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186
INTRODUCTION
Legumes are the most important vegetable source of
protein and represent approximately 20% of human diets.
Throughout history they have been a very important food
resource, also they are an inexpensive source of dietary fi ber
(DF) and minerals [1].
The legume consumption presents inconveniences
because of presence of antinutritional and toxic factors, nev-
ertheless these components can be eliminated or decreased
with an adequate thermal treatment [2, 3], but this treatment
also affects the nutrients so it is necessary to know its effect
on them.
Dietary fi ber (DF) is one of the most important nutritional
ingredients used in functional foods and in 1980´s decade it
was one of the fi rst ingredients associated with health [4],
given that epidemiologic studies have suggested there is a re-
lation between a decrease in DF consumption and an increase
Rev Chil Nutr Vol. 42, Nº2, Junio 2015
Efecto del tratamiento térmico sobre la
composición química y minerales en
semillas de lupinos silvestres
Effect of thermal treatment on the
chemical composition and
minerals of wild lupin seeds
Elia Herminia Valdés-Miramontes (1)
Antonio López-Espinoza (1)
Ramón Rodríguez-Macías (2)
Eduardo Salcedo-Pérez (3)
Mario Alberto Ruiz-López (2)
(1) Centro de Investigaciones en Comportamiento Alimentario y Nutrición (CICAN)
Centro Universitario del Sur, Universidad de Guadalajara. México
(2) Departamento de Botánica y Zoología.
Centro Universitario de Ciencias Biológicas y Agropecuarias
Universidad de Guadalajara. México
(3) Departamento de Madera Celulosa y Papel.
Centro Universitario de Ciencias Exactas e Ingenierías
Universidad de Guadalajara, México. México
Dirigir la correspondencia a:
Dr.
Mario Alberto Ruiz López
Departamento de Botánica y Zoología
Centro Universitario de Ciencias Biológicas y Agropecuarias
Universidad de Guadalajara
México
Km 15.5. Carretera Guadalajara-Nogales,
Las Agujas, Zapopan, Jalisco, C.P. 45110, México
Fax: +52 33 37 77 11 50
E-mail: mruiz@cucba.udg.mx).
Este trabajo fue recibido el 21 de Octubre de 2014
y aceptado para ser publicado el 10 de Abril de 2015.
ABSTRACT
Wild lupine consumption has restrictions due to the presence
of alkaloids; however, these components can be reduced with a
suitable thermal treatment. The aim of this research was to deter-
mine the thermal effect on chemical composition and minerals
of wild lupine. Lupinus mexicanus had a reduction in protein
and fat contents of 34.76 to 33.11 and 6.10 to 5.41 g/100 g of
sample respectively, and an increase in ash and dietary fi ber of
3.84 to 4.53 g/100g and 20.9 to 28.48 g/100 g respectively. L.
mexicanus raw seeds revealed the highest Ca content (3,252 mg/
kg), L. elegans was the highest in Mg with 2,656 mg/kg. Highest
Fe content was found in Lupinus rotundifl orus (82.8 mg/kg), and
Lupinus exaltatus in Cu (184.4 mg/kg). All species showed similar
Zn content of 73.3 mg/kg (Lupinus montanus) to 89.6 mg/kg (L.
exaltatus). In all species the Cu content decreased, mainly in
Lupinus elegans with a loss of 76,71 %.
Key words: Lupinus, legumes, minerals, thermal effect, dietary
fi ber.
in gastrointestinal illnesses [5], hypercholesterolemia and
colorectal cancer [6]. The DF is non-digestible carbohydrates
and lignin which are inherent on the plant´s cell wall and for
their non-digestible characteristics some DF are considered
prebiotic, a growth stimulant of benefi cial intestinal bacteria,
which improves the health of host [7].
Even though legumes are an important source of DF
there are few studies on their modifi cation after being treated
thermally [2, 8].
Lupin kernel fl our (LKF) is a novel food ingredient that is
high in protein and fi ber, and to show that partial substitution
of refi ned wheat-derived carbohydrate in bread with protein
and fi bre from LKF can reduce appetite and energy intake
acutely. In addition, several studies have suggested that lupin
may reduce cholesterol concentrations and benefi t glucose
and insulin metabolism [9].
In this respect, species of the Lupinus genus (legumes)
187
are currently receiving great interest as a promising source
of nutritional ingredients, and in countries such as Australia,
Poland, Germany, Chile, and Ecuador, different species are
being cultivated such as L. albus, L. angustifolius, L. luteus and
L. mutabilis [10] and incorporating their seeds into different
foods for human and animal consumption [11].
Lupin cultivation represents 10% of the world´s grain
production, currently the largest production is in Australia
(779,242 tons per year on average in the last fi ve years) where
in 2009, the FAOSTAT reported a cultivated surface area of
662,712 Ha of this legume, which represents 85% of the lupine
cultivation in the world.
In the other hand, in Mexico there are close to 100 native
species of Lupinus widely distributed, representing a great
potential due to high protein content which varies from 30-
40g/100 g in dry basis and of oil of 8-12g/100 g depending
on the species, variety, and environmental conditions [12,
13]. However, their use is limited by quinolizidine alkaloid
content which makes the seed bitter and toxic, nevertheless
these compounds may be removed up to a 95% through an
extraction with boiling water [2, 14].
Due to the aforementioned, this investigation analyzed
the thermal effect (cooking) on chemical composition, total
dietary fi ber and minerals content in seeds of fi ve species of
wild Lupinus from Jalisco state, Mexico.
MATERIALS AND METHOD
Lupin samples: Mature seeds from L. rotundifl orus, L
exaltatus, L. elegans, L. montanus and L. mexicanus were
collected in various regions in Jalisco state of Mexico during
the spring-fall seasons of 2010. All species were botanically
classifi ed and deposited in Herbarium of Botany Institute of
the University of Guadalajara (IBUG) Mexico.
Chemical analysis: From the collected seeds, 500g of
each species were boiled in bidistilled water (1:5 w/v) at
atmospheric pressure for 3 hours, with water replacements,
the raw and boiled seeds were dehydrated at 55°C for 48
hours on a forced air furnace and ground to a size of 0,5mm
of diameter to carry out a chemical analysis in triplicate for
each samples, in according to standard methods of AOAC [15]
fat (930.09), ash (940.26), protein (950.48), and dietary fi ber
were analyzed by means of the enzymatic-gravimetric method.
Mineral analysis: The content of minerals (Ca, Mg, Fe,
Zn, Cu) was carried out in triplicate by means of fl ame atomic
absorption (GBC- AVANTA), the ashes from the samples were
diluted in an acid solution and fi ltered (AOAC [15] method
968.08). Phosphorus was analyzed through the colorimetric
method using ammonium molybdenum (AOAC [15] method
965.17).
Statistical analysis: The data was analyzed using t test,
with a confi dence interval of 95% using the statistical soft-
ware JMP®.
RESULTS AND DISCUSSION
The results on the chemical composition and the cooking
effect on the fi ve Lupinus species analyzed are shown in table 1.
Protein value in raw seeds varied depending of species,
from 34.76 g/100 g of sample in L. mexicanus to 43.93 g/100
g in L. exaltatus, the value in this species was greater to that
reported early in wild lupins [13, 14, 16]. Also, in L. montanus
a higher protein content was found (42.42 g/100 g ) than
those observed by Guemes-Vera et al., [17] of 35.27g/100 g
and Lagunes-Espinoza et al., [16] of 38.7g/100 g in this same
specie, whereas the values in L. elegans (43.66g/100 g ) and
L. rotundifl orus (41.96g/100 g ) were slightly lower than those
reported by Ruiz and Sotelo [14] of 45.41 and 42.82 respec-
tively. These divergences in chemical composition of the same
species is due, according to Wolko et al. [18], to differences
in the locality, time of the year or climate conditions of the
collected seeds.
Overall, protein content in researched lupines was greater
than those found in other Mexico wild species as L. refl exus
(37.31g/100 g ), L. splendens (37.2), L. campestris (39.7) and
L. barkeri (37.07 g/100 g ) [2, 14, 17] and from Spain, such
TABLE 1
Chemical composition of raw and cooked L.exaltatus, L.elegans, L.mexicanus, L. montanus
and L. rotundifl orus seeds (g/100 g in dry basis)a
SPECIES PROTEIN FAT ASH DF
( N x 6.25)
L. exaltatus Raw 43,93 ±0.4 8,76±0.2* 3,47±0.1* 17,72±0.1*
Cooked 43,46 ±0.5 8,21± 0.1 2,88±0.2 33,06±0.1
L. elegans Raw 43,66 ±0.2 7,31±0.1* 4,27±0.0 21,07±0.0
Cooked 43,33 ±0.2 6,42±0.1 4,05±0.1 21,45±0.1
L. mexicanus Raw 34,76 ±0.3* 6,10±0.2* 3,84±0.5* 20,90±0.5*
Cooked 33,11 ±0.9 5,41±0.1 4,53±0.0 28,48±0.0
L. montanus Raw 42,42 ±0.3 7,57±0.2 3,64±0.1* 24,63±0.1*
Cooked 42,20 ±0.1 7,32±0.1 3,25±1.1 26,10±0.1
L. rotundifl orus Raw 41,96 ±0.1* 6,45±0.1 3,10±0.1 27,93±0.1
Cooked 37,52 ±0.3 6,26±0.1 3,04±0.0 27,41±0.0
aMeans ± standard deviation of three determinations.
*indicate signifi cant difference (p< 0.05) for the same species in raw and cooked seeds.
Efecto del tratamiento termico sobre la composicion química y minerales en semillas de lupinos silvestres
188
as L. gredensis (23.8g/100 g ), L. mariaejosephi (32.9) and L.
luteus (33.6g/100 g ) [19, 20] and similar to the domesticated
varieties of L. albus, L. luteus and L. angustifolius (30 to 40
g/100 g ) [21].
All of the seeds had a slight reduction in protein due to
the thermal treatment but not signifi cant, with exception of
L. rotundifl orus with a signifi cant reduction (p< 0.05) of 41.96
to 37.52 g/100 g. These results do not coincide with those
reported by Jiménez et al., [2] whom observed an increase
of this nutrient in Lupinus campestris seeds of 39.7g/100 g
to 49.7g/100 g after being submitted to a six hour thermal
treatment. This difference may be possible due to different
cooking times. However, our results were similar to those
reported in other legumes where cooking of the Canavalia ca-
thartica seeds did not show any signifi cant statistical difference
in relation to the raw seeds [22]. Additionally, other authors
observed a 50% or more reduction in the protein content in
traditional legume consumption, such as Phaseolus vulgaris,
Cicer arientinum, Pisum sativum and Lens culinaris with less
or equal cooking times [23], this is because these legumes
have a softer coat more than the lupins, which made it easier
to solubilize the proteins while cooking.
The fat value was 6.1 g/100 g in L. mexicanus at 8.76
g/100 g in L. exaltatus in raw seeds it was similar to what was
found by Ruiz and Sotelo [14] whom reported percentages in
wild lupines of 5.79 to 8.89 and less to what was reported in
L. campestris (10.8g/100 g ) by Jiménez et al., [2]. Cooking
had an effect on fat to reducing the content in all the analyzed
seeds, this does not correspond with what Jiménez et al., [2]
who reported an increase in fat was assessed in the L. campes-
tris of 10.8g/100 g to 13.2g/100 g with an aqueous thermal
treatment. On their behalf, Alajaji and El-Adawy [24] reported
that when boiling in water, fat was reduced in chickpea seeds
(6.48 to 6.22g/100 g ).
Ash content of 3.10g/100 g in L. rotundifl orus to 4.27
g/100 g in L. elegans was within the reported range by other
authors. Ashes presented a statistically signifi cant reduction
(p< 0.05) by the thermal treatment except for L. elegans and
an increase in L. mexicanus of 3.84 to 4.53g/100 g.
The loss of total minerals varies whit treatment in regards
to the element and species. The contact with the water, es-
pecially during cooking and blanching, causes considerable
mineral loss depending on the solubility of the mineral.
Meanwhile, dietary fi ber (DF) in raw seeds showed a
greater variation with values of 17.72 g/100 g (L. exaltatus)
to 27.93 g/100 g (L. rotundifl orus). There are no reports on
the DF in wild lupines, only in domestic species, such as L.
albus with 35.3 to 50.4 g/100 g [25] and L. angustifolius with
31.6g/100 g [26], these values are greater than those found
in the analyzed species in this investigation. The values of
wild lupin studied are highest to others legumes reported
as soybean, black soybean, azuki bean and mung bean [27].
An increase in DF content was observed by the thermal
treatment in all of the analyzed species and statistically signif-
icant (p< 0.05) in L. exaltatus, L. mexicanus and L. montanus
of 17.72 to 33.06 g/100 g, 20.90 to 28.48 g/100 g and 24.63
to 26.1 g/100 g, respectively, similar data was found by Alajaji
and El-Adawy [24] where they report a statistically signifi cant
(p< 0.05) increase in chickpea fi ber content when subjected
to cooking in water. Lintas et al. [28] recount that thermal
treatment may have different effects in the content of DF in
food, since cooking promotes the breakdown of components
of the DF with proteins and lipids creating essential qualitative
and/or quantitative changes.
There is a contradiction between authors when reporting
a rise or reduction in the DF as a consequence of cooking.
These differences are due to the soluble or insoluble compo-
nents of the DF which react during the soaking and cooking
of the seeds [29].
Minerals concentration in raw seeds varied among species
(table 2), in L. mexicanus have greatest value of calcium (3252
mg/kg) followed by L. montanus (2074 mg/kg) and L. exaltatus
(2052 mg/kg). These values are higher to the ones reported
in L. montanus (800 mg/kg) and L. exaltatus (1600 mg/kg)
from Puebla, Mexico [30]. As well L. angustifolius (2200 mg/
kg), L. albus (2000 mg/kg), L. mutabilis (1800 mg/kg) and L.
TABLE 2
Mineral content in raw and cooked L.exaltatus, L.elegans, L.mexicanus, L . montanus
and L. rotundifl orus seeds (mg/kg in dry basis)a
SPECIES Ca P Mg Fe Zn Cu
L. exaltatus Raw 2052±305 584±321 2330±212* 61,8±7,5 89,6±1,6* 184±3,1*
Cooked 1700±404 458±43,6 1690±113 49,3±10,0 76,5±5,5 68,5±14,1
L. elegans Raw 1777±702* 6441±702* 2656±423 70,9±11,3* 73,6±4,4 64,8±4,2*
Cooked 680± 200 2876±435 2488±121 52,4±5,6 74,8±4,4 15,1±1,2
L. mexicanus Raw 3252±378 5865±115 2651±618 63,1±11,0 73,7±3,4 70,8±21,4*
Cooked 3080±435 5425±351 2266±311 8,5±6,6 77,4±4,8 18,8±0,4
L. montanus Raw 2074±750 7690±458* 2443±802* 77,7±4,2 73,3±5,9* 56,2±8,8*
Cooked 1278±423 6332±152 1402±70,2 73,7±8,5 59,9±4,1 18,1±0,5
L. rotundifl orus Raw 1887±503 6166±115* 2213±471 82,8±9,2* 79,0±6,3* 64,9±14,2*
Cooked 1316±472 3771±556 1652±638 61,2±4,2 62,9±1,2 18,0±0,7
aMeans ± standard deviation of three determinations.
*Indicate signifi cant differences (p< 0.05) for the same species in raw and cooked seeds.
Valdés-Miramontes E. y cols.
189
luteus (1500 mg/kg) [32], while the lowest value was found
in L elegans (1777 mg/kg).
The P contents had the highest variation from 584 mg/
kg in L. exaltatus to 7690 mg/kg in L. montanus, superior to
reported by Pablo-Pérez et al, [30] and with the exception of
L. exaltatus, the rest of the analyzed species registered higher
values of P than L. luteus (5100 mg/kg), L. albus (3600 mg/
kg) and L. angustifolius (3000 mg/kg) [31]. In the remainder
of the minerals contents were similar between species; L.
elegans had the highest Mg register with 2656 mg/kg, while
L. rotundifl orus was the lowest with 2213 mg/kg. These val-
ues are greater than those reported in domesticated species
of 1400 mg/kg in L. albus at 2100 mg/kg in L. luteus. The
range of Fe was of 61.8 to 82.8 mg/kg, for L. exaltatus and
L. rotundifl orus respectively, whereas the L. exaltatus seeds
registered the highest values in Zn and Cu with 89,6 and 184
mg/kg respectively, while in L. montanus the lowest levels
of these elements were obtained with 73.3 and 56.2 mg/kg
respectively. These contents were similar to those reported in
domesticated lupines [31].
Overall, there was a loss in minerals by the thermal effect
(table 2). The most affected was Cu which decreased (p<0.05)
in all species, mainly in L. elegans from 64.8 to 15.1 mg/kg
(loss of 76.7 %), and the lowest was in L. exaltatus from 184
to 68.5 mg/kg (loss of 62.85 %).
In P had a signifi cant loss in three species; the highest was
L. elegans (6441 to 2876 mg/kg, with a 55.34 % of loss), L.
rotundifl orus (from 6166 to 3771 mg/kg, 38.8% less) and lastly
L. montanus (from 7690 to 6332 mg/kg, with a loss of 17.66
%). Likewise, the Zn decreased signifi cantly in three species,
L. rotundifl orus, L. montanus and L. exaltatus, with losses of
20.38 % (79 to 62.9 mg/kg), 18.28 % (73.3 to 59.9 mg/kg)
and 14.62 % (89.6 to 76.5 mg/kg), respectively.
The Fe (in L. elegans and L. rotundifl orus with a loss of
26.1 %) and Mg (in L. montanus and L. exaltatus with a loss of
42.6 y 27.43 % respectively) only decreased statistically in two
species. The mineral least affected was the Ca since statistically
it only decreased in L. elegans from 1777 to 680 mg/kg, with
61.56 % loss, even though in the rest of the species there was
also a reduction of this element, but it was not statistically
signifi cant (p> 0.05).
The most affected species was L. elegans since all their
minerals were lost by cooking, for the reason that this species
has the thinnest coat and when it was cooked it eliminated
it faster, because according to Hung et al., [32] the minerals
primarily concentrate on the endosperm of the seeds which
caused a removal or leachate of minerals in the endosperm.
This occurs with legumes of popular consumption, with
traditional cooking the minerals are lost, in beans the highest
loss is of P (28.3 %), in chickpeas is calcium with loss of 22.2%
and in lentils the Mg (with 26%) [33].
Additionally, Alajaji and El-Adawy [24], found that boiling
in water causes losses in the content of Ca, Mg, P, Zn, Cu and
Fe, in chickpeas Seena et al., [22] reported that pressure cook-
ing decreased the mineral content (P, Mg, Fe) in a signifi cant
way in Canavalia cathartica seeds. On the contrary, Lazzari and
Beleia, [34] reported that cooking does not affect the contents
of calcium, zinc, and iron, in some varieties in soy seed.
CONCLUSIÓN
The results obtained allow to conclude that the thermal
treatment used affects the content of nutrients in a different
way depending on the lupin species. The rise in content of
dietary fi ber after cooking, suggests a potential consumption
in these species without apparent toxicity risk with the favor-
able physiological advantages that provide this component.
The mineral content in raw seeds vary among species, L.
elegans showed higher values of P and Mg, in L. exaltatus the
highest levels of Zn and Cu were quantifi ed while L. mexicanus
and L. rotundifl orus had the highest Ca and Fe contents, re-
spectively. The analyzed lupins presented a higher level of Ca
and Mg than the domesticated species of lupins. Overall, there
was a reduction in minerals as a result of cooking; the most
affected was the Cu which decreased in all of the species this
may be due to lixiviation during the cooking process.
RESUMEN
El consumo de lupinos silvestres se limita por la presencia
de alcaloides, sin embargo se pueden reducir con un trata-
miento térmico adecuado. El objetivo de esta investigación
fue determinar el efecto térmico sobre la composición química
y de minerales de lupinos. En Lupinus mexicanus se observó
una reducción en proteínas y grasas de 34,76 a 33,11 g/100
g y de 6,10 a 5,41 g/100 g respectivamente, un incremento
de cenizas y fi bra dietaria de 3,84 a 4,53 y de 20,9 a 28,48
g/100 g. La semilla cruda de L. mexicanus reveló el más alto
contenido de Ca (3252,6 mg/kg), Lupinus elegans en Mg con
2656,4 mg/kg, mientras que Lupinus rotundifl orus fue de Fe
(82,8 mg/kg) y Lupinus exaltatus en Cu (184,4 mg/kg). Todas
las especies mostraron similar contenido de Zn de 73,3 (L.
montanus) to 89,6 mg/kg (L. exaltatus). En todas las especies
disminuyó el Cu, principalmente en L. elegans con una pérdida
del 76,71 %.
Palabras clave: Lupinus, leguminosas, minerales, efecto
térmico, fi bra dietaria.
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