The cariru Talinum triangulare Jacq is a vegetable commonly appreciated in Northern
Brazil. It is used in dishes as an accompaniment to soups and meat stews, in bean broths,
however, its high nutritional potential is underused, so more studies are needed to analyze its
potential not only nutritional, but also of bioactive compounds and the action of methods of
cooking on these substances. Therefore, the objective of this work is to evaluate the action of
different cooking methods on the total flavonoid contents of cariru (Talinum triangulare Jacq).
For this, the methodological procedures used followed the internationally recommended and
accepted standards. The results of the physicochemical analyzes infer that the leaves in natura
have a high content of AW, the pH was basic, the total soluble solids were 0.83 brixº and the
total titratable acidity was 0.64. Bioactive analyzes show considerable potential that makes
Cariru a good source of these natural compounds. Phenolic compounds, chlorophylls A and B
and flavonoids were found in fresh leaves of the vegetable. The study also indicates a significant
variation in the values of flavonoids in the different thermal processes performed. The
microwave cooking method stood out with an increase of 65%, on the other hand the oven roast
cooking method was the only one that decreased the flavonoid values by 27.7%, and the steam
cooking method obtained an increase of 26.7%. In short, it was concluded that Cariru Talinum
triangulare (Jacq.) is an extremely rich vegetable in bioactive compounds that can be enhanced
or minimized by the chosen cooking process.
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