Effect of thermal processing on free and total phenolics in nine varieties of common beans.
Int J Food Sci Nutr
; 64(2): 243-7, 2013 Mar.
Article
en En
| MEDLINE
| ID: mdl-22856452
ABSTRACT
Though much attention has been devoted to phenolics in beans, to our knowledge no studies have been done to determine the effect commercial canning has on these compounds. Free and total phenolic concentration in 18 cultivars of raw beans and 9 cultivars of commercial canned beans was determined. Alkaline hydrolysis was used on samples prior to analysis by Folin-Ciocalteu's reagent (FCR) and ferric-reducing antioxidant power (FRAP). A correction for non-phenolic antioxidants, interferences, was then made. There is a significant difference between the free phenolics of canned and raw beans using FCR (P = 0.006) but not FRAP. There is also a significant difference in the total phenolics of canned and raw beans using FRAP (P = 0.006) but not FCR. When considered on a single serving basis, the amount of phenolics in canned beans is comparable to that provided by raw fruits and vegetables.
Texto completo:
1
Colección:
01-internacional
Banco de datos:
MEDLINE
Asunto principal:
Fenoles
/
Dieta
/
Manipulación de Alimentos
/
Calor
/
Fabaceae
/
Antioxidantes
Límite:
Humans
Idioma:
En
Revista:
Int J Food Sci Nutr
Asunto de la revista:
CIENCIAS DA NUTRICAO
Año:
2013
Tipo del documento:
Article
País de afiliación:
Estados Unidos