Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea.
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , |
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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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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1794503487142232064 |