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Анотація
Анотація. Досліджено нутрітивні властивості споріднених видів квасолі Phaseolus multiflorus Lam., P. acutifolius A. Grey та P. lunatus L. з базової колекції квасолі Національного центру генетичних ресурсів рослин України. Встановлено, що вивчені споріднені види розподілилися за зниженням їх рівня поживності: P. multiflorus Lam., P. lunatus L., P. acutifolius A. Grey. Зразки P. multiflorus Lam. мали найбільший вміст білка (в середньому 25,10% на суху речовину) та найбільшу антиоксидантну активність (6,09–6,16 еквівалент хлорогенової кислоти мг/г насіння). Зразки P. lunatus L. значно поступаються за вмістом білка в насінні (в середньому 19,39 %) квасолі багатоквітковій, а антиоксидантна активність подібна до багатоквіткової з однаковим забарвленням насіннєвої оболонки (1,05–2,34). За вмістом білка в насінні зразки P. acutifolius A. Grey мають найменший вміст білка (в середньому 17,43%). Антиоксидантна активність цього виду варіює на рівні 1,27–1,62 еквіваленту хлорогенової кислоти мг/г насіння. Аналіз розварювання насіння зразків споріднених видів квасолі показав, що вони розподілилися за зростанням часу розварювання: P. acutifolius A. Grey, P. lunatus L., P. multiflorus Lam. Установлено, що швидкість розварювання зрілого насіння має від’ємну кореляційну залежність від поживних властивостей споріднених видів квасолі. Аналіз коефіцієнтів шляху визначив, що на антиоксидантну активність мають прямий позитивний вплив товщина насіннєвої оболонки та прямий негативний вплив вміст білка в сухому насінні. На час розварювання насіння прямий позитивний вплив має вміст білка в ньому.
Ключові слова:
Phaseolus multiflorus Lam., P. acutifolius A. Grey, P. lunatus L., поживність, розварюваність, вміст білка, антиоксидантна активність
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Як цитувати
Bezuhla, O., Kobyzeva, L., Sylenko, S., Pozniakov, V., & Sheliakina, T. (2024). НУТРІТИВНІ ВЛАСТИВОСТІ НАСІННЯ СПОРІДНЕНИХ ВИДІВ PHASEOLUS L. Food Science and Technology, 18(3). https://doi.org/10.15673/fst.v18i3.3020
Номер
Розділ
Хімія харчових продуктів і матеріалів. Нові види сировини
Посилання
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3. Tsuda T, Osawa T, Nakayama S, Awakishi S, Ohshima K. Antioxidant activity of pea bean (Phaseolus vulgaris L.) extract. Journal of the American Oil Chemists' Society. 1993;70:910-913. https://doi.org//10.1007/bf02545353
4. Onyeneho SN, Hettiarachchy NS, Effect of navy bean hull extract on the oxidative stability of soy and sunflower oils. Journal of Agricultural and Food Chemistry. 2005;39(10):1701-1704 https://doi.org/10.1021/jf00010a600
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6. Guzmán-Uriarte ML, Sánchez-Magaña LM, Angulo-Meza GY, Cuevas-Rodríguez EO, Gutiérrez-Dorado R, Mora-Rochín S, Milán-Carrillo J, Valdez-Ortiz A, Reyes-Moreno C. Solid State Bioconversion for Producing Common Bean (Phaseolus vulgaris L.) Functional Flour with High Antioxidant Activity and Antihypertensive Potential. Food and Nutrition Sciences. 2013;4:480-490. https://doi.org/10.4236/fns.2013.44061
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8. Lin J-Y. Tang C-Y. Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation. Food Chemistry. 2007;101(1):140-147. https://doi.org/10.1016/j.foodchem.2006.01.014
9. Nijveldt RJ, van Nood E, van Hoorn DEC, Boelens PG, van Norren K, van Leeuwen PAM. Flavonoids: a review of probable mechanisms of action and potential applications. The American Journal of Clinical Nutrition. 2001;74 (4):418-425.h ttps://doi.org/10.1093/ajcn/74.4.418
10. Tsuda T, Osawa T, Nakayama S, Awakishi S, Ohshima K. Antioxidant activity of pea bean (Phaseolus vulgaris L.) extract. Journal of the American Oil Chemists' Society. 1993;70:910-913. https://doi.org/10.1007/bf02545353 •
11. Onyeneho SN, Hettiarachchy NS, Effect of navy bean hull extract on the oxidative stability of soy and sunflower oils. Journal of Agricultural and Food Chemistry. 1991;39:1701-1704. https://doi.org/10.1021/jf00010a600
12. Broeck HC, Londono DM, Timmer R, Smulders MJM, Gilissen LJW, Meer IM. Profiling of nutritional and health-related compounds in oat varieties. Foods. 2016;5(2):2-11.https://doi.org/10.3390/foods5010002
13. Li XP, Li MY, Ling AJ, Hu XZ, Ma Z, Liu L, Li YX. Effects of genotype and environment on avenanthramides and antioxidant activity of oats grown in northwestern China. Journal Cereal Science. 2017; 73:130-137. https://doi.org/10.1016/j.jcs.2016.12.005
14. Dos Santos GG, Ribeiro ND, Masiero SМ. Evaluation of common bean morphological traits identifies grain thickness directly correlated with cooking time. Scientific Articles. Pesquiisa Agropecuaria Tropical. 2016;46 (1):35-42. https://doi.org//10.1590/1983-40632016v4638191
15. Ewart A.J. 0n the Lovgevity of Seeds. Proceedings Rogal Sosietg Victoria. 1908;21(1):1-210.
16. https://ia601605.us.archive.org/27/items/proceedingsofroy21roya/proceedingsofroy21roya.pdf
17. Gouveia CSS, Freitas G, de Brito JH, Slaski JJ, de Carvalho MÂAP. Nutritional and Mineral Variability in 52 Accessions of Common Bean Varieties (Phaseolus vulgaris L.) from Madeira Island. Agricultural Sciences. 2014;5:317-329. https://doi.org/10.4236/as.2014.54034
18. S´aez-plaza P, Michałowski T, Navas MJ, Asuero AG, Wybraniec S. An overview of the Kjeldahl method of nitrogen determination. Part I. Early history, chemistry of the procedure, and titrimetric finish. Critical Reviews in Analytical Chemistry. 2013;43(4):178-223. https://doi.org/10.1080/10408347.2012.751786.
19. S´aez-plaza P, Navas MJ, Wybraniec S, Michałowski T, Asuero AG. An overview of the Kjeldahl method of nitrogen determination. Part II. Sample preparation, working scale, instrumental finish, and quality control. Critical Reviews in Analytical Chemistry. 2013;43(4):224-272. https://doi.org/10.1080/10408347.2012.751787
20. Arabshahi S, Urooj A. Antioxidant Properties of Various Solvent Extracts of Mulberry morusindica L. Leaves. Food Chemical. 2007;102:1233-1240. https://doi.org/10.1016/j.foodchem.2006.07.013
21. Bonoli M, Verardo V, Marconi E, Caboni MF. Antioxidant phenols in barley (Hordeum vulgare L.) flour: comparative spectrophotometric study among extraction methods of free and bound phenolic compounds/ Journal Aagricultural Food Chemical. 2004;52:5195-200. https://doi.org/10.1021/jf040075c
22. Zhou K, Yu L. Effects of extraction solvent on wheat bran antioxidant activity estimation. Lebensm.-Wiss. u.-Technol. 2004;37:717-721. https://doi.org/10.1016/j.lwt.2004.02.008
23. Pozdnyakov VV, Vasilenko AO. Use of test systems to assess the total antioxidant activity in seeds. Selektsiia i Nasinnytstvo. 2017;112:153-163. https://doi.org/10.30835/2413-7510.2017.120443
24. Methods of qualification examination of plant varieties for suitability for dissemination in Ukraine. Methods for determining plant product quality parameters. 2016:58-62. https://sops.gov.ua/uploads/page/5a5f41997447d.pdf [in Ukrainian]
25. Methodological guidelines for studying genetic resources of legumes. L.N. Kobyzeva, O.M. Bezuhla, S.I. Sylenko, et al. NAAS, Plant Production Institute named after V.Ya. Yuriev. Kharkiv: Stil-Izdat. 2016:84 [in Ukrainian]
26. Dewey D.R., Lu K.H. A correlation and pathcoefficient analysis of components of crested wheatgrass seed Production. Agron Journal. 1959;51(9),515-518. https://doi.org/10.2134/agronj1959.00021962005100090002x
27. Palupi HT, Estiasih T, Yunianta, Sutrisno A. Physicochemical and protein characterization of lima bean (Phaseolus lunatus L) seed. Food Research. 2022;6 (1):168-177. https://doi.org/10.26656/fr.2017.6(1).107
28. Chávez-Servia JL, Heredia-García E, Mayek-Pérez N, Aquino-Bolaños EN, Hernández-Delgado S, Carrillo-Rodríguez JC, Gill-Langarica HR, Vera-Guzmán AM. Diversity of Common Bean (Phaseolus vulgaris L.) Landraces and the Nutritional Value of their Grains. Grain legumes. 2016. https://doi.org/10.5772/63439
29. Nyau V, Prakash S, Rodrigues J, Farrant J. Screening Different Zambian Market Classes of Common Beans (Phaseolus vulgaris) for Antioxidant Properties and Total Phenolic Profiles. Journal of Food and Nutrition Research. 2016;4 (4):230-236. https://doi.org/10.12691/jfnr-4-4-6
30. Dykes L., Rooney LW. Phenolic Compounds in Cereal Grains and Their Health Benefits. Cereal Foods World. 2007;32(3):105-111. https://nulifemarket.com/wp-content/uploads/2016/02/CFWPhenolicCompoundsCerealGrainsTheirHealthBenefits.pdf
31. Mattila P, Pihlava JM, Hellstrom J. Contens of phenolic acids, alkyl and alkenylresorcinols, and avenanthramides in commercial grain products. Journal of Agricultural and Food Chemistry. 2005;5:8290. https://doi.org/10.1021/jf051437z
32. Bezugla О.N., Pozdniakov V.V., Kobyzeva L.N., Boguslavskiy R.L., Antsyferova O.V. «Antioxidant activity of Phaseolus L. species seeds with different coat color». Žemės ūkio mokslai. Agricultural Sciences. 2018;25(3):117-124. https://doi.org/10.6001/zemesukiomokslai.v25i3.3794
33. Oomah BD, Corbe´ AL, Balasubramanian P. Antioxidant and Antiinflammatory Activities of Bean (Phaseolus vulgaris L.) Hulls. Journal of Agricultural and Food Chemistry. 2010;58: 8225-8230. https://doi.org/10.1021/jf1011193
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