Abstract
Background: 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. Besides being one of the most traditional foods in the Brazilian diet.
Objective: 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).
Methods: The oils extracted from two bean varieties, Pérola (carioca) and BRS Valente (black) with the three treatments were evaluated and analyzed for the composition of phytosterols, tocopherols and fatty acids to investigate the losses during domestic processing.
Results: The phytosterols that were found in greater quantities were: campesterol, stigmasterol and β-sitosterol. It was highlighted the macerated/cooked black beans with the highest concentration of total phytosterols. It is possible to emphasize high amount of total tocopherols in the two varieties of beans for the macerated / cooked treatment. It is also worth noting the predominance of γ- tocopherol on the other isomers. In relation to fatty acids, the predominance of unsaturated and polyunsaturated fatty acids was observed, with emphasis on the presence of α-linolenic acid (ω3), important from a nutritional point of view, since it is an essential fatty acid.
Conclusion: Based on the results obtained, it is possible to show the nutritional importance of the beans consumption studied in the Brazilian diet, by the bioactive constituents, still present after the heat treatment used.
Keywords: Fatty acids, human diet, leguminous, nutritional properties, phytosterols, tocopherols.
Graphical Abstract
Call for Papers in Thematic Issues
Functional Foods in Human Health and Beyond
Foods are important source of nutrients including carbohydrates, proteins, lipids and other minerals. Furthermore, the functional foods are those agents that have additional components that are essential supports to the body in terms of antioxidant and pharmacologically active agents. The predominant functional foods are of plant in origin, whereas some ...read more
Harnessing Bioactive Compounds from Food Waste: Sustainable Extraction Strategies and Health Applications
Food waste presents a significant challenge across the postharvest cycle, from agricultural production to distribution. However, within this waste lies a treasure trove of bioactive chemicals that hold immense potential for nutraceuticals, functional foods, and postharvest additives, including antimicrobials. Various extraction methods, such as solvent extraction (SE), supercritical fluid extraction ...read more
Natural Bioactive Compounds Derivatives in Nutraceutical and Food Science
In the last years, plants have been widely used for their numerous properties and now there is growing interest in the study of classes of compounds obtained from plant species or derived from them. The importance of these natural compounds lies in their important therapeutic purposes, and in their capability ...read more
Related Books
Functional Foods for Health Maintenance: Understanding their Role in Cancer Prevention
Green Extraction Techniques in Food Analysis
Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges
Micronutrients: The Key to Good Health
Capillary Electrophoresis in Food Analysis
Nutritional Biochemistry: From the Classroom to the Research Bench
Hypersensitivity to Vitamins
Foods for Special Dietary Regimens
48
4
1