Evaluation of Bioactive Compounds in Bean Oils (Phaseolus vulgaris L.), Perola and BRS Valente Varieties

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dc.contributor.authorUmeda, Wellington Mamoro [UNESP]
dc.contributor.authorMoreno Luzia, Debora Maria
dc.contributor.authorJorge, Neuza [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniv Estado Minas Gerais
dc.date.accessioned2018-11-26T17:44:45Z
dc.date.available2018-11-26T17:44:45Z
dc.date.issued2018-01-01
dc.description.abstractBackground: Bean is a leguminous widely consumed in the world by most of its population and different nutritional, antioxidant and functional properties are associated in it. Besides being one of the most traditional foods in the Brazilian diet. Objective: Thus, this study aims to evaluate the bioactive constituents (phytosterols, tocopherols, essencial fatty acids) in oils extracted from two bean varieties when submitted to different treatments (Raw, macerated and macerated/cooked). Methods: The oils extracted from two bean varieties, Perola (carioca) and BRS Valente (black) with the three treatments were evaluated and analyzed for the composition of phytosterols, tocopherols and fatty acids to investigate the losses during domestic processing. Results: The phytosterols that were found in greater quantities were: campesterol, stigmasterol and beta-sitosterol. It was highlighted the macerated/cooked black beans with the highest concentration of total phytosterols. It is possible to emphasize high amount of total tocopherols in the two varieties of beans for the macerated / cooked treatment. It is also worth noting the predominance of gamma-tocopherol on the other isomers. In relation to fatty acids, the predominance of unsaturated and polyunsaturated fatty acids was observed, with emphasis on the presence of alpha-linolenic acid (omega 3), important from a nutritional point of view, since it is an essential fatty acid. Conclusion: Based on the results obtained, it is possible to show the nutritional importance of the beans consumption studied in the Brazilian diet, by the bioactive constituents, still present after the heat treatment used.en
dc.description.affiliationUniv Estadual Paulista, Dept Food Engn & Technol, Sao Jose Do Rio Preto, Brazil
dc.description.affiliationUniv Estado Minas Gerais, Dept Exact & Earth Sci, Frutal, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Dept Food Engn & Technol, Sao Jose Do Rio Preto, Brazil
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.format.extent40-46
dc.identifierhttp://dx.doi.org/10.2174/1573401313666170427145043
dc.identifier.citationCurrent Nutrition & Food Science. Sharjah: Bentham Science Publ Ltd, v. 14, n. 1, p. 40-46, 2018.
dc.identifier.doi10.2174/1573401313666170427145043
dc.identifier.issn1573-4013
dc.identifier.lattes6605948620230104
dc.identifier.urihttp://hdl.handle.net/11449/163734
dc.identifier.wosWOS:000422713600006
dc.language.isoeng
dc.publisherBentham Science Publ Ltd
dc.relation.ispartofCurrent Nutrition & Food Science
dc.relation.ispartofsjr0,170
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectFatty acids
dc.subjecthuman diet
dc.subjectleguminous
dc.subjectnutritional properties
dc.subjectphytosterols
dc.subjecttocopherols
dc.titleEvaluation of Bioactive Compounds in Bean Oils (Phaseolus vulgaris L.), Perola and BRS Valente Varietiesen
dc.typeArtigo
dcterms.rightsHolderBentham Science Publ Ltd
unesp.author.lattes6605948620230104

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE