智利菜豆“豆腐”的化学成分与脂质

Chemical Composition and Lipids from "Tofu" of Chilean Phaseolus vulgaris.

作者信息

Márquez Katherine, Leyton-Soto Felipe, Labra Camila, Carrasco Catalina, Tang Minke, Schmeda-Hirschmann Guillermo

机构信息

Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Universidad del Bío-Bío, Campus Fernando May, Av. Andrés Bello 720, Chillán, 3780000, Chile.

Cape Horn International Center (CHIC), O'Higgins 310, Puerto Williams, 6350000, Chile.

出版信息

Plant Foods Hum Nutr. 2025 Sep 6;80(3):156. doi: 10.1007/s11130-025-01391-y.

DOI:10.1007/s11130-025-01391-y

PMID:40913653

Abstract

Tofu from six different landraces of chilean common beans (Araucano, Cimarrón, Magnum, Peumo, Sapito, and Tortola) was prepared and analyzed for proximate and lipid composition, antioxidant capacity, and phenolic content. Tofu has higher protein and lipid content, lower carbohydrate and phenolic content, and shows antioxidant capacity. The highest total protein was found for tofu prepared from Cimarrón and Sapito beans. The main phenolics in the secondary metabolite-enriched extract of the tofu were kaempferol 3-O-glucoside and kaempferol. Nuclear magnetic resonance (NMR) analyses showed that most lipids from the beans and tofu were unsaturated fatty acids triglycerides.

摘要

制备了来自智利普通豆六个不同地方品种（阿劳卡诺、西马龙、万能、佩乌莫、萨皮托和托尔托拉）的豆腐，并对其进行了近似成分和脂质组成、抗氧化能力及酚类含量分析。豆腐具有较高的蛋白质和脂质含量、较低的碳水化合物和酚类含量，并具有抗氧化能力。由西马龙豆和萨皮托豆制备的豆腐总蛋白含量最高。豆腐次生代谢物富集提取物中的主要酚类物质为山奈酚3-O-葡萄糖苷和山奈酚。核磁共振（NMR）分析表明，豆类和豆腐中的大多数脂质为不饱和脂肪酸甘油三酯。