Propriedades funcionais e perfil químico de feijão carioca envelhecido e cozido no vapor da autoclave

Ciencia Rural

article

Juliana Aparecida Correia Bento¹  Paulo Riceli Vasconcelos Ribeiro²  Priscila Zaczuk Bassinello³  Menandes Alves de Souza Neto¹  Rosângela Nunes Carvalho³  Edy Sousa de Brito²  Márcio Caliari¹  Manoel Soares Soares Júnior¹ 

[1] Universidade Federal de Goiás;Empresa Brasileira de Pesquisa Agropecuária;EMBRAPA Arroz e Feijão

关键词: antioxidant activity;    phenolic profile;    phytates;    saponins;    tannins;   

DOI  :  10.1590/0103-8478cr20220342

学科分类：农业科学（综合）

来源: Universidade Federal de Santa Maria * Centro de Ciencias Rurais

【 摘 要 】

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 µmolTrolox·g-1, ABTS: 18.71 µmolTrolox·g-1), anthocyanins (8.08 µg·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.

【 授权许可】

Unknown