Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria Tropical; Embrapa Arroz e Feijão. |
Data corrente: |
10/11/2020 |
Data da última atualização: |
01/04/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
ALVES, N. E. G.; GOMES, M. J. C.; VASCONCELOS, C. M.; LIMA, A. C.; LIMA, S. L. S. DE; BRITO, E. S. de; BASSINELLO, P. Z.; MARTINO, H. S. D. |
Afiliação: |
NATÁLIA E. G. ALVES, Department of Nutrition and Health, Federal University of Viçosa; MARIANA J. C. GOMES, Department of Nutrition and Health, Federal University of Viçosa; CHRISTIANE M. VASCONCELOS, Food Biotechnology Laboratory, Vila Velha University, Espírito Santo; ANA C. LIMA, Department of Nutrition and Health, Federal University of Viçosa; SÂMARA L. S. DE LIMA, Department of Nutrition and Health, Federal University of Viçosa; EDY SOUSA DE BRITO, CNPAT; PRISCILA ZACZUK BASSINELLO, CNPAF; HÉRCIA S. D. MARTINO, Department of Nutrition and Health, Federal University of Viçosa. |
Título: |
Six months under uncontrolled relative humidity and room temperature changes technological characteristics and maintains the physicochemical and functional properties of carioca beans (Phaseolus vulgaris L.). |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Food Chemistry, v. 342, 128390, 2021. |
DOI: |
https://doi.org/10.1016/j.foodchem.2020.128390 |
Idioma: |
Inglês |
Conteúdo: |
Carioca beans contribute to health maintenance around the world, and the evaluation of commercial postharvest storage (CPS) ensures their quality. This study aimed to evaluate the effect of CPS on technological, physicochemical and functional properties of carioca beans. Two genotypes (Pontal?PO and Madreperola?MP beans) were stored under CPS or controlled conditions and were evaluated after harvest and after three- and six-months storage. PO and MP hardened with time, but the cooking time did not differ. PO is darker than MP and both darkened over time. Storage time affected pH and acidity of the beans and MP presented better physicochemical properties than PO, with lower activity of peroxidase (p = 0.004) and polyphenoloxidase (p = 0.001) enzymes. Glycosylated kaempferol was suggested as a possible chemical marker to differentiate the aging of PO and MP beans. In conclusion, besides the technological differences, the storage was able to prevent physicochemical and functional alterations of beans. |
Palavras-Chave: |
Antioxidant capacity; Capacidade antioxidante; Common bean; Compostos fenólicos; Feijão comum; Glycosylated kaempferol; Kaempferol Glicosilado; Postharvest storage. |
Thesagro: |
Antioxidante; Características Agronômicas; Composto Fenólico; Feijão; Phaseolus Vulgaris. |
Thesaurus Nal: |
Antioxidant activity; Beans; Kaempferol; Phenolic compounds; Postharvest treatment. |
Categoria do assunto: |
-- Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/222294/1/ART21006.pdf
|
Marc: |
LEADER 02419naa a2200433 a 4500 001 2130734 005 2021-04-01 008 2021 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1016/j.foodchem.2020.128390$2DOI 100 1 $aALVES, N. E. G. 245 $aSix months under uncontrolled relative humidity and room temperature changes technological characteristics and maintains the physicochemical and functional properties of carioca beans (Phaseolus vulgaris L.).$h[electronic resource] 260 $c2021 520 $aCarioca beans contribute to health maintenance around the world, and the evaluation of commercial postharvest storage (CPS) ensures their quality. This study aimed to evaluate the effect of CPS on technological, physicochemical and functional properties of carioca beans. Two genotypes (Pontal?PO and Madreperola?MP beans) were stored under CPS or controlled conditions and were evaluated after harvest and after three- and six-months storage. PO and MP hardened with time, but the cooking time did not differ. PO is darker than MP and both darkened over time. Storage time affected pH and acidity of the beans and MP presented better physicochemical properties than PO, with lower activity of peroxidase (p = 0.004) and polyphenoloxidase (p = 0.001) enzymes. Glycosylated kaempferol was suggested as a possible chemical marker to differentiate the aging of PO and MP beans. In conclusion, besides the technological differences, the storage was able to prevent physicochemical and functional alterations of beans. 650 $aAntioxidant activity 650 $aBeans 650 $aKaempferol 650 $aPhenolic compounds 650 $aPostharvest treatment 650 $aAntioxidante 650 $aCaracterísticas Agronômicas 650 $aComposto Fenólico 650 $aFeijão 650 $aPhaseolus Vulgaris 653 $aAntioxidant capacity 653 $aCapacidade antioxidante 653 $aCommon bean 653 $aCompostos fenólicos 653 $aFeijão comum 653 $aGlycosylated kaempferol 653 $aKaempferol Glicosilado 653 $aPostharvest storage 700 1 $aGOMES, M. J. C. 700 1 $aVASCONCELOS, C. M. 700 1 $aLIMA, A. C. 700 1 $aLIMA, S. L. S. DE 700 1 $aBRITO, E. S. de 700 1 $aBASSINELLO, P. Z. 700 1 $aMARTINO, H. S. D. 773 $tFood Chemistry$gv. 342, 128390, 2021.
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Registro original: |
Embrapa Agroindústria Tropical (CNPAT) |
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