Abstract
Bean is a leguminous widely consumed in the world by most of its population and different nutritional, antioxidant and functional properties are associated in it. Thus, this study aims to evaluate the bioactive constituents (phytosterols, tocopherols, essencial fatty acids) in oils extracted from two bean varieties when submitted to different treatments (Raw, macerated and macerated/cooked). It is possible to highlight a high amount of phytosterols, the most relevant being campesterol, stigmasterol and β-sitosterol. After heat treatment, the carioca bean macerated/cooked presented the higher concentration of total phytosterols. Similarly, significant total tocopherols were detected in both varieties of beans, in the macerated/cooked treatment. The γ-tocopherol was predominant over the other isomers. Regarding the fatty acids the presence of linolenic acid in the two varieties of beans stood out, evidencing its nutritional importance for the Brazilian diet.
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