Chemical Speciation of Iron in Different Varieties of Beans (Phaseolus vulgaris L.): Cooking Effects

Autor(es)

Oliveira, Aline P. ^[1] ; Naozuka, Juliana ^[1]

Afiliação do(s) autor(es)

^[1] Univ Fed Sao Paulo, Inst Ciencias Ambientais Quim & Farmaceut, BR-09972270 Diadema, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Journal of the Brazilian Chemical Society; v. 26, n. 10, p. 2144-2149, OCT 2015.
• Citações Web of Science: 2

Resumo

Beans are considered a source of iron (Fe), and hence have considerable contribution in cases of Fe deficiency. Beans also contain certain anti-nutritional constituents, which are imperative to the cooking of beans. The nutritional value of beans depends on the bioavailability, which can be affected by cooking. Studies about heating effects in distribution of Fe-based inorganic species are limited, especially for bean cultivars commonly consumed in Brazil. The aim of this work was to evaluate the effects of domestic cooking on the distribution of Fe species (water soluble and inorganic) in seven varieties of Phaseolus beans. Fractionation procedures were used to separate Fe associated to various species. The Fe content was quantified by graphite furnace atomic absorption spectrometry (GF AAS). In raw beans, the inorganic Fe species significantly contributes to the water soluble fraction obtained after fractionation. Cooking lowered the concentration of water soluble Fe in majority varieties of beans. (AU)

• Processo FAPESP: 13/14455-0 - Efeito do cozimento de feijão (Phaseolus vulgaris L.) na concentração total de ferro e na distribuição de espécies inorgânicas de Fe
• Beneficiário: Aline Pereira de Oliveira
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica
• Processo FAPESP: 12/11517-1 - Efeito do cozimento doméstico de feijão (Phaseolus vulgaris L.) na concentração total de elementos essenciais e na distribuição de proteínas e de espécies de Cu e Fe
• Beneficiário: Juliana Naozuka
• Modalidade de apoio: Auxílio à Pesquisa - Regular