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Effect of gamma irradiation on the thiamine, riboflavin and vitamin B6 content in two varieties of Brazilian beans |
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| Authors: | Anna Lucia C H Villavicencio Jorge Mancini-Filho Henry Delince Antal Bognr |
| Institution: | a IPEN/CNEN-SP, Department of Engineering and Industrial Applications, Travessa R, No. 400, Cidade Universitária, São Paulo, CEP 05508-910, Brazil b F.C.F. USP, Food and Experimental Nutrition Department, São Paulo, Brazil c Federal Research Centre for Nutrition, BFE, Haid-und-Neu-Str. 9, D-76131, Karlsruhe, Germany |
| Abstract: | The effect of 60Co gamma rays on the content of several B-vitamins in two varieties of Brazilian beans has been studied. Carioca (Phaseolus vulgaris L. var. Carioca) and Macaçar beans (Vigna unguiculata L. Walp, var. Macaçar) were irradiated at doses of 0, 0.5, 1.0, 2.5, 5.0 and 10 kGy, and subsequently stored at ambient temperature for 6 months. The content of vitamin B1, B2 and B6 was analysed by HPLC. In addition, the optimum cooking time was established for each dose and bean variety. A taste panel evaluated sensory properties. Only slight changes were measured for thiamine and riboflavin, whereas a dose-dependent decrease was noted for pyridoxine, which, however, was significant only at the highest doses of 5 and 10 kGy. Cooking time was considerably reduced with increasing radiation dose, but accompanied by a loss of the sensory quality. However, at the disinfestation dose up to 1 kGy, acceptable ratings were obtained for the sensory evaluation. In conclusion, for insect disinfestation of Brazilian beans radiation processing is a promising technology. |
| Keywords: | Food irradiation analysis Beans Thiamine Riboflavin Vitamin B6 |
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