02030naa a2200337 a 450000100080000000500110000800800410001902400520006010000200011224501320013226000090026452010380027365000250131165000130133665000120134965300270136165300120138865300210140065300210142165300130144265300140145565300120146970000220148170000220150370000250152570000200155070000200157070000160159070000230160677300630162921571982023-10-10       2023    bl uuuu     u00u1 u    #d7 ahttp://doi.org/10.1590/0103-8478cr202203422DOI1 aBENTO, J. A. C.  aFunctional properties and chemical profile of aged carioca beans and cooked under thesteam of autoclave.h[electronic resource]  c2023  aThis 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.  aAntioxidant activity  aSaponins  aTannins  aAtividade antioxidante  aFitatos  aPerfil fenólico  aPhenolic profile  aPhytates  aSaponinas  aTaninos1 aRIBEIRO, P. R. V.1 aBASSINELLO, P. Z.1 aSOUZA NETO, M. A. de1 aCARVALHO, R. N.1 aBRITO, E. S. de1 aCALIARI, M.1 aSOARES JÚNIOR, M.  tCiência Rural, Santa Mariagv. 53, n. 9, e20220342, 2023.