Influência das técnicas de cozimento nos compostos bioativos da beterraba e do repolho roxo
DOI:
https://doi.org/10.34119/bjhrv8n4-212Keywords:
fenólicos, flavonoides, atividade antioxidante, processamento térmico, qualidade nutricionalAbstract
A ingestão de vegetais é comum em diversas culturas e traz benefícios à saúde por serem fontes de vitaminas, minerais e compostos bioativos. A beterraba e o repolho roxo destacam-se pela coloração vibrante, resistência a pragas e clima, boa durabilidade pós-colheita e alto valor nutricional. Contudo, a alta umidade e compostos termolábeis e hidrossolúveis os tornam suscetíveis a perdas nutricionais no cozimento, especialmente em meio aquoso ou sob altas temperaturas. Apesar do potencial funcional desses vegetais, ainda são escassos os estudos que comparam os efeitos de diferentes métodos de cocção sobre seus compostos bioativos, evidenciando uma lacuna na literatura. Este estudo realizou uma revisão integrativa sobre os efeitos de métodos de cocção no conteúdo de compostos bioativos e nas propriedades antioxidantes da beterraba e do repolho roxo. A pesquisa, entre setembro de 2023 e janeiro de 2024, utilizou Scopus, SciELO, PubMed, Web of Science e Google Scholar para coleta dos dados. Na beterraba, a fervura aumentou flavonoides totais, mas reduziu compostos fenólicos e atividade antioxidante (DPPH, ABTS e FRAP), em comparação ao alimento cru. A fritura elevou a atividade antioxidante nos ensaios FRAP e TRAP, enquanto o sous-vide aumentou esse parâmetro no teste DPPH. No repolho roxo, a fervura reduziu a atividade antioxidante (DPPH e FRAP), e o sous-vide promoveu aumento desses parâmetros em relação ao vegetal cru. Métodos com temperaturas mais baixas, sem contato direto com a água, tempo reduzido de calor e ambiente controlado podem preservar ou potencializar compostos bioativos em vegetais pigmentados.
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