Total Phenolic Content and Antioxidant Properties of Eclipse Black Beans (Phaseolus vulgaris L.) as Affected by Processing Methods
The effects of soaking, boiling, and steaming processes on the phenolic components and antioxidant activity of black beans were investigated. All processed beans exhibited significantly (P < 0.05) lower antioxidant activities than raw beans in total phenolic content (TPC), DPPH free radical scave...
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| Veröffentlicht in: | Journal of food science 2008-03, Vol.73 (2), p.H19-H27 |
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| creator | Xu, B.J Chang, S.K.C |
| description | The effects of soaking, boiling, and steaming processes on the phenolic components and antioxidant activity of black beans were investigated. All processed beans exhibited significantly (P < 0.05) lower antioxidant activities than raw beans in total phenolic content (TPC), DPPH free radical scavenging activity (DPPH), and oxygen radical absorbing capacity (ORAC). Steaming processes resulted in a greater retention of TPC and ORAC values than the boiling processes. Pressure boiling shortened processing time compared to regular boiling, resulted in insignificant differences in TPC, but significantly increased in ORAC as compared to the regular boiling method. Pressure steaming resulted in significant decreases in TPC, DPPH, while significantly increased in ORAC compared to regular steaming. Greater TPC, DPPH, and ORAC values were detected in boiling water than in the soaking and steaming water. Mass balance analysis showed that boiling caused more dry solid loss than steaming. All of these results indicated that processing methods significantly changed contents and activities of antioxidant components of black beans. Steam processing exhibited several advantages in appearance and texture of the cooked product, shortening processing time, and in greater retention of TPC and antioxidant activities. Steam processing may be used to develop high-quality health-promoting black bean products. |
| doi_str_mv | 10.1111/j.1750-3841.2007.00625.x |
| format | Article |
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All processed beans exhibited significantly (P < 0.05) lower antioxidant activities than raw beans in total phenolic content (TPC), DPPH free radical scavenging activity (DPPH), and oxygen radical absorbing capacity (ORAC). Steaming processes resulted in a greater retention of TPC and ORAC values than the boiling processes. Pressure boiling shortened processing time compared to regular boiling, resulted in insignificant differences in TPC, but significantly increased in ORAC as compared to the regular boiling method. Pressure steaming resulted in significant decreases in TPC, DPPH, while significantly increased in ORAC compared to regular steaming. Greater TPC, DPPH, and ORAC values were detected in boiling water than in the soaking and steaming water. Mass balance analysis showed that boiling caused more dry solid loss than steaming. All of these results indicated that processing methods significantly changed contents and activities of antioxidant components of black beans. Steam processing exhibited several advantages in appearance and texture of the cooked product, shortening processing time, and in greater retention of TPC and antioxidant activities. Steam processing may be used to develop high-quality health-promoting black bean products.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2007.00625.x</identifier><identifier>PMID: 18298732</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>antioxidant activity ; Antioxidants ; Antioxidants - metabolism ; Beans ; Biological and medical sciences ; black beans ; DPPH radical scavenging activity ; dry beans ; food analysis ; food composition ; Food Handling - methods ; Food industries ; food processing ; Food processing industry ; food processing quality ; Food science ; Food, Organic ; Free Radical Scavengers ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; Heating ; Humans ; nutrient content ; Nutritive Value ; ORAC ; Oxidation-Reduction ; Phaseolus - chemistry ; Phaseolus - metabolism ; phenolic compounds ; Phenols - analysis ; processing ; Reactive Oxygen Species ; total phenolic content</subject><ispartof>Journal of food science, 2008-03, Vol.73 (2), p.H19-H27</ispartof><rights>2008 Institute of Food Technologists</rights><rights>2008 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Mar 2008</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5525-6f361eb9b22ade94d19cd1c22fb200ac54f56916540064e970e3e055b02ebbee3</citedby><cites>FETCH-LOGICAL-c5525-6f361eb9b22ade94d19cd1c22fb200ac54f56916540064e970e3e055b02ebbee3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2007.00625.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2007.00625.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20136342$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/18298732$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Xu, B.J</creatorcontrib><creatorcontrib>Chang, S.K.C</creatorcontrib><title>Total Phenolic Content and Antioxidant Properties of Eclipse Black Beans (Phaseolus vulgaris L.) as Affected by Processing Methods</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>The effects of soaking, boiling, and steaming processes on the phenolic components and antioxidant activity of black beans were investigated. All processed beans exhibited significantly (P < 0.05) lower antioxidant activities than raw beans in total phenolic content (TPC), DPPH free radical scavenging activity (DPPH), and oxygen radical absorbing capacity (ORAC). Steaming processes resulted in a greater retention of TPC and ORAC values than the boiling processes. Pressure boiling shortened processing time compared to regular boiling, resulted in insignificant differences in TPC, but significantly increased in ORAC as compared to the regular boiling method. Pressure steaming resulted in significant decreases in TPC, DPPH, while significantly increased in ORAC compared to regular steaming. Greater TPC, DPPH, and ORAC values were detected in boiling water than in the soaking and steaming water. Mass balance analysis showed that boiling caused more dry solid loss than steaming. All of these results indicated that processing methods significantly changed contents and activities of antioxidant components of black beans. Steam processing exhibited several advantages in appearance and texture of the cooked product, shortening processing time, and in greater retention of TPC and antioxidant activities. Steam processing may be used to develop high-quality health-promoting black bean products.</description><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Antioxidants - metabolism</subject><subject>Beans</subject><subject>Biological and medical sciences</subject><subject>black beans</subject><subject>DPPH radical scavenging activity</subject><subject>dry beans</subject><subject>food analysis</subject><subject>food composition</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>food processing</subject><subject>Food processing industry</subject><subject>food processing quality</subject><subject>Food science</subject><subject>Food, Organic</subject><subject>Free Radical Scavengers</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Heating</subject><subject>Humans</subject><subject>nutrient content</subject><subject>Nutritive Value</subject><subject>ORAC</subject><subject>Oxidation-Reduction</subject><subject>Phaseolus - chemistry</subject><subject>Phaseolus - metabolism</subject><subject>phenolic compounds</subject><subject>Phenols - analysis</subject><subject>processing</subject><subject>Reactive Oxygen Species</subject><subject>total phenolic content</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkUuP0zAUhSMEYoaBvwAWEggWCX7EeSxYdMrMACpQmBllaTnOTeuOGxc7gXbLL8ehVZFY4Y195e8cHd0TRYjghITzZpWQnOOYFSlJKMZ5gnFGebK9F50eP-5HpxhTGhOS5ifRI-9XeJxZ9jA6IQUti5zR0-jXje2lQfMldNZohaa266HrkewaNOl6bbe6kWGeO7sB12vwyLboQhm98YDOjVR36Bxk59Gr-VJ6sGbw6MdgFtJpj2bJayQ9mrQtqB4aVO9GIwXe626BPkG_tI1_HD1opfHw5HCfRbeXFzfT9_Hsy9WH6WQWK84pj7OWZQTqsqZUNlCmDSlVQxSlbR1WIBVPW56VJONpWEYKZY6BAea8xhTqGoCdRS_3vhtnvw_ge7HWXoExsgM7eJFjxlKaswA-_wdc2cF1IZsgZZqytORFgIo9pJz13kErNk6vpdsJgsVYkliJsQsxdiHGksSfksQ2SJ8e_Id6Dc1f4aGVALw4ANIraVonO6X9kaOYsCxEDdzbPfdTG9j9dwDx8fLddXgFfbzXa9_D9qiX7k5kOcu5qD5fiW-kqr5WVSmqwD_b8620Qi5Cw-L2ekyDcZGRgpXsN8DWxTA</recordid><startdate>200803</startdate><enddate>200803</enddate><creator>Xu, B.J</creator><creator>Chang, S.K.C</creator><general>Blackwell Publishing Inc</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>200803</creationdate><title>Total Phenolic Content and Antioxidant Properties of Eclipse Black Beans (Phaseolus vulgaris L.) as Affected by Processing Methods</title><author>Xu, B.J ; Chang, S.K.C</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5525-6f361eb9b22ade94d19cd1c22fb200ac54f56916540064e970e3e055b02ebbee3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>Antioxidants - metabolism</topic><topic>Beans</topic><topic>Biological and medical sciences</topic><topic>black beans</topic><topic>DPPH radical scavenging activity</topic><topic>dry beans</topic><topic>food analysis</topic><topic>food composition</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>food processing</topic><topic>Food processing industry</topic><topic>food processing quality</topic><topic>Food science</topic><topic>Food, Organic</topic><topic>Free Radical Scavengers</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Heating</topic><topic>Humans</topic><topic>nutrient content</topic><topic>Nutritive Value</topic><topic>ORAC</topic><topic>Oxidation-Reduction</topic><topic>Phaseolus - chemistry</topic><topic>Phaseolus - metabolism</topic><topic>phenolic compounds</topic><topic>Phenols - analysis</topic><topic>processing</topic><topic>Reactive Oxygen Species</topic><topic>total phenolic content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Xu, B.J</creatorcontrib><creatorcontrib>Chang, S.K.C</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Xu, B.J</au><au>Chang, S.K.C</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Total Phenolic Content and Antioxidant Properties of Eclipse Black Beans (Phaseolus vulgaris L.) as Affected by Processing Methods</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2008-03</date><risdate>2008</risdate><volume>73</volume><issue>2</issue><spage>H19</spage><epage>H27</epage><pages>H19-H27</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>The effects of soaking, boiling, and steaming processes on the phenolic components and antioxidant activity of black beans were investigated. All processed beans exhibited significantly (P < 0.05) lower antioxidant activities than raw beans in total phenolic content (TPC), DPPH free radical scavenging activity (DPPH), and oxygen radical absorbing capacity (ORAC). Steaming processes resulted in a greater retention of TPC and ORAC values than the boiling processes. Pressure boiling shortened processing time compared to regular boiling, resulted in insignificant differences in TPC, but significantly increased in ORAC as compared to the regular boiling method. Pressure steaming resulted in significant decreases in TPC, DPPH, while significantly increased in ORAC compared to regular steaming. Greater TPC, DPPH, and ORAC values were detected in boiling water than in the soaking and steaming water. Mass balance analysis showed that boiling caused more dry solid loss than steaming. All of these results indicated that processing methods significantly changed contents and activities of antioxidant components of black beans. Steam processing exhibited several advantages in appearance and texture of the cooked product, shortening processing time, and in greater retention of TPC and antioxidant activities. Steam processing may be used to develop high-quality health-promoting black bean products.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>18298732</pmid><doi>10.1111/j.1750-3841.2007.00625.x</doi><tpages>9</tpages></addata></record> |
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| subjects | antioxidant activity Antioxidants Antioxidants - metabolism Beans Biological and medical sciences black beans DPPH radical scavenging activity dry beans food analysis food composition Food Handling - methods Food industries food processing Food processing industry food processing quality Food science Food, Organic Free Radical Scavengers Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Heating Humans nutrient content Nutritive Value ORAC Oxidation-Reduction Phaseolus - chemistry Phaseolus - metabolism phenolic compounds Phenols - analysis processing Reactive Oxygen Species total phenolic content |
| title | Total Phenolic Content and Antioxidant Properties of Eclipse Black Beans (Phaseolus vulgaris L.) as Affected by Processing Methods |
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