Effect of cooking on the thermal behavior of the c... - BV FAPESP
Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Effect of cooking on the thermal behavior of the cowpea bean oil (Vigna unguiculata L. Walp)

Full text
Author(s):
Marques, Marcelo Rodrigues [1] ; Fontanari, Gustavo Guadagnucci [1] ; Kobelnik, Marcelo [2] ; Manolio Soares Freitas, Rosana Aparecida [1] ; Gomes Areas, Jose Alfredo [1]
Total Authors: 5
Affiliation:
[1] Univ Sao Paulo, Fac Saude Publ, Dept Nutr, BR-01246904 Sao Paulo - Brazil
[2] UNORP, Ctr Univ Norte Paulista, Sao Jose Do Rio Preto, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY; v. 120, n. 1, p. 289-296, APR 2015.
Web of Science Citations: 8
Abstract

Cowpea Bean belongs to the Vigna unguiculata species and arouses interest because it has great climate adaptation and nutritional qualities. It is frequently found in the African continent and in Brazilian North and Northeast regions. It is a legume that needs to be cooked for its usual consumption. The main purpose of this study was the investigation of the lipid profile and thermal behavior of the oil from raw and cooked cowpea beans. The fatty acid composition of this oil indicates that there is a predominance of polyunsaturated fatty acids with 37 % linoleic acid and 24 % alpha-linolenic acid, against 25 % of saturated fatty acids (mostly palmitic). Details concerning the thermal behavior of these oils were evaluated by thermogravimetry and differential scanning calorimetry (DSC), under nitrogen and synthetic air atmospheres. The kinetic parameters were evaluated from several heating rates with sample mass of 5 and 20 mg in open crucibles under synthetic air and nitrogen atmospheres. The obtained data were evaluated with the iso-conversional kinetic method, where the values of activation energy (E (a)/kJ mol(-1)) were evaluated in function of the conversion degree (a). The results indicate that the kinetic behavior of the cooked oil under nitrogen and synthetic air atmospheres are different, which was attributed to the several sample masses used. In addition, this oil also was evaluated by DSC from 25 to -60 A degrees C, where it was verified a phase transition behavior. (AU)

FAPESP's process: 11/04179-0 - Identification of hypocholesterolemic peptides from extruded cowpea beans (Vigna unguiculata L. Walp)
Grantee:Marcelo Rodrigues Marques
Support Opportunities: Scholarships in Brazil - Master