O efeito do processamento térmico sobre os compostos bioativos e a atividade antioxidante em Pereskia grandifolia Hawer e Talinum paniculatum (jacq.) Gaertn
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Data
2019-10-01
Autores
Coral, Mariele Colletti
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Universidade Estadual Paulista (Unesp)
Resumo
As plantas alimentícias negligenciadas como a Pereskia grandifolia Hawer e Talinum paniculatum (Jacq.) Gaertn são definidas por possuírem uma ou mais partes, ou produtos, que podem ser utilizados na alimentação. Entretanto, o consumo destas espécies não é comum e tão pouco são divulgadas informações sobre o preparo e a importância nutricional. O cozimento, além de facilitar a palatabilidade dos vegetais, pode aumentar a biodisponibilidade dos compostos bioativos. Essas hortaliças são consumidas, geralmente, após o processamento térmico, que diminuem os fatores antinutricionais presentes quando in natura. Desta forma, o objetivo deste estudo foi avaliar o efeito do cozimento em fervura, vapor e micro-ondas em diferentes tempos, com relação ao conteúdo de poli(fenois) e carotenoides, bem como a atividade antioxidante total em P. grandifolia e T. paniculatum. Os resultados contribuíram para a caracterização de compostos fenólicos e carotenoides em folhas de P. grandifolia e T. paniculatum, os quais possuem uma série de benefícios para a saúde humana. Estes compostos variam conforme a espécie analisada e o processamento térmico empregado, podendo aumentar o valor nutricional e funcional do alimento, sendo essas espécies importantes fontes de compostos bioativos, que podem auxiliar o organismo humano a combater os radicais livres.
Neglected food plants such as a Pereskia grandifolia Hawer and Talinum paniculatum (Jacq.) Gaertn are defined by contain one or more parts, or products, that can be used in feeding. However, the consumption of these species is not common and there is few information about the culinary preparation and nutritional importance. Besides, cooking, can to facilitated the palatability of the vegetables, may increase the bioavailability of the bioactive compounds. These vegetables are usually consumed after thermal processing because there is a decrease in antinutritional factors. Thus, the objective of this study was to evaluate the effect of boiling, microwave and steam cooking at different times, about the content of polyphenols and carotenoids, as well as a total antioxidant activity in P. grandifolia and T. paniculatum. The results contributed to the characterization of phenolic compounds and carotenoids in P. grandifolia and T. paniculatum leaves, which have a series of benefits for human health. These compounds vary according to the species analyzed and the thermal processing employed, and may increase the nutritional and functional value of the food. These species are an important sources of these bioactive compounds, which can help the human organism fight against the free radicals.
Neglected food plants such as a Pereskia grandifolia Hawer and Talinum paniculatum (Jacq.) Gaertn are defined by contain one or more parts, or products, that can be used in feeding. However, the consumption of these species is not common and there is few information about the culinary preparation and nutritional importance. Besides, cooking, can to facilitated the palatability of the vegetables, may increase the bioavailability of the bioactive compounds. These vegetables are usually consumed after thermal processing because there is a decrease in antinutritional factors. Thus, the objective of this study was to evaluate the effect of boiling, microwave and steam cooking at different times, about the content of polyphenols and carotenoids, as well as a total antioxidant activity in P. grandifolia and T. paniculatum. The results contributed to the characterization of phenolic compounds and carotenoids in P. grandifolia and T. paniculatum leaves, which have a series of benefits for human health. These compounds vary according to the species analyzed and the thermal processing employed, and may increase the nutritional and functional value of the food. These species are an important sources of these bioactive compounds, which can help the human organism fight against the free radicals.
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Palavras-chave
atividade antioxidante, carotenoides, poli(fenois), plantas alimentícias não convencionais, cocção, antioxidant activity, carotenoids, polyphenols, neglected food plants, cooking