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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Enzyme-assisted extraction of biocomponents of lentils (Lens culinaris L.): Effect of process parameters on the recovery of compounds with antioxidant properties

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Author(s):
Rodrigues Neta, Ieda Moreira [1] ; Soares de Castro, Ruann Janser [1]
Total Authors: 2
Affiliation:
[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, Sao Paulo - Brazil
Total Affiliations: 1
Document type: Journal article
Source: BIOCATALYSIS AND BIOTRANSFORMATION; MAY 2019.
Web of Science Citations: 0
Abstract

Lentil is one of the most produced and consumed legumes in the world and has special relevance in the human nutrition because it is a source of several nutrients and minerals, as well as natural antioxidants. The bioactive compounds from vegetal matrices are often complexed with cell wall components, and it is necessary to study the most appropriate process conditions to extract them. In this context, a central composite rotatable design with 17 assays was used to evaluate the effect of the following independent variables on the antioxidant properties of lentil extracts: enzymes proportion (%) (protease:cellulase), pH and temperature. The hydrolysis process performed using a combination of Flavourzyme (0.7% v:v) and Celluclast (0.3% v:v), temperature incubation of 55 degrees C and pH 5.5, was defined as the most suitable condition for the extraction of antioxidant compounds from lentils. Under these conditions, increases of 18%, 108% and 226% were detected in the antioxidant properties evaluated by DPPH Radical Scavenging, ABTS Scavenging Capacity and Reduction Power Assay, respectively, compared to the control samples (non-hydrolyzed lentils). (AU)

FAPESP's process: 17/02000-9 - Associated biological processes for a production of multifunctional compounds: effects of germination, fermentation and enzymatic hydrolysis on biological properties of lentil (lens culinaris)
Grantee:Ruann Janser Soares de Castro
Support type: Regular Research Grants