RESUMO
The present work evaluated the effect of different processes in relation to mineral content and its bioavailability, as well as the effect of phytate and oxalate contents in biofortified beans. The following treatments were evaluated: raw beans (RB), cooked and oven-dried soaked beans (BOS), cooked and freeze-dried soaked beans (BFS), cooked and oven-dried beans without soaking (BOWS) and cooked and freeze-dried beans without soaking (BFWS). The mineral contents (mg per 100 g) varied between 3.56 and 5.80 (iron), 20.26 and 89.32 (calcium) and 1.56 and 2.38 (zinc). The oxalate content varied from 3.74 to 10.54 mg per 100 g. The total phytate content ranged from 1803.23 to 2.301 mg per 100 g. Regarding mineral bioavailability in Caco-2 cells, iron retention ranged from 8.89 to 17.85% and uptake was from 12.07 to 13.74 µg. On the other hand, the zinc retention was from 92.27 to 98.6% and uptake ranged from 24.68 to 36.26 µg. The different forms of bean processing can contribute to the mineral profile of this legume, in addition to increasing the bioavailability of some minerals, such as iron and zinc.
Assuntos
Manipulação de Alimentos/métodos , Ferro/metabolismo , Oxalatos/análise , Phaseolus/metabolismo , Ácido Fítico/análise , Sementes/metabolismo , Zinco/metabolismo , Biofortificação , Disponibilidade Biológica , Células CACO-2 , Culinária , Humanos , Ferro/análise , Minerais/análise , Minerais/metabolismo , Oxalatos/metabolismo , Phaseolus/química , Ácido Fítico/metabolismo , Sementes/química , Zinco/análiseRESUMO
The polyphenols and phaseolin interaction in common bean varieties was studied. Raw beans of three different colours were analysed: black (BRS Supremo), brown (BRS Pontal) and white (WAF-75). Based on the phaseolin digestibility in vitro and phaseolin-polyphenol complexation obtained by SDS-PAGE on a 10% polyacrylamide gel, it was observed that the polyphenols interfere with the digestibility of beans by decreasing the hydrolysis of phaseolin, especially in the darker ones. Furthermore it was possible to verify a difference in the electrophoretic pattern of phaseolin, indicating an interaction between phaseolin and polyphenols.