Álvarez Vargas, Diana Carolina

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    Caracterización nutricional y perfil de ácidos grasos de la semilla de soya [Glycine max (L.) Merr.] a diferentes niveles termicos
    (2018-05) Álvarez Vargas, Diana Carolina; Valencia-Chin, Elide; College of Arts and Sciences - Sciences; Plaza, María; Pagán Riestra, Suzika; Pérez, Fernando; Department of Food Science and Technology; Román Pérez, Rosa I.
    Soybean seeds [Glycine max (L.) Merr.] of varieties (V) PR 1-1, PR 16-2, PR 22-3 and Hinson Long Juvenile (HLJ) from two plantings (March 2016 and July 2016) were used in two studies. The objectives of the first study were (i) to determine nutritional composition [percentage of dry matter (DM), crude protein (CP), ash and total fiber (TF)], (ii) evaluate macrominerals concentrations (P, Mg, Ca and K) and microminerals (Fe, Mn and Zn), (iii) evaluate the percentage of crude fat (CF), saturated fat, total fatty acids (TFA), mono-unsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) and (iv) define fatty acid profile in soybeans seeds. Representative samples from each soybean variety (4 kg) were cleaned and 500 g taken and divided into four replicates. Seeds were then subjected to three levels of heat treatment (HT; 115, 135 and 145 ̊ C for 30 minutes) in a convection oven and one control. Samples were then ground in a Wiley mill. Three representative samples were then taken for chemical analysis at the Tropical Agriculture Experimental Station of the United States Department of Agriculture (USDA-TARS) chemical laboratory. Crude fat, saturated fat, TFA, MUFA, PUFA and fatty acid profile were analyzed at the Dairy One laboratory in New York. Both analyses followed the procedures described by the AOAC. Analysis of variance (SAS) was conducted and means separated with Fisher LSD. In the same way contrasts were used for the temperature effect (different thermal levels are contrasted) and for the effect of variety (contrasts were made with released varieties PR 1-1 and PR 16-2; not released PR 22-3 and another ethnic origin, HLJ). There was an interaction (P<0.05) between V x HT for dry matter (DM). Varietal effect was only observed for CP where the highest percentage CP (43%) was found on PR 22-3. Planting date effect was significant for DM and CP. There was no interaction (P>0.05) for macro-microminerals between V x HT, except K. However, there was significant difference (P<0.05) between V for K, Ca, Mg, P and Mn. Variety PR 1-1 and PR 16-2 (0.57%) surpassed PR 22-3 (0.49%) in P concentration. Meanwhile PR 1-1 and PR 16-2 surpassed PR 22-3 for Fe, Mn and K. For fatty acids there was no interaction between V x HT. On the other hand, there was also no interaction for saturated fat, TFA, MUFA and PUFA, except there was a significant effect of HT for saturated fat. Meanwhile, variety effect was significant for CF, MUFA and PUFA. There was an effect of variety for each fatty acid analyzed, while planting date was different for lauric acid, palmitoleic acid, stearic acid, linoleic acid and arachidonic acid. The second study assessed trypsin activity inhibition in soybeans from the second planting (July 2016) HT treatments and the control. An experimental design of a DCA with four repetitions was used. Trypsin activity followed the procedure described by the Tripsin Activity Assay kit from the Abcam® company. Analyses of variance (Infostat) were used and mean differences were separated using Fisher LSD. There was no interaction between V x HT (P >0.05) for trypsin activity, while there was an effect of HT. In conclusion, HT did not affect most of the variables analyzed, but trypsin activity was inactivated with HT.