Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea

Detalhes bibliográficos
Autor(a) principal: CAVALCANTE,Rodrigo Barbosa Monteiro
Data de Publicação: 2019
Outros Autores: MORGANO,Marcelo Antônio, GLÓRIA,Maria Beatriz Abreu, ROCHA,Maurisrael de Moura, ARAÚJO,Marcos Antônio da Mota, MOREIRA-ARAÚJO,Regilda Saraiva dos Reis
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400843
Resumo: ABSTRACT Cheese bread presents great acceptance and market expansion. Due to the lack of standardization in its manufacturing, various ingredients can be added. It was aimed to determine the content of minerals, bioactive compounds and antioxidant activity in cheese bread enriched with biofortified cowpea. Two formulations were prepared, standard cheese bread (without cowpea) and enriched cheese bread. The minerals were analyzed using the plasma emission spectrometry technique with inductive coupling, phenolic compounds and antioxidant activity were determined by spectrophotometry and the amines by High Performance Liquid Chromatography. All analyzes were performed in triplicate and for the comparison of the means between two variables, Student's t-test was applied and for multiple comparisons, the Tukey test. It was observed that the enriched cheese bread is source of copper, zinc and sodium and presents high content of calcium, phosphorus and magnesium, considering the recommendations for the children's audience. The concentrations of total phenolics, flavonoids and condensed tannins increased significantly with the introduction of cowpea. It was also observed an significant increase of spermidine, cadaverine and agmatine. The antioxidant activity was statistically higher in enriched cheese bread. It is concluded, therefore, that cheese bread with cowpea contributes to the supply of minerals and bioactive compounds.
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spelling Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpeaVigna unguiculatabakery productmicronutrientsphenolic compoundsbioactive aminesABSTRACT Cheese bread presents great acceptance and market expansion. Due to the lack of standardization in its manufacturing, various ingredients can be added. It was aimed to determine the content of minerals, bioactive compounds and antioxidant activity in cheese bread enriched with biofortified cowpea. Two formulations were prepared, standard cheese bread (without cowpea) and enriched cheese bread. The minerals were analyzed using the plasma emission spectrometry technique with inductive coupling, phenolic compounds and antioxidant activity were determined by spectrophotometry and the amines by High Performance Liquid Chromatography. All analyzes were performed in triplicate and for the comparison of the means between two variables, Student's t-test was applied and for multiple comparisons, the Tukey test. It was observed that the enriched cheese bread is source of copper, zinc and sodium and presents high content of calcium, phosphorus and magnesium, considering the recommendations for the children's audience. The concentrations of total phenolics, flavonoids and condensed tannins increased significantly with the introduction of cowpea. It was also observed an significant increase of spermidine, cadaverine and agmatine. The antioxidant activity was statistically higher in enriched cheese bread. It is concluded, therefore, that cheese bread with cowpea contributes to the supply of minerals and bioactive compounds.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400843Food Science and Technology v.39 n.4 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.11718info:eu-repo/semantics/openAccessCAVALCANTE,Rodrigo Barbosa MonteiroMORGANO,Marcelo AntônioGLÓRIA,Maria Beatriz AbreuROCHA,Maurisrael de MouraARAÚJO,Marcos Antônio da MotaMOREIRA-ARAÚJO,Regilda Saraiva dos Reiseng2019-11-25T00:00:00Zoai:scielo:S0101-20612019000400843Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-11-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea
title Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea
spellingShingle Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea
CAVALCANTE,Rodrigo Barbosa Monteiro
Vigna unguiculata
bakery product
micronutrients
phenolic compounds
bioactive amines
title_short Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea
title_full Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea
title_fullStr Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea
title_full_unstemmed Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea
title_sort Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea
author CAVALCANTE,Rodrigo Barbosa Monteiro
author_facet CAVALCANTE,Rodrigo Barbosa Monteiro
MORGANO,Marcelo Antônio
GLÓRIA,Maria Beatriz Abreu
ROCHA,Maurisrael de Moura
ARAÚJO,Marcos Antônio da Mota
MOREIRA-ARAÚJO,Regilda Saraiva dos Reis
author_role author
author2 MORGANO,Marcelo Antônio
GLÓRIA,Maria Beatriz Abreu
ROCHA,Maurisrael de Moura
ARAÚJO,Marcos Antônio da Mota
MOREIRA-ARAÚJO,Regilda Saraiva dos Reis
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv CAVALCANTE,Rodrigo Barbosa Monteiro
MORGANO,Marcelo Antônio
GLÓRIA,Maria Beatriz Abreu
ROCHA,Maurisrael de Moura
ARAÚJO,Marcos Antônio da Mota
MOREIRA-ARAÚJO,Regilda Saraiva dos Reis
dc.subject.por.fl_str_mv Vigna unguiculata
bakery product
micronutrients
phenolic compounds
bioactive amines
topic Vigna unguiculata
bakery product
micronutrients
phenolic compounds
bioactive amines
description ABSTRACT Cheese bread presents great acceptance and market expansion. Due to the lack of standardization in its manufacturing, various ingredients can be added. It was aimed to determine the content of minerals, bioactive compounds and antioxidant activity in cheese bread enriched with biofortified cowpea. Two formulations were prepared, standard cheese bread (without cowpea) and enriched cheese bread. The minerals were analyzed using the plasma emission spectrometry technique with inductive coupling, phenolic compounds and antioxidant activity were determined by spectrophotometry and the amines by High Performance Liquid Chromatography. All analyzes were performed in triplicate and for the comparison of the means between two variables, Student's t-test was applied and for multiple comparisons, the Tukey test. It was observed that the enriched cheese bread is source of copper, zinc and sodium and presents high content of calcium, phosphorus and magnesium, considering the recommendations for the children's audience. The concentrations of total phenolics, flavonoids and condensed tannins increased significantly with the introduction of cowpea. It was also observed an significant increase of spermidine, cadaverine and agmatine. The antioxidant activity was statistically higher in enriched cheese bread. It is concluded, therefore, that cheese bread with cowpea contributes to the supply of minerals and bioactive compounds.
publishDate 2019
dc.date.none.fl_str_mv 2019-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400843
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400843
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.11718
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 n.4 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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