Effect of cooking in common bean cultivars on antioxidant activity and phenolic compounds
The phenolic compounds found in beans have several biological effects that may help in the prevention of some human diseases. This the research aimed to determine the antioxidant activity in different bean cultivars and to identify and quantify flavonoids and phenolic acids in raw and cooked beans....
| Principais autores: | Brigide, Priscila, Guidolin Canniatti-Brazaca, Solange, Oliveira Silva Pereira, Maira, Huber, Karina |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2018
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/4538 |
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peri-article-45382020-02-17T14:46:33Z Effect of cooking in common bean cultivars on antioxidant activity and phenolic compounds Brigide, Priscila Guidolin Canniatti-Brazaca, Solange Oliveira Silva Pereira, Maira Huber, Karina 5.07.00.00-6; 5.07.01.00-2 Phaseolus vulgaris L.; Phenolic acids; Flavonoids; Antioxidant The phenolic compounds found in beans have several biological effects that may help in the prevention of some human diseases. This the research aimed to determine the antioxidant activity in different bean cultivars and to identify and quantify flavonoids and phenolic acids in raw and cooked beans. The antioxidant activity was performed by the ABTS and DPPH method and the flavonoids and phenolic acids were identified by HPLC. The results were analyzed using an ANOVA and Tukey’s test. For antioxidant methods, significant differences were observed between raw and cooked beans, and the cultivar Porto Real presented the highest contents for both methods and treatments. There were significant differences between bean cultivars and treatments regarding phenolic acids and flavonoids. These results suggest that cooking favored the extraction of polyphenols, important for human health. Common beans are an excellent source of phenolic compounds with antioxidant activity. Universidade Tecnológica Federal do Paraná (UTFPR) Embrapa - Rice and Beans Research FAPESP 2018-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/4538 10.3895/rebrapa.v9n3.4538 Brazilian Journal of Food Research; v. 9, n. 3 (2018); 1-17 Brazilian Journal of Food Research; v. 9, n. 3 (2018); 1-17 2448-3184 10.3895/rebrapa.v9n3 eng http://periodicos.utfpr.edu.br/rebrapa/article/view/4538/pdf Direitos autorais 2019 CC-BY http://creativecommons.org/licenses/by/4.0 |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
PERI |
| language |
Inglês |
| format |
Artigo |
| author |
Brigide, Priscila Guidolin Canniatti-Brazaca, Solange Oliveira Silva Pereira, Maira Huber, Karina |
| spellingShingle |
Brigide, Priscila Guidolin Canniatti-Brazaca, Solange Oliveira Silva Pereira, Maira Huber, Karina Effect of cooking in common bean cultivars on antioxidant activity and phenolic compounds |
| author_sort |
Brigide, Priscila |
| title |
Effect of cooking in common bean cultivars on antioxidant activity and phenolic compounds |
| title_short |
Effect of cooking in common bean cultivars on antioxidant activity and phenolic compounds |
| title_full |
Effect of cooking in common bean cultivars on antioxidant activity and phenolic compounds |
| title_fullStr |
Effect of cooking in common bean cultivars on antioxidant activity and phenolic compounds |
| title_full_unstemmed |
Effect of cooking in common bean cultivars on antioxidant activity and phenolic compounds |
| title_sort |
effect of cooking in common bean cultivars on antioxidant activity and phenolic compounds |
| description |
The phenolic compounds found in beans have several biological effects that may help in the prevention of some human diseases. This the research aimed to determine the antioxidant activity in different bean cultivars and to identify and quantify flavonoids and phenolic acids in raw and cooked beans. The antioxidant activity was performed by the ABTS and DPPH method and the flavonoids and phenolic acids were identified by HPLC. The results were analyzed using an ANOVA and Tukey’s test. For antioxidant methods, significant differences were observed between raw and cooked beans, and the cultivar Porto Real presented the highest contents for both methods and treatments. There were significant differences between bean cultivars and treatments regarding phenolic acids and flavonoids. These results suggest that cooking favored the extraction of polyphenols, important for human health. Common beans are an excellent source of phenolic compounds with antioxidant activity. |
| publisher |
Universidade Tecnológica Federal do Paraná (UTFPR) |
| publishDate |
2018 |
| url |
http://periodicos.utfpr.edu.br/rebrapa/article/view/4538 |
| _version_ |
1805450437524979712 |
| score |
10,814766 |