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1. | | NEVES, R. L. P.; LAMEIRA, O. A.; MEDEIROS, A. P. R.; PIRES, H. C. G.; OLIVEIRA, M. G. de; GERMANO, C. M.; LEÃO, F. M. Caracterização e avaliação morfológica da parte aérea de acessos de Psychotria ipecacuanha (Ipeca). In: SILVA NETO, B. R. da (Org.). Inventário de recursos genéticos. Ponta Grossa, PR: Atena, 2019. Cap. 2, p. 13-24. Biblioteca(s): Embrapa Amazônia Oriental. |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
17/08/2012 |
Data da última atualização: |
22/02/2016 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 2 |
Autoria: |
CARVALHO, L. M. J.; CORRÊA, M. M.; PEREIRA, E. J.; NUTTI, M. R.; CARVALHO, J. L. V.; RIBEIRO, E. M. G.; FREITAS, S. C. |
Afiliação: |
LUCIA MARIA JAEGER DE CARVALHO, UFRJ; MARIANA M. CORRÊA, UFRJ; ELENILDA J. PEREIRA, UFRJ; MARILIA REGINI NUTTI, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA; EDIANE M. G. RIBEIRO, UFRJ; SIDINEA CORDEIRO DE FREITAS, CTAA. |
Título: |
Iron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking. |
Ano de publicação: |
2012 |
Fonte/Imprenta: |
Food & Nutrition Research, v. 56, 2012. 15618. |
DOI: |
10.3402/fnr.v56i0.15618 |
Idioma: |
Inglês |
Conteúdo: |
Background: According to the World Health Organization (WHO), iron, iodine, and Vitamin A deficiencies are the most common forms of malnutrition, leading to severe public health consequences. The importance of iron and zinc in human nutrition and the number of children found to be deficient in these nutrients make further studies on retention in cooked grains and cooked bean broth important. Objectives: This work aimed to evaluate iron and zinc retention in six common bean (Phaseolus vulgaris L.) cultivars under the following conditions: raw beans, regular pot cooking, pressure cooking, with and without previous water soaking, and broth. Design: Determination of iron and zinc content in the raw, cooked bean grains and broth samples was carried out by Inductively Coupled Plasma (ICP) Optical Emission Spectrometry (Spectro Analytical Instrument Spectroflame P). All experiments and analyses were carried out in triplicate. Results: Overall, regardless of the cooking method, with or without previous water soaking, the highest zinc concentration was found in the cooked bean grains. However, pressure cooking and previous water soaking diminished iron retention in the cooked grains, while increasing it in the bean broth. Conclusion: The common bean was confirmed to be an excellent source of iron and zinc for human consumption, and it was suggested that beans should be consumed in a combined form, i.e. grain with bean broth. |
Palavras-Chave: |
Análise de alimentos; Composição alimentar; Deficiências minerais; Métodos de cozimento; Micronutrientes. |
Thesagro: |
Feijão; Leguminosa. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/63992/1/2012-034.pdf
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Marc: |
LEADER 02270naa a2200289 a 4500 001 1931449 005 2016-02-22 008 2012 bl uuuu u00u1 u #d 024 7 $a10.3402/fnr.v56i0.15618$2DOI 100 1 $aCARVALHO, L. M. J. 245 $aIron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking. 260 $c2012 520 $aBackground: According to the World Health Organization (WHO), iron, iodine, and Vitamin A deficiencies are the most common forms of malnutrition, leading to severe public health consequences. The importance of iron and zinc in human nutrition and the number of children found to be deficient in these nutrients make further studies on retention in cooked grains and cooked bean broth important. Objectives: This work aimed to evaluate iron and zinc retention in six common bean (Phaseolus vulgaris L.) cultivars under the following conditions: raw beans, regular pot cooking, pressure cooking, with and without previous water soaking, and broth. Design: Determination of iron and zinc content in the raw, cooked bean grains and broth samples was carried out by Inductively Coupled Plasma (ICP) Optical Emission Spectrometry (Spectro Analytical Instrument Spectroflame P). All experiments and analyses were carried out in triplicate. Results: Overall, regardless of the cooking method, with or without previous water soaking, the highest zinc concentration was found in the cooked bean grains. However, pressure cooking and previous water soaking diminished iron retention in the cooked grains, while increasing it in the bean broth. Conclusion: The common bean was confirmed to be an excellent source of iron and zinc for human consumption, and it was suggested that beans should be consumed in a combined form, i.e. grain with bean broth. 650 $aFeijão 650 $aLeguminosa 653 $aAnálise de alimentos 653 $aComposição alimentar 653 $aDeficiências minerais 653 $aMétodos de cozimento 653 $aMicronutrientes 700 1 $aCORRÊA, M. M. 700 1 $aPEREIRA, E. J. 700 1 $aNUTTI, M. R. 700 1 $aCARVALHO, J. L. V. 700 1 $aRIBEIRO, E. M. G. 700 1 $aFREITAS, S. C. 773 $tFood & Nutrition Research$gv. 56, 2012. 15618.
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Embrapa Agroindústria de Alimentos (CTAA) |
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