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- Title
Functional properties and chemical profile of aged carioca beans and cooked under thesteam of autoclave.
- Authors
Correia Bento, Juliana Aparecida; Vasconcelos Ribeiro, Paulo Riceli; Zaczuk Bassinello, Priscila; de Souza Neto, Menandes Alves; Nunes Carvalho, Rosângela; Sousa de Brito, Edy; Caliari, Márcio; Soares Júnior, Manoel Soares
- Abstract
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.
- Subjects
BEANS; CHEMICAL properties; AUTOCLAVES; BIOACTIVE compounds; PHENOLS; SAPONINS; CATECHIN; EPICATECHIN
- Publication
Ciência Rural, 2023, Vol 53, Issue 9, p1
- ISSN
0103-8478
- Publication type
Article
- DOI
10.1590/0103-8478cr20220342