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Search Results: 1 - 10 of 5174 matches for " Cecilia; Betancur-Ancona "
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Efecto de la extrusión sobre la biodisponibilidad de proteína y almidón en mezclas de harinas de maíz y frijol lima
Pérez-Navarrete,Cecilia; Betancur-Ancona,David; Casotto,Meris; Carmona,Andrés; Tovar,Juscelino;
Archivos Latinoamericanos de Nutrición , 2007,
Abstract: effect of extrusion on protein and starch bioavailability in corn and lima bean flour blends. extrusion is used to produce crunchy expanded foods, such as snacks. the nutritional impact of this process has not been studied sufficiently. in this study, in vitro and in vivo protein and starch bioavailability was evaluated in both raw and extruded corn (zea mays)(c) and lima bean (phaseolus lunatus)(b) flour blends, prepared in 75c/25b and 50c/ 50b (p/p) proportions. these were processed with a brabender extruder at 160°c, 100 rpm and 15.5% moisture content. proximate composition showed that in the extruded products protein and ash contents increased whereas the fat level decreased. in vitro protein digestibility was higher in the extrudates (82%) than in the raw flours (77%). potentially available starch and resistant starch contents decreased with extrusion. the in vitro assays indicated that extrusion improved protein and starch availability in the studied blends. in vivo bioavailability was evaluated using the rice weevil (sithophilus oryzae) as a biological model. the most descriptive biomarkers of the changes suggested by the in vivo tests were body protein content (increased by extrusion) and intestinal α-amylase activity (decreased by processing). overall, results suggest that extrusion notably increases the nutritional quality of corn and lima bean flour blends
Rapid HPLC Method for Determination of Rebaudioside D in Leaves of Stevia rebaudiana Bertoni Grown in the Southeast of México  [PDF]
Irma Aranda-González, Yolanda Moguel-Ordo?ez, David Betancur-Ancona
American Journal of Analytical Chemistry (AJAC) , 2014, DOI: 10.4236/ajac.2014.513090
Abstract: Stevia leaves contain glycosides on which biological activity and sweetening capacity has been reported. Besides the main glycosides—stevioside and rebaudioside A—there are minor glycosides that may contribute to the activity and thus it is important to quantify them. Rebaudioside D is one of the minor glycoside present in S. rebaudiana leaves and there are no reports of a validated method to quantify it. Therefore a simple and sensitive high performance liquid chromatography (HPLC) method was validated for the determination of rebaudioside D in leaves of Stevia rebaudiana B. grown in the southeast of México. HPLC method was performed using a C18 column (250 mm × 4.6 mm, 5 μm) and UV detector set at 210 nm. The mobile phase consisted of 32:68 (v/v) mixture of acetonitrile and sodium phosphate buffer (10 mmol/L, pH 2.6), set to a flow rate of 1.0 ml/min. The calculated parameters were: sensitivity, linearity, limit of detection (LOD), limit of quantification (LOQ), accuracy and precision. The retention time of rebaudioside D was found to be 3.47 min ± 0.04 (S.D.). The calibration curves were linear over the working range (25 - 150 μg/ml), with correlation coefficient ≥0.99 and determination coefficient ≥0.98. The calculated limit of detection (LOD) was 8.53 μg/ml, while the limit of quantitation (LOQ) was 25.85 μg/ml. The percent recoveries of fortified samples were 100% ± 10% and precision relative standard deviation was ≤2.79%. The criteria of validation showed accuracy, linearity, and precision; therefore the method is suitable for quantitative analysis of rebaudioside D in Stevia rebaudiana leaves. Rebaudioside D content (g/100g) in Morita II and Criolla varieties grown in the southeast of Mexico were 0.43 and 0.46, respectively with no significant differences (p > 0.05) between them.
Determination of Rebaudioside A and Stevioside in Leaves of S. rebaudiana Bertoni Grown in México by a Validated HPLC Method  [PDF]
Irma Aranda-González, Yolanda Moguel-Ordo?ez, David Betancur-Ancona
American Journal of Analytical Chemistry (AJAC) , 2015, DOI: 10.4236/ajac.2015.611083
Abstract: Stevia rebaudiana is a plant with high sweetening capacity due to its content of glycosides, mainly stevioside and rebaudioside A. Several techniques have been used to determine the concentrations of glycosides in Stevia, although an HPLC method is recommended by the FAO/WHO-JECFA. Varieties of Stevia have been recently grown in Mexico, with no previous report of glycosides by a validated method. The aim of this study was to validate an isocratic HPLC method for content determination of main glycosides in the leaves of Stevia cultivated in Mexico. HPLC method was performed using a C18 column (250 mm × 4.6 mm, 5 μm) and UV detector set at 210 nm. The mobile phase consisted of 32:68 (v/v) mixture of acetonitrile and sodium-phosphate buffer (10 mmol/L, pH 2.6), set to a flow rate of 1.0 mL/min. Rebaudioside A and stevioside were determined in two Stevia varieties: Morita II and Criolla, and also validation parameters were calculated. Rebaudioside A content (g/100g) in Morita II was 15.15 ± 0.02 while stevioside was 3.97 ± 0.003; in the case of Criolla they were 4.03 ± 0.01 and 8.80 ± 0.14, respectively (p < 0.001). The recoveries of fortified samples were 100% ± 10% and precision RSD was ≤6.27%. The criteria of validation showed accuracy, linearity (≥0.99), and precision; therefore, the determination of glycosides was performed with reliability.
Protein Fortification of Corn Tortillas: Effects on Physicochemical Characteristics, Nutritional Value and Acceptance  [PDF]
Abril Lecuona-Villanueva, David A. Betancur-Ancona, Luis A. Chel-Guerrero, Arturo F. Castellanos-Ruelas
Food and Nutrition Sciences (FNS) , 2012, DOI: 10.4236/fns.2012.312217
Abstract: The aim of this study was to evaluate the texture of corn dough as well as the nutritional quality and acceptance of corn cakes (tortillas) made either with a readymade commercial corn flour (CCF) or with a traditional way (nixtamal) both fortified with lys + tryp (L + T) or with a protein concentrate from Phaseolus lunatus added with L + T (PC + L + T). All treatments were analyzed to investigate the physical properties of the dough and tortillas as well as their physicochemical and nutritional quality. Results showed that cohesion was affected (p < 0.05) in the fortified tortillas made with CCF decreasing from 34.3 to 28.4 and 27.4 N for Control, L + T and PC + L + T, respectively; tortillas made with nixtamal showed no difference. Adhesion was not affected by treatments. Weight loss increased only in the fortified tortillas made with CCF (p < 0.05). Rolling capacity was not affected by fortification. The tension of tortillas increased with the fortification being the highest value 0.96 N. Color was not affected in tortillas made with CCF (p < 0.05); changes observed in those made with nixtamal remained in an acceptable range. In vitro digestibility was improved by the fortification obtaining the highest values in tortillas made with CCF and fortified with PC + L + T. Acceptance was greater for tortillas fortified with L+T alone. Protein fortification of tortillas made with either CCF or nixtamal is feasible using either L + T together or in combination with a PC from Phaseolus lunatus improving their nutritional value without negative effects on their physicochemical characteristics or acceptance.
ACE-I inhibitory peptide fractions from enzymatic hydrolysates of velvet bean (Mucuna pruriens)  [PDF]
Maira Rubi Segura-Campos, Carlos Paul Espadas-Alcocer, Luis Chel-Guerrero, David Betancur-Ancona
Agricultural Sciences (AS) , 2013, DOI: 10.4236/as.2013.412105
Abstract:

The hydrolysis of velvet bean (Mucuna pruriens) protein in the presence of Alcalase?-Flavourzyme? and Pepsin-Pancreatin was investigated. The results showed that Alcalase?-Flavourzyme? (29.08%) sequential system catalyzed the hydrolysis most efficiently that Pepsin-Pancreatin (24.78%). In addition, the higher ACE-I inhibitory activity was achieved with the sequential system Alcalase?-Flavourzyme? (33.13%). Furthermore, the concentration of peptides employing an ultrafiltration (UF) system or their purification by gel filtration chromatography showed that the oligomeric peptides with lower molecular weight registered the highest ACE-I inhibitory activity. It has been demonstrated that Mucuna pruriens protein hydrolysates could serve as a source of peptides with ACE inhibitory activity and this activity can be attributed mainly to the mixture of short peptides in the hydrolysate.

Chemical and Functional Properties of Hard-to-Cook Bean (Phaseolus vulgaris) Protein Concentrate  [PDF]
Maira R. Segura-Campos, Jimena Cruz-Salas, Luis Chel-Guerrero, David Betancur-Ancona
Food and Nutrition Sciences (FNS) , 2014, DOI: 10.4236/fns.2014.521220
Abstract: The objective of this research was to evaluate the chemical and functional properties of hard-to-cook (HTC) bean (Phaseolus vulgaris) protein concentrate to determine their potential practical applications. The respective protein concentrate was obtained from the flour using isoelectric precipitation and the protein content was 73.03%. Proximate composition and in vitro digestibility were measured to evaluate the chemical properties, and nitrogen solubility, emulsifying capacity, emulsion stability, foaming capacity, foam stability and viscosity were measured to evaluate its functional properties. The proximate composition of the HTC bean (P. vulgaris) flour and protein concentrate registered values of moisture, ash, protein, fat, fiber and NFE of 8.92, 4.52, 21.71%, 4.41%, 4.11% and 65.25% for flour and of 2.68%, 2.54%, 73.03%, 2.77%, 1.31% and 20.35% for protein concentrate. The in vitro digestibility was of 76.7%. The hard-to-cook bean protein concentrate exhibited good functional properties suggesting its use as additive. This concentrate registered solubility values that are ranging from 2.5% to 71.81%. The emulsifying (EC) and foaming capacity (FC) registered values of 89% - 97% and of 7% - 53% at different pH levels, respectively as well as an emulsion (ES) and foaming stability (FS) pH- and time-dependent. The HTC bean (P. vulgaris) protein concentrate registered a viscosity profile dependent of shear rate. The results suggest that HTC bean (P. vulgaris) protein concentrate is a valuable food ingredient or additive.
Fiber Residues from Canavalia ensiformis L. Seeds with Potential Use in Food Industry  [PDF]
Maira Rubi Segura-Campos, Lourdes Manrique-Reynoso, Luis Chel-Guerrero, David Betancur-Ancona
Agricultural Sciences (AS) , 2014, DOI: 10.4236/as.2014.513131
Abstract:

The objective of this research was to determine the physicochemical characteristics of fiber residues from Jack bean (Canavalia ensiformis L.) obtained by two technological processes. The proximal composition of the fiber residues from Canavalia ensiformis registered values of moisture, ash, protein, fat, fiber and nitrogen-free extract (NFE) of 7.14%, 3.17%, 9.14%, 1.34%, ?23.84% and 62.51% for residue A and 4.74%, 2.68%, 7.73%, 1.39%, 23.76% and 64.44% for residue B. Total dietary fiber (TDF) contents in the fiber residues were 47.06 (Residue A) and 54.96 (Residue B) g/100g sample, with most of this content represented by insoluble dietary fiber (IDF) 45.46 g/100g sample in Residue A and 52.75 g/100g of sample in Residue B. The remainder was constituted by soluble dietary fiber (SDF). The neutral detergent fiber (NDF) content was slightly higher in residue B (41.8 g/100g sample). Acid detergent fiber (ADF) that includes principally cellulose, lignin and cutin, and acid detergent lignin (ADL) that include lignin and cutin were higher in residue B (32.5 g/100g sample) and similar for both residues (1.0 (A) and 1.2 (B) g/100g sample), respectively. Resistant starch (RS) was higher in residue B (0.607%) than in residue A (0.358%). No statistical difference (p > 0.05) was registered in the tannins content of both residues. However, the phytates content was higher in the fiber residue obtained by the fists technological process (A residue). In vitro digestibility was higher in residue A (85.81%) than that in B residue (81.51%). The results of the present study suggest the potential use of C. ensiformis fiber residues as a functional ingredient in foods, especially in the development of reduced calorie food and dietary fiber enriched foods.

Lima Bean (Phaseolus lunatus) Protein Hydrolysates with ACE-I Inhibitory Activity  [PDF]
Luis Chel-Guerrero, Mario Domínguez-Maga?a, Alma Martínez-Ayala, Gloria Dávila-Ortiz, David Betancur-Ancona
Food and Nutrition Sciences (FNS) , 2012, DOI: 10.4236/fns.2012.34072
Abstract: Several protein sources can be used to produce bioactive peptides with angiotensin I-converting enzyme (ACE) inhibittory activity. Protein concentrates from ungerminated and germinated lima bean Phaseolus lunatus seed flours were hydrolyzed with Alcalase 2.4 L or pepsin-pancreatin sequential hydrolysis, and ACE inhibitory activity measured in the different hydrolysis treatments. Protein hydrolysate production was analyzed with a 23 factorial design with four replicates of the central treatment. Evaluated factors were protein concentrate source (ungerminated seeds, PC1; germinated seeds, PC2), enzyme/substrate ratio E/S (1/50 or 1/10) and hydrolysis time (0.5 or 2.0 h for Alcalase; 1 or 3 h for pepsin-pancreatin). Degree of hydrolysis (DH) was high for the Alcalase hydrolysates (24.12% 58.94%), but the pepsin-pancreatin hydrolysates exhibited the highest ACE inhibitory activity (IC50 = 0.250 0.692 mg/mL). Under the tested conditions, the hydrolysates with the highest ACE inhibitory activity were produced with sequential pepsin-pancreatin using either PC1 at 1 h hydrolysis time and a 1/10 E/S ratio or PC2 at 1 h hydrolysis time and a 1/50 E/S ratio. Lima bean protein hydrolysates prepared with Alcalase or pepsin-pancreatin are a potential ingredient in the production of physiologically functional foods with antihypertensive activity.
Physicochemical and Functional Properties of Dehydrated Japanese Quail (Coturnix japonica) Egg White  [PDF]
Maira Segura-Campos, Roberto Pérez-Hernández, Luis Chel-Guerrero, Arturo Castellanos-Ruelas, Santiago Gallegos-Tintoré, David Betancur-Ancona
Food and Nutrition Sciences (FNS) , 2013, DOI: 10.4236/fns.2013.43039
Abstract:

Physicochemical, functional and digestibility analyses were done of dehydrated quail egg white to determine its possible practical applications. Quail egg white was dehydrated by air convection using one of two temperatures and times: M1 (65, 3.5 h), M2 (65, 5.0 h), M3 (70, 3.5 h) and M4 (70, 5.0 h). Lyophilized quail egg white was used as a standard. All four air-dried treatments had good protein levels (92.56% to 93.96%), with electrophoresis showing the predominant proteins to be lysozyme, ovalbumin and ovotransferin. Denaturation temperatures ranged from 81.16 to 83.85 and denaturation enthalpy values from 5.51 to 9.08 J/g. Treatments M1-4 had lower water-holding (0.90 - 2.95 g/g) and oil-holding (0.92 - 1.01 g/g) capacities than the lyophilized treatment (4.5 g/g, 1.95 g/g, respectively). Foaming capacity was pH-dependent in all five treatments, with the lowest values at alkaline pH and the highest (153% to 222%) at acid pH (pH 2). Foam stability was lowest at acid pH and highest at alkaline pH. Emulsifying activity in the air-dried treatments was highest at pH 8 (41% - 46%). Emulsion stability was pH-dependent and

Physicochemical characterization of chia (Salvia hispanica) seed oil from Yucatán, México  [PDF]
Maira Rubi Segura-Campos, Norma Ciau-Solís, Gabriel Rosado-Rubio, Luis Chel-Guerrero, David Betancur-Ancona
Agricultural Sciences (AS) , 2014, DOI: 10.4236/as.2014.53025
Abstract:

A physicochemical characterization of oil from chia seeds was carried out. Proximate composition analysis showed that fat and fiber were the principal components in the raw chia flour. Physical characterization showed that chia oil has a relative density from 0.9241, a refraction index of 1.4761 and a color with more yellow than red units. Chemical characterization showed that chia oil registered an acidity index of 2.053 mg KOH/g oil, a saponification index of 222.66 mg KOH/g oil, a content of unsaponifiable matter of 0.087%, an Iodine index of 193.45 g I/100 g oil and a peroxide index of 17.5 meq O2/kg oil. Chia oil showed a higher content of α and β linolenic and palmitic acids. Chia oil is the vegetable source with the highest content of essential fatty acids.

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