From the market to the plate: Fate of bioactive compounds during the production of feijoada meal and the impact on antioxidant capacity

Faller, Ana Luísa Kremer; Fialho, Eliane

doi:10.1016/j.foodres.2012.08.008

Cited by 4 publications

(2 citation statements)

References 31 publications

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“…Such procedure allowed a higher extraction rate of the free phenolic compounds present in coats fraction, since cotyledons removal could eliminate some phenolic-protein interactions [47]. For this reason, despite the phenolic compounds’ loss into the soaking water, an overall comparison of common beans TPC in whole flour and in soaked beans (calculated as the sum of the TPC determined, separately, in both soaked fractions, coats and cotyledons) showed that at least 51% of the TPC determined in non-soaked seeds was preserved after soaking, which contradicts the high decrease, −73%, in the TPC of soaked beans reported by Faller & Fialho (2012) [48].…”

Section: Resultsmentioning

confidence: 72%

Characterization of Soaking Process’ Impact in Common Beans Phenolic Composition: Contribute from the Unexplored Portuguese Germplasm

Mecha

Leitão

Carbas

et al. 2019

Foods

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Despite the common beans’ nutritional and phytochemical value, in Portugal its consumption decreased more than 50% in the last decade. The present study aimed to characterize phenolic composition of the Portuguese traditional varieties and corresponding soaked seed fractions (including soaking water). With such purpose, the phenolic composition (total content of soluble phenolics, flavonoids, and proanthocyanidins) and in vitro antioxidant activity were evaluated in the raw whole flour of 31 Portuguese common bean varieties. The phenolic composition of the soaked fractions was respectively compared to the raw flour. Phenolic compounds’ identification and relative quantification were achieved by UPLC-TripleTOF-MS for one representative variety and their fractions. The highest phenolic content was found in colored varieties and the brown market class highlighted as the richest one. The loss of phenolic compounds to the soaking water was highly dependent on variety. The predominant phenolic compounds’ classes were flavan-3-ols (soaking water and coats), flavonols (coats), and phenolic acids (cotyledons). This characterization study showed the diversity on the phenolic composition of Portuguese varieties and the need to adjust the soaking and peeling processes to the variety (considering the possible loss of potential health promoter compounds, e.g., phenolic compounds).

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Section: Resultsmentioning

confidence: 72%

Characterization of Soaking Process’ Impact in Common Beans Phenolic Composition: Contribute from the Unexplored Portuguese Germplasm

Mecha

Leitão

Carbas

et al. 2019

Foods

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“…Therefore, at least theoretically, it can be concluded that organic farming has a tendency to produce foods with more nutritional value, based on their enhanced antioxidant content and activity. Apples Similar in both [111] Fruits and vegetables Similar in both and no consistent trends were found [112] Tomato Higher in organic [113] Grapes and wines Higher in organics [114] Lettuce Similar in both [115] Tomato Higher in organics [110] Tomato Higher in organics [116] Brassicas Lower in organics [108] Oranges Similar in both [117] Table 5. Some examples of studies comparing antioxidant activity of fruits and vegetables produced under organic and conventional farming practices…”

Section: Antioxidant Activitymentioning

confidence: 99%

Conventional and Organic Farming — Does Organic Farming Benefit Plant Composition, Phenolic Diversity and Antioxidant Properties?

Aires¹

2016

Organic Farming - A Promising Way of Food Production

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The growing demanding from consumers for healthier foods, produced using environmentally friendly farming practices has resulted in the rapid expansion of organic farming. There are numerous studies about the importance of organic farming but the majority of the results are sometimes contradictory, inconsistent and show no clear link between organic farming practices and enhancement of the nutritional quality of plant-derived foods. "s such, ongoing research into the effects of organic farming and cultivation practices in comparison with intensive farming, is very important. The objective of this chapter is to discuss the most recent data and variation in the responses of plants to farming regimes in order to better understand the relationship between agricultural practices and high levels of valuable compounds glucosinolates, phenolics, minerals, vitamins, antioxidants , as well as low levels of undesirable components such as nitrates, nitrites and microorganisms.

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Textural Characteristics of Brazilian Foods

Moreira

Oliveira

2020

Textural Characteristics of World Foods

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From the market to the plate: Fate of bioactive compounds during the production of feijoada meal and the impact on antioxidant capacity

Cited by 4 publications

References 31 publications

Characterization of Soaking Process’ Impact in Common Beans Phenolic Composition: Contribute from the Unexplored Portuguese Germplasm

Characterization of Soaking Process’ Impact in Common Beans Phenolic Composition: Contribute from the Unexplored Portuguese Germplasm

Conventional and Organic Farming — Does Organic Farming Benefit Plant Composition, Phenolic Diversity and Antioxidant Properties?

Textural Characteristics of Brazilian Foods

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