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Biomedical subjects

C Vidal-Valverde

Publications and source records attributed to C Vidal-Valverde.

At least 19 recordsLinked to original sources
PubMed2006

Fermented pigeon pea (Cajanus cajan) ingredients in pasta products.

Pigeon pea (Cajanus cajan var. aroíto) seeds were fermented in order to remove antinutritional factors and to obtain functional legume flour to be used as pasta ingredients. Fermentation brought about a drastic reduction of alpha-galactosides (82%), phytic acid (48%), and trypsin inhibitor activity (39%). Fermented legume flours presented a notable increase of fat and total soluble available carbohydrates, a slight decrease of protein, dietary fiber, calcium, vitamin B2, vitamin E, and total antioxidant capacity, and a decrease of soluble dietary fiber, Na, K, Mg, and Zn contents. No changes were observed in the level of starch and tannins as a consequence of fermentation. The fermented flour was used as an ingredient to make pasta products in a proportion of 5, 10, and 12%. The supplemented pasta products obtained had longer cooking times, higher cooking water absorptions, higher cooking loss, and higher protein loss in water than control pasta (100% semolina). From sensory evaluations, fortified pasta with 5 and 10% fermented pigeon pea flour had an acceptability score similar to control pasta. Pasta supplemented with 10% fermented pigeon pea flour presented higher levels of protein, fat, dietary fiber, mineral, vitamin E, and Trolox equivalent antioxidant capacity than 100% semolina pasta and similar vitamins B1 and B2 contents. Protein efficiency ratios and true protein digestibility improved (73 and 6%, respectively) after supplementation with 10% fermented pigeon pea flour; therefore, the nutritional value was enhanced.

Cajanus↗
PubMed2001

Determination by capillary electrophoresis of total and available niacin in different development stage of raw and processed legumes: comparison with high-performance liquid chromatography.

The available and total niacin evolution during maturation of yellow pea lupine (Lupinus luteus L., cv. Juno), pea (Pisum sativum L., cv. Ergo), faba bean (Vicia faba sp. minor Harz, cv. Tibo) and in germinated and high-pressure heated peas (Pisum sativum L., cv. Esla) have been determined by capillary electrophoresis (CE). The results have been compared with those obtained by high-performance liquid chromatography (HPLC). The values obtained by CE were similar to those obtained by HPLC. Maturation of seeds significantly reduced the available and total niacin content in legumes. The available/total niacin ratio during seed maturation depends on the type of legume. In faba beans and peas, a reduction was observed which was more pronounced in the case of peas. For lupine seeds, the ripening produced an increase (34%) in the available/total niacin ratio 50 days after flowering (DAF). Pea germination produced an overall increase in available and total niacin content although the available/total niacin ratio decreased. High pressure heating of pea yielded an increase in the available niacin content and available/total niacin ratio but the total niacin content did not change.

Chromatography, High Pressure Liquid↗
PubMed2001

Stability of thiamine and vitamins E and A during storage of enteral feeding formula.

The content of thiamine (vitamin B(1)), vitamin E (alpha-, gamma-, and delta-tocopherol) and vitamin A (all-trans-retinol and 13-cis-retinol) in five commercial enteral feeding formulas was studied. These formulas provide a large amount of vitamins: 2.5--3, 3.1, and 1.6-fold above the U.S. daily recommendations (U.S. RDA) for thiamine, vitamin E, and vitamin A, respectively. The stability of thiamine and vitamins E and A of two of the enteral feeding formulas was followed throughout 9 months of storage in the dark at 4 degrees, 20 degrees, and 30 degrees C. According to our results in all of the storage conditions studied, the enteral formula covered the U.S. RDA levels for thiamine and vitamin E, but in the case of vitamin A the U.S. RDA requirements are met only when the enteral sample has been kept in storage less than 3 months. After 6 months of storage, the decrease in vitamin A was so drastic that the level of vitamin covered only 0.9--0.3-fold of the U.S. RDA and after 9 months it covered only 0.2--0.0-fold of U.S. RDA. The manufacturer shelf life of the formula studied was 1 year; and, because enteral feeding solutions are often placed in storage conditions of uncontrolled temperature and humidity, these results should be taken into consideration with regard to the shelf life.

Drug Stability↗
PubMed2001

Nutritional evaluation of ethanol-extracted lentil flours.

Lentil flours were extracted with 80% ethanol at 25 and 50 degrees C for 1, 2, or 3 h. The various nitrogen fractions, soluble carbohydrates, three amino acids (Lys, His, and Tyr), available lysine, protein digestibility, and vitamins B(1) and B(2) were analyzed to evaluate the effect of extraction. Extraction resulted in an increase in the total nitrogen content of the extracted flours, with extraction temperature affecting the nature of the nitrogen (protein or nonprotein) content. There was also a large reduction in the oligosaccharides of the raffinose family, although the effect of temperature was appreciable only in the case of stachyose. There was hardly any effect on the concentrations of the amino acids analyzed or on protein digestibility; however, a positive correlation between protein digestibility and the available lysine was recorded in the samples. The vitamin B(1) and B(2) contents underwent variable decreases depending on extraction temperature.

Amino Acids↗
PubMed2001

Vitamin B1 and B6 retention in milk after continuous-flow microwave and conventional heating at high temperatures.

The effect of continuous-flow microwave treatment at high temperatures on the retention of vitamins B1 and B6 in raw milk with different fat content was evaluated. Results were compared with those obtained using a conventional system (tubular heat exchanger) with the same heating and cooling phases. Heat treatment of whole (3.4% fat) and skim (0.5% fat) milk at 90 degrees C produced no losses of vitamin B1 or vitamin B6 (pyridoxamine and pyridoxal). However, at 110 and 120 degrees C, while vitamin B1 content of milk remained constant, pyridoxamine increased (4 to 5% and 9 to 11%, respectively) and pyridoxal decreased (5 to 6% and 9 to 12%, respectively). Under the assayed conditions, no differences were observed between the content of these vitamins in conventionally and continuous-flow microwave-treated milk.

Animals↗
PubMed2000

The role of phytic acid in legumes: antinutrient or beneficial function?

This review describes the present state of knowledge about phytic acid (phytate), which is often present in legume seeds. The antinutritional effects of phytic acid primarily relate to the strong chelating associated with its six reactive phosphate groups. Its ability to complex with proteins and particularly with minerals has been a subject of investigation from chemical and nutritional viewpoints. The hydrolysis of phytate into inositol and phosphates or phosphoric acid occurs as a result of phytase or nonenzymatic cleavage. Enzymes capable of hydrolysing phytates are widely distributed in micro-organisms, plants and animals. Phytases act in a stepwise manner to catalyse the hydrolysis of phytic acid. To reduce or eliminate the chelating ability of phytate, dephosphorylation of hexa- and penta-phosphate forms is essential since a high degree of phosphorylation is necessary to bind minerals. There are several methods of decreasing the inhibitory effect of phytic acid on mineral absorption (cooking, germination, fermentation, soaking, autolysis). Nevertheless, inositol hexaphosphate is receiving increased attention owing to its role in cancer prevention and/or therapy and its hypocholesterolaemic effect.

Fabaceae↗
PubMed2000

Simple method of isolation and purification of alpha-galactosides from legumes.

A simple method for the isolation and purification of alpha-galactosides, raffinose family oligosaccharides (RFOs), from legumes has been developed. The method includes (i) imbibition of seeds, (ii) extraction with 50% ethanol, (iii) precipitation of RFOs, (iv) purification of RFOs on diatomaceous earth and charcoal, and (v) cation-exchange chromatography. The described method allows one to obtain high purity RFO preparations (90% for lentil and 80% for pea seeds, determined by HPLC-RI analysis) in the form of white, fine powder. Yields of alpha-galactosides isolated from 100 g of seeds of lentil and pea were 5.6 and 4.3 g, respectively.

Chromatography, High Pressure Liquid↗
PubMed1996

Evolution and kinetics of monosaccharides, disaccharides and alpha-galactosides during germination of lentils.

The effect of light and seed rinsing during the germination of lentil seeds (Lens culinaris var. vulgaris, cultivar Magda-20) on the level of monosaccharides, disaccharides and alpha-galactosides (raffinose, ciceritol and stachyose) was investigated. The total soluble sugar content corresponded to about 9% of the mature seed weight, about 65% of which was alpha-galactosides. Germination brought about a large decrease in alpha-galactosides: 18% to 40% losses after 3 days and 100% after 6 days. However, glucose, which was not detected in ungerminated seeds, as well as fructose and sucrose gradually increased during germination. The content of alpha-galactosides decreased more rapidly when germinating seeds were given 6 h light per day, but under these conditions there was also a major reduction in the levels of fructose, glucose and sucrose. Seeds rinsed daily showed a greater reduction of alpha-galactosides and an increase in the levels of fructose, glucose and sucrose. When seeds were germinated for 10 days in the dark with daily rinsing, the content of alpha-galactosides decreased gradually during the first 4 days and they were not detected after 6 days. Under these conditions, fructose, glucose and sucrose, which represented about 3% of the mature seed weight, started increasing after day 2 and represented more than 13% of the germinated seed dry weight after 10 days.

Disaccharides↗
PubMed1996

Evolution of soluble carbohydrates during the development of pea, faba bean and lupin seeds.

Seeds of pea (Pisum sativum L. cv. Ergo), faba bean (Vicia faba ssp. minor Harz., cv. Tibo) and yellow pea lupin (Lupinus luteus L. cv. Juno) were sampled at different days after flowering (DAF) and their content of soluble carbohydrates was determined. Analysis of samples showed that myo-inositol, fructose, glucose, galactose and sucrose were found in high abundance early in development and their content decreased gradually during maturation. alpha-Galactosides, which includes the content of raffinose, stachyose and verbascose, started to appear later in seed development, at 37 DAF in peas, 40 DAF in faba beans and 45 DAF in lupins. Their accumulation increased considerably during seed growth, and the maximum content was obtained in mature seeds; 3.8% in peas, 4.5% in faba beans and 10.4% in lupins. Results obtained for these sugars during seed development were fitted to modelling curves in order to predict sugar content at different development stages.

Carbohydrates↗
PubMed1995

Natural fermentation of lentils. Influence of time, concentration and temperature on protein content, trypsin inhibitor activity and phenolic compound content.

Lentil (Lens culinaris var. vulgaris) flour was naturally fermented for 4 days at different temperatures (28 degrees C, 35 degrees C and 42 degrees C) and concentrations (79 milligrams, 150 milligrams and 221 milligrams). Samples were analysed to establish the changes of total protein content and in vitro protein digestibility, trypsin inhibitor activity (TIA) and phenolic compound content during natural fermentation of lentils. The preparation of lentil flour suspensions to be fermented caused a slight increase in total protein and in vitro protein digestibility content, a decrease of TIA and a sharp decrease the tannin/catechin ratio. During the whole fermentation procedure, the minimum initial lentil concentration and temperature used (79 milligrams, 28 degrees C) achieved the maximum protein content and the lowest tannin/catechin ratio. The TIA was more affected by temperature than by concentration, and a 62.5% reduction was observed at 42 degrees C and 79 milligrams.

Catechin↗
PubMed1993

Effect of natural fermentation on carbohydrates, riboflavin and trypsin inhibitor activity of lentils.

Lentils were subjected to natural fermentation for 4 days at 30 degrees C. The pH value fell to 3.8 during the process. alpha-Galactosides and sucrose were not detected in fermented lentils but a significant increase in the fructose content was observed. In fermented lentils the neutral detergent fibre, cellulose and hemicellulose contents decreased and the lignin content increased. After fermentation the riboflavin content was higher and the trypsin inhibitor activity decreased.

Carbohydrates↗
PubMed1993

Changes in the carbohydrate composition of legumes after soaking and cooking.

Using a high-performance liquid chromatography (HPLC) method, researchers analyzed the sugar composition of chick-peas, kidney beans, and lentils at various points in the preparation and cooking process: after soaking, after "normal" cooking (ie, boiling), after pressure-cooking, and after cooked legumes had been held at 35 degrees C for 5 hours. There was a considerable decrease in the amount of monosaccharides, disaccharides, and raffinose oligosaccharides in chick-peas and kidney beans after soaking and cooking. This change in carbohydrate composition was less pronounced when the cooking water was not drained before analysis, which was the method used when analyzing the lentils. Method of cooking (either boiling or pressure-cooking) did not have different effects on the sugar composition of chick-peas and lentils, but loss of oligosaccharides was slightly higher when kidney beans were boiled than when they were pressure-cooked. Loss of alpha-galactosides occurred in chick-peas and kidney beans that had been boiled and then held at 35 degrees C for 5 hours. The HPLC analysis showed that manninotriose was not one of the oligosaccharides present in these legumes.

Carbohydrates↗
PubMed1993

Effects of frozen and other storage conditions on alpha-tocopherol content of cow milk.

The effect of temperature and length of storage on the stability of alpha-tocopherol in UHT milk was studied by HPLC. The effect of water activity conditions during storage of milk powder on the stability of the same vitamin was also studied. Losses of alpha-tocopherol occurred in UHT milk after 1 mo of storage at 30 degrees C; losses increased as storage time increased. In general, when the storage temperature changed from 30 to 40 degrees C, decrease in alpha-tocopherol content was greater. Short periods of frozen storage of the UHT milk (up to 60 d) had no effect on alpha-tocopherol content. However, frozen storage from 4 to 8 mo produced losses in alpha-tocopherol. When water activity was increased, the alpha-tocopherol content in milk powder decreased significantly after 2 mo of storage at 20 degrees C.

Animals↗
PubMed1992

Stability of retinol in milk during frozen and other storage conditions.

The effect of storage temperature and storage time on the retinol content of four commercial unfortified whole UHT milk samples was studied by HPLC. Significant losses of retinol in these milks were observed after 1 month of storage at 30 degrees C. Losses generally increased with storage time. Increasing the storage temperature from 30 degrees C to 40 degrees C had a variable effect depending on the particular milk. Short periods of frozen storage (up to 60 days) had no effect on the retinol content. However, frozen storage time from 4 to 8 months led to significant (P < 0.05) losses in retinol content. The effect of water activity and temperature conditions during storage of unfortified whole milk powder on the stability of retinol was also studied. Increasing the activity of water and temperature of storage significantly lowered the retinol content in milk powder.

Animals↗
PubMed1981

Soluble sugars in soft drinks.

The qualitative quantitative composition of soluble carbohydrates have been determined in 16 frequently consumed soft drinks. The qualitative analysis was carried out by thin layer chromatography. The quantitative determination was done by column chromatography and spectrophotometric technique. Most of the soft drinks analyzed contain the monosaccharides glucose and fructose and the disaccharide sucrose. For some of the drinks, the amounts of these sugars vary from bottle to bottle of the same soft drink. This is probably due to a hydrolytic process of sucrose taking place during storage as a result of the acidic pH of the media. The content of total soluble carbohydrates of most of the drinks analyzed is rather high and may represent an important caloric supplement in the diet, considering the high consumption of these drinks by the Spanish population.

Beverages↗
PubMed1981

Chromatographic measurement of the carbohydrate content of some commonly used soft drinks.

The composition of soluble carbohydrates has been determined in some frequently consumed soft drinks. Qualitative analysis was carried out by thin layer and gas liquid chromatography. Quantitative determination was done by column chromatography and spectrophotometry, as well as by gas liquid chromatography. The results obtained by both methods were similar. In most of the soft drinks analyzed, the fructose and glucose contents ranged between 0.5 and 1.5 g/100 ml, and that of sucrose between 7 and 10 g/100 ml which, in total sugar content, is equal to 10 to 12 g/100 ml. This value may represent an important energy supplement in the diet, considering the high consumption of these drinks by the Spanish population.

Beverages↗