Title:	Effect of cooking in phenolic content and antioxidant capacity biofortified cultivars of cowpea (Vigna unguiculata (L.) Walp.).
Authors:	BARROS, N. V. dos A. C. NETO, I. M. LEAL, M. J. B. ROCHA, M. de M. ARAÚJO, M. A. da M MOREIRA-ARAÚJO, R. S. R
Affiliation:	NARA VANESSA DOS ANJOS BARROS, UNIVERSIDADE FEDERAL DO PIAUÍ; UNIVERSIDADE FEDERAL DO PIAUÍ; MAIARA JAIANNE BEZERRA LEAL, UNIVERSIDADE FEDERAL DO PIAUÍ; MAURISRAEL DE MOURA ROCHA, CPAMN; MARCOS ANTÔNIO DA MOTA ARAÚJO, FUNDAÇÃO MUNICIPAL DE SAÚDE; REGILDA SARAIVA DOS REIS MOREIRA-ARAÚJO, UNIVERSIDADE FEDERAL DO PIAUÍ.
Date Issued:	2013
Citation:	In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DOS ALIMENTOS, 10., 2013, Campinas. Ciência de alimentos: impacto na nutrição e saúde: anais. Campinas: Unicamp, 2013. 1 CD-ROM.
Description:	With the development of genetically improved cultivars of cowpea, legume with high nutritional value and functional, this has been the object of studies related to the chemical composition before and after processing. Thus, was evaluated the effect of cooking on the content of phenolic compounds and antioxidant capacity of cultivars of cowpea. Were analyzed three genetically improved cultivars of cowpea: BRS Xiquexique, BRS Aracê and BRS Tumucumaque. The raw beans were triturated using a mill and sieved (30 mesh) and was performed the cooking of the beans in domestic pressure cooker, using a proportion of 1:4 (w/v) for 13 minutes.
Keywords:	Compostos bioativos Atividade antioxidante Processamento térmico
Notes:	Autoria na publicação: BARROS, N. V. A.; NETO, I. M. C.
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CPAMN)