Influence of industrial sterilisation, freezing and steam cooking on antioxidant properties of green peas and string beans
Summary We found that peptides or amino acids constituted the main fractions of water‐soluble nitrogenous compounds in green peas and string beans (44% and 79%, respectively). Their proportion increased after processing, especially in frozen peas and beans (61% and 95%, respectively). The content of...
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| Veröffentlicht in: | International journal of food science & technology 2011-01, Vol.46 (1), p.93-100 |
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| creator | Wolosiak, Rafal Druzynska, Beata Piecyk, Malgorzata Worobiej, Elwira Majewska, Ewa Lewicki, Piotr P. |
| description | Summary
We found that peptides or amino acids constituted the main fractions of water‐soluble nitrogenous compounds in green peas and string beans (44% and 79%, respectively). Their proportion increased after processing, especially in frozen peas and beans (61% and 95%, respectively). The content of phenolic compounds was decreased more after industrial processing (by 40% in peas and 50–70% in beans) than after cooking (by 20% in peas and 0–35% in beans). Antiradical activity against ABTS•+ (2,2′‐azino‐bis[3‐ethylbenzothiazoline‐6‐sulphonic acid]) was much higher in aqueous extracts of peas and beans (33 and 45 μmol Trolox g−1 d.m., respectively) than in aqueous acetone extracts (approximately 17 μmol Trolox g−1 d.m. in both). In most cases, the activity decreased after processing. Both aqueous and acetone extracts of peas showed equal activity against DPPH• (2,2′‐diphenyl‐1‐picrylhydrazyl), whereas in the case of beans this activity was four times lower in aqueous than in acetone extracts. Both reductions and increases of these activities were noted after processing. |
| doi_str_mv | 10.1111/j.1365-2621.2010.02456.x |
| format | Article |
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We found that peptides or amino acids constituted the main fractions of water‐soluble nitrogenous compounds in green peas and string beans (44% and 79%, respectively). Their proportion increased after processing, especially in frozen peas and beans (61% and 95%, respectively). The content of phenolic compounds was decreased more after industrial processing (by 40% in peas and 50–70% in beans) than after cooking (by 20% in peas and 0–35% in beans). Antiradical activity against ABTS•+ (2,2′‐azino‐bis[3‐ethylbenzothiazoline‐6‐sulphonic acid]) was much higher in aqueous extracts of peas and beans (33 and 45 μmol Trolox g−1 d.m., respectively) than in aqueous acetone extracts (approximately 17 μmol Trolox g−1 d.m. in both). In most cases, the activity decreased after processing. Both aqueous and acetone extracts of peas showed equal activity against DPPH• (2,2′‐diphenyl‐1‐picrylhydrazyl), whereas in the case of beans this activity was four times lower in aqueous than in acetone extracts. Both reductions and increases of these activities were noted after processing.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/j.1365-2621.2010.02456.x</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Antioxidant activity ; Antioxidants ; Beans ; Biological and medical sciences ; Cooking ; Food engineering ; Food industries ; food processing ; Foods ; Freezing ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; General aspects ; Heating ; legumes ; lipid oxidation ; Peas ; polyphenols ; protein composition ; Strings</subject><ispartof>International journal of food science & technology, 2011-01, Vol.46 (1), p.93-100</ispartof><rights>2010 The Authors. International Journal of Food Science and Technology © 2010 Institute of Food Science and Technology</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3656-53f26b87de1f09e5834529dcdd81ceabe2fe60920614bad6d432d4ae8060780d3</citedby></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.1365-2621.2010.02456.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2010.02456.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,777,781,1412,4010,27904,27905,27906,45555,45556</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23651380$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Wolosiak, Rafal</creatorcontrib><creatorcontrib>Druzynska, Beata</creatorcontrib><creatorcontrib>Piecyk, Malgorzata</creatorcontrib><creatorcontrib>Worobiej, Elwira</creatorcontrib><creatorcontrib>Majewska, Ewa</creatorcontrib><creatorcontrib>Lewicki, Piotr P.</creatorcontrib><title>Influence of industrial sterilisation, freezing and steam cooking on antioxidant properties of green peas and string beans</title><title>International journal of food science & technology</title><description>Summary
We found that peptides or amino acids constituted the main fractions of water‐soluble nitrogenous compounds in green peas and string beans (44% and 79%, respectively). Their proportion increased after processing, especially in frozen peas and beans (61% and 95%, respectively). The content of phenolic compounds was decreased more after industrial processing (by 40% in peas and 50–70% in beans) than after cooking (by 20% in peas and 0–35% in beans). Antiradical activity against ABTS•+ (2,2′‐azino‐bis[3‐ethylbenzothiazoline‐6‐sulphonic acid]) was much higher in aqueous extracts of peas and beans (33 and 45 μmol Trolox g−1 d.m., respectively) than in aqueous acetone extracts (approximately 17 μmol Trolox g−1 d.m. in both). In most cases, the activity decreased after processing. Both aqueous and acetone extracts of peas showed equal activity against DPPH• (2,2′‐diphenyl‐1‐picrylhydrazyl), whereas in the case of beans this activity was four times lower in aqueous than in acetone extracts. Both reductions and increases of these activities were noted after processing.</description><subject>Antioxidant activity</subject><subject>Antioxidants</subject><subject>Beans</subject><subject>Biological and medical sciences</subject><subject>Cooking</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>food processing</subject><subject>Foods</subject><subject>Freezing</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Heating</subject><subject>legumes</subject><subject>lipid oxidation</subject><subject>Peas</subject><subject>polyphenols</subject><subject>protein composition</subject><subject>Strings</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><recordid>eNo9UV1LKzEUDHIFe9X_kBfxxa352GSzL4KI9laKgh_4GNLNWUndZmuy5VZ_vYktzcsJ58wMwwxCmJIxTe9yMaZcioJJRseMpC1hpZDjzQEa7Q9_0IjUghSiZPwI_Y1xQQhhvCpH6Hvq224NvgHct9h5u45DcKbDcYDgOhfN4Hp_gdsA8O38Ozbe5ptZ4qbvP_Km92mZUBtn08Sr0K8gDA5iVnxPPI9XYOKOGTJlDsbHE3TYmi7C6W4eo9e725ebf8XscTK9uZ4VTfIvC8FbJueqskBbUoNQvBSsto21ijZg5sBakKRmRNJybqy0JWe2NKCIJJUilh-j861ucva5hjjopYsNdJ3x0K-jVpIKXiquEvJshzSxMV0bjG9c1KvgliZ8aZb8UK5Iwl1tcf9dB1_7OyU6V6IXOievc_I6V6J_K9EbPb2_e87fJFBsBVyKcrMXMOFDy4pXQr89TPRsUssXXj_pmv8AaQWTBA</recordid><startdate>201101</startdate><enddate>201101</enddate><creator>Wolosiak, Rafal</creator><creator>Druzynska, Beata</creator><creator>Piecyk, Malgorzata</creator><creator>Worobiej, Elwira</creator><creator>Majewska, Ewa</creator><creator>Lewicki, Piotr P.</creator><general>Blackwell Publishing Ltd</general><general>Wiley-Blackwell</general><scope>BSCLL</scope><scope>IQODW</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>201101</creationdate><title>Influence of industrial sterilisation, freezing and steam cooking on antioxidant properties of green peas and string beans</title><author>Wolosiak, Rafal ; Druzynska, Beata ; Piecyk, Malgorzata ; Worobiej, Elwira ; Majewska, Ewa ; Lewicki, Piotr P.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3656-53f26b87de1f09e5834529dcdd81ceabe2fe60920614bad6d432d4ae8060780d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Antioxidant activity</topic><topic>Antioxidants</topic><topic>Beans</topic><topic>Biological and medical sciences</topic><topic>Cooking</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>food processing</topic><topic>Foods</topic><topic>Freezing</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Heating</topic><topic>legumes</topic><topic>lipid oxidation</topic><topic>Peas</topic><topic>polyphenols</topic><topic>protein composition</topic><topic>Strings</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wolosiak, Rafal</creatorcontrib><creatorcontrib>Druzynska, Beata</creatorcontrib><creatorcontrib>Piecyk, Malgorzata</creatorcontrib><creatorcontrib>Worobiej, Elwira</creatorcontrib><creatorcontrib>Majewska, Ewa</creatorcontrib><creatorcontrib>Lewicki, Piotr P.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wolosiak, Rafal</au><au>Druzynska, Beata</au><au>Piecyk, Malgorzata</au><au>Worobiej, Elwira</au><au>Majewska, Ewa</au><au>Lewicki, Piotr P.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of industrial sterilisation, freezing and steam cooking on antioxidant properties of green peas and string beans</atitle><jtitle>International journal of food science & technology</jtitle><date>2011-01</date><risdate>2011</risdate><volume>46</volume><issue>1</issue><spage>93</spage><epage>100</epage><pages>93-100</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>Summary
We found that peptides or amino acids constituted the main fractions of water‐soluble nitrogenous compounds in green peas and string beans (44% and 79%, respectively). Their proportion increased after processing, especially in frozen peas and beans (61% and 95%, respectively). The content of phenolic compounds was decreased more after industrial processing (by 40% in peas and 50–70% in beans) than after cooking (by 20% in peas and 0–35% in beans). Antiradical activity against ABTS•+ (2,2′‐azino‐bis[3‐ethylbenzothiazoline‐6‐sulphonic acid]) was much higher in aqueous extracts of peas and beans (33 and 45 μmol Trolox g−1 d.m., respectively) than in aqueous acetone extracts (approximately 17 μmol Trolox g−1 d.m. in both). In most cases, the activity decreased after processing. Both aqueous and acetone extracts of peas showed equal activity against DPPH• (2,2′‐diphenyl‐1‐picrylhydrazyl), whereas in the case of beans this activity was four times lower in aqueous than in acetone extracts. Both reductions and increases of these activities were noted after processing.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2010.02456.x</doi><tpages>8</tpages></addata></record> |
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| source | Wiley Online Library Journals Frontfile Complete; Oxford Journals Open Access Collection |
| subjects | Antioxidant activity Antioxidants Beans Biological and medical sciences Cooking Food engineering Food industries food processing Foods Freezing Fruit and vegetable industries Fundamental and applied biological sciences. Psychology General aspects Heating legumes lipid oxidation Peas polyphenols protein composition Strings |
| title | Influence of industrial sterilisation, freezing and steam cooking on antioxidant properties of green peas and string beans |
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