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Domestic cooking effects of beans (Phaseolus vulgaris L.) in the iron total concentration and distribution of iron inorganic species

Grant number: 13/14455-0
Support Opportunities:Scholarships in Brazil - Scientific Initiation
Effective date (Start): August 01, 2013
Effective date (End): December 31, 2014
Field of knowledge:Physical Sciences and Mathematics - Chemistry - Analytical Chemistry
Principal Investigator:Juliana Naozuka
Grantee:Aline Pereira de Oliveira
Host Institution: Instituto de Ciências Ambientais, Químicas e Farmacêuticas (ICAQF). Universidade Federal de São Paulo (UNIFESP). Campus Diadema. Diadema , SP, Brazil


In the human nutrition, the beans, due to chemical composition promotes 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, as well as increase the protein digestibility. However, it is important to point out that the termal treatment of the grains can alter the chemical composition (essential elements, proteins and metalloproteins) and the nutrients bioavailability. Therefore, evaluation of the cooking effects in beans may help in health programs aiming the use the functional foods and it will allow to aggregate economic and nutrition values for a (beans) widely consumed by the Brazilian population. For this, the objective of this work is to propose analytical methods to evaluation of the domestic cooking effects in the iron total concentration and distribution of iron inorganic species (Fe(II) e Fe(III)). in beans (Phaseolus vulgaris L.). Spectrometric techniques and extraction procedures are used to study.

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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)

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