Effect of Different Cooking Conditions on Phenolic Compounds and Antioxidant Capacity of Some Selected Brazilian Bean (Phaseolus vulgaris L.) Cultivars

The effects of different cooking conditions such as soaking, atmospheric (100 °C) or pressure boiling (121 °C), and draining of cooking water following thermal treatment on phenolic compounds and the DPPH radical scavenging capacity from two selected Brazilian bean cultivars (black and yellow-brown...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2009-07, Vol.57 (13), p.5734-5742
Main Authors: Ranilla, Lena Gálvez, Genovese, Maria Inés, Lajolo, Franco Maria
Format: Article
Language:English
Subjects:
antioxidant activity
Antioxidants - analysis
Bioactive Constituents
Biological and medical sciences
Chromatography, High Pressure Liquid
cooking
cooking water
cultivars
dry beans
Flavonoids - analysis
flavonols
food composition
Food Handling - methods
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
heat treatment
high performance liquid chromatography
Hot Temperature
Phaseolus - chemistry
Phaseolus vulgaris
phenolic acids
phenolic compounds
Phenols - analysis
Pressure
pressure cooking
soaking
Species Specificity
temperature
Water
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Summary:The effects of different cooking conditions such as soaking, atmospheric (100 °C) or pressure boiling (121 °C), and draining of cooking water following thermal treatment on phenolic compounds and the DPPH radical scavenging capacity from two selected Brazilian bean cultivars (black and yellow-brown seed coat color) were investigated using a factorial design (23). Factors that significantly reduced the total phenolic contents and antioxidant capacity in both cultivars were the soaking and draining stage. Independent of cooking temperature, total phenolics and antioxidant capacities were enhanced in treatments without soaking and where cooking water was not discarded, and this was likely linked to an increase of specific phenolic compounds detected by high performance liquid chromatography such as flavonols and free phenolic acids in both cultivars. Cooking of beans either at 100 or 121 °C, without a soaking stage and keeping the cooking water, would be recommendable for retaining antioxidant phenolic compounds.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf900527v