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FOOD SCIENCE AND TECHNOLOGY

SEEDS AS FUNCTIONAL FOODS AND NUTRACEUTICALS NEW FRONTIERS IN FOOD SCIENCE

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FOOD SCIENCE AND TECHNOLOGY Additional books in this series can be found on Nova‘s website under the Series tab. Additional e-books in this series can be found on Nova‘s website under the e-book tab.

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FOOD SCIENCE AND TECHNOLOGY

SEEDS AS FUNCTIONAL FOODS AND NUTRACEUTICALS NEW FRONTIERS IN FOOD SCIENCE

ROSALVA MORA-ESCOBEDO JOSE DE J. BERRIOS AND

GUSTAVO FIDEL GUTIERREZ LOPEZ EDITORS

New York

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Copyright © 2014 by Nova Science Publishers, Inc. All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted in any form or by any means: electronic, electrostatic, magnetic, tape, mechanical photocopying, recording or otherwise without the written permission of the Publisher. For permission to use material from this book please contact us: Telephone 631-231-7269; Fax 631-231-8175 Web Site: http://www.novapublishers.com NOTICE TO THE READER The Publisher has taken reasonable care in the preparation of this book, but makes no expressed or implied warranty of any kind and assumes no responsibility for any errors or omissions. No liability is assumed for incidental or consequential damages in connection with or arising out of information contained in this book. The Publisher shall not be liable for any special, consequential, or exemplary damages resulting, in whole or in part, from the readers’ use of, or reliance upon, this material. Any parts of this book based on government reports are so indicated and copyright is claimed for those parts to the extent applicable to compilations of such works. Independent verification should be sought for any data, advice or recommendations contained in this book. In addition, no responsibility is assumed by the publisher for any injury and/or damage to persons or property arising from any methods, products, instructions, ideas or otherwise contained in this publication. This publication is designed to provide accurate and authoritative information with regard to the subject matter covered herein. It is sold with the clear understanding that the Publisher is not engaged in rendering legal or any other professional services. If legal or any other expert assistance is required, the services of a competent person should be sought. FROM A DECLARATION OF PARTICIPANTS JOINTLY ADOPTED BY A COMMITTEE OF THE AMERICAN BAR ASSOCIATION AND A COMMITTEE OF PUBLISHERS. Additional color graphics may be available in the e-book version of this book. Library of Congress Cataloging-in-Publication Data Seeds as functional foods and nutraceuticals : new frontiers in food science / editors, Rosalva MoraEscobedo, Jose De J. Berrios and Gustavo Fidel Gutierrez-Lopez (National Polytechnic Institute, National School of Biological Sciences, Prol. Carpio y Plan de Ayala, S/N Col. Sto. Tomas, Mexico, and others). pages cm Includes bibliographical references and index. ISBN:  (eBook) 1. Functional foods. 2. Seeds--Therapeutic use. 3. Nuts--Health aspects. I. Mora-Escobedo, Rosalva, editor of compilation. II. Berrios, Jose de J., 1950- editor of compilation. III. Gutiirrez-Lspez, Gustavo F., editor of compilation. QP144.F85S44 2014 613.2'6--dc23 2013043712

Published by Nova Science Publishers, Inc. † New York

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CONTENTS Preface

ix

About the Editors

xi

Part 1. Seeds

1

Chapter 1

Chapter 2

Chapter 3

Soybean: Bioactive Compounds Improved by Germination, Fermentation and Enzymatic Hydrolysis Marcio Schmiele, Maria Gabriela Vernaza, Leomar Hackbart da Silva, Luz Maria Paucar-Menacho and Yoon Kil Chang Effect of Germination on Bioactive Compounds of Soybean (Glycine Max) Fabiola Araceli Guzmán-Ortiz, María del Carmen Robles-Ramírez, María Elena Sánchez-Pardo, José De J. Berríos and Rosalva Mora-Escobedo The Use of Soybean Protein as a Functional Food to Control Lipid Metabolism in Some Chronic Diseases Nimbe Torres, Andrea Jiménez-García and Armando R. Tovar

3

23

43

Chapter 4

Legume Pulses as a Source of Functional Dietary Fiber Ingredients Ma. Montaña Cámara Hurtado, Ma. Cortés Sánchez-Mata, Patricia Morales Gómez and José De J. Berrios

71

Chapter 5

Nutraceutical Potential of Peanut (Arachis Hypogaea) Seeds María del Carmen Robles-Ramírez, Laura Almazán-Rodríguez and Rosalva Mora-Escobedo

93

Chapter 6

Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities in Common Beans (Phaseolus vulgaris L.) Anaberta Cardador-Martínez, Cristian Jiménez-Martinez, Silvia L. Amaya-Llano, Mercedes M. Pedrosa, Carmen Cuadrado and Mercedes Muzquiz

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115

vi Chapter 7

Chapter 8

Chapter 9

Chapter 10

Contents Biologically Active Compounds in the Common Bean (Phaseolus vulgaris L.) and Their Health Benefits J. Carrasco Castilla, A. Rojas Ávila, A. Cabrera Orozco, C. Jiménez Martínez and G. Dávila Ortiz Changes of Phenolic Compounds and Antioxidant Activity Induced by Germination of Vicia Faba Dulce María Valdez-Anguiano, Gloria Dávila-Ortiz, B. Dave Oomah, Anaberta Cardador-Martínez and Cristian Jiménez-Martínez Phytochemicals and Antioxidant Activity in Criollo Corn Varieties from Mexico After Nixtamalization and Tortilla Preparation Cristian Jiménez-Martínez, Anaberta Cardador-Martínez, Abel Gil-Muñoz and Gloria Dávila-Ortiz Chia Seeds: A New Nutraceutical Option Ma. de la Paz Salgado-Cruz, Georgina Calderón-Domínguez, J. Jorge Chanona-Pérez, Alan J. Hernández-Álvarez, Mayra Díaz-Ramírez and Reynold R. Farrera-Rebollo

Part 2. Seeds As Byproducts Chapter 11

Chapter 12

Physicochemical Composition, Biological Activities and Technological Applications of Avocado Seeds Obed Osorio-Esquivel, Lidia Dorantes Álvarez and Alicia Ortiz-Moreno Cactus Seeds: A Source of Biocompounds with Functional Activity Alicia Ortiz-Moreno, Gisela Palma-Orozco and Obed Osorio-Esquivel

Chapter 13

Nutraceutical and Functional Properties of Grape Seeds María del Carmen Chaparro-Mercado, Evangelina García Armenta, Maribel Cornejo-Mazón, Ruth Pedroza-López and Gustavo Fidel Gutiérrez-López

Chapter 14

Chemical and Physical Properties, Structure, Biological Activity, Uses and Applications of Castor Seeds (Ricinus Communis L.) Stefany Cárdenas Pérez, María de Jesús Perea-Flores, José Jorge Chanona-Pérez, Georgina Calderón-Domínguez, Vicente Garibay-Febles, Jorge Alberto Mendoza-Pérez and Hilda María Hernández-Hernández

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127

143

157

173

191 193

213

235

247

Contents Chapter 15

Chapter 16

Industrial Applications and Potential Pharmaceutical Uses of Mango (Mangifera Indica) Kernel Nayeli Vélez Rivera, Stefany Cárdenas Pérez, José Jorge Chanona-Pérez, María de Jesús Perea-Flores, Georgina Calderón-Domínguez, José Blasco Ivars and Reynold Ramón Farrera-Rebollo Changes in Nutraceutical and Functional Properties of Fruit Seeds due to Different Treatments María Elena Ramos-Cassellis, María Elena Sánchez-Pardo, Rosalva Mora-Escobedo and Eliseo Cristiani Urbina

Index

vii

263

279

295

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PREFACE Fundamental aspects in human development and the different cultures that have formed are closely linked to the seeds. The cause or reason that prompted the speed development of man was closely related when men started the domestication of plants. With this cultural development of man, came a social transformation that provided a structure and organization that brought about a change in lifestyle, as man nomad became sedentary. Most fruits and seeds of plants have provided man with vital source of foods. Seeds in particular, have played an important role in the human diet. They have served as a means of spreading crops that man requires. They have been eaten as part of the human diet, providing a complex plant food rich in macro and micronutrients, dietary fibers, as well as bioactive components with healthy and disease-prevention benefits, way beyond their basic nutritional role. Seeds as legumes, oilseeds, and other seeds such as grape seed, avocado, and mango, have excellent nutritional benefits, including high levels of dietary fiber, complex carbohydrates, bioactive peptides, and phytochemicals: chemicals found as a natural components of foods or other ingestible forms that have been determined to be beneficial to the human body in preventing or treating one or more diseases, or improving physiological performance. Therefore, these phytochemicals are excellent contributors to good health. Seeds as Functional Foods and Nutraceuticals: New Frontiers in Food Science bring together the contribution of experts in food science, biological science, nutritionists, and food engineers, to provide the reader with the latest information of fundamental and applied research in the role of seeds and their products as functional foods and nutraceuticals, and discuss the benefits of consuming them. In this book you will find relevant information regarding origin and taxonomy of seeds, global markets, physicochemical composition, and the effect of phytochemicals in seeds components on chronic degenerative diseases, such as obesity, diabetes, cancer, cardiovascular disease, inflammation and arthritis. Giving the importance and challenges, derived from environmental concern, regarding the effective utilization of residues of industrial by-products and agroindustrial wastes, this book also report the inclusion of seeds and certain fruits‘ by-products in foods and the presence of phytochemicals with potential medicinal benefits. While promising advancement have been made in the area of functional foods and nutraceuticals in last decade, there are many challenges ahead that need to be address regarding bioavailability, elucidation of pathways and mechanism of action, innovation in formulations of functional ingredients and delivery, functional ingredient synergism, the effect of processing on the biological activity of bioactive compounds, and the clinical

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x

Rosalva Mora-Escobedo, Jose De J. Berrios and Gustavo Fidel Gutierrez Lopez

outcomes associated with consumption of functional foods and nutraceuticals. This book is intended to placing the concept of seeds as functional foods and nutraceuticals in a broad context for readers, stimulates increased interests in research regarding this topic, and the application of these findings to beneficial alternatives.

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ABOUT THE EDITORS Dr. Rosalva Mora-Escobedo is a full professor at the National Polytechnic Institute at the National School of Biological Sciences, Mexico DF, Mexico. She received her BSc degree in Chemistry from the University of San Luis Potosí, México, in 1978; her MSc degree at the University of Querétaro in 1978; and her Ph.D. at CINVESTAV Irapuato Unit in 1994. Dr. Mora-Escobedo completed a Sabbatical leave at CINVESTAV Irapuato Unit (1987-1988) and a postdoctoral training at the University of Reading, UK (1998-1999). She has been a member of the Mexican Academy of Sciences since 2004. She belongs to the National Research System level III, which is the highest scientific level in Mexico. She received National awards in 1999 and 2011 for her leading work in Food Science and Technology from the Coca Cola Company and CONACyT-Mexico, respectively. She also received an award in 2004 for Best Paper award-Runner Up, by the Tortilla Industry Association. Dr. Mora-Escobedo has conducted extensive research work in the areas of nutrition and nutraceutical properties of foods, with special emphasis on carbohydrates and proteins of cereals and legumes. She is an author and co-author of 56 peer reviewed journal publications and 5 book chapters. She has given 50 presentations at society meetings, universities, special interest groups, and commodity group meetings. Dr. Jose De J. Berrios is currently a research food scientist with the Processed Foods Research Unit at the USDA-ARS-Western Regional Research Center (WRRC), in Albany, California. He received his Ph.D. degree in Food Science from Washington State University in 1995. Dr. Berrios is the leader of food extrusion at WRRC conducting experiments and developing novel processes and formulations to increase the utilization of legume pulses and their fractions, cereal grains, and fruits and vegetables, through the manufacture of new valueadded extruded food products, such as pasta products and beverages; high protein and dietary fiber and gluten-free products with optimized nutritional, functional properties, and sensory attributes. Dr. Berrios has been a renowned leader and internationally recognized authority in innovative food processing research for over 20 years. During this period, he has authored and co-authored more than 52 publications, including 2 patents, 4 invention disclosures, 5 book chapters, and 80 abstracts, and has delivered more than 100 invited talks at national and international meetings. He has been a Scientific Adviser to the United Nations‘ World Food Program in Ecuador, Canadian Pulse Innovation Project, USA Dry Pea and Lentil Council, Washington State Potato Commission, PepsiCo-Frito Lay Co., and Pulse America. Dr. Berrios has mentored more than 15 professors and visiting scientists and 25 graduate students

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Rosalva Mora-Escobedo, Jose De J. Berrios and Gustavo Fidel Gutierrez Lopez

from around the world, who have requested to work under his guidance. He has collaborative research projects with scientists from 5 national and 8 International Universities. Dr. Berrios was selected Chair of the II International Symposium on Food Extrusion in Brazil, 2010; keynote speaker at International meetings in Mexico, Brazil, Spain, Germany, France, and Peru. His research has been widely reported by the electronic and print media. He was selected Chair of the California Section of the AACC; member of the AACC Pulse/Legume Technical Committee; Jury for the AACC International Travel Award, and nominated Federal Employee of the Year by the San Francisco Bay Area Federal Executive Board 2012. He acts as a reviewer of numerous scientific journals in the areas of food science, food technology, food engineering, and post-harvesting of fruits and vegetables. Dr. Gustavo Fidel Gutierrez-López is a Full Professor of Food Engineering at the National Polytechnic Institute of Mexico (IPN-Mexico) and Chairman of the Food Science and Technoloby PhD Program of The National school of Biological Sciences of IPN-Mexico . He received his bachelor of Science in Biochemical Engineering and Master of Science in Food Science and Technology from IPN and his Master of Science in Food Process Engineering and PhD in Food Engineering of The University of Reading, U.K., where he spent two years as a postdoctoral researcher. He was chairman of the Postgraduate School of the National School of Biological Sciences and received the APV Seligman Fellow Award (1995) of the Society of Chemical Industry, UK and was distinguished by the Committee of Principals and Vice-chancellors of the Universities of the UK in 1987 and 1988. In Mexico, he received the Food Science and Technology National Award in 1991 and 1992 as well as the prize for the best research in Food Science at IPN-Mexico and supervisor of the most distinguished PhD thesis at this institution. He was President of the Mexican Society of Biotechnology and Bioengineering and former President of the Jure of the National Prize of Food Science and Technology. He has been invited as a key-note speaker to ISOPOW, ICEF, EUoFST, IUoFST, Food Innova, etc. Is the leading editor of two books by CRC and Springer. He is author/co-author of more than 100 scientific publications in the fields of food engineering and structure-function-processing relationships.

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PART 1. SEEDS

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In: Seeds as Functional Foods and Nutraceuticals Editors: R. Mora-Escobedo, J. De J. Berrios et al.

ISBN: 978-1-62808-489-4 © 2014 Nova Science Publishers, Inc.

Chapter 1

SOYBEAN: BIOACTIVE COMPOUNDS IMPROVED BY GERMINATION, FERMENTATION AND ENZYMATIC HYDROLYSIS Marcio Schmiele1, Maria Gabriela Vernaza2, Leomar Hackbart da Silva3, Luz Maria Paucar-Menacho4 and Yoon Kil Chang1 University of Campinas – Brazil University of Equinoctial Technology – Ecuador 3 Federal University of Pampa – Brazil 4 National University of Santa – Peru 1

2

ABSTRACT The growing of soybean as a crop began by the year 2800 BC, but in recent years has been gaining attention since it is considered a functional food. Its consumption has been linked to the prevention of cancer, type 2 diabetes, cardiovascular and gastrointestinal diseases, cholesterol reduction and obesity. The main components responsible for the protection of health are the bioactive compounds such as peptides, lunasin, lectins, Bowman-Birk inhibitors, isoflavones, saponins and others. The germination and fermentation processes can promote the increase in nutritional value, by improving the protein digestibility and the value of the protein efficiency ratio, decreasing the antinutritional factors in legumes, such as the proteolytic and lectin inhibitors and causing the hydrolysis of oligosaccharides (stachyose and raffinose) present in soybeans, which are the cause of flatulence. The fermentation processes promote the conversion of isomers of the glycosylated isoflavones into aglycones and the formation of low molecular weight peptides (