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

Detalhes bibliográficos
Autor(a) principal: CAVALCANTE, R. B. M.
Data de Publicação: 2019
Outros Autores: MORGANO, M. A., GLÓRIA, M. B. A., 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/1117936
Resumo: 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 cowpea.MicronutrientesCompostos fenólicosVigna UnguiculataProduto de PanificaçãoCheese 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.RODRIGO BARBOSA MONTEIRO CAVALCANTE, UFPI; MARCELO ANTÔNIO MORGANO, ITAL, Campinas, SP, Brasil; MARIA BEATRIZ ABREU GLÓRIA, UFMG, Belo Horizonte, MG, Brasil; MAURISRAEL DE MOURA ROCHA, CPAMN; MARCOS ANTÔNIO DA MOTA ARAÚJO, Fundação Municipal de Saúde, Teresina, PI, Brasil; REGILDA SARAIVA DOS REIS MOREIRA-ARAÚJO, UFPI.CAVALCANTE, R. B. M.MORGANO, M. A.GLÓRIA, M. B. A.ROCHA, M. de M.ARAÚJO, M. A. da M.MOREIRA-ARAÚJO, R. S. dos R.2019-12-31T00:38:13Z2019-12-31T00:38:13Z2019-12-3020192019-12-31T00:38:13Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFood Science and Technology, Campinas, v. 39, n. 4, p. 843-849, Oct./Dec. 2019.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1117936enginfo: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:EMBRAPA2019-12-31T00:38:20Zoai:www.alice.cnptia.embrapa.br:doc/1117936Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542019-12-31T00:38:20falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542019-12-31T00:38:20Repositório 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 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, R. B. M.
Micronutrientes
Compostos fenólicos
Vigna Unguiculata
Produto de Panificação
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, R. B. M.
author_facet CAVALCANTE, R. B. M.
MORGANO, M. A.
GLÓRIA, M. B. A.
ROCHA, M. de M.
ARAÚJO, M. A. da M.
MOREIRA-ARAÚJO, R. S. dos R.
author_role author
author2 MORGANO, M. A.
GLÓRIA, M. B. A.
ROCHA, M. de M.
ARAÚJO, M. A. da M.
MOREIRA-ARAÚJO, R. S. dos R.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv RODRIGO BARBOSA MONTEIRO CAVALCANTE, UFPI; MARCELO ANTÔNIO MORGANO, ITAL, Campinas, SP, Brasil; MARIA BEATRIZ ABREU GLÓRIA, UFMG, Belo Horizonte, MG, Brasil; MAURISRAEL DE MOURA ROCHA, CPAMN; MARCOS ANTÔNIO DA MOTA ARAÚJO, Fundação Municipal de Saúde, Teresina, PI, Brasil; REGILDA SARAIVA DOS REIS MOREIRA-ARAÚJO, UFPI.
dc.contributor.author.fl_str_mv CAVALCANTE, R. B. M.
MORGANO, M. A.
GLÓRIA, M. B. A.
ROCHA, M. de M.
ARAÚJO, M. A. da M.
MOREIRA-ARAÚJO, R. S. dos R.
dc.subject.por.fl_str_mv Micronutrientes
Compostos fenólicos
Vigna Unguiculata
Produto de Panificação
topic Micronutrientes
Compostos fenólicos
Vigna Unguiculata
Produto de Panificação
description 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 2019-12-31T00:38:13Z
2019-12-31T00:38:13Z
2019-12-30
2019
2019-12-31T00:38:13Z
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 Food Science and Technology, Campinas, v. 39, n. 4, p. 843-849, Oct./Dec. 2019.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1117936
identifier_str_mv Food Science and Technology, Campinas, v. 39, n. 4, p. 843-849, Oct./Dec. 2019.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1117936
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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