Phenolic compounds and antioxidant activity of two bean cultivars (Phaseolus vulgaris L.) submitted to cooking
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Food Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100401 |
Resumo: | Abstract The common bean (Phaseolus vulgaris L.) is a source of nutrients and contains phenolic compounds that act as antioxidants. The aim of the present study was to determine the phenolic compounds and tannins in two bean cultivars (Phaseolus vulgaris L.): the biofortified carioca bean (Pontal) and the common bean (commercial). The antioxidant activity of the phenolic compounds and their fractions was also measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) methods. The thermal processing decreased the phenolic compounds, tannins and the antioxidant activity of beans. The Pontal cultivar exhibited higher levels of phenolic compounds even after cooking. For cooked beans, higher antioxidant activity was observed in the commercial beans by the DPPH method. Regarding to the fractions, in general, lower values of antioxidant activity by DPPH were observed for beans after cooking, except for fraction 6 of the Pontal bean and fraction 3 of the commercial bean. For fraction 4 no significant differences were observed by the ABTS method for both cultivars after thermal processing. |
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Brazilian Journal of Food Technology |
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Phenolic compounds and antioxidant activity of two bean cultivars (Phaseolus vulgaris L.) submitted to cookingLegumesDPPHABTSThermal treatmentPontal beanCommon beanAbstract The common bean (Phaseolus vulgaris L.) is a source of nutrients and contains phenolic compounds that act as antioxidants. The aim of the present study was to determine the phenolic compounds and tannins in two bean cultivars (Phaseolus vulgaris L.): the biofortified carioca bean (Pontal) and the common bean (commercial). The antioxidant activity of the phenolic compounds and their fractions was also measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) methods. The thermal processing decreased the phenolic compounds, tannins and the antioxidant activity of beans. The Pontal cultivar exhibited higher levels of phenolic compounds even after cooking. For cooked beans, higher antioxidant activity was observed in the commercial beans by the DPPH method. Regarding to the fractions, in general, lower values of antioxidant activity by DPPH were observed for beans after cooking, except for fraction 6 of the Pontal bean and fraction 3 of the commercial bean. For fraction 4 no significant differences were observed by the ABTS method for both cultivars after thermal processing.Instituto de Tecnologia de Alimentos - ITAL2018-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100401Brazilian Journal of Food Technology v.21 2018reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.7216info:eu-repo/semantics/openAccessSilva,Maira OliveiraBrigide,PriscilaToledo,Nataly Maria Viva deCanniatti-Brazaca,Solange Guidolineng2017-10-10T00:00:00Zoai:scielo:S1981-67232018000100401Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2017-10-10T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Phenolic compounds and antioxidant activity of two bean cultivars (Phaseolus vulgaris L.) submitted to cooking |
title |
Phenolic compounds and antioxidant activity of two bean cultivars (Phaseolus vulgaris L.) submitted to cooking |
spellingShingle |
Phenolic compounds and antioxidant activity of two bean cultivars (Phaseolus vulgaris L.) submitted to cooking Silva,Maira Oliveira Legumes DPPH ABTS Thermal treatment Pontal bean Common bean |
title_short |
Phenolic compounds and antioxidant activity of two bean cultivars (Phaseolus vulgaris L.) submitted to cooking |
title_full |
Phenolic compounds and antioxidant activity of two bean cultivars (Phaseolus vulgaris L.) submitted to cooking |
title_fullStr |
Phenolic compounds and antioxidant activity of two bean cultivars (Phaseolus vulgaris L.) submitted to cooking |
title_full_unstemmed |
Phenolic compounds and antioxidant activity of two bean cultivars (Phaseolus vulgaris L.) submitted to cooking |
title_sort |
Phenolic compounds and antioxidant activity of two bean cultivars (Phaseolus vulgaris L.) submitted to cooking |
author |
Silva,Maira Oliveira |
author_facet |
Silva,Maira Oliveira Brigide,Priscila Toledo,Nataly Maria Viva de Canniatti-Brazaca,Solange Guidolin |
author_role |
author |
author2 |
Brigide,Priscila Toledo,Nataly Maria Viva de Canniatti-Brazaca,Solange Guidolin |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Silva,Maira Oliveira Brigide,Priscila Toledo,Nataly Maria Viva de Canniatti-Brazaca,Solange Guidolin |
dc.subject.por.fl_str_mv |
Legumes DPPH ABTS Thermal treatment Pontal bean Common bean |
topic |
Legumes DPPH ABTS Thermal treatment Pontal bean Common bean |
description |
Abstract The common bean (Phaseolus vulgaris L.) is a source of nutrients and contains phenolic compounds that act as antioxidants. The aim of the present study was to determine the phenolic compounds and tannins in two bean cultivars (Phaseolus vulgaris L.): the biofortified carioca bean (Pontal) and the common bean (commercial). The antioxidant activity of the phenolic compounds and their fractions was also measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) methods. The thermal processing decreased the phenolic compounds, tannins and the antioxidant activity of beans. The Pontal cultivar exhibited higher levels of phenolic compounds even after cooking. For cooked beans, higher antioxidant activity was observed in the commercial beans by the DPPH method. Regarding to the fractions, in general, lower values of antioxidant activity by DPPH were observed for beans after cooking, except for fraction 6 of the Pontal bean and fraction 3 of the commercial bean. For fraction 4 no significant differences were observed by the ABTS method for both cultivars after thermal processing. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-01 |
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=S1981-67232018000100401 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100401 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.7216 |
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 |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.21 2018 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
_version_ |
1752128701337698304 |