Cooking processes increase bioactive compounds in organic and conventional green beans

Autor(es)

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION; v. 68, n. 8, p. 919-930, 2017.
• Citações Web of Science: 2

Resumo

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)

• Processo FAPESP: 13/05644-3 - Alterações em componentes antioxidantes após a colheita de mangas, açafrão e jurubeba
• Beneficiário: Giuseppina Pace Pereira Lima
• Modalidade de apoio: Auxílio à Pesquisa - Regular