Título:	In vitro bioaccessibility of phenolic compounds and antioxidant activity in biofortified cowpea cultivars.
Autor:	BARROS, N. V. dos A. ABREU, B. B. de ROCHA, M. de M. ARAÚJO, M. A. da M. MOREIRA-ARAÚJO, R. S. dos R.
Afiliación:	NARA VANESSA DOS ANJOS BARROS, UFPI; BRUNA BARBOSA DE ABREU, UFPI; MAURISRAEL DE MOURA ROCHA, CPAMN; MARCOS ANTÔNIO DA MOTA ARAÚJO, Gerência de Planejamento. Fundação Municipal de Saúde, Teresina-PI, Brasil; REGILDA SARAIVA DOS REIS MOREIRA-ARAÚJO, UFPI.
Año:	2021
Referencia:	Revista Ciência Agronômica, v. 52, n. 1, e20207191, 2021.
Descripción:	The present work aimed to evaluate the contents of total phenolic compounds, total flavonoids and antioxidant activity, as well as to identify and quantify phenolic acids before and after simulated gastrointestinal digestion in vitro, in raw and cooked cowpea grains, of biofortified cultivars BRS Aracê and BRS Tumucumaque. The raw grains were analyzed as flour and the cooked grains were analyzed after maceration, before and after cooking and in the stages of the digestive process. The contents of total phenolic compounds were analyzed by the spectrophotometric method, using the reagent Folin-Ciocalteu, and total flavonoids using a spectrophotometric method with quercetin as standard.
Thesagro:	Vigna Unguiculata
Palabras clave:	Processamento térmico Compostos bioativos Digestão in vitro
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CPAMN)