In vitro bioaccessibility of phenolic compounds and antioxidant activity in biofortified cowpea cultivars.

Detalhes bibliográficos
Autor(a) principal: BARROS, N. V. dos A.
Data de Publicação: 2021
Outros Autores: ABREU, B. B. de, ROCHA, M. de M., ARAÚJO, M. A. da M., MOREIRA-ARAÚJO, R. S. dos R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1131868
Resumo: The present work aimed to evaluate the contents of total phenolic compounds, total flavonoids and antioxidant activity, as well as to identify and quantify phenolic acids before and after simulated gastrointestinal digestion in vitro, in raw and cooked cowpea grains, of biofortified cultivars BRS Aracê and BRS Tumucumaque. The raw grains were analyzed as flour and the cooked grains were analyzed after maceration, before and after cooking and in the stages of the digestive process. The contents of total phenolic compounds were analyzed by the spectrophotometric method, using the reagent Folin-Ciocalteu, and total flavonoids using a spectrophotometric method with quercetin as standard.
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spelling In vitro bioaccessibility of phenolic compounds and antioxidant activity in biofortified cowpea cultivars.Processamento térmicoCompostos bioativosDigestão in vitroVigna UnguiculataThe present work aimed to evaluate the contents of total phenolic compounds, total flavonoids and antioxidant activity, as well as to identify and quantify phenolic acids before and after simulated gastrointestinal digestion in vitro, in raw and cooked cowpea grains, of biofortified cultivars BRS Aracê and BRS Tumucumaque. The raw grains were analyzed as flour and the cooked grains were analyzed after maceration, before and after cooking and in the stages of the digestive process. The contents of total phenolic compounds were analyzed by the spectrophotometric method, using the reagent Folin-Ciocalteu, and total flavonoids using a spectrophotometric method with quercetin as standard.NARA VANESSA DOS ANJOS BARROS, UFPI; BRUNA BARBOSA DE ABREU, UFPI; MAURISRAEL DE MOURA ROCHA, CPAMN; MARCOS ANTÔNIO DA MOTA ARAÚJO, Gerência de Planejamento. Fundação Municipal de Saúde, Teresina-PI, Brasil; REGILDA SARAIVA DOS REIS MOREIRA-ARAÚJO, UFPI.BARROS, N. V. dos A.ABREU, B. B. deROCHA, M. de M.ARAÚJO, M. A. da M.MOREIRA-ARAÚJO, R. S. dos R.2021-05-18T14:27:39Z2021-05-18T14:27:39Z2021-05-182021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleRevista Ciência Agronômica, v. 52, n. 1, e20207191, 2021.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1131868enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2021-05-18T14:27:47Zoai:www.alice.cnptia.embrapa.br:doc/1131868Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542021-05-18T14:27:47falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542021-05-18T14:27:47Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv In vitro bioaccessibility of phenolic compounds and antioxidant activity in biofortified cowpea cultivars.
title In vitro bioaccessibility of phenolic compounds and antioxidant activity in biofortified cowpea cultivars.
spellingShingle In vitro bioaccessibility of phenolic compounds and antioxidant activity in biofortified cowpea cultivars.
BARROS, N. V. dos A.
Processamento térmico
Compostos bioativos
Digestão in vitro
Vigna Unguiculata
title_short In vitro bioaccessibility of phenolic compounds and antioxidant activity in biofortified cowpea cultivars.
title_full In vitro bioaccessibility of phenolic compounds and antioxidant activity in biofortified cowpea cultivars.
title_fullStr In vitro bioaccessibility of phenolic compounds and antioxidant activity in biofortified cowpea cultivars.
title_full_unstemmed In vitro bioaccessibility of phenolic compounds and antioxidant activity in biofortified cowpea cultivars.
title_sort In vitro bioaccessibility of phenolic compounds and antioxidant activity in biofortified cowpea cultivars.
author BARROS, N. V. dos A.
author_facet BARROS, N. V. dos A.
ABREU, B. B. de
ROCHA, M. de M.
ARAÚJO, M. A. da M.
MOREIRA-ARAÚJO, R. S. dos R.
author_role author
author2 ABREU, B. B. de
ROCHA, M. de M.
ARAÚJO, M. A. da M.
MOREIRA-ARAÚJO, R. S. dos R.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv NARA VANESSA DOS ANJOS BARROS, UFPI; BRUNA BARBOSA DE ABREU, UFPI; MAURISRAEL DE MOURA ROCHA, CPAMN; MARCOS ANTÔNIO DA MOTA ARAÚJO, Gerência de Planejamento. Fundação Municipal de Saúde, Teresina-PI, Brasil; REGILDA SARAIVA DOS REIS MOREIRA-ARAÚJO, UFPI.
dc.contributor.author.fl_str_mv BARROS, N. V. dos A.
ABREU, B. B. de
ROCHA, M. de M.
ARAÚJO, M. A. da M.
MOREIRA-ARAÚJO, R. S. dos R.
dc.subject.por.fl_str_mv Processamento térmico
Compostos bioativos
Digestão in vitro
Vigna Unguiculata
topic Processamento térmico
Compostos bioativos
Digestão in vitro
Vigna Unguiculata
description The present work aimed to evaluate the contents of total phenolic compounds, total flavonoids and antioxidant activity, as well as to identify and quantify phenolic acids before and after simulated gastrointestinal digestion in vitro, in raw and cooked cowpea grains, of biofortified cultivars BRS Aracê and BRS Tumucumaque. The raw grains were analyzed as flour and the cooked grains were analyzed after maceration, before and after cooking and in the stages of the digestive process. The contents of total phenolic compounds were analyzed by the spectrophotometric method, using the reagent Folin-Ciocalteu, and total flavonoids using a spectrophotometric method with quercetin as standard.
publishDate 2021
dc.date.none.fl_str_mv 2021-05-18T14:27:39Z
2021-05-18T14:27:39Z
2021-05-18
2021
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Revista Ciência Agronômica, v. 52, n. 1, e20207191, 2021.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1131868
identifier_str_mv Revista Ciência Agronômica, v. 52, n. 1, e20207191, 2021.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1131868
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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