Antioxidant activity of the new bean cultivars (Phaseolus vulgaris L.)  [2008]

Stasiak, A. Ulanowska, A.,Politechnika Lodzka, Lodz (Poland). Inst. Biochemii Technicznej

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The objective of the investigation was to determine the antioxidant activity of bean seeds, the effect of thermal processing on this activity and the contents of different groups of polyphenol compounds in those beans. The investigation material consisted of five new cultivars of bean seeds: four coloured cultivars, and one white. Seeds of coloured bean varieties turned out to be a rich source of polyphenol compounds, they contained from 427 mg to 760 mg of polyphenols in total per 100 g d.m. The antioxidant activity of the four bean varieties was 10 to 20 times higher than the antioxidant activity of the white variety, and was correlated with the contents of polyphenol compounds. When the beans were hydro-thermally processed the contents of polyphenol compounds in them decreased by more than 50 percent

Other subjects

  • polyphenols
  • kidney beans
  • antioxidants
  • haricot commun
  • polifenoles
  • heat treatment
  • polyphenol
  • frijol (phaseolus)
  • tratamiento termico
  • antioxydant
  • traitement thermique
  • phaseolus vulgaris
  • antioxidantes

From the journal

Zywnosc Nauka Technologia Jakosc (Poland)

ISSN : 1425-6959