Functional properties and chemical profile of aged carioca beans and cooked under thesteam of autoclave

Bento, Juliana Aparecida Correia; Ribeiro, Paulo Riceli Vasconcelos; Bassinello, Priscila Zaczuk; Souza Neto, Menandes Alves de; Carvalho, Rosângela Nunes; Brito, Edy Sousa de; Caliari, Márcio; Júnior, Manoel Soares Soares

doi:10.1590/0103-8478cr20220342

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FOOD TECHNOLOGY • Cienc. Rural 53 (9) • 2023 • https://doi.org/10.1590/0103-8478cr20220342 copy

Functional properties and chemical profile of aged carioca beans and cooked under thesteam of autoclave

Propriedades funcionais e perfil químico de feijão carioca envelhecido e cozido no vapor da autoclave

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

This study evaluated the changes caused by cooking presoaked aged carioca beans in the autoclave steam, focusing on its bioactive components, antioxidant activity, and nutritional compounds. Additionally, to identify which carioca bean cultivar could preserve the most quantity of bioactive compounds in cooked flour. The cooked flours from Imperador had the highest antioxidant activity (DDPH: 10.58 µmolTrolox·g^-1, ABTS: 18.71 µmolTrolox·g^-1), anthocyanins (8.08 µg·g^-1), and total phenolic content (TPC) (36.69 mg·g^-1). The cultivar Gol also retained part of these compounds after cooking. The phenolic and saponin profiles of cooked flours revealed a reduction in phenolic compounds such as catechin, epicatechin, and kaempferol and an increase in soyasaponin-Ba and Bb. The samples Notavel, Dama, and Madreperola, presented the highest amount of soyasaponin-A0. Thus, the cooked flours from Imperador and Gol stood out due to their retention of part of their bioactive compounds, such as polyphenols and group B saponins.

Key words:
antioxidant activity; phenolic profile; phytates; saponins; tannins

Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br

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[1] E-mail: julianaap.ufg@gmail.com. ^*Corresponding author

Cultivar¹	Treatment	TPC (mg·g^-1)	TAC (µg·g^-1)	DPPH (µmol Trolox·g^-1)	ABTS (µmol Trolox·g^-1)	Phytate (mg·g^-1)	Tannins (mg·g^-1)
Dama	Raw	40.16 ± 1.22^AB	4.99 ± 0.17^DE	7.59 ± 0.24^F	16.33 ± 0.66^DE	0.92 ± 0.01^C	ND²
	Cooked	17.21 ± 0.77^F	5.83 ± 0.36^BCD	6.45 ± 0.15^G	12.18 ± 0.91^G	1.20 ± 0.01^A	ND
Notavel	Raw	26.44 ± 0.29^D	7.88 ± 0.17^A	11.11 ± 0.20^BC	17.14 ± 0.57^CD	0.82 ± 0.02^D	1.20 ± 0.06^B
	Cooked	28.31 ± 0.13^CD	6.64 ± 0.42^B	9.09 ± 0.27^E	14.67 ± 0.25^EF	1.13 ± 0.01^B	0.01 ± 0.00^D
Madreperola	Raw	42.70 ± 1.30^A	5.57 ± 0.17^CDE	9.32 ± 0.10^E	16.94 ± 0.53^CD	0.84 ± 0.01^D	ND
	Cooked	20.28 ± 0.32^EF	4.83 ± 0.07^DE	7.46 ± 0.13^F	13.09 ± 1.00^FG	1.12 ± 0.01^B	ND
Imperador	Raw	38.37 ± 1.47^B	7.78 ± 0.29^A	13.25 ± 0.26^A	21.37 ± 0.30^A	0.70 ± 0.02^E	1.56 ± 0.04^A
	Cooked	36.69 ± 2.64^B	8.08 ± 0.74^A	10.58 ± 0.27^CD	18.71 ± 0.73^BC	1.13 ± 0.03^B	0.02 ± 0.01^D
Gol	Raw	31.42 ± 0.37^C	6.72 ± 0.17^B	11.74 ± 0.32^B	19.65 ± 0.72^AB	0.69 ± 0.00^E	1.26 ± 0.06^B
	Cooked	27.11 ± 0.10^D	4.61 ± 0.43^E	10.83 ± 0.38^CD	15.36 ± 1.01^DE	0.91 ± 0.01^C	0.01 ± 0.01^D
Bola Cheia	Raw	38.99 ± 0.04^B	6.15 ± 0.17^BC	10.30 ± 0.13 ^D	18.81 ± 0.31 ^BC	0.83 ± 0.02^E	0.33 ± 0.04^C
	Cooked	21.27 ± 2.05 ^E	6.70 ± 0.50 ^B	9.62 ± 0.02^E	15.20 ± 0.27^DE	1.15 ± 0.03^AB	0.01 ± 0.00^D