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Factors that reduce the quality of common bean during storage, including oxidative rancidity caused by lipoxygenase, have been extensively studied. In this context, this work evaluates lipoxygenase activity in five Carioca bean cultivars at different temperatures and storage times using ultraviolet (UV) and nuclear magnetic resonance (NMR) spectros...
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The aim of this investigative study was to identify and categorize new bean cultivars regarding their efficiency and responsiveness to nitrogen, phosphorus, and potassium, both individually and simultaneously, as well as to stipulate the cultivars that would suit each niche market based on this classification. Three experiments were conducted in th...
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... However, such techniques are often difficult to apply in complex matrices that require previous purification procedures for adequate selectivity. In this sense, nuclear magnetic resonance (NMR) has the advantage that, with only one spectrum, it is possible to identify many compounds present in the sample, explaining the growing interest in NMR in food science. 1 H NMR spectra have been widely used in several studies to identify and quantify the metabolites present in poultry meat (Soglia et al., 2019), bovine meat (Kodani et al., 2017), meat products (Mati et al., 2015) and other food matrices (Flores et al., 2018;Santos et al., 2015;Silva et al., 2020). ...
The metabolic profiles of the most consumed Brazilian beef cuts were assessed by ¹H HR-MAS NMR. The high- and low-preference cuts were compared in terms of chemical composition and prices in the Brazilian market. Top sirloin, strip loin, outside round, and top (inside) round cuts presented practically the same metabolic profiles despite being sold at different prices. This indicates that lower prices do not mean lower quality of bovine cuts with respect to their nutritional value. It is noteworthy that the chuck under blade, one of the least expensive meat cuts analysed, presented high concentrations of free amino acids, substances of important nutritional value. Chuck under blade and flank steak stood out from the rest in terms of their metabolic profiles as they had higher concentrations of several metabolites. The compounds that contributed the most to this differentiation were carnitine, methionine and alanine.
... The lipoxygenase (LOX) activity was assessed by analyzing the oxidation of Fe 2+ to Fe 3+ when linoleic acid was added [44]. Samples (150 mg FW) were homogenized with an LOX extraction solution (equal parts of 15 mM CaCl 2 solution, 13% (v/v) sucrose, and 60 mM Tris-HCl buffer at pH 6.8). ...
Antioxidants and phytohormones are hallmarks of abiotic stress responses in plants. Although it is known that they can offer cell protection or accelerate programmed cell death (PCD) depending on the level of stress, the involvement of these metabolites in stress acclimation is still not fully elucidated. Here, we showed the role of antioxidants and phytohormones in Salvia officinalis tolerance to long-term ozone (O3) exposure (120 ppb for 36 days, 5 h day−1). Salicylic acid (SA) content was increased under O3 throughout the whole experiment (+150%, as average compared with control), being required to maintain the cellular redox state and potentiate defense responses. This accumulation was induced before the production of ethylene (ET), suggesting that ET was controlled by SA during O3 exposure to modulate the magnitude of chlorosis formation and the cell redox balance (by regulating ascorbate and glutathione levels). The synthesis and/or regeneration of these antioxidants did not protect membranes from lipid peroxidation, as demonstrated by the accumulation of malondialdehyde (+23% as average). However, these processes of lipid oxidation did not include the synthesis of the membrane breakdown products, as confirmed by the unchanged values of jasmonic acid, thus indicating that this compound was not involved in the regulation of PCD strategies.
We investigated the effects of soaking on the physical, chemical, and technological properties of by-product (broken grains) flours of carioca and black beans pre-gelatinized in an autoclave and verified the application of pre-gelatinized flours in instant pasta and baked snacks for technological, nutritional, and sensory acceptance. Soaking of the by-products affected the technological properties of pre-gelatinized flours enabling their use in instant pasta. Non-macerated by-products flours were suitable as ingredients for baked snack preparation. The pasta from both macerated and pre-gelatinized flours had optimal cooking time between 3 and 4 min, high protein (19 g·100 g−1) and dietary fiber (18 g·100 g−1) and were acceptable to a sensory panel. The baked snacks also showed high protein, and the snacks of the by-product of carioca beans excelled in the sensorial test.
Carioca beans contribute to health maintenance around the world, and the evaluation of commercial postharvest storage (CPS) ensures their quality. This study aimed to evaluate the effect of CPS on technological, physicochemical and functional properties of carioca beans. Two genotypes (Pontal–PO and Madreperola–MP beans) were stored under CPS or controlled conditions and were evaluated after harvest and after three- and six-months storage. PO and MP hardened with time, but the cooking time did not differ. PO is darker than MP and both darkened over time. Storage time affected pH and acidity of the beans and MP presented better physicochemical properties than PO, with lower activity of peroxidase (p = 0.004) and polyphenoloxidase (p = 0.001) enzymes. Glycosylated kaempferol was suggested as a possible chemical marker to differentiate the aging of PO and MP beans. In conclusion, besides the technological differences, the storage was able to prevent physicochemical and functional alterations of beans.
