Caracterização nutricional, capacidade antioxidante e compostos bioativos de grãos de feijão (Phaseolus vulgaris L.)
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Data
2017-03-17
Autores
Umeda, Wellington Mamoro [UNESP]
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Universidade Estadual Paulista (Unesp)
Resumo
O feijão é uma leguminosa largamente consumida no mundo pela maior parte da população e nele estão associadas diferentes propriedades nutricionais, funcionais e antioxidantes. Nos últimos anos vêm sendo efetuados inúmeros estudos com o objetivo de relacionar o tipo de dieta consumida com doenças crônicas não transmissíveis. Desta maneira, o presente estudo teve como objetivos avaliar a caracterização nutricional, atividade antioxidante e os constituintes bioativos de duas variedades de feijão, Pérola (carioca) e BRS Valente (preto), em diferentes tratamentos, (cru, macerado e macerado/cozido). O feijão preto se sobressaiu apresentando maiores porcentagens de cinzas, lipídios, proteínas e carboidratos. Os feijões macerados se destacaram com maiores teores de proteínas e carboidratos, enquanto que os macerados/cozidos com porcentagens mais elevadas de cinzas para o preto e proteínas, carboidratos e valor calórico para ambas as variedades. Quanto a teores de carotenoides e ácido ascórbico destacaram-se os feijões crus. Por outro lado, a vitamina E sobressaiu no tratamento macerado/cozido, nas duas variedades. Verificaram-se quantidades elevadas de potássio e fósforo nos tratamentos analisados. Os maiores valores de atividade antioxidante foram para os feijões que sofreram maceração/cozimento. Após tratamento térmico, o feijão carioca macerado/cozido apresentou maior concentração de fitosteróis. Em tocoferóis totais, assim como em compostos fenólicos, destacou-se o feijão preto macerado/cozido. Em relação aos ácidos graxos, destacaram-se a presença do α-ácido linolênico, evidenciando sua importância nutricional para a dieta do brasileiro.
Bean is a legume widely consumed in the world by most of the population and in it are associated different nutritional, functional and antioxidant properties. The last years of experience with toxicological studies with the objective of relating the type of diet consumed with chronic non-communicable diseases. The present study aims to evaluate the nutritional characterization, antioxidant activity and the bioactive constituents of two bean varieties, Pérola (carioca) and BRS Valente (black), in different treatments (raw, macerated and macerated/cooked). The black beans stood out presenting higher percentages of ashes, lipids, proteins and carbohydrates. Macerated beans stood out with the highest protein and carbohydrate contents, while macerated/cooked with higher percentages of ashes to black and protein, carbohydrate and caloric value for both varied. As for carotenoid and ascorbic acid contents, the raw beans were outstanding. On the other hand, untreated macerated/cooked vitamin E in both varieties. The potassium and phosphorus elevations were verified in the analyzed treatments. The highest values of antioxidant activity were for the beans that underwent maceration/cooking. After heat treatment, the carioca macerated/cooked beans had a higher concentration of phytosterols. In total tocopherols, as well as in phenolic compounds, black bean macerated/cooked. In relation to the fatty acids, a presence of α-linolenic acid was emphasized, evidencing its nutritional importance for a brazilian diet.
Bean is a legume widely consumed in the world by most of the population and in it are associated different nutritional, functional and antioxidant properties. The last years of experience with toxicological studies with the objective of relating the type of diet consumed with chronic non-communicable diseases. The present study aims to evaluate the nutritional characterization, antioxidant activity and the bioactive constituents of two bean varieties, Pérola (carioca) and BRS Valente (black), in different treatments (raw, macerated and macerated/cooked). The black beans stood out presenting higher percentages of ashes, lipids, proteins and carbohydrates. Macerated beans stood out with the highest protein and carbohydrate contents, while macerated/cooked with higher percentages of ashes to black and protein, carbohydrate and caloric value for both varied. As for carotenoid and ascorbic acid contents, the raw beans were outstanding. On the other hand, untreated macerated/cooked vitamin E in both varieties. The potassium and phosphorus elevations were verified in the analyzed treatments. The highest values of antioxidant activity were for the beans that underwent maceration/cooking. After heat treatment, the carioca macerated/cooked beans had a higher concentration of phytosterols. In total tocopherols, as well as in phenolic compounds, black bean macerated/cooked. In relation to the fatty acids, a presence of α-linolenic acid was emphasized, evidencing its nutritional importance for a brazilian diet.
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Palavras-chave
Potencial nutricional, Antioxidantes, Compostos funcionais, Dieta humana, Leguminosas