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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

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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Autor(es):
Rodrigues Neta, Ieda Moreira [1] ; Soares de Castro, Ruann Janser [1]
Número total de Autores: 2
Afiliação do(s) autor(es):
[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, Sao Paulo - Brazil
Número total de Afiliações: 1
Tipo de documento: Artigo Científico
Fonte: BIOCATALYSIS AND BIOTRANSFORMATION; MAY 2019.
Citações Web of Science: 0
Resumo

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)

Processo FAPESP: 17/02000-9 - Processos biológicos associados para a produção de compostos multifuncionais: efeitos da germinação, fermentação e hidrólise enzimática sobre as propriedades bioativas de lentilhas (Lens culinaris)
Beneficiário:Ruann Janser Soares de Castro
Linha de fomento: Auxílio à Pesquisa - Regular