SciELO - Scientific Electronic Library Online

vol.48 número5SPEIdentificação e quantificação de compostos antioxidantes em feijão-caupiCaracterização química de grãos verdes crus e após processamento térmico em cultivares biofortificadas de feijão-caupi índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados




Links relacionados


Revista Ciência Agronômica

versão impressa ISSN 0045-6888versão On-line ISSN 1806-6690


CAVALCANTE, Rodrigo Barbosa Monteiro et al. Effect of thermal processing on total polyphenol content in the grain of cowpea cultivars. Rev. Ciênc. Agron. [online]. 2017, vol.48, n.5spe, pp.806-810. ISSN 0045-6888.

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.

Palavras-chave : Vigna unguiculata (L.) Walp; Cooking; Bioactive compounds.

        · resumo em Português     · texto em Inglês     · Inglês ( pdf )