Effect of cooking on the bioactive compounds and antioxidant activity in grains cowpea cultivars

Effect of cooking on the bioactive compounds and antioxidant activity in grains cowpea cultivars

ABSTRACT The present study evaluated the effect of cooking on the levels of bioactives compounds and antioxidant activity in grains cowpea cultivars. The analysis were performed on the raw samples and after cooking in pressure cooker. Regarding the bioactive compounds present, the grain cultivar BRS Aracê exhibited the highest levels of total phenolic compounds (mg/100 g) both before and after cooking, 205.10 ± 2.89 and 150.62 ± 2.64, respectively. Spermine and spermidine were identified in the cultivars (mg/kg) BRS Milênio in the amount of 120.5 in crude and 50.4 in cooked grain, in the BRS Tumucumaque in the amount of 116.2 in crude and 47.9 in cooked grain, exhibited significant losses of these compounds after cooking. It was not detected the presence of anthocyanins and flavonoids in the grain cultivars. For the antioxidant activity were observed different behaviors for each grain cultivar in the two methods evaluated. The grain cultivar BRS Aracê presented the highest antioxidant activity before cooking according to both methods tested (µmol TEAC/100 g), 614.7 ± 5.43 (DPPH) and 660.1 ± 7.98 (ABTS). The grain cultivar BRS Xiquexique 419.8 ± 6.80 exhibited the highest antioxidant activity and the grain cultivar BRS Milênio 552.1 ± 4.78 after cooking. A strong correlation between the antioxidant activity and phenolic content and total flavonoid was found. It is concluded that the grains cultivars maintained important nutritional and functional characteristics following processing, recommending that the cowpea consumption with broth cooking for retaining compounds with antioxidant properties.

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Main Authors: Barros,Nara Vanessa dos Anjos, Rocha,Maurisrael de Moura, Glória,Maria Beatriz Abreu, Araújo,Marcos Antônio da Mota, Moreira-Araújo,Regilda Saraiva dos Reis
Format: Digital revista
Language:English
Published: Universidade Federal do Ceará 2017
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902017000500824
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spelling oai:scielo:S1806-669020170005008242017-10-23Effect of cooking on the bioactive compounds and antioxidant activity in grains cowpea cultivarsBarros,Nara Vanessa dos AnjosRocha,Maurisrael de MouraGlória,Maria Beatriz AbreuAraújo,Marcos Antônio da MotaMoreira-Araújo,Regilda Saraiva dos Reis Vigna unguiculata Functional food Antioxidants Processing ABSTRACT The present study evaluated the effect of cooking on the levels of bioactives compounds and antioxidant activity in grains cowpea cultivars. The analysis were performed on the raw samples and after cooking in pressure cooker. Regarding the bioactive compounds present, the grain cultivar BRS Aracê exhibited the highest levels of total phenolic compounds (mg/100 g) both before and after cooking, 205.10 ± 2.89 and 150.62 ± 2.64, respectively. Spermine and spermidine were identified in the cultivars (mg/kg) BRS Milênio in the amount of 120.5 in crude and 50.4 in cooked grain, in the BRS Tumucumaque in the amount of 116.2 in crude and 47.9 in cooked grain, exhibited significant losses of these compounds after cooking. It was not detected the presence of anthocyanins and flavonoids in the grain cultivars. For the antioxidant activity were observed different behaviors for each grain cultivar in the two methods evaluated. The grain cultivar BRS Aracê presented the highest antioxidant activity before cooking according to both methods tested (µmol TEAC/100 g), 614.7 ± 5.43 (DPPH) and 660.1 ± 7.98 (ABTS). The grain cultivar BRS Xiquexique 419.8 ± 6.80 exhibited the highest antioxidant activity and the grain cultivar BRS Milênio 552.1 ± 4.78 after cooking. A strong correlation between the antioxidant activity and phenolic content and total flavonoid was found. It is concluded that the grains cultivars maintained important nutritional and functional characteristics following processing, recommending that the cowpea consumption with broth cooking for retaining compounds with antioxidant properties.info:eu-repo/semantics/openAccessUniversidade Federal do CearáRevista Ciência Agronômica v.48 n.5spe 20172017-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902017000500824en10.5935/1806-6690.20170097
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country Brasil
countrycode BR
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region America del Sur
libraryname SciELO
language English
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author Barros,Nara Vanessa dos Anjos
Rocha,Maurisrael de Moura
Glória,Maria Beatriz Abreu
Araújo,Marcos Antônio da Mota
Moreira-Araújo,Regilda Saraiva dos Reis
spellingShingle Barros,Nara Vanessa dos Anjos
Rocha,Maurisrael de Moura
Glória,Maria Beatriz Abreu
Araújo,Marcos Antônio da Mota
Moreira-Araújo,Regilda Saraiva dos Reis
Effect of cooking on the bioactive compounds and antioxidant activity in grains cowpea cultivars
author_facet Barros,Nara Vanessa dos Anjos
Rocha,Maurisrael de Moura
Glória,Maria Beatriz Abreu
Araújo,Marcos Antônio da Mota
Moreira-Araújo,Regilda Saraiva dos Reis
author_sort Barros,Nara Vanessa dos Anjos
title Effect of cooking on the bioactive compounds and antioxidant activity in grains cowpea cultivars
title_short Effect of cooking on the bioactive compounds and antioxidant activity in grains cowpea cultivars
title_full Effect of cooking on the bioactive compounds and antioxidant activity in grains cowpea cultivars
title_fullStr Effect of cooking on the bioactive compounds and antioxidant activity in grains cowpea cultivars
title_full_unstemmed Effect of cooking on the bioactive compounds and antioxidant activity in grains cowpea cultivars
title_sort effect of cooking on the bioactive compounds and antioxidant activity in grains cowpea cultivars
description ABSTRACT The present study evaluated the effect of cooking on the levels of bioactives compounds and antioxidant activity in grains cowpea cultivars. The analysis were performed on the raw samples and after cooking in pressure cooker. Regarding the bioactive compounds present, the grain cultivar BRS Aracê exhibited the highest levels of total phenolic compounds (mg/100 g) both before and after cooking, 205.10 ± 2.89 and 150.62 ± 2.64, respectively. Spermine and spermidine were identified in the cultivars (mg/kg) BRS Milênio in the amount of 120.5 in crude and 50.4 in cooked grain, in the BRS Tumucumaque in the amount of 116.2 in crude and 47.9 in cooked grain, exhibited significant losses of these compounds after cooking. It was not detected the presence of anthocyanins and flavonoids in the grain cultivars. For the antioxidant activity were observed different behaviors for each grain cultivar in the two methods evaluated. The grain cultivar BRS Aracê presented the highest antioxidant activity before cooking according to both methods tested (µmol TEAC/100 g), 614.7 ± 5.43 (DPPH) and 660.1 ± 7.98 (ABTS). The grain cultivar BRS Xiquexique 419.8 ± 6.80 exhibited the highest antioxidant activity and the grain cultivar BRS Milênio 552.1 ± 4.78 after cooking. A strong correlation between the antioxidant activity and phenolic content and total flavonoid was found. It is concluded that the grains cultivars maintained important nutritional and functional characteristics following processing, recommending that the cowpea consumption with broth cooking for retaining compounds with antioxidant properties.
publisher Universidade Federal do Ceará
publishDate 2017
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902017000500824
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