Effect Of In Vitro Digestion On Bioactive Compounds And Antioxidant Activity Of Common Bean Seed Coats

dc.creatorSancho
dc.creatorRenata A. Soriano; Pavan
dc.creatorVeronica; Pastore
dc.creatorGlaucia Maria
dc.date2015-OCT
dc.date2016-06-07T13:19:52Z
dc.date2016-06-07T13:19:52Z
dc.date.accessioned2018-03-29T01:40:01Z
dc.date.available2018-03-29T01:40:01Z
dc.identifier
dc.identifierEffect Of In Vitro Digestion On Bioactive Compounds And Antioxidant Activity Of Common Bean Seed Coats. Elsevier Science Bv, v. 76, p. 74-78 OCT-2015.
dc.identifier0963-9969
dc.identifierWOS:000361924200010
dc.identifier10.1016/j.foodres.2014.11.042
dc.identifierhttp://www.sciencedirect.com/science/article/pii/S096399691400756X
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/242783
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1306481
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionThe effects of gastrointestinal digestion on black bean (BB) and small red bean (SRB) seed coats were evaluated in treated and untreated extracts with an in vitro digestion process. The total phenols (TPs), total flavonoids (TB), condensed tannins (CTs), monomeric anthocyanins (MAs), ABTS radical-scavenging capacity and oxygen radical absorbance capacity (ORAC) were evaluated in both groups. Anthocyanins, which appeared at 10-fold higher levels in BB than SRB (0.83 mg and 0.08 mg cyanidin 3-glucoside equivalents/g of bean, respectively) were undetectable in either extract after digestion. The results indicate that the in vitro digestion process was responsible for a reduction of the TPs, CTs and MAs in both the BB and SRB seed coats, and of TFs in the BB seed coats. However, the antioxidant activity was maintained for both groups, and even significantly increased in the BB group when measured with an ORAC assay. (C) 2014 Elsevier Ltd. All rights reserved.
dc.description76
dc.description
dc.description
dc.description74
dc.description78
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCNPq [140978/2010-0]
dc.description
dc.description
dc.description
dc.languageen
dc.publisherELSEVIER SCIENCE BV
dc.publisher
dc.publisherAMSTERDAM
dc.relationFOOD RESEARCH INTERNATIONAL
dc.rightsembargo
dc.sourceWOS
dc.subjectPhaseolus-vulgaris L.
dc.subjectPhenolic-compounds
dc.subjectGastrointestinal Digestion
dc.subjectSimulated Digestion
dc.subjectRed Wine
dc.subjectAnthocyanins
dc.subjectStability
dc.subjectPolyphenols
dc.subjectCapacity
dc.subjectProfiles
dc.titleEffect Of In Vitro Digestion On Bioactive Compounds And Antioxidant Activity Of Common Bean Seed Coats
dc.typeArtículos de revistas


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