Tags

Type your tag names separated by a space and hit enter

Processing Effect on L-DOPA, In Vitro Protein and Starch Digestibility, Proximate Composition, and Biological Activities of Promising Legume: Mucuna macrocarpa.
J Am Coll Nutr. 2019 07; 38(5):447-456.JA

Abstract

Objective:

In the present investigation, the effect of different cooking processes on L-DOPA level, phenolics contents, in vitro protein (IVPD) and starch digestibility (IVSD), and proximate composition with in vitro anti-inflammatory and antioxidant potential of Mucuna macrocarpa (MM) has been evaluated.

Methods:

The L-DOPA and major phenolics acids quantification of processed samples were done by a reverse-phase high-performance liquid chromatography (RP-HPLC) technique. Proximate composition, elemental quantification, and in vitro protein and starch digestibility of the samples were carried out by using spectrophotometric analysis. The anti-inflammatory activities of samples were evaluated by a human red blood cells (HRBCs) membrane stabilization test and bovine serum albumin (BSA) anti-denaturation assay. Antioxidant potential of processed beans was carried out by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and N,N-dimethyl-p-phenylendiamine (DMPD) assays and ferric reducing/antioxidant power (FRAP) assay.

Results:

The processed MM beans showed a significant reduction of L-DOPA (6.30%), phytic acid (25.78%), tannin (19.79%), and saponin (25.59%) in the boiling, autoclaving, and roasting processes. RP-HPLC quantification of major phenolics acids was also affected by the differential process as compare to the raw seed sample. The processed seeds also showed considerable improvement of in vitro protein (26.93%) and starch (20.30%) digestibility, whereas the anti-inflammatory potential and antioxidant potential of MM beans were decreased in the processed samples, indicating a reduction of antioxidant molecules.

Conclusion:

The differential process showed considerable changes in the proximate composition, in vitro digestibility, and biological potential. The present study recommends the utilization of MM beans after autoclaving and boiling for maximum nutritional potential with health benefits.

Authors+Show Affiliations

a Department of Biotechnology , Shivaji University , Vidyanagar, Kolhapur , Maharashtra , India.b Amity Institute of Biotechnology , Amity University , Mumbai , Maharashtra , India.a Department of Biotechnology , Shivaji University , Vidyanagar, Kolhapur , Maharashtra , India.c Department of Biological Engineering , College of Engineering, Konkuk University , Seoul , Republic of Korea.a Department of Biotechnology , Shivaji University , Vidyanagar, Kolhapur , Maharashtra , India.a Department of Biotechnology , Shivaji University , Vidyanagar, Kolhapur , Maharashtra , India. d Department of Biochemistry , Shivaji University , Vidyanagar, Kolhapur , Maharashtra , India.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30676876

Citation

Aware, Chetan, et al. "Processing Effect On L-DOPA, in Vitro Protein and Starch Digestibility, Proximate Composition, and Biological Activities of Promising Legume: Mucuna Macrocarpa." Journal of the American College of Nutrition, vol. 38, no. 5, 2019, pp. 447-456.
Aware C, Patil R, Vyavahare G, et al. Processing Effect on L-DOPA, In Vitro Protein and Starch Digestibility, Proximate Composition, and Biological Activities of Promising Legume: Mucuna macrocarpa. J Am Coll Nutr. 2019;38(5):447-456.
Aware, C., Patil, R., Vyavahare, G., Gurav, R., Bapat, V., & Jadhav, J. (2019). Processing Effect on L-DOPA, In Vitro Protein and Starch Digestibility, Proximate Composition, and Biological Activities of Promising Legume: Mucuna macrocarpa. Journal of the American College of Nutrition, 38(5), 447-456. https://doi.org/10.1080/07315724.2018.1547230
Aware C, et al. Processing Effect On L-DOPA, in Vitro Protein and Starch Digestibility, Proximate Composition, and Biological Activities of Promising Legume: Mucuna Macrocarpa. J Am Coll Nutr. 2019;38(5):447-456. PubMed PMID: 30676876.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Processing Effect on L-DOPA, In Vitro Protein and Starch Digestibility, Proximate Composition, and Biological Activities of Promising Legume: Mucuna macrocarpa. AU - Aware,Chetan, AU - Patil,Ravishankar, AU - Vyavahare,Govind, AU - Gurav,Ranjit, AU - Bapat,Vishwas, AU - Jadhav,Jyoti, Y1 - 2019/01/24/ PY - 2019/1/25/pubmed PY - 2020/8/25/medline PY - 2019/1/25/entrez KW - bean KW - Antioxidant KW - L-DOPA KW - anti-inflammatory KW - food processing KW - in vitro digestibility SP - 447 EP - 456 JF - Journal of the American College of Nutrition JO - J Am Coll Nutr VL - 38 IS - 5 N2 - Objective: In the present investigation, the effect of different cooking processes on L-DOPA level, phenolics contents, in vitro protein (IVPD) and starch digestibility (IVSD), and proximate composition with in vitro anti-inflammatory and antioxidant potential of Mucuna macrocarpa (MM) has been evaluated. Methods: The L-DOPA and major phenolics acids quantification of processed samples were done by a reverse-phase high-performance liquid chromatography (RP-HPLC) technique. Proximate composition, elemental quantification, and in vitro protein and starch digestibility of the samples were carried out by using spectrophotometric analysis. The anti-inflammatory activities of samples were evaluated by a human red blood cells (HRBCs) membrane stabilization test and bovine serum albumin (BSA) anti-denaturation assay. Antioxidant potential of processed beans was carried out by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and N,N-dimethyl-p-phenylendiamine (DMPD) assays and ferric reducing/antioxidant power (FRAP) assay. Results: The processed MM beans showed a significant reduction of L-DOPA (6.30%), phytic acid (25.78%), tannin (19.79%), and saponin (25.59%) in the boiling, autoclaving, and roasting processes. RP-HPLC quantification of major phenolics acids was also affected by the differential process as compare to the raw seed sample. The processed seeds also showed considerable improvement of in vitro protein (26.93%) and starch (20.30%) digestibility, whereas the anti-inflammatory potential and antioxidant potential of MM beans were decreased in the processed samples, indicating a reduction of antioxidant molecules. Conclusion: The differential process showed considerable changes in the proximate composition, in vitro digestibility, and biological potential. The present study recommends the utilization of MM beans after autoclaving and boiling for maximum nutritional potential with health benefits. SN - 1541-1087 UR - https://www.unboundmedicine.com/medline/citation/30676876/Processing_Effect_on_L_DOPA_In_Vitro_Protein_and_Starch_Digestibility_Proximate_Composition_and_Biological_Activities_of_Promising_Legume:_Mucuna_macrocarpa_ L2 - https://www.tandfonline.com/doi/full/10.1080/07315724.2018.1547230 DB - PRIME DP - Unbound Medicine ER -