Changes in Lupinus albus and Lupinus angustifolius Alkaloid Profiles in Response to Mechanical Damage

2009 ◽  
Vol 57 (14) ◽  
pp. 6107-6113 ◽  
Author(s):  
Hugo Daniel Chludil ◽  
María Del Pilar Vilariño ◽  
María Luz Franco ◽  
Silvia Rosa Leicach
Keyword(s):  
Lupinus Albus ◽  
Mechanical Damage ◽  
Lupinus Angustifolius ◽  
Alkaloid Profiles

scholarly journals Germinated and Ungerminated Seeds Extract from TwoLupinusSpecies: Biological Compounds Characterization and In Vitro and In Vivo Evaluations

2016 ◽  
Vol 2016 ◽  
pp. 1-8 ◽  
Author(s):  
Bogdan Andor ◽  
Corina Danciu ◽  
Ersilia Alexa ◽  
Istvan Zupko ◽  
Elena Hogea ◽  
...  
Keyword(s):  
Cinnamic Acid ◽  
Therapeutic Potential ◽  
Lupinus Albus ◽  
Biological Evaluation ◽  
Lupinus Angustifolius ◽  
Cinnamic Acid Derivatives ◽  
Natural Agents ◽  
Germinated Seeds

In recent years, nutraceuticals attracted a great amount of attention in the biomedical research due to their significant contribution as natural agents for prevention of various health issues. Ethanolic extracts from the ungerminated and germinated seeds ofLupinus albusL. andLupinus angustifoliusL. were analyzed for the content in isoflavones (genistein) and cinnamic acid derivatives. Additionally, the extracts were evaluated for antimicrobial, antiproliferative, and anti-inflammatory properties, using in vitro and in vivo tests. Germination proved to be a method of choice in increasing the amount of genistein and cinnamic acid derivatives in bothLupinus albusL. andLupinus angustifolius L.seeds. Biological evaluation of all vegetal extracts revealed a weak therapeutic potential for both ungerminated and germinated seeds.

Evaluation of the chemical composition, protein quality and digestibility of lupin (Lupinus albus and Lupinus angustifolius)

2014 ◽  
Vol 38 (3) ◽  
pp. 251-259 ◽  
Author(s):  
Márcia Regina Pereira Monteiro ◽  
Aline Bárbara Pereira Costa ◽  
Suellen Fabiane Campos ◽  
Mauro Ramalho Silva ◽  
Cassiano Oliveira da Silva ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Protein Quality ◽  
Lupinus Albus ◽  
Lupinus Angustifolius

scholarly journals Evaluation of technological properties of lupine flour (Lupinus albus and Lupinus angustifolius)

2020 ◽  
Vol 13 (5) ◽  
pp. 46
Author(s):  
M. R. P. Monteiro ◽  
F. D. Alves ◽  
M. R. Silva
Keyword(s):  
Foam Stability ◽  
Low Cost ◽  
Lupinus Albus ◽  
Lupinus Angustifolius ◽  
Technological Properties ◽  
Seed Flour ◽  
Lupine Seed ◽  
White Lupine ◽  
Foaming Capacity ◽  
Emulsifying Capacity

The lupine has great potential for human nutritional supplementation, in addition to having lower concentrations of alkaloids than soybeans. It is easy to grow, low-cost and is being studied as a way to improve the nutritional value of some food products. To carry out all analyzes were used seeds of Lupinus angustifolius and Lupinus albus, provided by the Agronomic Institute of Paraná - IAPAR. It was determined, as of the lupine seed flour: the composition, solubility, emulsifying capacity, foaming capacity and foam stability. The white lupine had significantly higher percentage of lipids (10.57%) compared to the values of blue (4.20%). Still, the white lupine had a higher percentage of protein (35.45%), although its value is very close to that found in blue (32.48%). Was observed a value of 48.85% carbohydrates for white lupine and 58.90% for blue. As the ash, there was a similar value in both strains (3.9% for white lupine and 3.96% for blue). For moisture, had up 2.81% for white lupine and 1.27% for blue. Emulsifying capacity was higher in blue lupine (4.00 mL / g) than in white lupine (2.27 mL / g). As for the foaming capacity, there was greater capacity for blue lupine (5.54% growth, against 1.47% of white lupine). Finally, was observed higher foam stability in the white lupine. It is concluded that the lupine presents technological properties and chemical composition that makes it useful and their use justified by the food industry.

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