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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Cooking processes increase bioactive compounds in organic and conventional green beans

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Author(s):
Pereira Lima, Giuseppina Pace [1] ; Costa, Sergio Marques [1] ; Monaco, Kamila de Almeida [1] ; Uliana, Maira Rodrigues [2] ; Fernandez, Roberto Morato [3] ; Correa, Camila Renata [4] ; Vianello, Fabio [5] ; Cisneros-Zevallos, Luis [6] ; Minatel, Igor Otavio [1]
Total Authors: 9
Affiliation:
[1] Sao Paulo State Univ UNESP, Inst Biosci, Dept Chem & Biochem, CP 510, BR-18618970 Sao Paulo - Brazil
[2] Univ Oeste Paulista UNOESTE, Sao Paulo - Brazil
[3] Sao Paulo State Univ UNESP, Inst Biosci, Dept Phys & Biophys, Sao Paulo - Brazil
[4] Sao Paulo State Univ UNESP, Fac Med, Sao Paulo - Brazil
[5] Univ Padua UNIPD, Dept Comparat Biomed & Food Sci, Padua - Italy
[6] Texas A&M Univ, Dept Hort Sci, College Stn, TX 77843 - USA
Total Affiliations: 6
Document type: Journal article
Source: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION; v. 68, n. 8, p. 919-930, 2017.
Web of Science Citations: 2
Abstract

The influence of cooking methods on chlorophyl, carotenoids, polyamines, polyphenols contents and antioxidant capacity were analyzed in organic and conventional green beans. The initial raw material had a higher content of chlorophyl and total phenolics in conventional green beans, whereas organic cultive favored flavonoid content and antioxidant capacity. Polyamines and carotenoids were similar for the two crop systems. After the cooking process, carotenoids (-carotene, lutein and zeaxanthin) increased. Microwave heating favored the enhancement of some polar compounds, whereas pressure cooking favored carotenoids. When we used the estimation of the radical scavenging activity by electron spin resonance (ESR) spectroscopy, a reduction of the DPPH radical signal in the presence of green bean extracts was observed, regardless of the mode of cultivation. The highest reduction of the ESR signal ocurred for microwave cooking in organic and conventional green beans, indicating a higher availability of antioxidants with this type of heat treatment. (AU)

FAPESP's process: 13/05644-3 - Changes in antioxidant compounds after harvest of mangoes, turmeric and jurubeba
Grantee:Giuseppina Pace Pereira Lima
Support Opportunities: Regular Research Grants