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Effect of radiation processing on in vitro protein digestibility and availability of calcium, phosphorus and iron of peanut
Radiation Physics and Chemistry 91 (2013) 200–202
Contents lists available at SciVerse ScienceDirect
Radiation Physics and Chemistry journal homepage: www.elsevier.com/locate/radphyschem
Short Communication
Effect of radiation processing on in vitro protein digestibility and availability of calcium, phosphorus and iron of peanut Amro B. Hassan a,n, Eiman E. Diab a, Nagat S. Mahmoud a, Randa A.A. Elagib a, Mohamed A.H. Rushdi b, Gammaa A.M. Osman a a b
Environment and Natural Resource Research Institute (ENRRI), National Center for Research, P.O. Box 6096, Khartoum, Sudan Sudanese Atomic Energy Commission (SAEC), Khartoum, Sudan
H I G H L I G H T S
Gamma irradiation had influence on in vitro protein digestibility and minerals availability of peanut. Total mineral and protein content of peanut were not changed after treatments. The treatment decreased the in vitro protein digestibility of peanut. The irradiation of peanut resulted in increment of its minerals availability.
art ic l e i nf o
a b s t r a c t
Article history: Received 29 January 2013 Accepted 5 May 2013 Available online 18 May 2013
The effect of gamma irradiation of two peanut cultivars (Sodari and Madani) on protein content, in vitro protein digestibility and availability of calcium, phosphorus and iron was determined. Seeds were treated with gamma irradiation at dose levels of 1.0, 1.5 and 2.0 kGy. Total protein in seeds was not changed significantly by irradiation. However, the in vitro protein digestibility was decreased for both cultivars. In addition, the irradiation also caused an increment on the available calcium, phosphorus and iron for both cultivars. Moreover, radiation processing caused an increment on tannin content of the seeds especially at the dose 2 kGy for both cultivars. Regarding these results, irradiation treatment of peanut up to 2 kGy can be used as an effective alternative method to chemical treatments for insect disinfestation and microbial disinfection. & 2013 Elsevier Ltd. All rights reserved.
Keywords: Peanut Gamma irradiation In vitro protein digestibility Mineral availability
1. Introduction Peanut (Arachis hypogeae L) is one of the most important oil crops producing edible oils and protein. It is also rich in other nutrients such as vitamins and mineral elements such as calcium, magnesium, potassium, iron and zinc (Ahmed and Young, 1982). During storage, like other crops, peanut was exposed to different types of damages and economic loss resulting from infestation by insects and infection by fungi (Brower and Tilton, 1972). Thus, control methods are important to overcome this problem. Generally, chemical fumigants have been used to control stored pest. However, widespread uses of these chemicals have a negative impact on human health and the environment. So attention had been turned to explore non-chemical alternative methods. Gamma irradiation has been established as a safe and effective physical means for microbial decontamination, disinfestation, shelf-life
n
Corresponding author. Tel.: +249 912244812. E-mail address: [email protected] (A.B. Hassan).
0969-806X/$ - see front matter & 2013 Elsevier Ltd. All rights reserved. http://dx.doi.org/10.1016/j.radphyschem.2013.05.008
extension and improvement of quality attributes of raw and processed agricultural commodities (Loaharanu, 1994; Fombang et al., 2005). However, application of gamma radiation, especially at high doses, may lead to change in the physical and chemical properties of food (Diehl, 1995). Therefore, this study was undertaken to investigate the effect of gamma irradiation on the in vitro protein digestibility and availability of minerals of peanut (Arachis hypogaea). 2. Materials and methods Two peanut cultivars Sodari and Madani were used in this study. After cleaning, peanut was pealed and then sealed in polythene bags. Three replicates of the samples were irradiated by using experimental cobalt-60 gamma source at doses of 1, 1.5 and 2 kGy with dose rate 20 Gy/min at room temperature. Gamma rays exposure was carried out to both the sides to make the dose distribution uniform throughout the samples. Nonirradiated seeds served as control (0 kGy).
A.B. Hassan et al. / Radiation Physics and Chemistry 91 (2013) 200–202
30
Sodari
Madani
25 P availability (%)
The total protein was determined by using Kjeldahl method described by AOAC (1995). The in vitro protein digestibility was determined according to the method of Maliwal (1983) as described by Monjula and John (1991). Minerals were extracted from the samples by the dry ashing method described by Champman and Pratt (1961). Calcium was determined by a titration method according to Champman and Pratt (1961). Phosphorus was determined according to Champman and Pratt (1968). Iron was determined by an atomic absorption spectrophotometer (AOAC, 1995). Mineral availability was determined after extracted by HCl (0.03 M) according to the method described by Chauhan and Mahjan (1988). Quantitative estimation of tannin for each sample was carried out using modified vanillin–HCl in methanol method as described by Price et al. (1978).
201
20 15 10 5 0 1.5 1.0 Gamma dose (kGy)
0.0
2.0
Fig. 3. Effect of radiation processing on available (%) phosphorus of peanut cultivars. Data represent the mean of three replicates.
3. Results and discussion
50
Sodari
Madani
40 Fe avilability (%)
The results revealed that both cultivars differ in protein content. Radiation processing had no significant effect on the protein content for both cultivars. The in vitro protein digestibility (IVPD) of both cultivars showed a gradual dose-dependent decrease (Fig. 1). The reduction in protein digestibility of the processed sample may be due to quantitative increment of the antinutritional factors (tannin) and other water soluble constituents as a result of radiation process. Moreover, radiation processing caused a gradual increment on the availability of Ca, P and Fe for both cultivars (Figs. 2–4). The availability of minerals was increased as the dose was increased. In the present investigation, the increase of mineral availability of
30
20 10 0 0.0
1.0
1.5
2.0
Gamma dose (kGy)
80
Sodari
Madani
Fig. 4. Effect of radiation processing on available (%) iron of peanut cultivars. Data represent the mean of three replicates.
250
40
20
0 0.0
1.0 1.5 Gamma dose (kGy)
2.0
Fig. 1. Effect of radiation processing on in vitro protein digestibility (IVPD %) of peanut cultivars. Data represent the mean of three replicates.
Sodari
50 Ca avilability (%)
Sodari
Madani
200 Tannin content (mg/100g)
IVPD (%)
60
150 100 50 0 0.0
1.0
1.5
2.0
Gamma dose (kGy) Fig. 5. Effect of radiation processing on tannin content (mg/100 g) of peanut cultivars. Data represent the mean of three replicates.
Madani
40 30 20 10 0 0.0
1.0
1.5
2.0
Gamma dose (kGy) Fig. 2. Effect of radiation processing on available (%) calcium of peanut cultivars. Data represent the mean of three replicates.
peanut after radiation processing may likely be due to the reduction of the antinutritional factors, phytic acid and grains as reported by Hassan et al. (2009). On the other hand, radiation processing had caused a slight increment on tannin content for both cultivars. The tannin content of the investigated samples showed a dose dependent increase. Increasing of tannin in peanut by gamma irradiation may be attributed to their higher extractability. Similar studies were earlier noted in gamma-irradiated Mucuna pruriens seeds (Bhat et al., 2008) Fig. 5. Results of the present investigation tend to suggest that radiation processing of peanut up to 2 kGy had no effect on its contents of protein and mineral, while it had minor effect on their
202
A.B. Hassan et al. / Radiation Physics and Chemistry 91 (2013) 200–202
availability and tannin content. Therefore, radiation can be used as an effective alternative method to chemical treatments for insect disinfestation and microbial disinfection.
References Ahmed, E.H., Young, C.T., 1982. Composition, quality, and flavor of peanuts. In: Pattee, C.T., Young, C.T. (Eds.), Peanut Sci. Technol.. Yoakum, Texas, USA, pp. 655–688. AOAC, 1995. Official Methods of Analysis, fifteenth ed. Association of Official Analytical Chemists, Washington, DC. Bhat, R., Sridhar, K.R., Young, C., Bhagwath, A.A., Ganesh, S., 2008. Composition and functional properties of raw and electron beam-irradiated Mucuna pruriens seeds. Int. J. Food Sci. Technol. 43, 1338–1351. Brower, J.H., Tilton, E.W., 1972. Insect disinfection of dried fruits using gamma irradiation. Food Irradiat. 11, 10–14. Champman, H.D., Pratt, F.P., 1961. Calcium and magnesium by titration methods method of analysis for soil, plants and water—California University. Public Div. Agric. Sci., 20.
Champman, H.D., Pratt, F.P., 1968. Ammonium molybdate—ammonium vanadate method for determination of phosphorous methods of analysis for soil, plants and water—California University. Public Div. Agric. Sci., 169–170. Chauhan, B.M., Mahjan, L., 1988. Effect of natural fermentation on the extractability of minerals from pearl millet flour. J. Food Sci. 53, 1576–1577. Diehl, J., 1995. Safety of Irradiated Foods, second ed. Marcel Dekker, New York, USA pp. 89–95. Fombang, E.N., Taylor, J.R.N., Mbofung, C.M.F., Minnaar, A., 2005. Use of γ irradiation to alleviate the poor protein digestibility of sorghum porridge. Food Chem. 91, 695–703. Hassan, A.B., Osman, G.A.M., Rushdi, M.A.H., Eltayeb, M.M., Diab, E.E., 2009. Effect of gamma irradiation on the nutritional quality of maize cultivars (Zea mays) and sorghum (Sorghum bicolor) grains. Pak. J. Nutr. 8, 167–171. Loaharanu, P., 1994. Food irradiation in developing countries: a practical alternative. IAEA Bull. 36, 30–35. Maliwal, B.P., 1983. In vitro method to assess the nutritive value of leaf concentrate. J. Agric. Food Chem. 31, 315–319. Monjula, S., John, E., 1991. Biochemical changes and in vitro protein digestibility of endosperm of germinating Dolichos lablab. J. Sci. Food Agric. 55, 229–233. Price, M.L., Van Socoyoc, S., Butler, L.G., 1978. Rapid visual estimation and spectrophotometric determination of tannin content of sorghum grain. J. Agric. Food Chem. 25, 1268–1273.
Contents lists available at SciVerse ScienceDirect
Radiation Physics and Chemistry journal homepage: www.elsevier.com/locate/radphyschem
Short Communication
Effect of radiation processing on in vitro protein digestibility and availability of calcium, phosphorus and iron of peanut Amro B. Hassan a,n, Eiman E. Diab a, Nagat S. Mahmoud a, Randa A.A. Elagib a, Mohamed A.H. Rushdi b, Gammaa A.M. Osman a a b
Environment and Natural Resource Research Institute (ENRRI), National Center for Research, P.O. Box 6096, Khartoum, Sudan Sudanese Atomic Energy Commission (SAEC), Khartoum, Sudan
H I G H L I G H T S
Gamma irradiation had influence on in vitro protein digestibility and minerals availability of peanut. Total mineral and protein content of peanut were not changed after treatments. The treatment decreased the in vitro protein digestibility of peanut. The irradiation of peanut resulted in increment of its minerals availability.
art ic l e i nf o
a b s t r a c t
Article history: Received 29 January 2013 Accepted 5 May 2013 Available online 18 May 2013
The effect of gamma irradiation of two peanut cultivars (Sodari and Madani) on protein content, in vitro protein digestibility and availability of calcium, phosphorus and iron was determined. Seeds were treated with gamma irradiation at dose levels of 1.0, 1.5 and 2.0 kGy. Total protein in seeds was not changed significantly by irradiation. However, the in vitro protein digestibility was decreased for both cultivars. In addition, the irradiation also caused an increment on the available calcium, phosphorus and iron for both cultivars. Moreover, radiation processing caused an increment on tannin content of the seeds especially at the dose 2 kGy for both cultivars. Regarding these results, irradiation treatment of peanut up to 2 kGy can be used as an effective alternative method to chemical treatments for insect disinfestation and microbial disinfection. & 2013 Elsevier Ltd. All rights reserved.
Keywords: Peanut Gamma irradiation In vitro protein digestibility Mineral availability
1. Introduction Peanut (Arachis hypogeae L) is one of the most important oil crops producing edible oils and protein. It is also rich in other nutrients such as vitamins and mineral elements such as calcium, magnesium, potassium, iron and zinc (Ahmed and Young, 1982). During storage, like other crops, peanut was exposed to different types of damages and economic loss resulting from infestation by insects and infection by fungi (Brower and Tilton, 1972). Thus, control methods are important to overcome this problem. Generally, chemical fumigants have been used to control stored pest. However, widespread uses of these chemicals have a negative impact on human health and the environment. So attention had been turned to explore non-chemical alternative methods. Gamma irradiation has been established as a safe and effective physical means for microbial decontamination, disinfestation, shelf-life
n
Corresponding author. Tel.: +249 912244812. E-mail address: [email protected] (A.B. Hassan).
0969-806X/$ - see front matter & 2013 Elsevier Ltd. All rights reserved. http://dx.doi.org/10.1016/j.radphyschem.2013.05.008
extension and improvement of quality attributes of raw and processed agricultural commodities (Loaharanu, 1994; Fombang et al., 2005). However, application of gamma radiation, especially at high doses, may lead to change in the physical and chemical properties of food (Diehl, 1995). Therefore, this study was undertaken to investigate the effect of gamma irradiation on the in vitro protein digestibility and availability of minerals of peanut (Arachis hypogaea). 2. Materials and methods Two peanut cultivars Sodari and Madani were used in this study. After cleaning, peanut was pealed and then sealed in polythene bags. Three replicates of the samples were irradiated by using experimental cobalt-60 gamma source at doses of 1, 1.5 and 2 kGy with dose rate 20 Gy/min at room temperature. Gamma rays exposure was carried out to both the sides to make the dose distribution uniform throughout the samples. Nonirradiated seeds served as control (0 kGy).
A.B. Hassan et al. / Radiation Physics and Chemistry 91 (2013) 200–202
30
Sodari
Madani
25 P availability (%)
The total protein was determined by using Kjeldahl method described by AOAC (1995). The in vitro protein digestibility was determined according to the method of Maliwal (1983) as described by Monjula and John (1991). Minerals were extracted from the samples by the dry ashing method described by Champman and Pratt (1961). Calcium was determined by a titration method according to Champman and Pratt (1961). Phosphorus was determined according to Champman and Pratt (1968). Iron was determined by an atomic absorption spectrophotometer (AOAC, 1995). Mineral availability was determined after extracted by HCl (0.03 M) according to the method described by Chauhan and Mahjan (1988). Quantitative estimation of tannin for each sample was carried out using modified vanillin–HCl in methanol method as described by Price et al. (1978).
201
20 15 10 5 0 1.5 1.0 Gamma dose (kGy)
0.0
2.0
Fig. 3. Effect of radiation processing on available (%) phosphorus of peanut cultivars. Data represent the mean of three replicates.
3. Results and discussion
50
Sodari
Madani
40 Fe avilability (%)
The results revealed that both cultivars differ in protein content. Radiation processing had no significant effect on the protein content for both cultivars. The in vitro protein digestibility (IVPD) of both cultivars showed a gradual dose-dependent decrease (Fig. 1). The reduction in protein digestibility of the processed sample may be due to quantitative increment of the antinutritional factors (tannin) and other water soluble constituents as a result of radiation process. Moreover, radiation processing caused a gradual increment on the availability of Ca, P and Fe for both cultivars (Figs. 2–4). The availability of minerals was increased as the dose was increased. In the present investigation, the increase of mineral availability of
30
20 10 0 0.0
1.0
1.5
2.0
Gamma dose (kGy)
80
Sodari
Madani
Fig. 4. Effect of radiation processing on available (%) iron of peanut cultivars. Data represent the mean of three replicates.
250
40
20
0 0.0
1.0 1.5 Gamma dose (kGy)
2.0
Fig. 1. Effect of radiation processing on in vitro protein digestibility (IVPD %) of peanut cultivars. Data represent the mean of three replicates.
Sodari
50 Ca avilability (%)
Sodari
Madani
200 Tannin content (mg/100g)
IVPD (%)
60
150 100 50 0 0.0
1.0
1.5
2.0
Gamma dose (kGy) Fig. 5. Effect of radiation processing on tannin content (mg/100 g) of peanut cultivars. Data represent the mean of three replicates.
Madani
40 30 20 10 0 0.0
1.0
1.5
2.0
Gamma dose (kGy) Fig. 2. Effect of radiation processing on available (%) calcium of peanut cultivars. Data represent the mean of three replicates.
peanut after radiation processing may likely be due to the reduction of the antinutritional factors, phytic acid and grains as reported by Hassan et al. (2009). On the other hand, radiation processing had caused a slight increment on tannin content for both cultivars. The tannin content of the investigated samples showed a dose dependent increase. Increasing of tannin in peanut by gamma irradiation may be attributed to their higher extractability. Similar studies were earlier noted in gamma-irradiated Mucuna pruriens seeds (Bhat et al., 2008) Fig. 5. Results of the present investigation tend to suggest that radiation processing of peanut up to 2 kGy had no effect on its contents of protein and mineral, while it had minor effect on their
202
A.B. Hassan et al. / Radiation Physics and Chemistry 91 (2013) 200–202
availability and tannin content. Therefore, radiation can be used as an effective alternative method to chemical treatments for insect disinfestation and microbial disinfection.
References Ahmed, E.H., Young, C.T., 1982. Composition, quality, and flavor of peanuts. In: Pattee, C.T., Young, C.T. (Eds.), Peanut Sci. Technol.. Yoakum, Texas, USA, pp. 655–688. AOAC, 1995. Official Methods of Analysis, fifteenth ed. Association of Official Analytical Chemists, Washington, DC. Bhat, R., Sridhar, K.R., Young, C., Bhagwath, A.A., Ganesh, S., 2008. Composition and functional properties of raw and electron beam-irradiated Mucuna pruriens seeds. Int. J. Food Sci. Technol. 43, 1338–1351. Brower, J.H., Tilton, E.W., 1972. Insect disinfection of dried fruits using gamma irradiation. Food Irradiat. 11, 10–14. Champman, H.D., Pratt, F.P., 1961. Calcium and magnesium by titration methods method of analysis for soil, plants and water—California University. Public Div. Agric. Sci., 20.
Champman, H.D., Pratt, F.P., 1968. Ammonium molybdate—ammonium vanadate method for determination of phosphorous methods of analysis for soil, plants and water—California University. Public Div. Agric. Sci., 169–170. Chauhan, B.M., Mahjan, L., 1988. Effect of natural fermentation on the extractability of minerals from pearl millet flour. J. Food Sci. 53, 1576–1577. Diehl, J., 1995. Safety of Irradiated Foods, second ed. Marcel Dekker, New York, USA pp. 89–95. Fombang, E.N., Taylor, J.R.N., Mbofung, C.M.F., Minnaar, A., 2005. Use of γ irradiation to alleviate the poor protein digestibility of sorghum porridge. Food Chem. 91, 695–703. Hassan, A.B., Osman, G.A.M., Rushdi, M.A.H., Eltayeb, M.M., Diab, E.E., 2009. Effect of gamma irradiation on the nutritional quality of maize cultivars (Zea mays) and sorghum (Sorghum bicolor) grains. Pak. J. Nutr. 8, 167–171. Loaharanu, P., 1994. Food irradiation in developing countries: a practical alternative. IAEA Bull. 36, 30–35. Maliwal, B.P., 1983. In vitro method to assess the nutritive value of leaf concentrate. J. Agric. Food Chem. 31, 315–319. Monjula, S., John, E., 1991. Biochemical changes and in vitro protein digestibility of endosperm of germinating Dolichos lablab. J. Sci. Food Agric. 55, 229–233. Price, M.L., Van Socoyoc, S., Butler, L.G., 1978. Rapid visual estimation and spectrophotometric determination of tannin content of sorghum grain. J. Agric. Food Chem. 25, 1268–1273.