Effect of pressure cooking on the antioxidant activity of extracts from three common bean (Phaseolus vulgaris L.) cultivars

Rocha‐Guzmán, Nuria Elizabeth; González‐Laredo, Rubén Francisco; Ibarra‐Perez, F.J.; Nava-Berumen, Cynthia Adriana; Gallegos‐Infante, José Alberto

doi:10.1016/j.foodchem.2005.09.005

Cited by 102 publications

(68 citation statements)

References 20 publications

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“…[5] Further, with increasing the duration up to 30 min of microwave, autoclaving, and also 90 min of boiling, a higher antioxidant activity was observed which could be possibly due to evaporation of most of the cooking water during the processing which led to concentration of phenolic compounds on the seed coat (Table 1). Similar kind of results were reported by Rocha-Guzman et al [25] on beans (L. Phaseolus vulgaris), where a significant increase in DPPH radical scavenging was observed when beans were not soaked and cooking water was also not drained. Roasting treatment for 45 min might have formed Maillard products such as HMF (5-hydroxymethyl-2-furfuraldehyde) which rendered highantioxidant activity to the cowpea seeds.…”

Section: Dpph Radical Scavenging Activitysupporting

confidence: 87%

Effect of thermal and non-thermal processing on antioxidant potential of cowpea seeds

Yadav

Kaur

Malaviya

et al. 2018

International Journal of Food Properties

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Legumes are a good source of bioactive components, besides being nutrient dense. These components have antioxidant properties and have a protective role against free radicals. Legumes like cowpeas are usually consumed after certain processing, so the present study was intended to assess antioxidant property of selected four cultivars of cowpea after going through various thermal (autoclaving, microwave, boiling, and roasting) and non-thermal (soaking and fermentation) processings. Thermal processing reduced total phenolic content (TPC), total flavonoid content (TFC), and ferric reducing antioxidant power (FRAP) in all cultivars with respect to antioxidant activity of raw cultivars, while DPPH scavenging activity increased after all thermal treatments excluding few thermal processings. Non-thermal processing revealed increase in TPC, DPPH scavenging activity, and FRAP values, while TFC content showed a decreasing trend. A moderately high correlation between TPC and DPPH scavenging activity was observed in both kinds of thermal treatments indicating the role of phenolic compounds for antioxidant activity. It was concluded from the study that fermentation processing has promising effects on retention and enhancement of antioxidant activity of cowpea cultivars. ARTICLE HISTORY

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Section: Dpph Radical Scavenging Activitysupporting

confidence: 87%

Effect of thermal and non-thermal processing on antioxidant potential of cowpea seeds

Yadav

Kaur

Malaviya

et al. 2018

International Journal of Food Properties

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“…Cooking mung bean for 30 min resulted in a 73% reduction in polyphenols [33]. In the common bean, pressure cooking has been shown to enhance the diffusion of more than 90% of the polyphenols from seed coats to cooking water [34]. As shown in this study, soaking, cooking and steaming processes reduced TPC, TFC and FRAP AA in colored chickpea.…”

Section: Effects Of Cooking On Tpc Tfc and Frap Aasupporting

confidence: 56%

Total Phenolic Content and Antioxidant Activity of Chickpea (<i>Cicer</i> <i>arietinum</i> L.) as Affected by Soaking and Cooking Conditions

Segev¹,

Badani²,

Galili³

et al. 2011

FNS

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“…Tsai and She (2006) concluded that there was a change in the phenolic compounds after heating which contributed to the increase in reducing power. The decrease in reducing power of pressure cooked samples correlates with the low level of phenolic contents since, during cooking, a part of phenolics diffuse from the seed coat to cooking water (Rocha-Guzman et al 2007). Upon comparing the correlation coefficients (Table 4) between ferric ion reducing capacity with DPPH-RSA, TEAC, FTC, chelating capacity, HRSA and antihemolytic activity were found to be r 2 =0.989, 0.995, 0.938, 0.171, 0.911 and 0.297, respectively.…”

Section: Resultsmentioning

confidence: 99%

Effects of processing conditions on the stability of polyphenolic contents and antioxidant capacity of Dolichos lablab L.

2011

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The effects of raw, dry heated and pressure cooked samples on total phenolic components and antioxidant activity in commonly consumed field bean, Dolichos lablab L. was investigated. The raw and processed samples were extracted with 70% methanol. Processing of legumes caused decreases in total phenolic content when compared to the raw samples. However, the dry heating caused remarkable increase in tannin contents (1.809±0.25 g GAE/ 100 g extract). Dry heated samples of D. lablab was found to possess the highest DPPH (IC 50, 2.53±0.17 μg/ml), TEAC (4649.8±38.4 μmol/g DM), OH˙radical (IC 50, 42.2 ±0.67 μg/ml) scavenging activities, inhibition of linoleic acid and ferric reducing capacity than other samples. The raw samples displayed the highest antihemolytic activity (59.6 ± 1.53%) and chelating capacity (74.2 ± 1.37 mg EDTA/g). Dry heat processing exhibited several advantages in retaining the antioxidant components and activities. The higher correlation was found the phenolic content with chelating (r 2 =0.933) and antihemolytic (r 2 =0.839) activities, but a poor correlation with other assays. Moreover, the content of tannins gave good correlation (r 2 =0.644-0.997) with all antioxidant assays. The low correlation values between total phenols and the antioxidative activity suggest that the major antioxidant compounds in studied seeds might be tannins.

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Effect of pressure cooking on the antioxidant activity of extracts from three common bean (Phaseolus vulgaris L.) cultivars

Cited by 102 publications

References 20 publications

Effect of thermal and non-thermal processing on antioxidant potential of cowpea seeds

Effect of thermal and non-thermal processing on antioxidant potential of cowpea seeds

Total Phenolic Content and Antioxidant Activity of Chickpea (<i>Cicer</i> <i>arietinum</i> L.) as Affected by Soaking and Cooking Conditions

Effects of processing conditions on the stability of polyphenolic contents and antioxidant capacity of Dolichos lablab L.

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Effect of pressure cooking on the antioxidant activity of extracts from three common bean (Phaseolus vulgaris L.) cultivars

Cited by 102 publications

References 20 publications

Effect of thermal and non-thermal processing on antioxidant potential of cowpea seeds

Effect of thermal and non-thermal processing on antioxidant potential of cowpea seeds

Total Phenolic Content and Antioxidant Activity of Chickpea (&lt;i&gt;Cicer&lt;/i&gt; &lt;i&gt;arietinum&lt;/i&gt; L.) as Affected by Soaking and Cooking Conditions

Effects of processing conditions on the stability of polyphenolic contents and antioxidant capacity of Dolichos lablab L.

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Total Phenolic Content and Antioxidant Activity of Chickpea (<i>Cicer</i> <i>arietinum</i> L.) as Affected by Soaking and Cooking Conditions