Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea
Main Author: | |
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Publication Date: | 2019 |
Other Authors: | , , , , |
Format: | Article |
Language: | eng |
Source: | Food Science and Technology (Campinas) |
Download full: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400843 |
Summary: | 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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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 |
dc.format.none.fl_str_mv |
text/html |
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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1752126325149138944 |