THE APPLICATION OF CHEMICAL ELICITORS IMPROVES THE FLAVONOID AND SAPOIN PROFILES OF BLACK BEANS AFTER SOAKING

  • E. K. Díaz-Sánchez Tecnológico de Monterrey
  • D. Guajardo-Flores Tecnológico de Monterrey
  • D Serna-Guerrero Tecnológico de Monterrey
  • J.A. Gutierrez-Uribe Tecnológico de Monterrey
  • Daniel A. Jacobo-Velázquez Tecnológico de Monterrey

Abstract

Black beans are an excellent source of bioactive molecules such as flavonoids and saponins that prevent chronic diseases. In the present study, the effects of chemical elicitors [L-proline (L-pro), giberellins (GAs) and sucrose (Suc)], on the flavonoid and saponin content of black beans were evaluated. Elicitors were added in soaking water (0.5% w/v), and the concentration of flavonoids and saponins were determined after soaking and at 18 h of germination. The combination of Suc and L-pro resulted on the highest accumulation of most compounds quantified after soaking. For that treatment, quercetin-3O-glucoside, malvidin-3O-glucoside, and soyasaponins Af, increased by 68.9%, 42.8%, and 50.7% respectively, as compared with the control. Results indicated that adding Suc in combination with L-pro in soaking water could be used as an effective method to improve the concentration of bioactive compounds in black beans, which could be used as raw material to produce processed foods or nutraceutical supplements. 

Published
Oct 1, 2017
How to Cite
DÍAZ-SÁNCHEZ, E. K. et al. THE APPLICATION OF CHEMICAL ELICITORS IMPROVES THE FLAVONOID AND SAPOIN PROFILES OF BLACK BEANS AFTER SOAKING. Revista Mexicana de Ingeniería Química, [S.l.], v. 17, n. 1, p. 123-130, oct. 2017. ISSN 2395-8472. Available at: <http://rmiq.org/ojs/index.php/rmiq/article/view/175>. Date accessed: 18 dec. 2017.
Section
Food Engineering

Received 22 June 2017, published online 1 October 2017