydrolysates with bioactive capacities. To address this potential, our research aimed to evaluate the effect of the type of flour and hydrolysis conditions (enzyme and time) on the antioxidant and antimicrobial capacities of lupine hydrolysates. Thus, two types of flour were prepared: raw flour (RF) and debittered and defatted flour (DDF). Subsequently, enzymatic hydrolysis was conducted using three different enzymes (pancreatin, papain, and endopeptidase), and the hydrolysates were collected at various time points: 4 and 48 hours. Antioxidant capacity was assessed using the Oxygen Radical Absorption Capacity (ORAC) test and the Ferric Reducing Antioxidant Power (FRAP) test. Additionally, antimicrobial capacity was evaluated by measuring the inhibition of Staphylococcus aureus and Escherichia coli. The results showed hydrolysates treated with pancreatin at 4 hours from raw flour exhibited the highest antioxidant capacity, while debittered and defatted hydrolysates treated with pancreatin at 48 hours demonstrated the highest antimicrobial capacity. Overall, these findings highlight lupine as a valuable source for obtaining hydrolysates with antioxidant and antimicrobial properties. Furthermore, the type of flour and hydrolysis conditions (enzyme and time) significantly affected the bioactive capacities.
|
| format | Article |
| id | doaj-art-3c9a4be647fc4ad59736b640a14082d8 |
| institution | Kabale University |
| issn | 2527-1075 |
| language | English |
| publishDate | 2024-06-01 |
| publisher | Universidade Federal de Viçosa (UFV) |
| record_format | Article |
| series | The Journal of Engineering and Exact Sciences |
| spelling | doaj-art-3c9a4be647fc4ad59736b640a14082d82025-02-02T19:53:35ZengUniversidade Federal de Viçosa (UFV)The Journal of Engineering and Exact Sciences2527-10752024-06-0110510.18540/jcecvl10iss5pp18729Assessment of the antioxidant and antimicrobial activity of hydrolysates from lupine (Lupinus mutabilis) flourSara Gallegos Bosmediano0José Villacís-Chiriboga1Yadira Quimbita Yupangui2Fernanda Guimaraes Drummond e Silva 3Jenny Ruales Nájera 4Universidade Federal de ViçosaPontificia Universidad Católica, EcuadorEscuela Politécnica Nacional, EcuadorUniversidade Federal de Ouro Preto, BrazilEscuela Politécnica Nacional, Ecuador Lupine (Lupinus mutabilis) is a seed commonly used as a staple food in the Mediterranean region and South America, particularly in Ecuador, where it has been consumed for centuries. Known for its high protein content (45%), lupine could serve as an important source for producing protein isolates, concentrates, and hydrolysates with bioactive capacities. To address this potential, our research aimed to evaluate the effect of the type of flour and hydrolysis conditions (enzyme and time) on the antioxidant and antimicrobial capacities of lupine hydrolysates. Thus, two types of flour were prepared: raw flour (RF) and debittered and defatted flour (DDF). Subsequently, enzymatic hydrolysis was conducted using three different enzymes (pancreatin, papain, and endopeptidase), and the hydrolysates were collected at various time points: 4 and 48 hours. Antioxidant capacity was assessed using the Oxygen Radical Absorption Capacity (ORAC) test and the Ferric Reducing Antioxidant Power (FRAP) test. Additionally, antimicrobial capacity was evaluated by measuring the inhibition of Staphylococcus aureus and Escherichia coli. The results showed hydrolysates treated with pancreatin at 4 hours from raw flour exhibited the highest antioxidant capacity, while debittered and defatted hydrolysates treated with pancreatin at 48 hours demonstrated the highest antimicrobial capacity. Overall, these findings highlight lupine as a valuable source for obtaining hydrolysates with antioxidant and antimicrobial properties. Furthermore, the type of flour and hydrolysis conditions (enzyme and time) significantly affected the bioactive capacities. https://periodicos.ufv.br/jcec/article/view/18729HydrolysisProteolytic enzymeAntimicrobial inhibitionORACFRAP |
| spellingShingle | Sara Gallegos Bosmediano José Villacís-Chiriboga Yadira Quimbita Yupangui Fernanda Guimaraes Drummond e Silva Jenny Ruales Nájera Assessment of the antioxidant and antimicrobial activity of hydrolysates from lupine (Lupinus mutabilis) flour The Journal of Engineering and Exact Sciences Hydrolysis Proteolytic enzyme Antimicrobial inhibition ORAC FRAP |
| title | Assessment of the antioxidant and antimicrobial activity of hydrolysates from lupine (Lupinus mutabilis) flour |
| title_full | Assessment of the antioxidant and antimicrobial activity of hydrolysates from lupine (Lupinus mutabilis) flour |
| title_fullStr | Assessment of the antioxidant and antimicrobial activity of hydrolysates from lupine (Lupinus mutabilis) flour |
| title_full_unstemmed | Assessment of the antioxidant and antimicrobial activity of hydrolysates from lupine (Lupinus mutabilis) flour |
| title_short | Assessment of the antioxidant and antimicrobial activity of hydrolysates from lupine (Lupinus mutabilis) flour |
| title_sort | assessment of the antioxidant and antimicrobial activity of hydrolysates from lupine lupinus mutabilis flour |
| topic | Hydrolysis Proteolytic enzyme Antimicrobial inhibition ORAC FRAP |
| url | https://periodicos.ufv.br/jcec/article/view/18729 |
| work_keys_str_mv | AT saragallegosbosmediano assessmentoftheantioxidantandantimicrobialactivityofhydrolysatesfromlupinelupinusmutabilisflour AT josevillacischiriboga assessmentoftheantioxidantandantimicrobialactivityofhydrolysatesfromlupinelupinusmutabilisflour AT yadiraquimbitayupangui assessmentoftheantioxidantandantimicrobialactivityofhydrolysatesfromlupinelupinusmutabilisflour AT fernandaguimaraesdrummondesilva assessmentoftheantioxidantandantimicrobialactivityofhydrolysatesfromlupinelupinusmutabilisflour AT jennyrualesnajera assessmentoftheantioxidantandantimicrobialactivityofhydrolysatesfromlupinelupinusmutabilisflour |