Data/hora: 19/06/2024 04:06:54

Biblioteca(s): 	Embrapa Agroindústria Tropical; Embrapa Arroz e Feijão.	
Data corrente: 	10/11/2020	
Data da última atualização: 	01/04/2021	
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: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/222294/1/ART21006.pdf	
Registro original: 	Embrapa Agroindústria Tropical (CNPAT)	
Exemplares: 	CNPAF - (35957-1) - UPC - AP - DD - 2021 -  - 2021 - DIS
CNPAT - (16635-1) - UPC - AP - DD -  -  - ART21006 - DIS