{"id":44738,"date":"2020-11-09T04:30:58","date_gmt":"2020-11-09T03:30:58","guid":{"rendered":"https:\/\/rina.naturopatiadigital.eu\/?p=44738"},"modified":"2020-11-11T11:21:59","modified_gmt":"2020-11-11T10:21:59","slug":"area-de-conocimiento-tecnologia-naturopatica-o-naturopatia-aplicada-modulo-naturopatia-alimentaria-trofologia-actividad-antioxidante-y-contenido-fenolico-de-lentejas-lens-culinaris-garbanzo","status":"publish","type":"post","link":"https:\/\/rina.naturopatiadigital.eu\/?p=44738","title":{"rendered":"\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria &#8211; TROFOLOGIA: \u00abActividad antioxidante y contenido fen\u00f3lico de lentejas (Lens culinaris), garbanzos (Cicer arietinum L.), guisantes (Pisum sativum L.) y soja (Glycine max), y sus cambios cuantitativos durante el procesamiento\u00bb"},"content":{"rendered":"<p><a href=\"https:\/\/1.bp.blogspot.com\/-_muR_U3xGXE\/X6u6VXd0fEI\/AAAAAAAAgow\/yKo55o68EMQK0ZJlxi0t437215lUSwfUwCLcBGAsYHQ\/s258\/International_journal_food_science_technology.jpg\"><img decoding=\"async\" class=\"alignleft\" src=\"https:\/\/1.bp.blogspot.com\/-_muR_U3xGXE\/X6u6VXd0fEI\/AAAAAAAAgow\/yKo55o68EMQK0ZJlxi0t437215lUSwfUwCLcBGAsYHQ\/s0\/International_journal_food_science_technology.jpg\" border=\"0\" data-original-height=\"258\" data-original-width=\"195\" \/><\/a>Han, H., &amp; Baik, B. K. (2008). <a href=\"https:\/\/ifst.onlinelibrary.wiley.com\/doi\/abs\/10.1111\/j.1365-2621.2008.01800.x\">Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing<\/a>.<i>\u00a0International journal of food science &amp; technology<\/i>, 43(11), 1971-1978.<\/p>\n<p>El contenido fen\u00f3lico total (PC) fue \u223c12 mg g \u2212 1 en lentejas, 2,2 mg g \u2212 1 en garbanzos, 2,3 mg g \u2212 1 en soja, 2,5 mg g \u2212 1 en guisantes amarillos y 1,2 mg g \u2212 1 en guisantes verdes.<\/p>\n<p>La actividad antioxidante total (AA)inv determinada por el ensayo ABTS (\u00e1cido 2,2\u2032 \u2010 azinobis \u2010 3 \u2010 etil \u2010 benztiazolina \u2010 6 \u2010 sulf\u00f3nico) fue m\u00e1s alta en lentejas con alrededor de 14 \u03bcmol de capacidad antioxidante equivalente de Trolox (TEAC) g \u2212 1 y la m\u00e1s baja en guisantes verdes a 1,9 \u03bcmol TEAC g \u2212 1.<\/p>\n<p>Los fitoqu\u00edmicos ligados contribuyeron al 82-85% de AA total en las lentejas. Los fitoqu\u00edmicos libres contribuyeron m\u00e1s al AA total en los garbanzos, los guisantes amarillos, los guisantes verdes y la soja que los fitoqu\u00edmicos ligados.<\/p>\n<p>El AA y el PC se redujeron en aproximadamente un 80% en las lentejas y &lt;30% en los guisantes amarillos por decorticaci\u00f3n, entre un 16% y un 41% en las lentejas, garbanzos y guisantes al cocinarlos y entre un 22% y un 42% en las lentejas por remojo.<\/p>\n<p>El AA total se correlacion\u00f3 significativamente con el PC total. La soja ten\u00eda la mayor capacidad para eliminar radicales libres, inhibir la peroxidaci\u00f3n de l\u00edpidos y quelar metales entre las legumbres analizadas. Diferentes leguminosas exhibieron diferentes mecanismos de AA.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Han, H., &amp; Baik, B. K. (2008). Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing.\u00a0International journal of food science &amp; technology, 43(11), 1971-1978. El contenido fen\u00f3lico total (PC) fue \u223c12 mg g \u2212 1 en lentejas, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-44738","post","type-post","status-publish","format-standard","hentry","category-naturopatia-alimentaria-trofologia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria - TROFOLOGIA: &quot;Actividad antioxidante y contenido fen\u00f3lico de lentejas (Lens culinaris), garbanzos (Cicer arietinum L.), guisantes (Pisum sativum L.) y soja (Glycine max), y sus cambios cuantitativos durante el procesamiento&quot; -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rina.naturopatiadigital.eu\/?p=44738\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria - TROFOLOGIA: &quot;Actividad antioxidante y contenido fen\u00f3lico de lentejas (Lens culinaris), garbanzos (Cicer arietinum L.), guisantes (Pisum sativum L.) y soja (Glycine max), y sus cambios cuantitativos durante el procesamiento&quot; -\" \/>\n<meta property=\"og:description\" content=\"Han, H., &amp; Baik, B. K. (2008). Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing.\u00a0International journal of food science &amp; technology, 43(11), 1971-1978. 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