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Determination of trypsin inhibitor activity of microwave-heated bean seeds using bromocresole purple index (BCPI)

100%

Szmigielski M., Wesolowska-Janczarek M., Szczepanik M.

Polish Journal of Food and Nutrition Sciences

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2010

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tom 60

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nr 4

The usefulness of a new analytical method called bromocresole purple index (BCPI) for determination of trypsin inhibitor activity (TIA) of microwave‑heated bean seeds was tested. The study was conducted on bean seeds of “Jaś” cultivar which were microwave heated using one of ten variants of that process intensity. Each of the three radiation power levels (350, 500, or 650W) corresponded to three different processing times (60, 120, or 180 s), and one of the samples remained untreated (i.e. unheated). Each sample was analysed using the BCPI method and the TIA method (with a synthetic substrate BAPA – N-α-benzoyl-DL-arginine-p-nitroanilide). The comparison of those two analytical methods (BCPI and TIA) used to analyse the microwave‑heated bean seeds samples indicates the superiority of bromocresole purple index method in terms of time consumption (τTIA=2.5 h, τBCPI=1.5 h), distinguishability (ρTIA=51.11%; ρBCPI=71.11%), accuracy of determination (lower coefficient of variation; πTIA=3.02–9.27; πBCPI=1.22–5.88) and detectability (detectable minimum μTIA=10.32 and μBCPI=5.01), whereas the TIA assayed proved superior in terms of method sensitivity (χTIA=0.40; χBCPI=0.16). The statistical analysis of experimental data indicates also that the results obtained for microwave-heated bean seeds using BCPI and TIA-BAPA methods are highly correlated (correlation coefficient r=95.28%), moreover both those traits may be related by mathematical functions TIA= f(BCPI). The usefulness of some of those traits in the analysis was confirmed statistically; based on high coefficients of determination of these equations to experimental data (e.g. R2=90.72% for linear equation and R2=91.11% for the IVo polynomial equation). Due to the specificity of quick, routine tests performed at an industrial laboratory, the application of the simplest linear regression equation: TIA=f(BAPA) seems to be the most justified, whereas its coefficient of determination R2 (in description of experimental data) should assure the reliability of calculations.

2

Separations of epicuticular waxes from potato leaves and bean seeds by high performance liquid chromatography using light-scattering detector

100%

Szafranek B., Synak E., Szafranek J.

Herba Polonica

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2004

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tom 50

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nr 3-4

Most epicuticular waxes require an initial fractionation into lipid classes prior to the further analysis. Using a silica gel column and a light-scattering detector (LSD), we developed an HPLC method to analyse and fractionate epicuticular waxes from Solanum tuberosum leaves and Plmseolus vulgaris seeds. Applying HPLC-LSD with ternary gradient clearly revealed the major peaks in potato waxes, which consist of alkanes in the C25-Cl3 range, sesquiterpene hydrocarbons, wax esters (Cj(i-C54), aldehydes (C24-C32), 2-ketones (C25-C33), 2-alkanols (C23-C!0), fatty acids (Cl6-C32), 1-alkanols (C22-C33), sterols, diols and liydroxyacids. The bean seed waxes contain n-alkanes (C25-C33), squalene, wax esters (C37-C58), fatty acids (C22-C32), 1-alkanols (CH-C35), sterols and triterpene alcohols.

3

The change of protein and fat content in the beans seed covers during germination process

84%

Gladyszewska B., Dziki M.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2012

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tom 12

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nr 1

4

The influence of CO2, temperature and alpha-tocopherol on phospholipid changes in embryonic axes of field bean seeds during storage

84%

Zalewski K., Widejko D., Gorecki R. J.

Acta Societatis Botanicorum Poloniae

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2000

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tom 69

|

nr 2

5

Effect of soyabean meal, rapeseed meal and extruded field bean seeds on duodenal amino acids supply in sheep

84%

Urbaniak M., Krol H., Zawadzka B., Kulik M., Frankiewicz A., Lyczynski A., Pospiech E., Wasilewski Z.

Journal of Animal and Feed Sciences

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2001

|

tom 10

|

nr 3

6

Variation in physical and chemical properties and cooking time of dry bean seeds

84%

Boros L.

Vegetable Crops Research Bulletin

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2003

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tom 58

7

Evaluation of the effect of pretreatment and preservation on macro- i microelements retention in flageolet (Phaseolus vulgaris L.) bean seeds

67%

Slupski J.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2011

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tom 10

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nr 4

Background. Legume seeds, including beans, are a good source of mineral constituents. The level of these compounds depends among other factors, on the species, cultivar and the methods of processing applied. However, there are no studies in the literature which deal with the content of mineral constituents in physiologically immature bean seeds. Material and methods. The aim of this study was to evaluate the retention of ash and 13 mineral constituents in immature seeds of three bean cultivars. The investigation included raw, blanched and cooked seeds and three products prepared for consumption after 12-month storage: a frozen product obtained using the traditional method (blanchingfreezing-frozen storage-cooking); a frozen product obtained using the modified method (cooking-freezing-frozen storage-defrosting and heating in a microwave oven); and a sterilized canned product. Results. The application of technological processes; the storage of frozen and sterilized products; and the preparation of frozen products for consumption had an effect on minerals content in finished products. The frozen product obtained using the modified method retained greater amounts of the investigated elements (apart from calcium, lead and cadmium) than the traditional frozen product. Canned bean seeds retained less ash, phosphorus, potassium, calcium, magnesium, sodium and iron than the products of the two ways of freezing, while the retention of the remaining constituents depended on the cultivar. Conclusions. Modified method of freezing of immature bean seeds resulted in greater retention of the investigated components in products prepared for consumption than the traditional method of freezing or canning.

8

Efficacy of some bioinsecticides against Bruchidius incarnatus [Boh.] [Coleoptera: Bruchidae] infestation during storage

67%

Sabbour M. M., E-Abd-El-Aziz S.

Journal of Plant Protection Research

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2010

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tom 50

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nr 1

28-34

Potential activities of three essential oils (cumin, clove and mustard) and of microbial agents (Paecilomyces fumosoroseus, Nomuraea rileyi, Lecanicillium (Verticillium) lecanii and their combinations against Bruchidius incarnatus (Boh.) were evaluated. In choice test, mustard and clove oils revealed a strong repellent activity after 7 days (89% and 71%, respectively) against B. incarnatus beetles. Cumin oil showed the lowest repellency (47%). Accumulative mortality of beetles increased gradually with the increase of exposure intervals. Mustard oil treatment gave the highest mortality percentage of 76% after 168 h from treatment followed by clove treatment which amounted to 63% and the lowest percentage of 42.8% was recorded in case of cumin oil. Mustard oil was the most effective in enhancing the potency of P. fumosoroseus and N. rileyi and decreased LC50 of the target insect (100 and 102×107, respectively). The persistent effect of formulated mustard oil with either P. fumosoroseus or N. rileyi fungi on foam covering gunny bags displayed several different modes of action, by reducing oviposition and adult emergence (F1) of B. incarnatus. The oviposition was completely inhibited when stored broad bean seeds were treated with mustard oil + P. fumosoroseus during 20, 40 and 60 days of storage. Application of mustard oil combined with P. fumosoroseus on foam covering gunny bags provided promising oviposition deterrency, toxicity and suppressing B. incarnatus infestation, persistence and protecting broad bean seeds from beetles' infestation for 120 days during storage.

9

Effect of freezing and canning on the content of vitamin C in immature seeds of five cultivars of common bean (Phaseolus vulgaris L.)

67%

Slupski J.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2011

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tom 10

|

nr 2

Background. Legumes are usually consumed when physiologically mature, as dry seeds, however, flageolet beans seeds are also consumed immature. They are harvested when dry matter content is about 40%, pods are filled, grown, seeds succulent, showing green or light green colour and do not require lengthy thermal processing when prepared for consumption. Material and methods. The aim of this study was to evaluate vitamin C content in immature seeds of five bean cultivars harvested when dry matter content was 40%. The analysis included raw, blanched and cooked fresh seeds and three products prepared for consumption after 0, 4, 8 and 12 months of storage: frozen products obtained using the traditional method (blanching-freezing-frozen storage-cooking), frozen products obtained using a modified method (cooking-freezing-frozen storage-thawing and heating in a microwave oven), a ready-to-eat product to consumption at ambient temperature, and canned products obtained by sterilization. Results. The application of technological processes, frozen and sterilized products storage, and the preparation for consumption had a cumulative effect in retention vitamin C content on final products. Conclusion. Comparing frozen seeds obtained by modified method with seeds treated by traditional method, generally, this one could retain more vitamin C. Canned seeds retained significantly less vitamin C than other frozen products.

10

Effect of some physical processes on the tannic acid content of soybean, lentil, kidney bean, peas and field bean seeds

67%

Winiarska-Mieczan A., Kiczorowska B.

Polish Journal of Natural Sciences. Supplement

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2006

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tom 03

149-155

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Correlation between bean seed surface lipids and Acanthoscelides obtectus Say development

67%

Nietupski M., Szafranek B., Ciepielewska D., Synak E., Fornal L., Szafranek J.

Journal of Plant Protection Research

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2005

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tom 45

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nr 2

125-133

The influence of bean seed surface lipids on infestation of seeds by Acanthoscelides obtectus Say was investigated. The experiments were performed in dual-choice bioassays on three bean varieties: Blanka, Bor and Longina. The collected data for natural and solvent washed seeds concerned the number of ovipositions, embryo mortality, lack of seed-boring activity, dead larvae inside seeds and developed insects. The results clearly indicated that bean seed surface lipids are involved in all infestation stages, and could be used to distinguish resistant and non-resistant varieties of been. Chemical analyses revealed the following groups of surface lipids: wax esters, long chain primary alcohols, n-alkanes, sterols, fatty acids, squalene, aldehydes, monoacylglycerols, ketones and fatty acid esters. Quantitative composition of surface lipids was analysed using selected chemometric procedures to determine correlation with bioactivity. Cluster analysis of surface lipid composition enabled to distinguish resistant and non-resistant varieties. Fatty acids and monoacylglycerols were found to deter bean weevil infestation, while alkan-1-ols acted as attractants

12

The effectiveness of synthetic polymers in reducing imbibitional chilling stress in germinating bean seeds

67%

Kwiatkowski J., Prokop M.

Acta Agrophysica

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2015

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tom 22

|

nr 1

The effectiveness of hydrophobic synthetic polymers in reducing imbibitional chilling stress in germinating bean seeds was evaluated. Two technical polymers and three Polish snap bean cultivars were analysed. Polymers were applied in amounts corresponding to 3.5% of seed weight. In the imbibitional chilling tolerance test, the seeds were rolled up in wet filter paper and left at 5°C for 72 hours, after which they were germinated at 20°C. The seed imbibition rate, germination energy, germination capacity and mean germination time were determined. The poly-mer coatings applied formed a barrier which slowed down seed imbibition, but it also significantly reduced germination energy and led to a decrease in germination capacity. The extent to which imbibitional chilling stress was mitigated was determined by the type of the polymer applied and the bean genotype analysed.

13

Metody eksperymentalne badania naprężeń, skurczu oraz wytrzymałosci okrywy nasiennej fasoli

67%

Dobrzański B., Rybczyński R.

Acta Agrophysica

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2001

|

tom 58

14

The content of phenolic acids in white and colour seeds of the Phaseolus sp. cultivars

67%

Labuda H., Paplinski R.

Herba Polonica

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2007

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tom 53

|

nr 3

Chemical analyses aiming the examination of free phenolic acids content (re-count to the caffeic acid) in the seeds of 12 bean cultivars of Phaseolus vulgaris L. and Phaseolus coccineus L. were carried out in years 2002-2004 in the Department of Vegetable Crops and Medicinal Plants in Agricultural University, Lublin. The content of phenolic acids in seeds taken from the bean cultivars of white and colour bean seed coat was compared. The content of phenolic acids in seeds, bean seed coat and seed cotyledons was also determined. As a result of the experiment, a significant difference in content of free phenolic acids in the seeds of particular bean cultivars was observed. An average content of phenolic acids (re-count to caffeic acid) was highest in bean seed coat: 0.04% (white seeds) and 0.12% (colour seeds: claret-coloured, navy blue and black). The content of phenolic acids in whole bean seeds was 0.05% (white seeds) and 0.07% (colour seeds), but in cotyledonos 0.03% and 0.09%, on average. Bean seed coat was 8.7-11.4% of the whole mass of seeds, depending on the cultivar. The one seed mass was different for Phaseolus vulgaris L. (mean 0.28-0.65 g) and Phaseolus coccineus L. (mean 1.06-1.77 g).

15

Main nutritional and antinutritional compounds of bean seeds - a review

67%

Krupa U.

Polish Journal of Food and Nutrition Sciences

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2008

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tom 58

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nr 2

Bean seeds have a unique nutritive value as they deliver valuable proteins, saccharides, minerals and vitamins, and dietary fibre. Besides, they contain a wide range of bioactive compounds that cannot be considered as nutrients, however they exert physiological effects on humans. The purpose of the present review is to describe the main nutritional and antinutritional compounds of bean seeds as well as to demonstrate their positive and adverse effects on human health.

Ograniczanie wyników

Determination of trypsin inhibitor activity of microwave-heated bean seeds using bromocresole purple index (BCPI)

Separations of epicuticular waxes from potato leaves and bean seeds by high performance liquid chromatography using light-scattering detector

The change of protein and fat content in the beans seed covers during germination process

The influence of CO2, temperature and alpha-tocopherol on phospholipid changes in embryonic axes of field bean seeds during storage

Effect of soyabean meal, rapeseed meal and extruded field bean seeds on duodenal amino acids supply in sheep

Variation in physical and chemical properties and cooking time of dry bean seeds

Evaluation of the effect of pretreatment and preservation on macro- i microelements retention in flageolet (Phaseolus vulgaris L.) bean seeds

Efficacy of some bioinsecticides against Bruchidius incarnatus [Boh.] [Coleoptera: Bruchidae] infestation during storage

Effect of freezing and canning on the content of vitamin C in immature seeds of five cultivars of common bean (Phaseolus vulgaris L.)

Effect of some physical processes on the tannic acid content of soybean, lentil, kidney bean, peas and field bean seeds

Correlation between bean seed surface lipids and Acanthoscelides obtectus Say development

The effectiveness of synthetic polymers in reducing imbibitional chilling stress in germinating bean seeds

Metody eksperymentalne badania naprężeń, skurczu oraz wytrzymałosci okrywy nasiennej fasoli

The content of phenolic acids in white and colour seeds of the Phaseolus sp. cultivars

Main nutritional and antinutritional compounds of bean seeds - a review