Conteúdo de bioativos e atividade antioxidante em cultivares de feijão-Caupi antes e após o cozimento

This study evaluated the content of bioactive compounds and antioxidant activity in four genetically improved varieties of cowpea, before and after steaming in pot of domestic pressure. The phenolic compounds were analyzed and flavonoids by spectrophotometry, anthocyanins by the pH difference method, total flavanols by the method of vanillin, polyamines by high-performance liquid chromatography, and the antioxidant activity by the method of capture of the free radical DPPH and ABTS. The BRS Aracê phenolic compounds showed the highest content (mg/100 g) prior to (205.10 + 2.89) and after (150.62 + 2.64) cooking (p<0.05). They were identified and quantified polyamines spermine and spermidine (mg / kg), highlighting the BRS Milênio (raw-120.5; cooked50.4) and BRS Tumucumaque (raw-116.2; baked-47.9) with loss after cooking (p<0.05). For the antioxidant activity were observed different behaviors for each cultivar in both methods. It was concluded that, even after heat processing, cultivars maintained relevant levels of bioactive compounds. PALAVRAS-CHAVE: Vigna unguiculata (L.) Walp.; compostos bioativos; atividade antioxidante; processamento térmico.