ABSTRACT The objective of this study was to analyze the chemical composition and bioaccessibility of phenolic compounds as well as their antioxidant capabilities of organic peppermint leaves after each phase of simulated digestion. Moisture was determined until a constant weight was obtained in an oven at 105 °C; ash was determined after sample calcination in a muffle furnace at 550 °C. The protein concentration was determined by the Macro-Kjeldahl method and lipid content by hot-extraction in a Soxhlet apparatus. Carbohydrates were calculated from differences and energy values based on the Atwater conversion factors. Total phenolic, flavonoid content, and antioxidant activity were determined by spectrophotometry. A four-step procedure was used for in vitro digestion. Organic peppermint was found to contain the following: 78% moisture, 1.7% ash, 1.5% lipids, 0.3% proteins, 17.7% carbohydrates, and a total of 85.5 kcal/100 g. Values of 705 mg GAE/100 g of phenolic, 918 mg QE/100 g of flavonoids, and 58.8 mg/g of vitamin C were also measured. It was discovered that total phenolics had the highest bioaccessible fraction relative to flavonoids; the salivary phase was identified as that with the highest release of these compounds and thus the phase in which peppermint showed significant antioxidant activity (1509 μmol TEAC/100g). This study demonstrated that organic peppermint has a high content of phenolic compounds that can be extracted from the alimentary matrix in the salivary and intestinal phases of the digestive system. Because of the antioxidant activity of these compounds, the use of this aromatic plant as seasonings and spices is relevant.

RESUMEN El objetivo de este estudio fue analizar la composición química de hojas de menta orgánica y la bioaccesibilidad de los compuestos fenólicos así como su capacidad antioxidante. Se determinó la humedad hasta obtener un peso constante en el horno a 105 °C, la ceniza se determinó en un horno de mufla a 550 °C. La concentración de proteína se determinó mediante el método Macro-Kjeldahl y los lípidos mediante extracción en un aparato Soxhlet. Los carbohidratos se calcularon por diferencia y energía basadas en los factores de conversión de Atwater. El contenido fenólico y la actividad antioxidante se determinaron por espectrofotometría. Se usó un procedimiento de cuatro pasos para la digestión in vitro. La menta orgánica contiene 78% de humedad, 1,7% de cenizas, 1,5% de lípidos, 0,3% de proteínas, 17,7% de carbohidratos y 85,5 kcal/100 g. También se midieron valores de 705 mg GAE/100g de fenólico, 918 mg QE/100 g de flavonoides y 58,8 mg/g de vitamina C. Se descubrió que los fenólicos tenían la fracción bioaccesible más alta en relación con los flavonoides; la fase salival se identificó como aquella con la mayor liberación de estos compuestos y, por lo tanto, la menta mostró una actividad antioxidante significativa (1509 μmol de TEAC/100 g). La menta orgánica tiene un alto contenido de fenólicos que se pueden extraer en las fases salival e intestinal. Debido a la actividad antioxidante de estos compuestos, el uso de esta planta como condimentos y especias es relevante.

RESUMO Este trabalho objetivou elaborar barra de cereal adicionada de farinha integral de feijão-caupi, castanha de caju e banana passa e avaliar sua aceitação e composição química. Foram desenvolvidas três formulações, B1 com 5,25% de feijão-caupi, B2 7,5% e B3 com 15%. Os atributos sensoriais foram avaliados por 10 provadores treinados utilizando escala hedônica. Após este teste, duas formulações foram analisadas por 100 provadores não treinados utilizando os testes de comparação múltipla, comparação pareada e intenção de compra. A umidade foi determinada por secagem em estufa e as cinzas após calcinação das amostras em forno mufla. O teor de proteínas foi obtido pelo método de Macro-Kjeldahl e o de lipídeos por extração a quente em aparelho de Soxhlet. Os carboidratos foram determinados por diferença e os minerais pela técnica de espectrometria de emissão atômica com fonte de plasma indutivamente acoplado. Após teste com a equipe treinada, observou-se que a barra B3 recebeu a menor média em relação ao sabor. Com os provadores não treinados, verificou-se que as barras B1 e B2 são viáveis comercialmente e não apresentaram diferença na comparação pareada. O aumento de feijão-caupi promoveu um incremento nos teores de cinzas, lipídeos e proteínas. A barra B2 apresentou maior teor de cinzas, lipídeos e proteínas e a menor quantidade de carboidratos e umidade. As barras se apresentaram como fontes de ferro, fósforo, magnésio e zinco e com alto conteúdo de cobre e manganês. Concluiu-se que a barra de cereal elaborada contém alto teor de nutrientes e apresenta viabilidade sensorial.

ABSTRACT This work aimed to elaborate a cereal bar with whole cowpea flour, cashew nuts and bananas raisin and evaluate their acceptance and chemical composition. Three formulations were developed, B1 with 5.25% cowpea, B2 7.5% and B3 with 15%. Sensory attributes were assessed by 10 trained tasters using a hedonic scale. Two formulations were analyzed by 100 untrained tasters using the multiple comparison, paired comparison and purchase intention tests. The humidity was determined by drying in an oven and the ashes after calcination of the samples in a muffle furnace. The protein content was obtained by the Macro-Kjeldahl method and the lipid content by hot extraction in a Soxhlet apparatus. Carbohydrates were determined by difference and minerals by the technique of atomic emission spectrometry with inductively coupled plasma source. After testing with the trained team, it was observed that the B3 bar received the lowest average in relation to flavor. With untrained tasters, it was found that bars B1 and B2 are commercially viable and showed no difference in the paired comparison. The increase in cowpea promoted an increase in the levels of ash, lipids and proteins. Bar B2 showed the highest content of ash, lipids and proteins and the lowest amount of carbohydrates and moisture. The bars presented themselves as sources of iron, phosphorus, magnesium and zinc and with a high content of copper and manganese. It is concluded that the elaborated cereal bar contains high nutrients content and has sensory viability.

ABSTRACT Cheese bread presents great acceptance and market expansion. Due to the lack of standardization in its manufacturing, various ingredients can be added. It was aimed to determine the content of minerals, bioactive compounds and antioxidant activity in cheese bread enriched with biofortified cowpea. Two formulations were prepared, standard cheese bread (without cowpea) and enriched cheese bread. The minerals were analyzed using the plasma emission spectrometry technique with inductive coupling, phenolic compounds and antioxidant activity were determined by spectrophotometry and the amines by High Performance Liquid Chromatography. All analyzes were performed in triplicate and for the comparison of the means between two variables, Student's t-test was applied and for multiple comparisons, the Tukey test. It was observed that the enriched cheese bread is source of copper, zinc and sodium and presents high content of calcium, phosphorus and magnesium, considering the recommendations for the children's audience. The concentrations of total phenolics, flavonoids and condensed tannins increased significantly with the introduction of cowpea. It was also observed an significant increase of spermidine, cadaverine and agmatine. The antioxidant activity was statistically higher in enriched cheese bread. It is concluded, therefore, that cheese bread with cowpea contributes to the supply of minerals and bioactive compounds.

RESUMO Este trabalho objetivou verificar o efeito da cocção na composição centesimal, no conteúdo de compostos bioativos e na atividade antioxidante em grãos de cultivares de feijão-caupi. Estes foram cozidos sem maceração (1:5 p/v) em panela de pressão por 780 segundos. Na análise estatística utilizou-se o teste t de Student para verificar diferença entre a média dos grãos crus e cozidos. Por meio do método de one-way ANOVA: post-hoc, aplicou-se o teste de médias de Tukey ao nível de 5% para as demais variáveis. Em relação à composição centesimal, houve diferença significativa (p<0,05) apenas para o teor de umidade, com valores de 10,69 a 11,37% nos grãos crus e 63,32 a 75,43% nos cozidos. Apenas a cultivar BRS Marataoã apresentou discreta redução (1,24%) no valor energético. Quanto aos polifenóis totais, observou-se uma diminuição do conteúdo nos grãos cozidos, com retenção no caldo. A cultivar BRS Marataoã destacou-se com os maiores teores de polifenóis totais e flavonóides totais nos grãos crus, cozidos e caldo. Observou-se, nos grãos crus da cultivar BRS Itaim os maiores teores de taninos condensados e antocianinas totais. Os grãos crus, cozidos e caldo apresentaram diferença estatisticamente significativa na atividade antioxidante, sendo os melhores resultados nas amostras sem tratamento térmico, com destaque para a BRS Marataoã. Concluiu-se que o cozimento influenciou a concentração dos compostos bioativos e a atividade antioxidante dos grãos, recomendando-se o consumo do feijão-caupi com o caldo de cocção para aproveitamento dos compostos antioxidantes.

ABSTRACT This study aimed to determine the effect of cooking on the centesimal compositions, the content of bioactive compounds, and antioxidant activities in beans of the cowpea cultivars. The beans were cooked without soaking (1:5 w/v) in a pressure cooker for 780 seconds. Statistical analysis was performed using Student’s t-test to determine the difference between means of raw and cooked beans. One-way ANOVA: post-hoc Tukey’s test was applied at 5% to compare the data of the cultivars. Significant difference (p 0.05) was noted between the moisture contents of samples, with values ranging from 10.69 to 11.37% in the raw beans and 63.32 to 75.43% in the cooked ones. Only BRS Marataoã showed a slight reduction (1.24%) in the energy value. The total polyphenol content in cooked beans decreased on discarding the broth. BRS Marataoã showed the highest levels of total polyphenols and flavonoids in raw beans, cooked beans, and broth. The raw beans of the cultivar BRS Itaim had greater content of condensed tannins and total anthocyanins. The raw beans, cooked beans, and broth showed statistically significant differences between their antioxidant activities, and the best results were found in the samples not subjected to thermal processing, particularly in BRS Marataoã. In conclusion, cooking influenced the concentration of bioactive compounds and antioxidant activities of the beans. Therefore, it is recommended that cooked cowpea beans should be consumed with the cooking broth for optimization of antioxidants.

RESUMO Os grãos de feijão-caupi se destacam devido suas propriedades funcionais, provavelmente, pelas ações sinérgicas dos seus nutrientes e compostos bioativos. Visto que estes compostos sofrem efeitos do processamento térmico, o presente trabalho objetivou verificar a influência da cocção no conteúdo de polifenóis totais em grãos de cultivares de feijão-caupi. As amostras foram provenientes do campo experimental da Embrapa Meio-Norte, que está a 72 metros de altitude, 5° 5' de Latitude Sul e 42° 48' de Longitude Oeste. As farinhas (0,5 mesh) resultantes dos grãos crus moídos em moinho rotor tipo ciclone (Tecnal modelo TE-651/2-T) e os grãos cozidos (sem maceração em uma proporção feijão:água de 1:5 (p/v) em panela de pressão doméstica (2 L), durante 780 segundos) foram armazenados em embalagens herméticas sob refrigeração (8 °C) até o momento das análises, realizadas em triplicata. O conteúdo de fenólicos totais foi determinado espectrofotometricamente (λ= 765 nm), utilizando-se reagente Folin-Ciocalteau. Os teores de fenólicos totais, mg GAE (equivalente a ácido gálico)/100g, nos grãos crus das cultivares BRS Marataoã, BR 17 - Gurguéia, BRS Itaim, BRS Cauamé e BRS Guariba foram 295,23; 255,67; 132,32; 98,14 e 89,43, respectivamente. Após a cocção, esses teores foram 405,87; 255,4; 161,71; 127,79 e 111,92, respectivamente, considerando-se grãos mais caldo. Este incremento pode ser resultado do aumento na solubilização e extração desses compostos, em virtude do amolecimento ou rompimento das células vegetais. Concluiu-se que após o cozimento os teores dos fenólicos totais aumentaram considerando-se grãos mais caldo; as cultivares BRS Marataoã e BR 17 - Gurguéia apresentaram os maiores teores.

ABSTRACT Cowpea grain is noteworthy due to its functional properties, which are probably a result of the synergistic action of its nutrients and bioactive compounds. Since these compounds undergo the effects of thermal processing, the aim of the present study was to verify the influence of cooking on the total polyphenol content of the grain of cowpea cultivars. Samples were obtained from the experimental area of Embrapa Meio-Norte, located at 5°5' S and 42°48' W, at an altitude of 72 metres. Meal (0.5 mesh) resulting from the raw grain being ground in a cyclone rotor mill (Tecnal model TE-651/2-T), and cooked beans (with no maceration, at a bean to water ratio of 1:5 (w/v), cooked in a domestic pressure cooker (2 L) for 780 seconds) were stored in airtight containers under refrigeration (8 °C) for analysis, which was carried out in triplicate. Total phenolic content was determined by spectrophotometry (λ = 765 nm), using Folin-Ciocalteau reagent. The total phenolic content, mg GAE (gallic acid equivalent)/100g, in the raw grain of the BRS Marataoã, BR 17-Gurguéia, BRS Itaim, BRS Cauamé and BRS Guariba cultivars was 295.23, 255.67, 132.32, 98.14 and 89.43 respectively. After cooking, the content was 405.87, 255.4, 161.71, 127.79 and 111.92 respectively, considering both grain and broth. This rise may have been the result of increased solubilisation and extraction of the compounds, due to the softening or rupture of the plant cells. It was concluded that, considering both grain and broth, the total phenolic content increased after cooking; the BRS Marataoã and BR 17-Gurguéia cultivars showed the highest levels.

RESUMO O desenvolvimento e enriquecimento de alimentos têm grande importância não só para a indústria, como também para a melhoria da nutrição da população, onde se pode criar novos produtos ou otimizar os já existentes. O consumo de produtos enriquecidos na dieta representa uma opção para o controle das doenças carenciais. Neste trabalho, objetivou-se o desenvolvimento de pão de queijo enriquecido com farinha integral de feijão-caupi biofortificado e avaliar sua aceitação e composição química. Foram elaboradas duas formulações de pão de queijo, F1 e F2, contendo 5,6 e 8% de farinha de feijão-caupi em substituição ao polvilho, respectivamente. Para verificar a aceitação, utilizaram-se três testes sensoriais (Escala Hedônica, Intenção de Compra e Comparação Pareada), sendo a F1 viável, sensorialmente, de acordo com os assessores, sendo analisada quimicamente. Os minerais foram determinados por espectrometria de emissão atômica com fonte de plasma indutivamente acoplado. Determinou-se a umidade por secagem em estufa a 105 °C, cinzas por calcinação em mufla a 550 °C, proteínas pelo método macro-Kjeldahl e lipídios por extração a quente em extrator de Soxhlet. Os carboidratos foram obtidos por diferença e calculou-se o valor calórico. O acréscimo de feijão-caupi aumentou os teores de cobre, ferro, fósforo, magnésio, manganês e zinco, além dos valores referentes às proteínas e carboidratos. Por outro lado, ocorreu a redução dos teores de umidade, lipídios e valor calórico total, quando comparado à formulação padrão. Conclui-se, portanto, que o feijão-caupi, uma matéria-prima regional e em expansão no mercado, apresenta-se como uma opção para o enriquecimento de alimentos de panificação sem glúten, como o pão de queijo.

ABSTRACT The development and enrichment of food are of great importance not only for the industry but also to improve the population's nutrition, where you can create new products or optimize existing ones. The consumption of fortified products in the diet is an option for the control of deficiency diseases. This study aimed to develop enriched cheese bread with whole biofortified cowpea flour and evaluate their acceptance and chemical composition. Two formulations, F1 and F2, were prepared containing 5.6 and 8% of cowpea flour as a substitute for starch, respectively. To check acceptance, three sensory tests were used (Hedonic Scale, Purchase Intent, and Paired Comparison), F1 being sensory viable according to assessors, being chemically analyzed. Minerals were determined by atomic emission spectrometry with inductively coupled plasma source. The moisture was determined by drying at 105 °C, ash by calcination in muffle at 550 °C, proteins by the macro-Kjeldahl method, and lipids by hot extraction in a Soxhlet extractor. Carbohydrates were obtained by difference and the calories were calculated. The addition of cowpea increased the amounts of copper, iron, phosphorus, magnesium, manganese, and zinc, as well as protein and carbohydrate values. On the other hand, there was a reduction of the moisture concerning lipids and the total caloric value compared to the standard formulation. It was concluded , therefore, that the cowpea, a regional raw material in market expansion is presented as an option for the enrichment of baked foods that do not contain gluten, such as cheese bread.