Effect of Thermal Processing on Chemical Compositions, Bioactive Compounds, and Antioxidant Activities of Cowpea Cultivars

Cavalcante, Rodrigo Barbosa Monteiro; Araújo, Marcos Antônio da Mota; Rocha, M. de M.; Moreira-Araújo, Regilda Saraiva dos Reis

doi:10.1590/1983-21252017v30n426rc

Cited by 15 publications

(9 citation statements)

References 19 publications

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“…This raw material is characterized as a source of minerals and vitamins. There is also the presence of bioactive compounds, such as phenols and polyamines (Cavalcante et al, 2017a).…”

Section: Introductionmentioning

confidence: 99%

Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea

et al. 2019

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Cheese bread presents great acceptance and market expansion. Due to the lack of standardization in its manufacturing, various ingredients can be added. Ot 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. Ot 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. Ot was also observed an significant increase of spermidine, cadaverine and agmatine. The antioxidant activity was statistically higher in enriched cheese bread. Ot is concluded, therefore, that cheese bread with cowpea contributes to the supply of minerals and bioactive compounds.

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“…This raw material is characterized as a source of minerals and vitamins. There is also the presence of bioactive compounds, such as phenols and polyamines (Cavalcante et al, 2017a).…”

Section: Introductionmentioning

confidence: 99%

Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea

et al. 2019

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“…The physicochemical compositions of the cowpea varieties are presented in Table 2. The water content observed in raw cowpea grains has been shown to vary between 8.58% and 10.41% (Pereira, 2014) and between 10.69% and 11.37% (Cavalcante et al, 2017). The highest water content was observed in the grains of cultivar BRS Milênio (14.94%) and was statistically the same as the moisture content in the BRS Juruá grains.…”

Section: Resultsmentioning

confidence: 93%

“…The lowest percentage of lipids was found in the BRS Xiquexique cultivar (1.27%), similar to that of BRS Rouxinol. Cavalcante et al (2017) and Mello et al (2017) studied the chemical composition of raw cowpea cultivars and reported low lipid contents ranging from 1.30 to 2.18 g/100 g -1 . This reduced lipid content can be considered a disadvantage in terms of nutritional value, due to the fatty acids, and particularly the substantial amount of unsaturated fatty acids, present in beans that are essential to human health (Reyes-Moreno et al, 1993).…”

Section: Resultsmentioning

confidence: 99%

Mathematical Modeling for Determination of the Maximum Mass Transfer Capacity of Cowpea Beans

et al. 2020

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Cowpea beans are of great socioeconomic expression for the rural population in North and Northeastern Brazil. This legume is rich in essential nutrients and exhibits great resistance to water stress. However, for grain processing, it is fundamental to study legume behavior during the hydration process. This study aims to evaluate the mass transfer of different cowpea beans via mathematical modeling to determine the viability of hydration for commercialization as a canned product. Physical and chemical analyses of lipids and moisture were performed. The soaking process was performed in a water bath with distilled water at 30, 40, and 50 °C. The mathematical model of Peleg presented satisfactory adjustments, with R² values ranging between 99.78% and 99.99% and relative error (P) of <3.74%. In addition, the influence of binomial time/temperature was observed during hydration.

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“…As principais categorias de polifenóis presentes nas sementes de leguminosas, particularmente no caupi, são os ácidos fenólicos e flavonoides. Além disso, a quantidade de compostos fenólicos e as propriedades funcionais variam conforme a cultivar em estudo, e o processamento térmico aplicado (Cavalcante et al, 2017). Para agregar valor a essa cultura e evidenciar suas características funcionais, a identificação de compostos antioxidantes é de suma importância para o aumento de seu consumo (Moreira-Araújo et al, 2018).…”

Section: Introductionunclassified

Avaliação dos compostos bioativos e capacidade antioxidante em cultivares de feijão-caupi (Vigna unguiculata L.) imaturo cru, cozido e seus caldos de cocção

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2021

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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.

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Effect of Thermal Processing on Chemical Compositions, Bioactive Compounds, and Antioxidant Activities of Cowpea Cultivars

Cited by 15 publications

References 19 publications

Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea

Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea

Mathematical Modeling for Determination of the Maximum Mass Transfer Capacity of Cowpea Beans

Avaliação dos compostos bioativos e capacidade antioxidante em cultivares de feijão-caupi (Vigna unguiculata L.) imaturo cru, cozido e seus caldos de cocção

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