首页|Phenolic and saponin profile in grains of carioca beans during storage

Phenolic and saponin profile in grains of carioca beans during storage

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  • NSTL
  • Elsevier
The objective of this study was to evaluate the behavior of slow and fast-darkening carioca beans during storage, and the profile of phenolics and saponins, aiming to identify which compounds may be involved in the browning process of the integument of these grains. Cultivars Madreperola and Dama presented the lowest total color difference (Delta E) and the highest luminosity (L*) values during storage time indicating to be slow-darkening cultivars. In contrast, the cultivars Notavel and Imperador rapidly darkened with storage time, evidenced by the highest Delta E and lowest L*. Regarding the content of phenolic during storage, it was observed a reduction for free phenolics in fast-darkening beans and the maintenance/increase in slow-darkening beans. In the PCA of the phenolic profile, Notavel and Imperador were similar, differing from Dama and Madreperola, indicating that fastdarkening grains have similar phenolic profile. The OPLS/DA indicated that aged grains from bright beans had more kaempferol than darker beans. For saponins, the cultivars Imperador and Notavel presented higher content of Soyasaponin Bd, which might be related to the darkening process. Besides, kaempferol was found at higher concentrations in slow-darkening aged grains and can be a chemical marker of darkening in carioca beans.

Phaseolus vulgaris L.KaempferolAgingDarkeningFlavonoids

Correia Bento, Juliana Aparecida、Vasconcelos Ribeiro, Paulo Riceli、Bassinello, Priscila Zaczuk、de Brito, Edy Sousa、Zocollo, Guilherme Juliao、Caliari, Marcio、Soares Junior, Manoel Soares

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Fed Univ Goias UFG, Food Sci & Technol Dept, CP 131, BR-74690900 Goiania, Go, Brazil

EMBRAPA Trop Agroind, R Dra Sara Mesquita,2270 Pici,CP 3761, BR-60511110 Fortaleza, Ceara, Brazil

EMBRAPA Rice & Beans, Rodovia Go 462,Km 12,CP 179, BR-75375000 Fone, Go, Brazil

2021

10.1016/j.lwt.2020.110599

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.139
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