Evaluation of Bioactive Compounds in Bean Oils (Phaseolus vulgaris L.), Perola and BRS Valente Varieties
| Autor: | Débora Maria Moreno Luzia, Wellington Mamoro Umeda, Neuza Jorge |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
education.field_of_study
Nutrition and Dietetics Stigmasterol Antioxidant 010405 organic chemistry Linolenic acid Campesterol medicine.medical_treatment Population Public Health Environmental and Occupational Health food and beverages Biology 010402 general chemistry biology.organism_classification 01 natural sciences 0104 chemical sciences chemistry.chemical_compound chemistry Botany medicine Food science Phaseolus education Food Science |
| Zdroj: | Current Nutrition & Food Science. 14:40-46 |
| ISSN: | 1573-4013 |
| DOI: | 10.2174/1573401313666170427145043 |
| Popis: | 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. 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). It is possible to highlight a high amount of phytosterols, the most relevant being campesterol, stigmasterol and β-sitosterol. After heat treatment, the carioca bean macerated/cooked presented the higher concentration of total phytosterols. Similarly, significant total tocopherols were detected in both varieties of beans, in the macerated/cooked treatment. The γ-tocopherol was predominant over the other isomers. Regarding the fatty acids the presence of linolenic acid in the two varieties of beans stood out, evidencing its nutritional importance for the Brazilian diet. |
| Databáze: | OpenAIRE |
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