Functional properties and chemical profile of aged carioca beans and cooked under thesteam of autoclave

This study evaluated the changes caused by cooking presoaked aged carioca beans in the autoclave steam, focusing on its bioactive components, antioxidant activity, and nutritional compounds. Additionally, to identify which carioca bean cultivar could preserve the most quantity of bioactive compounds in cooked flour. The cooked flours from Imperador had the highest antioxidant activity (DDPH: 10.58 mu molTrolox center dot g-1, ABTS: 18.71 mu molTrolox center dot g-1), anthocyanins (8.08 mu g center dot g-1), and total phenolic content (TPC) (36.69 mg center dot g-1). The cultivar Gol also retained part of these compounds after cooking. The phenolic and saponin profiles of cooked flours revealed a reduction in phenolic compounds such as catechin, epicatechin, and kaempferol and an increase in soyasaponin-Ba and Bb. The samples Notavel, Dama, and Madreperola, presented the highest amount of soyasaponin-A0. Thus, the cooked flours from Imperador and Gol stood out due to their retention of part of their bioactive compounds, such as polyphenols and group B saponins.

Automated summary

This study evaluated the changes in bioactive components, antioxidant activity, and nutritional compounds caused by cooking presoaked aged carioca beans in the autoclave steam. The cooked flours from the Imperador cultivar had the highest antioxidant activity, anthocyanins, and total phenolic content. The Gol cultivar also retained part of these compounds after cooking.