Table of Contents
Journal of Food Processing
Volume 2014, Article ID 972508, 6 pages
Research Article

Effects of the Domestic Cooking on Elemental Chemical Composition of Beans Species (Phaseolus vulgaris L.)

1Universidade Federal de São Paulo, 275 Prof. Artur Riedel Street, 09972270 Diadema, SP, Brazil
2Instituto de Química, Universidade de São Paulo, 748 Prof. Lineu Prestes Avenue, 05513-970 São Paulo, SP, Brazil

Received 18 November 2013; Accepted 28 January 2014; Published 2 March 2014

Academic Editor: Vassiliki Oreopoulou

Copyright © 2014 Alessandra S. T. Ferreira et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Cooking is imperative for beans owing to the presence of compounds that can negatively affect nutritional value. Additionally, the heating of beans can increase protein digestibility and induce desirable sensory properties. However, cooking also causes considerable changes in the composition of numerous chemical constituents, including amino acids, vitamins, and minerals. For this, effects of domestic cooking on the essential element concentrations in various beans species (Phaseolus vulgaris L.) were investigated using jalo, fradinho, rajado, rosinha, bolinha, black, and common species. Elemental determination was made with flame atomic absorption spectrometry and inductively coupled plasma optical emission spectrometry after sample digestion in a closed-vessel microwave oven using a diluted oxidant mixture. Analytical methods were evaluated with an addition and recovery test and analysis of certified reference materials (apple and citrus leaves). Ca, Cu, K, and Mg were present mainly in rajado, Cu in jalo, Fe in black, S and Zn in fradinho, and P in rosinha species. Thermal treatment did not affect Cu, Fe, S, and Zn concentrations, but it increased Ca, K, Mg, P, and Zn concentrations in jalo and black species. Ca concentration decreased in fradinho and rajado species, as did Fe concentration in jalo and rajado species.