Effect of cooking on the bioaccessibility of essential elements in different varieties of beans (Phaseolus vulgaris L.)

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dc.citation.volumev. 67
dc.contributor.authorOliveira, Aline Pereira de [UNIFESP]
dc.contributor.authorMateo, Bianca dos Santos Oliveira [UNIFESP]
dc.contributor.authorFioroto, Alexandre Minami
dc.contributor.authorOliveira, Pedro Vitoriano de
dc.contributor.authorNaozuka, Juliana [UNIFESP]
dc.coverageSan Diego
dc.date.accessioned2020-07-20T16:31:12Z
dc.date.available2020-07-20T16:31:12Z
dc.date.issued2018
dc.description.abstractThe chemical composition of beans (Phaseolus vulgaris L.) provides several health benefits to humans. However, cooking beans before consumption is necessary to reduce the effect of certain toxic and anti-nutritional substances and to increase protein digestibility. However, heat treatment of beans may alter the chemical composition and nutrient bioaccessibility. In this study, the effect of cooking on elemental bioaccessibility in seven varieties of Phaseolus beans (common, black, fradinho, rajado, bolinha, jalo, and rosinha) were evaluated. In vitro gastrointestinal digestion of raw and cooked beans was performed to evaluate the bioaccessibility of calcium, copper, iron, sulfur, and zinc, combined with elemental determination using inductively coupled plasma optical emission spectrometry. The gastrointestinal digestion of raw and cooked grains showed that the cooking decreased the percentage of soluble iron in the fradinho (29%), rajado (27%), bolinha (20%), and rosinha (7%) varieties. The percentages of elemental bioaccessibility for raw or cooked black beans showed that sulfur (93%, raw and cooked) and copper (88% for raw and 89% for cooked) were the most bioaccessible essential elementsen
dc.description.abstractin contrast, calcium (41%) was the least accessible element in cooked grain.en
dc.description.affiliationUniv Fed Sao Paulo, Dept Quim, 275 Prof Artur Riedel St, BR-09972270 Diadema, SP, Brazil
dc.description.affiliationUniv Sao Paulo, Inst Quim, CP 26077, BR-05513970 Sao Paulo, SP, Brazil
dc.description.affiliationUnifespUniv Fed Sao Paulo, Dept Quim, 275 Prof Artur Riedel St, BR-09972270 Diadema, SP, Brazil
dc.description.sourceWeb of Science
dc.description.sponsorshipFundacao de Amparo a Pesquisa do Estado de Sao Paulo/FAPESP
dc.description.sponsorshipIDFAPESP: 2015/01128-6
dc.description.sponsorshipIDFAPESP: 2015/15510-0
dc.format.extent135-140
dc.identifierhttp://dx.doi.org/10.1016/j.jfca.2018.01.012
dc.identifier.citationJournal Of Food Composition And Analysis. San Diego, v. 67, p. 135-140, 2018.
dc.identifier.doi10.1016/j.jfca.2018.01.012
dc.identifier.issn0889-1575
dc.identifier.urihttps://repositorio.unifesp.br/handle/11600/55781
dc.identifier.wosWOS:000427213100017
dc.language.isoeng
dc.publisherAcademic Press Inc Elsevier Science
dc.relation.ispartofJournal Of Food Composition And Analysis
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectPhaseolus beansen
dc.subjectBioaccessibilityen
dc.subjectCaen
dc.subjectCuen
dc.subjectFeen
dc.subjectSen
dc.subjectZnen
dc.subjectICP OESen
dc.subjectFood analysisen
dc.subjectFood compositionen
dc.titleEffect of cooking on the bioaccessibility of essential elements in different varieties of beans (Phaseolus vulgaris L.)en
dc.typeinfo:eu-repo/semantics/article
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