Effects of soaking, boiling and autoclaving on the phenolic contents and antioxidant activities of faba beans (Vicia faba L.) differing in seed coat colours.

Siah, Siem; Wood, Jennifer A; Agboola, Samson; Konczak, Izabela; Blanchard, Christopher L

Siah, Siem; Wood, Jennifer A; Agboola, Samson; Konczak, Izabela; Blanchard, Christopher L.

Affiliation

Siah S; Graham Centre for Agricultural Innovation, Wagga Wagga Agricultural Institute, Pine Gully Road, Wagga Wagga, NSW 2650, Australia. siem.siah@graingrowers.com.au

Food Chem ; 142: 461-8, 2014 Jan 01.

Article in En | MEDLINE | ID: mdl-24001866

Subject(s)

Antioxidants/analysis; Cooking/methods; Phenols/analysis; Plant Extracts/analysis; Vicia faba/chemistry; Chromatography, High Pressure Liquid; Color; Hot Temperature; Seeds/chemistry

Key words

Antioxidant; Autoclaving; Boiling; Phenolic; Soaking; Vicia faba

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Full text: 1 Database: MEDLINE Main subject: Phenols / Plant Extracts / Cooking / Vicia faba / Antioxidants Language: En Journal: Food Chem Year: 2014 Type: Article Affiliation country: Australia

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