Data/hora: 05/06/2024 03:38:08

Biblioteca(s): | Embrapa Agroindústria Tropical; Embrapa Alimentos e Territórios.
Data corrente: | 10/10/2023
Data da última atualização: | 10/10/2023
Autoria: | BENTO, J. A. C.; RIBEIRO, P. R. V.; BASSINELLO, P. Z.; SOUZA NETO, M. A. de; CARVALHO, R. N.; BRITO, E. S. de; CALIARI, M.; SOARES JÚNIOR, M.
Afiliação: | JULIANA APARECIDA CORREIA BENTO, Universidade Federal de Goiás; PAULO RICELI VASCONCELOS RIBEIRO, CNPAT; PRISCILA ZACZUK BASSINELLO, CNAT; MENANDES ALVES DE SOUZA NETO, Universidade Federal de Goiás; ROSÂNGELA NUNES CARVALHO, Universidade Federal de Goiás; EDY SOUSA DE BRITO, CNAT; MÁRCIO CALIARI, Universidade Federal de Goiás; MANOEL SOARES JÚNIOR, Universidade Federal de Goiás.
Título: | Functional properties and chemical profile of aged carioca beans and cooked under thesteam of autoclave.
Ano de publicação: | 2023
Fonte/Imprenta: | Ciência Rural, Santa Maria, v. 53, n. 9, e20220342, 2023.
DOI: | http://doi.org/10.1590/0103-8478cr20220342
Idioma: | Inglês

Conteúdo:

This study evaluated the changes caused by cooking presoaked aged carioca beans in the autoclave steam, focusing on its bioactive components, antioxidant activity, and nutritional compounds. Additionally, to identify which carioca bean cultivar could preserve
the most quantity of bioactive compounds in cooked flour. The cooked flours from Imperador had the highest antioxidant activity (DDPH: 10.58 ?molTrolox·g-1 , ABTS: 18.71 ?molTrolox·g-1), anthocyanins (8.08 ?g·g-1 ), and total phenolic content (TPC) (36.69 mg·g-1 ). The cultivar Gol also retained part of these compounds after cooking. The phenolic and saponin profiles of cooked flours revealed a reduction in phenolic compounds such as catechin, epicatechin, and kaempferol and an increase in soyasaponin-Ba and Bb. The samples Notavel, Dama, and Madreperola, presented the highest amount of soyasaponin-A0. Thus, the cooked flours from Imperador and Gol stood out due to their retention of part of their bioactive compounds, such as polyphenols and group B saponins.

Palavras-Chave: | Atividade antioxidante; Fitatos; Perfil fenólico; Phenolic profile; Phytates; Saponinas; Taninos.
Thesaurus Nal: | Antioxidant activity; Saponins; Tannins.

Categoria do assunto:

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Q Alimentos e Nutrição Humana

URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1157198/1/ART-23019.pdf
Registro original: | Embrapa Agroindústria Tropical (CNPAT)

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