Hard-To-Cook Beans (Phaseolus vulgaris):  Involvement of Phenolic Compounds and Pectates

Hard-to-cook (HTC) is a textural defect that affects legume seeds stored in adverse conditions. Phenolic acids were extracted from dehulled soft (control) and HTC beans. HPLC analyses of the phenolic fractions indicated the presence of caffeic, p-coumaric, sinapic, and ferulic acids. The highest con...

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Bibliographic Details
Published inJournal of agricultural and food chemistry Vol. 46; no. 6; pp. 2110 - 2116
Main Authors Garcia, Elisabeth, Filisetti, Tullia M. C. C, Udaeta, Jicela E. M, Lajolo, Franco M
Format Journal Article
LanguageEnglish
Published Washington, DC American Chemical Society 01.06.1998
Subjects
ACIDE PHENOLIQUE
ACIDOS FENOLICOS
ALIMENTOS
ALMACENAMIENTO
BINDING
Biological and medical sciences
CALIDAD
CELL WALLS
COCCION
COMPOSE PHENOLIQUE
COMPUESTOS FENOLICOS
COOKING
COTILEDONES
COTYLEDON
COTYLEDONS
CUISSON
Food industries
FOODS
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
PARED CELULAR
PAROI CELLULAIRE
PHASEOLUS VULGARIS
PHENOLIC ACIDS
PHENOLIC COMPOUNDS
PRODUIT ALIMENTAIRE
QUALITE
QUALITY
STOCKAGE
STORAGE
TEXTURA
TEXTURE
Water cooking
Legumes
Property composition relationship
Phenolic acid
French bean
Cookability
Texture
Pectic substance
Cell wall
Hardening
Phenols
Molecular association
Defect
Vegetable
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Summary:Hard-to-cook (HTC) is a textural defect that affects legume seeds stored in adverse conditions. Phenolic acids were extracted from dehulled soft (control) and HTC beans. HPLC analyses of the phenolic fractions indicated the presence of caffeic, p-coumaric, sinapic, and ferulic acids. The highest content of phenolic acids was present as methanol-soluble esters in the control samples (approximately 45 times more than in HTC). Phenolic acids bound to the water-soluble pectin fraction were 2 times higher in HTC than in control beans, wheras the content of ferulic acid bound to the water-insoluble residue of the cell walls was 4 times higher in the control than in HTC samples. Through Fourier transform infrared spectroscopy accumulation of pectates and binding of phenolics to cell wall components were detected in HTC samples. Keywords: Beans; common beans; Phaseolus vulgaris; HTC; hard-to-cook; phenolics
Bibliography:Q04
1999000104
J11
ark:/67375/TPS-P97VN3VF-9
istex:9BDEEFFEC1C6498ABE2202A55624E07EA005F6C4
ISSN:0021-8561
1520-5118
DOI:10.1021/jf970848f