BackgroundBecause iron deficiency anemia is prevalent in developing countries, determining the levels of iron and zinc in beans, the second most consumed staple food in Brazil, is essential, especially for the low-income people who experience a deficiency of these minerals in their diet.ObjectivesThis study aimed to evaluate the effect of cooking methods by measuring the iron and zinc contents in cowpea cultivars before and after soaking to determine the retention of these minerals.MethodsThe samples were cooked in both regular pans and pressure cookers with and without previous soaking. Mineral analyses were carried out by Spectrometry of Inductively Coupled Plasma (ICP).ResultsThe results showed high contents of iron and zinc in raw samples as well as in cooked ones, with the use of regular pan resulting in greater percentage of iron retention and the use of pressure cooker ensuring higher retention of zinc.ConclusionsThe best retention of iron was found in the BRS Aracê cultivar prepared in a regular pan with previous soaking. This cultivar may be indicated for cultivation and human consumption. The best retention of zinc was found for the BRS Tumucumaque cultivar prepared in a pressure cooker without previous soaking.

The relation between oxidative stress and inflammation induced by diseases and exercise has increased the interest in the benefits of antioxidant supplements in the improvement of health and physical and mental performance. The aim of this study was to evaluate the effectiveness of açai gel in reducing oxidative stress in individuals engaged in physical activities as well as their acceptance. Sensory evaluation was performed to determine its acceptability and the biochemical parameters related to immune profile and biomarkers of muscle, liver and oxidative stress, with and without the use of gel were evaluated. The appearance, sweetness and overall impression of the açai gel were considered good. It was observed a significant increase in CK enzyme, without the gel as well as the oxidative stress biomarkers, it was observed that the MDA (with and without gel) a significant increase (p < 0.05). Through biochemical evaluation, it is concluded that the gel provided protection for some of parameters studied, since it modulated the immunological parameter reducing the lymphocyte activity and muscular stress. However, more studies must be carried out with a larger number of individuals to confirm the gel functionality.

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According to the Secretary of Agricultural Protection (SAP, 1999), the organic system adopts technologies that optimize natural resources, including ecological, biodynamic, natural, sustainable, regenerative, organic and agroecological crops. So far, the most accurate and reliable system that allows the consumer to determine if a food has been produced by organic or biodynamic organic cultivation is the quality seal provided by national and international entities, such as the Biodynamic Institute (IBD), an organization established in 1991 that develops certification of organic and biodynamic products (Darolt, 2003). The organic quality seal is an indication that the food was produced and processed in accordance with the guidelines and standards of organic farming, resulting in a positive agronomic quality when compared to conventionally grown food, along with safety and reliability for the consumers that the products have not been subjected to ionizing radiation and have no transgenic or genetically modified organisms (GMOs) in their composition. Therefore, cultivation (without pesticides, fertilizers or chemicals) plus the quality certificate of the Biodynamic Institute (IBD) characterize biodynamic agriculture (IBD, 2009; Darolt, 2003). The citrus flavor and aroma are pleasant, and in its composition are essential nutrients and micronutrients such as vitamins and minerals, and fiber (Pellegrini et al., 2003; Morton et al., 2000). Vitamin C and phenolic compounds present in acid lime have the ability to capture free radicals, having an important role in its antioxidant activity (Dhuique-Mayer, 2005; Harbone & Williams, 2000). Polyphenols are a heterogeneous group, composed of several classes of substances with antioxidant properties that are found in different foods and drinks. Typical compounds that possess antioxidant activity include phenols, phenolic acids and their derivatives, carotenoids, flavonoids (anthocyanins and anthoxantins), tocopherols, phospholipids, amino acids, phytic acid, ascorbic acid and sterols (Roesler et al., 2008). The first studies on determination of total phenolics were published by Folin & Ciocalteau (1927), Swain & Hillis (1959), Singleton & Rossi (1965), and Fantozzi & Montedoro (1978). Different methods can be employed to determine the total content of phenolic compounds in foods and plants. The most utilized procedures employ the Folin-Ciocalteau reagent, in which the mixture of phosphowolframic and phosphomolybdic acids, in alkaline media, is reduced by oxidizing phenolic compounds, giving rise to blue wolframium (W 8 O 23) and molybdenum (Mo 8 O 23) oxides (Mirsaeedghazi et al, 2010; Mezadri et al, 2008; Kuskoski et al., 2006). Some citric fruits such as acerola, orange and lemon contain high concentrations of ascorbic acid, while certain flavonoids such as anthocyanins, flavonols and flavones predominate in strawberry, mulberry and açaí (Cordenunsi et al., 2005; Pozo-Insfran et al., 2004; Assis et al., 2001). Jardini & Mancini-Filho (2007) evaluated antioxidant activity of di...