Total phenolic content and antioxidant capacity of beans: organic vs inorganic
2017
Hanis Mastura Y. | Hasnah H. | Dang, T. N.
The purpose of this study was to evaluate and compare the effect of different cookingprocedures on the total phenolic content and antioxidant capacity of organic and inorganicbeans based on the increasing demand of organic food products. The total phenolic content andantioxidant capacities of eight types of beans matched to the organic and inorganic samples wasanalyzed based on three different conditions namely raw (R), cooked without soaking (CWS)and cooked after soaking (CAS). Changes in these variables before and after processing werecompared between organic and inorganic beans. CAS caused significant (p<0.05) losses oftotal phenolic content and antioxidant capacity than CWS. Although cooking caused reductionin total phenolic content and antioxidant capacity, no prevalence losses from either typeof organic or inorganic bean was found. In general, black bean, red bean, green bean, redkidney bean and soybean from both organic and inorganic types of beans possessed highertotal phenolic content and antioxidant capacity, whereas red dhal, yellow dhal and chickpeapossessed lower levels of both parameter assessed. All antioxidant capacity assays showedpositive and significant correlation (p<0.001) with total phenolic content. This paper providesnew information on effect of cooking procedures on the health relevant functionality of organicbeans. Knowing that the price of organic beans can be doubled of inorganic beans, this studyprovides an insight on the importance to balance out the cost and benefits of organic beans.
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