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Registro Completo |
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Biblioteca(s): |
Embrapa Meio-Norte. |
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Data corrente: |
18/05/2021 |
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Data da última atualização: |
18/05/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BARROS, N. V. dos A.; ABREU, B. B. de; ROCHA, M. de M.; ARAÚJO, M. A. da M.; MOREIRA-ARAÚJO, R. S. dos R. |
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Afiliação: |
NARA VANESSA DOS ANJOS BARROS, UFPI; BRUNA BARBOSA DE ABREU, UFPI; MAURISRAEL DE MOURA ROCHA, CPAMN; MARCOS ANTÔNIO DA MOTA ARAÚJO, Gerência de Planejamento. Fundação Municipal de Saúde, Teresina-PI, Brasil; REGILDA SARAIVA DOS REIS MOREIRA-ARAÚJO, UFPI. |
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Título: |
In vitro bioaccessibility of phenolic compounds and antioxidant activity in biofortified cowpea cultivars. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Revista Ciência Agronômica, v. 52, n. 1, e20207191, 2021. |
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Idioma: |
Inglês |
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Conteúdo: |
The present work aimed to evaluate the contents of total phenolic compounds, total flavonoids and antioxidant activity, as well as to identify and quantify phenolic acids before and after simulated gastrointestinal digestion in vitro, in raw and cooked cowpea grains, of biofortified cultivars BRS Aracê and BRS Tumucumaque. The raw grains were analyzed as flour and the cooked grains were analyzed after maceration, before and after cooking and in the stages of the digestive process. The contents of total phenolic compounds were analyzed by the spectrophotometric method, using the reagent Folin-Ciocalteu, and total flavonoids using a spectrophotometric method with quercetin as standard. |
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Palavras-Chave: |
Compostos bioativos; Digestão in vitro; Processamento térmico. |
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Thesagro: |
Vigna Unguiculata. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/223278/1/In-vitro7191-35576-1-PB.pdf
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Marc: |
LEADER 01403naa a2200217 a 4500
001 2131868
005 2021-05-18
008 2021 bl uuuu u00u1 u #d
100 1 $aBARROS, N. V. dos A.
245 $aIn vitro bioaccessibility of phenolic compounds and antioxidant activity in biofortified cowpea cultivars.$h[electronic resource]
260 $c2021
520 $aThe present work aimed to evaluate the contents of total phenolic compounds, total flavonoids and antioxidant activity, as well as to identify and quantify phenolic acids before and after simulated gastrointestinal digestion in vitro, in raw and cooked cowpea grains, of biofortified cultivars BRS Aracê and BRS Tumucumaque. The raw grains were analyzed as flour and the cooked grains were analyzed after maceration, before and after cooking and in the stages of the digestive process. The contents of total phenolic compounds were analyzed by the spectrophotometric method, using the reagent Folin-Ciocalteu, and total flavonoids using a spectrophotometric method with quercetin as standard.
650 $aVigna Unguiculata
653 $aCompostos bioativos
653 $aDigestão in vitro
653 $aProcessamento térmico
700 1 $aABREU, B. B. de
700 1 $aROCHA, M. de M.
700 1 $aARAÚJO, M. A. da M.
700 1 $aMOREIRA-ARAÚJO, R. S. dos R.
773 $tRevista Ciência Agronômica$gv. 52, n. 1, e20207191, 2021.
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Embrapa Meio-Norte (CPAMN) |
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