Evaluation of bioactive compounds and antioxidant capacity in raw, cooked immature cowpea (Vigna unguiculata L.) cultivars and their cooking broths
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , |
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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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 |
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1797052679576354816 |