01403naa a2200217 a 450000100080000000500110000800800410001910000250006024501340008526000090021952006980022865000220092665300240094865300230097265300270099570000200102270000200104270000250106270000340108777300640112121318682021-05-18       2021    bl uuuu     u00u1 u    #d1 aBARROS, N. V. dos A.  aIn vitro bioaccessibility of phenolic compounds and antioxidant activity in biofortified cowpea cultivars.h[electronic resource]  c2021  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.  aVigna Unguiculata  aCompostos bioativos  aDigestão in vitro  aProcessamento térmico1 aABREU, B. B. de1 aROCHA, M. de M.1 aARAÚJO, M. A. da M.1 aMOREIRA-ARAÚJO, R. S. dos R.  tRevista Ciência Agronômicagv. 52, n. 1, e20207191, 2021.