Evaluation of bioactive compounds and antioxidant capacity in raw, cooked immature cowpea (Vigna unguiculata L.) cultivars and their cooking broths

Detalhes bibliográficos
Autor(a) principal: Vieira, Maria Marlene da Silva
Data de Publicação: 2021
Outros Autores: Bezerra, Júlia Medeiros, Santos, Adriana Ferreira dos
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/16243
Resumo: Beans are one of the most produced foods in the entire national territory, with an intense search for productive cultivars with good culinary characteristics. In view of the growing concern of consumers with the diet, the positive implications of functional foods for health and the benefits of beans for the organism, the objective of this study was to verify the content of bioactive compounds and the antioxidant capacity of eight common bean cultivars. cowpea, before and after cooking, as well as in their respective broths. From the samples, the concentrations of ascorbic acid, chlorophyll, carotenoids, anthocyanins, flavonoids, phenolic compounds and antioxidant capacity were determined, and the data obtained were compared using the Tukey test at the 5% probability level. As a result, it was observed that the cultivar Costela de Vaca had the highest concentrations of chlorophyll and carotenoids before and after cooking. There was an increase in the concentration of flavonoids and a reduction in the ascorbic acid content after cooking in all evaluated cultivars. The cultivar BRS Marataoã showed the highest concentration of phenolic compounds in the raw grain and, consequently, the highest antioxidant capacity, however with reduced activity after cooking. For cooking broths, BRS Marataoã and Costela de Vaca were the ones that had the greatest capacity to fight free radicals. Although cooking caused changes in the concentrations of bioactive compounds, the cultivars remained with important functional characteristics, recommending the consumption of green cowpea with cooking broth for greater retention of compounds with antioxidant properties.
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spelling Evaluation of bioactive compounds and antioxidant capacity in raw, cooked immature cowpea (Vigna unguiculata L.) cultivars and their cooking brothsEvaluación de compuestos bioactivos y capacidad antioxidante en cultivares de caupi inmaduro crudo cocido (Vigna unguiculata L.) y sus caldos de cocciónAvaliação dos compostos bioativos e capacidade antioxidante em cultivares de feijão-caupi (Vigna unguiculata L.) imaturo cru, cozido e seus caldos de cocçãoGreen beansCookingPhenolic compoundsAntioxidantsQuality.Judias verdesCocciónCompuestos fenólicosAntioxidantesCalidad.Feijão verdeCozimentoCompostos fenólicosAntioxidantesQualidade.Beans are one of the most produced foods in the entire national territory, with an intense search for productive cultivars with good culinary characteristics. In view of the growing concern of consumers with the diet, the positive implications of functional foods for health and the benefits of beans for the organism, the objective of this study was to verify the content of bioactive compounds and the antioxidant capacity of eight common bean cultivars. cowpea, before and after cooking, as well as in their respective broths. From the samples, the concentrations of ascorbic acid, chlorophyll, carotenoids, anthocyanins, flavonoids, phenolic compounds and antioxidant capacity were determined, and the data obtained were compared using the Tukey test at the 5% probability level. As a result, it was observed that the cultivar Costela de Vaca had the highest concentrations of chlorophyll and carotenoids before and after cooking. There was an increase in the concentration of flavonoids and a reduction in the ascorbic acid content after cooking in all evaluated cultivars. The cultivar BRS Marataoã showed the highest concentration of phenolic compounds in the raw grain and, consequently, the highest antioxidant capacity, however with reduced activity after cooking. For cooking broths, BRS Marataoã and Costela de Vaca were the ones that had the greatest capacity to fight free radicals. Although cooking caused changes in the concentrations of bioactive compounds, the cultivars remained with important functional characteristics, recommending the consumption of green cowpea with cooking broth for greater retention of compounds with antioxidant properties.El frijoles uno de los alimentos más producidos en todo el territorio nacional, con una intensa búsqueda de cultivares productivos con buenas características culinarias. Ante la creciente preocupación de los consumidores por la dieta, las implicaciones positivas de los alimentos funcionales para la salud y los beneficios del frijol para el organismo, el objetivo de este estudio fue verificar el contenido de compuestos bioactivos y la capacidad antioxidante de ocho frijoles comunes. cultivares de caupí, antes y después de la cocción, así como en sus respectivos caldos. A partir de las muestras se determinaron las concentraciones de ácido ascórbico, clorofila, carotenoides, antocianinas, flavonoides, compuestos fenólicos y capacidad antioxidante, y se compararon los promedios de los datos obtenidos mediante la prueba de Tukey al nivel de 5% de probabilidad. Como resultado, se observó que el cultivar Costela de Vaca presentó las mayores concentraciones de clorofila y carotenoides antes y después de la cocción. Hubo un aumento en la concentración de flavonoides y una reducción en el contenido de ácido ascórbico después de la cocción en todos los cultivares evaluados. El cultivar BRS Marataoã mostró la mayor concentración de compuestos fenólicos en el grano crudo y, en consecuencia, la mayor capacidad antioxidante, sin embargo con una actividad reducida después de la cocción. Para los caldos de cocción, BRS Marataoã y Costela de Vaca fueron los que tuvieron mayor capacidad para combatir los radicales libres. Si bien la cocción provocó cambios en las concentraciones de compuestos bioactivos, los cultivares se mantuvieron con características funcionales importantes, recomendando el consumo de caupí verde con caldo de cocción para una mayor retención de compuestos con propiedades antioxidantes.O feijão é um dos alimentos mais produzidos em todo o território nacional, sendo intensa a busca por cultivares produtivas e com boas características culinárias. Tendo em vista a preocupação crescente dos consumidores com a dieta, as positivas implicações de alimentos funcionais na saúde e os benefícios do feijão para o organismo, objetivou-se nesse estudo verificar o conteúdo de compostos bioativos e a capacidade antioxidante de oito cultivares de feijão-caupi, antes e após o cozimento, assim como em seus respectivos caldos. Das amostras foram determinadas as concentrações de ácido ascórbico, clorofila, carotenoides, antocianinas, flavonoides, compostos fenólicos e capacidade antioxidante, e realizada a comparação das médias dos dados obtidos, pelo teste de Tukey ao nível de 5% de probabilidade. Como resultados, observou-se que a cultivar Costela de Vaca apresentou as maiores concentrações de clorofila e carotenoides antes e após o cozimento. Houve um aumento na concentração de flavonoides e redução do teor de ácido ascórbico após o cozimento em todas as cultivares avaliadas. A cultivar BRS Marataoã apresentou a maior concentração de compostos fenólicos no grão cru e consequentemente maior capacidade antioxidante, porem com redução da atividade após o cozimento. Para os caldos de cocção, a BRS Marataoã e Costela de Vaca foram as que apresentaram maior capacidade em combater radicais livres. Apesar de o cozimento ter provocado alterações nas concentrações dos compostos bioativos, as cultivares mantiveram-se com características funcionais importantes, recomendando-se o consumo do feijão-caupi verde com o caldo de cocção para uma maior retenção de compostos com propriedades antioxidantes.Research, Society and Development2021-06-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1624310.33448/rsd-v10i7.16243Research, Society and Development; Vol. 10 No. 7; e3710716243Research, Society and Development; Vol. 10 Núm. 7; e3710716243Research, Society and Development; v. 10 n. 7; e37107162432525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/16243/14507Copyright (c) 2021 Maria Marlene da Silva Vieira; Júlia Medeiros Bezerra; Adriana Ferreira dos Santoshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessVieira, Maria Marlene da Silva Bezerra, Júlia MedeirosSantos, Adriana Ferreira dos 2021-07-18T21:07:03Zoai:ojs.pkp.sfu.ca:article/16243Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:36:50.864182Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Evaluation of bioactive compounds and antioxidant capacity in raw, cooked immature cowpea (Vigna unguiculata L.) cultivars and their cooking broths
Evaluación de compuestos bioactivos y capacidad antioxidante en cultivares de caupi inmaduro crudo cocido (Vigna unguiculata L.) y sus caldos de cocción
Avaliação dos compostos bioativos e capacidade antioxidante em cultivares de feijão-caupi (Vigna unguiculata L.) imaturo cru, cozido e seus caldos de cocção
title Evaluation of bioactive compounds and antioxidant capacity in raw, cooked immature cowpea (Vigna unguiculata L.) cultivars and their cooking broths
spellingShingle Evaluation of bioactive compounds and antioxidant capacity in raw, cooked immature cowpea (Vigna unguiculata L.) cultivars and their cooking broths
Vieira, Maria Marlene da Silva
Green beans
Cooking
Phenolic compounds
Antioxidants
Quality.
Judias verdes
Cocción
Compuestos fenólicos
Antioxidantes
Calidad.
Feijão verde
Cozimento
Compostos fenólicos
Antioxidantes
Qualidade.
title_short Evaluation of bioactive compounds and antioxidant capacity in raw, cooked immature cowpea (Vigna unguiculata L.) cultivars and their cooking broths
title_full Evaluation of bioactive compounds and antioxidant capacity in raw, cooked immature cowpea (Vigna unguiculata L.) cultivars and their cooking broths
title_fullStr Evaluation of bioactive compounds and antioxidant capacity in raw, cooked immature cowpea (Vigna unguiculata L.) cultivars and their cooking broths
title_full_unstemmed Evaluation of bioactive compounds and antioxidant capacity in raw, cooked immature cowpea (Vigna unguiculata L.) cultivars and their cooking broths
title_sort Evaluation of bioactive compounds and antioxidant capacity in raw, cooked immature cowpea (Vigna unguiculata L.) cultivars and their cooking broths
author Vieira, Maria Marlene da Silva
author_facet Vieira, Maria Marlene da Silva
Bezerra, Júlia Medeiros
Santos, Adriana Ferreira dos
author_role author
author2 Bezerra, Júlia Medeiros
Santos, Adriana Ferreira dos
author2_role author
author
dc.contributor.author.fl_str_mv Vieira, Maria Marlene da Silva
Bezerra, Júlia Medeiros
Santos, Adriana Ferreira dos
dc.subject.por.fl_str_mv Green beans
Cooking
Phenolic compounds
Antioxidants
Quality.
Judias verdes
Cocción
Compuestos fenólicos
Antioxidantes
Calidad.
Feijão verde
Cozimento
Compostos fenólicos
Antioxidantes
Qualidade.
topic Green beans
Cooking
Phenolic compounds
Antioxidants
Quality.
Judias verdes
Cocción
Compuestos fenólicos
Antioxidantes
Calidad.
Feijão verde
Cozimento
Compostos fenólicos
Antioxidantes
Qualidade.
description Beans are one of the most produced foods in the entire national territory, with an intense search for productive cultivars with good culinary characteristics. In view of the growing concern of consumers with the diet, the positive implications of functional foods for health and the benefits of beans for the organism, the objective of this study was to verify the content of bioactive compounds and the antioxidant capacity of eight common bean cultivars. cowpea, before and after cooking, as well as in their respective broths. From the samples, the concentrations of ascorbic acid, chlorophyll, carotenoids, anthocyanins, flavonoids, phenolic compounds and antioxidant capacity were determined, and the data obtained were compared using the Tukey test at the 5% probability level. As a result, it was observed that the cultivar Costela de Vaca had the highest concentrations of chlorophyll and carotenoids before and after cooking. There was an increase in the concentration of flavonoids and a reduction in the ascorbic acid content after cooking in all evaluated cultivars. The cultivar BRS Marataoã showed the highest concentration of phenolic compounds in the raw grain and, consequently, the highest antioxidant capacity, however with reduced activity after cooking. For cooking broths, BRS Marataoã and Costela de Vaca were the ones that had the greatest capacity to fight free radicals. Although cooking caused changes in the concentrations of bioactive compounds, the cultivars remained with important functional characteristics, recommending the consumption of green cowpea with cooking broth for greater retention of compounds with antioxidant properties.
publishDate 2021
dc.date.none.fl_str_mv 2021-06-12
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://rsdjournal.org/index.php/rsd/article/view/16243
10.33448/rsd-v10i7.16243
url https://rsdjournal.org/index.php/rsd/article/view/16243
identifier_str_mv 10.33448/rsd-v10i7.16243
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/16243/14507
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 7; e3710716243
Research, Society and Development; Vol. 10 Núm. 7; e3710716243
Research, Society and Development; v. 10 n. 7; e3710716243
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052679576354816

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