Total Phenolic Content and Antioxidant Properties of Eclipse Black Beans (Phaseolus vulgaris L.) as Affected by Processing Methods

• Published in: Journal of food science Vol. 73; no. 2; pp. H19 - H27
• Main Authors: Xu, B.J, Chang, S.K.C
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01.03.2008; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: antioxidant activity; Antioxidants; Antioxidants - metabolism; Beans; Biological and medical sciences; black beans; DPPH radical scavenging activity; dry beans; food analysis; food composition; Food Handling - methods; Food industries; food processing; Food processing industry; food processing quality; Food science; Food, Organic; Free Radical Scavengers; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Heating; Humans; nutrient content; Nutritive Value; ORAC; Oxidation-Reduction; Phaseolus - chemistry; Phaseolus - metabolism; phenolic compounds; Phenols - analysis; processing; Reactive Oxygen Species; total phenolic content; ORAC; total phenolic content; Vegetables; Method; Antioxidant; Properties; Bean; Leguminosae; Phaseolus vulgaris; Dicotyledones; black beans; Angiospermae; Phenols; processing; Spermatophyta; DPPH radical scavenging activity

The effects of soaking, boiling, and steaming processes on the phenolic components and antioxidant activity of black beans were investigated. All processed beans exhibited significantly (P < 0.05) lower antioxidant activities than raw beans in total phenolic content (TPC), DPPH free radical scave...