Characterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives
Lupine is a legume with the high contents of protein and lipids unsaturated, vitamins, minerals and dietary fiber and thus its nutritional quality has properties beneficial to health. The aims of this study were to produce flours from white lupine grain using different thermal treatments, to chemica...
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Universidade Federal de Rondonópolis
2018-10-01
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doaj-c2f712f4c1de49cc91facfc395b241f52020-11-25T03:19:22ZengUniversidade Federal de RondonópolisScientific Electronic Archives2316-92812316-92812018-10-01115677410.36560/1152018646494Characterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivativesC. T. Oliveira0E. M. R. Gutierrez1M. R. Silva2N. O. C. Silva3M. R. P. Monteiro4R. L. B Araújo5Universidade Federal de Minas GeraisFaculdade de Tecnologia de PiracicabaUniversidade Federal de Minas GeraisFundação Ezequiel DiasUniversidade Federal de Minas GeraisUniversidade Federal de Minas GeraisLupine is a legume with the high contents of protein and lipids unsaturated, vitamins, minerals and dietary fiber and thus its nutritional quality has properties beneficial to health. The aims of this study were to produce flours from white lupine grain using different thermal treatments, to chemically characterize them and to compare them to those of raw and pickled lupine grains, as well as to determine their chemical compositions, lipid profiles and contents of anti-nutritional factors. To preparation of lupine flours the heat treatment was applied at 100 °C for 60 min and 150 ºC per 30 min in an oven with circulating air. The moisture, protein, lipid, mineral and dietary-fiber contents of the four lupine products tested were determined. The trypsin-inhibitory activity levels were determined using casein as the substrate. The fatty acid composition were determined by gas chromatography. The results show us the samples had high levels of protein, unsaturated fatty acids, and dietary fiber. Heat treatment did not affect the nutrient content of the grain. However, pickled lupine grains had lower levels of nutrients and minerals and a higher sodium level than those of the other lupine products examined, compromising the nutritional quality of the grain. The analyses conducted in the present study indicate that Lupinus albus grains currently contain alkaloids but due its high nutritional value it is possible to incorporate this legume into the human diet.https://sea.ufr.edu.br/index.php?journal=SEA&page=article&op=view&path=646white lupine, thermal treatments, chemical composition |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
C. T. Oliveira E. M. R. Gutierrez M. R. Silva N. O. C. Silva M. R. P. Monteiro R. L. B Araújo |
spellingShingle |
C. T. Oliveira E. M. R. Gutierrez M. R. Silva N. O. C. Silva M. R. P. Monteiro R. L. B Araújo Characterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives Scientific Electronic Archives white lupine, thermal treatments, chemical composition |
author_facet |
C. T. Oliveira E. M. R. Gutierrez M. R. Silva N. O. C. Silva M. R. P. Monteiro R. L. B Araújo |
author_sort |
C. T. Oliveira |
title |
Characterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives |
title_short |
Characterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives |
title_full |
Characterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives |
title_fullStr |
Characterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives |
title_full_unstemmed |
Characterization of the biochemical and lipid profiles of white lupine (Lupinus albus) grain and its derivatives |
title_sort |
characterization of the biochemical and lipid profiles of white lupine (lupinus albus) grain and its derivatives |
publisher |
Universidade Federal de Rondonópolis |
series |
Scientific Electronic Archives |
issn |
2316-9281 2316-9281 |
publishDate |
2018-10-01 |
description |
Lupine is a legume with the high contents of protein and lipids unsaturated, vitamins, minerals and dietary fiber and thus its nutritional quality has properties beneficial to health. The aims of this study were to produce flours from white lupine grain using different thermal treatments, to chemically characterize them and to compare them to those of raw and pickled lupine grains, as well as to determine their chemical compositions, lipid profiles and contents of anti-nutritional factors. To preparation of lupine flours the heat treatment was applied at 100 °C for 60 min and 150 ºC per 30 min in an oven with circulating air. The moisture, protein, lipid, mineral and dietary-fiber contents of the four lupine products tested were determined. The trypsin-inhibitory activity levels were determined using casein as the substrate. The fatty acid composition were determined by gas chromatography. The results show us the samples had high levels of protein, unsaturated fatty acids, and dietary fiber. Heat treatment did not affect the nutrient content of the grain. However, pickled lupine grains had lower levels of nutrients and minerals and a higher sodium level than those of the other lupine products examined, compromising the nutritional quality of the grain. The analyses conducted in the present study indicate that Lupinus albus grains currently contain alkaloids but due its high nutritional value it is possible to incorporate this legume into the human diet. |
topic |
white lupine, thermal treatments, chemical composition |
url |
https://sea.ufr.edu.br/index.php?journal=SEA&page=article&op=view&path=646 |
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