Composition and provitamin a value of "macarrão" and "manteiga" green beans, marketed in São Paulo, Brazil

Detalhes bibliográficos
Autor(a) principal: Almeida, Ligia Bicudo de
Data de Publicação: 1996
Outros Autores: Fiorini, Muradian Fausto
Tipo de documento: Artigo
Idioma: por
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/5090
Resumo: In order to determine the provitamin A value and composition of "manteiga" and "macarrão" green beans, samples of raw and cooked green beans were analyzed. The techniques used for carotenoid analysis included open column chromatography and spectrophotometry. Two carotenes were identified: alpha and beta-carotene, and there was no statistically significant loss due to 30 minutes cooking in boiling water. The provitamin A values were 19 Retinol Equivalents (RE)/100g for raw "manteiga" green beans and 13 for raw "macarrão" green beans. For cooked samples the values obtained were 20 RE/IOOg for "manteiga" green beans and 16 for "macarrão" green beans. It was also analyzed the centesimal composition for raw and cooked samples consisting in: water content, ash, lipids, protein, fiber and total carbohydrate.  
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spelling Composition and provitamin a value of "macarrão" and "manteiga" green beans, marketed in São Paulo, BrazilComposição e valor pró-vitamínico a das vagens macarrão e manteiga, comercializadas em São Paulo, BrasilCarotenoidsProvitamin AGreen beans.CarotenóidesPró-Vitamina AVagem. In order to determine the provitamin A value and composition of "manteiga" and "macarrão" green beans, samples of raw and cooked green beans were analyzed. The techniques used for carotenoid analysis included open column chromatography and spectrophotometry. Two carotenes were identified: alpha and beta-carotene, and there was no statistically significant loss due to 30 minutes cooking in boiling water. The provitamin A values were 19 Retinol Equivalents (RE)/100g for raw "manteiga" green beans and 13 for raw "macarrão" green beans. For cooked samples the values obtained were 20 RE/IOOg for "manteiga" green beans and 16 for "macarrão" green beans. It was also analyzed the centesimal composition for raw and cooked samples consisting in: water content, ash, lipids, protein, fiber and total carbohydrate.   Com o objetivo de determinar o valor pró-vitamínico A e composição centesimal da vagem macarrão e manteiga, foram analisadas amostras cruas e cozidas. As técnicas utilizadas para as análises dos carotenóides empregam cromatografia em coluna abena e espectrofotometria. Dois carotenos foram identificados: alfa e beta-caroteno sendo que não houve perdas estatisticamente significativas pelo cozimento durante 30 minutos em água fervente. Os valores pró-vitamínicos A foram 19 Equivalentes de Retino! (ER)/100g para a vagem manteiga crua e 13 para a vagem macarrão crua. Para as amostras cozidas obtivemos os valores de 20 ER/WOg para a vagem manteiga e 16 ER/100g para a vagem macarrão. Foi também analisada a composição centesimal das amostras cruas e cozidas: umidade, cinzas, lipídeos, proteínas, fibras e carboidratos totais.    UEL1996-01-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/509010.5433/1679-0359.1996v17n1p49Semina: Ciências Agrárias; Vol. 17 No. 1 (1996); 49-52Semina: Ciências Agrárias; v. 17 n. 1 (1996); 49-521679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/5090/4656Almeida, Ligia Bicudo deFiorini, Muradian Faustoinfo:eu-repo/semantics/openAccess2010-05-05T19:02:32Zoai:ojs.pkp.sfu.ca:article/5090Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2010-05-05T19:02:32Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Composition and provitamin a value of "macarrão" and "manteiga" green beans, marketed in São Paulo, Brazil
Composição e valor pró-vitamínico a das vagens macarrão e manteiga, comercializadas em São Paulo, Brasil
title Composition and provitamin a value of "macarrão" and "manteiga" green beans, marketed in São Paulo, Brazil
spellingShingle Composition and provitamin a value of "macarrão" and "manteiga" green beans, marketed in São Paulo, Brazil
Almeida, Ligia Bicudo de
Carotenoids
Provitamin A
Green beans.
Carotenóides
Pró-Vitamina A
Vagem.
title_short Composition and provitamin a value of "macarrão" and "manteiga" green beans, marketed in São Paulo, Brazil
title_full Composition and provitamin a value of "macarrão" and "manteiga" green beans, marketed in São Paulo, Brazil
title_fullStr Composition and provitamin a value of "macarrão" and "manteiga" green beans, marketed in São Paulo, Brazil
title_full_unstemmed Composition and provitamin a value of "macarrão" and "manteiga" green beans, marketed in São Paulo, Brazil
title_sort Composition and provitamin a value of "macarrão" and "manteiga" green beans, marketed in São Paulo, Brazil
author Almeida, Ligia Bicudo de
author_facet Almeida, Ligia Bicudo de
Fiorini, Muradian Fausto
author_role author
author2 Fiorini, Muradian Fausto
author2_role author
dc.contributor.author.fl_str_mv Almeida, Ligia Bicudo de
Fiorini, Muradian Fausto
dc.subject.por.fl_str_mv Carotenoids
Provitamin A
Green beans.
Carotenóides
Pró-Vitamina A
Vagem.
topic Carotenoids
Provitamin A
Green beans.
Carotenóides
Pró-Vitamina A
Vagem.
description In order to determine the provitamin A value and composition of "manteiga" and "macarrão" green beans, samples of raw and cooked green beans were analyzed. The techniques used for carotenoid analysis included open column chromatography and spectrophotometry. Two carotenes were identified: alpha and beta-carotene, and there was no statistically significant loss due to 30 minutes cooking in boiling water. The provitamin A values were 19 Retinol Equivalents (RE)/100g for raw "manteiga" green beans and 13 for raw "macarrão" green beans. For cooked samples the values obtained were 20 RE/IOOg for "manteiga" green beans and 16 for "macarrão" green beans. It was also analyzed the centesimal composition for raw and cooked samples consisting in: water content, ash, lipids, protein, fiber and total carbohydrate.  
publishDate 1996
dc.date.none.fl_str_mv 1996-01-19
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/5090
10.5433/1679-0359.1996v17n1p49
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/5090
identifier_str_mv 10.5433/1679-0359.1996v17n1p49
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/5090/4656
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 17 No. 1 (1996); 49-52
Semina: Ciências Agrárias; v. 17 n. 1 (1996); 49-52
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
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