Estudo Estatístico sobre a Correlação entre Atividade Antioxidante e Teor de Fenóis Totais e Flavonoides em Cultivares de Feijão-Caupi e Sementes de Feijões Comerciais

Resumo

Legumes are important sources of proteins and bioactive molecules, such as flavonoids. These compounds belong to the group of phenolic compounds and are known for their high antioxidant activity. The aim of this study was to analyze the statistical correlation between samples of cowpea cultivars and commercial bean seeds, considering the possible relationship between antioxidant activity and the content of phenolic compounds. Multivariate statistical methods, such as PCA, HCA and r, were used. The identification of phenolic compounds was performed by the HPLC technique. The antioxidant capacity was analyzed by quantifying the DPPH• and ABTS•+ radicals, the total phenolic and total flavonoid contents. Green beans obtained the highest contents of total phenolic compounds (100.23 mg GAE/100 g) and antioxidant activity in the DPPH• method (7694.46 μmol TEAC/100 g). However, when the ABTS•+ radical was used, the Guariba cowpea variety presented the highest value (20,880.63 μmol TEAC/100 g) for antioxidant activity and the lowest values in the quantification of total flavonoids (7.17 mg RE/100 g) and total phenolics (32.20 mg GAE/100 g). High concentration of total flavonoids (12.04 mg RE/100 g) and greater diversity of phenolic acids were found in black beans.