Effect of Thermal Processing and Maceration on the Antioxidant Activity of White Beans

Abstract

Phenolic compounds, which naturally occur in beans, are known to have antioxidant activity, which may be partially lost during the processing of this legume. This study evaluated the effect of thermal processing and maceration on the phenolic acid and flavonoids profile and content and on the antioxidant activity of white beans. According to the results obtained from the 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) method, there were no significant differences among treatment groups analysed. When was using 1,1-diphenyl-2-pycrylhydrazyl method (DPPH), beans cooked without maceration present the higher antioxidant activity, and raw beans the lower. The phenolic acids found in greater amounts were gallic acid and chlorogenic acid. Kaempferol was only detected in the soaked and cooked samples; catechin and kaempferol-3-rutinoside were found in the highest concentrations. Quercetin and kaempferol-3-glucoside were not affected by the cooking process, either with or without maceration. In general, the heat treatment increased the antioxidant activity.

Phenolic compounds and antioxidant activity of two bean cultivars (Phaseolus vulgaris L.) submitted to cooking

“…For cooked and soaked beans, no differences were found between the fractions, except for fraction 3, which presented the lowest antioxidant activity amongst the samples. As in the present study, Huber et al (2014) reported a large variation between the results obtained for antioxidant activity, depending on the composition of the fraction analysed.…”

“…Cooking had no effect on fractions 2 and 4 of Phenolic compounds and antioxidant activity of two bean cultivars (Phaseolus vulgaris L.) submitted to cooking Silva, M. O. et al the commercial bean and on the fraction 4 of the Pontal bean. Huber et al (2014) also reported a reduction in the antioxidant activity of certain fractions after cooking when using the ABTS method, with fraction 4 exhibiting the highest antioxidant activity for cooked white beans without soaking.…”

“…On the other hand, Huber et al (2014) observed an increase in the potential antioxidant activity of the common bean (Phaseolus vulgaris L.) after cooking, for treatments Phenolic compounds and antioxidant activity of two bean cultivars (Phaseolus vulgaris L.) submitted to cooking Silva, M. O. et al with and without soaking. The authors stated that the concentration of phenolic compounds in the cooking water may facilitate the extraction of the phenolic compounds, when compared with raw beans.…”

“…In relation to the effect of processing on the phenolic profile of beans, Telles et al (2017) affirmed that raw beans (Phaseolus vulgaris) can present significant values of chlorogenic, gallic and protocatechuic acid. On the other hand, Huber et al (2014) identified higher concentrations of kaempferol, catechin, vanillic, gallic and sinapic acid in beans after cooking.…”

“…Xu and Chang (2008) attributed this reduction in activity of certain fractions to possible chemical modifications, damaged phenolic compounds and the formation of complexes between polyphenols and proteins. Huber et al (2014) analysed white common beans (Phaseolus vulgaris L.) and recorded the greatest antioxidant activity for fraction 6, when using raw beans and the DPPH method. For cooked and soaked beans, no differences were found between the fractions, except for fraction 3, which presented the lowest antioxidant activity amongst the samples.…”