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

ABSTRACT: 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 µmolTrolox·g-1, ABTS: 18.71 µmolTrolox·g-1), anthocyanins (8.08 µg·g-1), and total phenolic content (TPC) (36.69 mg·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.

摘要：本研究考察了预浸泡陈化卡里奥菜豆（carioca beans）经高压蒸汽蒸煮所引发的变化，重点关注其生物活性成分、抗氧化活性及营养组分的变化；同时旨在筛选出经蒸煮后可在熟化豆粉中保留最多生物活性成分的卡里奥菜豆品种。
结果表明，因佩拉多（Imperador）品种的熟化豆粉抗氧化活性最强（DDPH：10.58 μmol Trolox·g⁻¹，ABTS：18.71 μmol Trolox·g⁻¹），其花青素含量（8.08 μg·g⁻¹）与总酚含量（total phenolic content, TPC：36.69 mg·g⁻¹）也均为最高。戈勒（Gol）品种在蒸煮后也保留了部分此类成分。
对熟化豆粉的酚类与皂苷组分谱分析显示，儿茶素、表儿茶素及山奈酚等酚类物质的含量均出现下降，而大豆皂苷-Ba与-Bb的含量则有所升高。诺塔韦尔（Notavel）、达玛（Dama）及马德雷佩罗拉（Madreperola）三个样品的大豆皂苷-A0含量最高。
综上，因佩拉多（Imperador）与戈勒（Gol）的熟化豆粉因保留了部分多酚与B组皂苷等生物活性成分而表现优异。