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Domestic cooking effects of beans (Phaseolus vulgaris L.) in the total concentration of essential elements and in the distribution of proteins and Cu and Fe species

Abstract

In the human nutrition, beans promote several health benefits, due to chemical composition of this food, and it is indicated in the dietary manipulation of diseases, such as heart disease, mellitus diabetes, obesity and cancer. The main international institution of incentives and promotion of health indicate the diary ingestion the one or more portion of beans. For beans consumption is imperative the grains cooking, since that the cooking reduces the effect of some anti-nutritional and toxic substances present in this food, as well as increase the protein digestibility. But, it is important to point out that the thermal treatment of the grains can alter the chemical composition (essential elements, proteins and metalloproteins) and the nutrients bioavailability. Therefore, evaluation studies of the cooking effect of beans may help decisively with health programs aimed at the use of functional foods and will add more economic and nutritional value to an food (beans) widely consumed by the Brazilian population. For to this, the objective of this work is to evaluate the cooking effects in the total concentration of essential elements (Ca, Cu, Fe, K, Mg, P, S and Zn) and inorganic species of Fe and in the distribution of proteins (albumins, globulins (and phaseoline), prolamins and glutelins) and metalloproteins of Cu and Fe of beans species Phaseolus vulgaris. The elemental determination (total, extractants, bands and aliquots collected in the output of the chromatographic column) will be done using spectrometric techniques. The total concentration of the interest elements will obtain after the sample digestion in a microwave oven. Procedures of extraction, purification and separation by SDS-PAGE 2D will be applied to evaluate the proteins. Inorganic species will be determined after derivatization procedures, using complexation and oxireduction reactions. The obtained results and chemometrics tools will allow classifying the beans species. (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
OLIVEIRA, ALINE P.; NAOZUKA, JULIANA. Chemical Speciation of Iron in Different Varieties of Beans (Phaseolus vulgaris L.): Cooking Effects. Journal of the Brazilian Chemical Society, v. 26, n. 10, p. 2144-2149, . (13/14455-0, 12/11517-1)
NASCIMENTO, ANGERSON NOGUEIRA; NAOZUKA, JULIANA; SILVESTRE, DANIEL MENEZES; LEME, FLAVIO DE OLIVEIRA; NOMURA, CASSIANA SEIMI. Elemental Analysis of Goji Berries Using Axially and Radially Viewed Inductively Coupled Plasma-Optical Emission Spectrometry. Spectroscopy, v. 30, n. 1, p. 36-41, . (12/11998-0, 12/11517-1)
CHELEGAO, RODRIGO; CARIONI, VIVIAN M. O.; NAOZUKA, JULIANA; NOMURA, CASSIANA S.. Feasibility of Using AAS for the Characterization of a Tuna Fish Candidate Reference Material for Total Hg and Methyl-Hg Measurement. Journal of the Brazilian Chemical Society, v. 27, n. 4, p. 712-718, . (12/11998-0, 12/11517-1)

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