Association of genotype and preparation methods on the antioxidant activity, and antinutrients in common beans (Phaseolus vulgaris L.)
نویسندگان
چکیده
منابع مشابه
Diversification and Population Structure in Common Beans (Phaseolus vulgaris L.)
Wild accessions of crops and landraces are valuable genetic resources for plant breeding and for conserving alleles and gene combinations in planta. The primary genepool of cultivated common beans includes wild accessions of Phaseolus vulgaris. These are of the same species as the domesticates and therefore are easily crossable with cultivated accessions. Molecular marker assessment of wild bea...
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In this work, we evaluated antioxidant and metal chelating activities of common bean proteins. Protein fractions were produced by using extraction with organic (method 1) or aqueous (method 2) solvents. Results evidenced that the amount of proteins extracted through method 2 was higher than method 1, probably due the chemical difference between solvents. The antioxidant activity of hard-to-cook...
متن کاملAntioxidant activity of protein hydrolysates from raw and heat-treated yellow string beans (Phaseolus vulgaris L.).
Nowadays, legume plants have been considered not only a source of valuable proteins necessary for the proper functioning and growth of the body but also a source of bioactive compounds such as bioactive peptides, that may be beneficial to human health and protect against negative change in food. The aim of this study was to investigate the effect of heat treatment on the release of antioxidant ...
متن کاملPhenolic Acid, Flavonoids and Antioxidant Activity of Common Brown Beans (Phaseolus vulgaris L.) Before and After Cooking
This study aimed to evaluate the impact of thermal processing and soaking on the profiles and contents of phenolic compounds in brown beans, as well as their antioxidant activity. We evaluated the antioxidant activity of extracts and the contents of phenolic acids and flavonoids by high-performance liquid chromatography (HPLC). With the exception of chlorogenic acid, the contents of all of the ...
متن کاملEffect of Extrusion on the Phenolic Composition and Antioxidant Activity of Dry Beans of Phaseolus vulgaris L
The phenolic composition of dry beans and extrudates was investigated to evaluate the effect of extrusion process on their antioxidant activity. Myricetin, quercetin, kaempferol, cyanidin, chlorogenic acid, caffeic acid, ferulic acid and p-coumaric acid were identified in raw and processed bean seeds. The effect of extrusion on the total phenolic content of beans depended on the cultivar – one ...
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ژورنال
عنوان ژورنال: LWT - Food Science and Technology
سال: 2011
ISSN: 0023-6438
DOI: 10.1016/j.lwt.2011.06.014