Journal
FOOD CHEMISTRY
Volume 100, Issue 1, Pages 31-35Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2005.09.005
Keywords
antioxidant activity; common beans; cooking; polyphenols
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Common bean is a traditional legume that is becoming more attractive because of its dietary and associated health benefits. Flor de Mayo M38, Pinto Villa and Bayo Victoria, three common bean cultivars developed in Mexico, were tested for phenol content and free radical scavenging activity before and after autoclaving. Independent analysis of seed coat and cotyledon was performed for each cultivar. Longer cooking times enhanced diffusion of phenols from seed coats to cooking water and from there to cotyledons. Cooking waters showed a remarkable activity similar to crude seed coats extracts although their phenol content was 80% lower. (c) 2005 Elsevier Ltd. All rights reserved.
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