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Effect of Some Domestic Cooking Methods on Antioxidant Activity, Total Phenols and Total Flavonoid Content of Common Beans

Year 2009, Volume: 7 Issue: 6, 6 - 61, 01.12.2009

Abstract

In this study the effect of domestic cooking methods on the antioxidant activity, total phenolic TP and total flavonoid contents TF of dry beans DB and pinto beans PB was investigated. Total phenolic contents of raw DB and PB were 2.36 ± 0.11 mg gallic acid equivalents GAE /g fresh weight and 3.74 ± 0.13 mg GAE/g fresh weight, respectively. Total flavonoid contents of raw DB and PB were 0.14 ± 0.02 mg catechin equivalents CE /g fresh weight and 1.27 ± 0.14 mg CE/g fresh weight, respectively. Soaking increased TP contents of both DB and PB. Addition of sodium bicarbonate NaHCO3 increased TP and TF contents of PB. Soaking in water had a significant effect on the TP and TF contents of beans. Cooking increased Trolox equivalent antioxidant capacity TEAC values of common beans. This study revealed that cooking DB and PB, common ingredients of the Turkish cuisine, had substantial benefits in terms of their polyphenol contents and antioxidant activities

References

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  • [23] Zhao, Y., 2004. Differences Explained by Culture and Lifestyle in the Decision-Making Process of Chinese and American Young Adults, Faculty of the Graduate School, University of North Carolina at Greensboro, USA.
  • [24] Zhu Wade, Bichen, 2006. The effects of including/excluding attributes on consumer choice: An empirical study of new food packaging, The University of Guelph, The Faculty of Graduate Studies, Canada.

Kuru Fasulye ve Barbunya Fasulyesinin Toplam Fenol, Toplam Flavonoid Đçerikleri ile Antioksidan Aktiviteleri Üzerine Çeşitli Pişirme Yöntemlerinin Etkisi

Year 2009, Volume: 7 Issue: 6, 6 - 61, 01.12.2009

Abstract

Bu çalışmada kuru fasulye KF ve barbunya fasulyesinin BF toplam fenol, toplam flavonoid içerikleri ile antioksidan aktiviteleri üzerine bazı ev tipi pişirme yöntemlerinin etkisi incelenmiştir. Çiğ kuru fasulye ve barbunya fasulyesinin toplam fenol içeriği sırasıyla 2.36 ± 0.11 mg gallik asit eşdeğeri/g örnek GAE/g ve 3.74 ± 0.13 mg gallik asit eşdeğeri/g örnek, toplam flavonoid içerikleri ise sırasıyla 0.14 ± 0.02 mg kateşin eşdeğeri/g örnek KE/g örnek ve 1.27 ± 0.14 mg kateşin eşdeğeri/g örnek olarak saptanmıştır. Pişirme işleminden önce uygulanan ıslatma işlemi her iki örneğin toplam fenol içeriğinde arışa neden olmuştur. Pişirme sırasında sodyum bikarbonat eklenmesi barbunya fasulyesinin toplam fenol ve toplam flavonoid içeriğinin artmasını sağlamıştır. Islatma sularının önemli miktarda toplam fenol ve toplam flavonoid içerdiği belirlenmiştir. Pişirme işlemi kuru fasulyenin Troloks eşdeğeri antioksidan kapasitesinde artış sağlamıştır. Bu çalışmanın sonuçları pişmiş kuru fasulye ve barbunya fasulyesinin polifenol içerikleri ve antioksidan aktiviteleri nedeniyle sağlık üzerine olumlu ek bir fayda sağlayabileceğini göstermiştir

References

  • [1] Altunışık R., Coşkun, R., Bayraktaroğlu,S., Yıldırım, E., 2004. Sosyal Bilimlerde Araştırma Yöntemleri. Sakarya Kitabevi, Sakarya.
  • [2] Bagozzi, R. P., Yi, Y., 1988. On the evaluation of structural equation models. Journal of Academy of Marketing Science, 16(1): 74-94.
  • [3] Brodersen, M., Manolova, P., 2008. Packaging Designs a Brand-Building Tool, Master thesis in International Marketing and Brand Management, School of Economics and Management, Lund University, Sweden.
  • [4] Butkeviciene V., Stravinskiene J., Rütelione, A., 2008. Impact of consumer package communication on consumer decision making process. Engineering Economics, Kauno Technologijos Universitetas, 56 (1): 57-65.
  • [5] Carpenter, C. E., Cornforth, D. P., Whittier, D., 2001. Consumer preferences for beef color and packaging did not affect eating satisfaction. Meat Science 57: 359-363.
  • [6] Dantas, M. I. S., Minim, V. P. R., Deliza, R., Puschmann, R., 2004. The Effect of packaging on the perception of minimally processed products. Journal of International Food & Agribusiness Marketing, 16 (2): 71-83.
  • [7] Denise, L., 2002. Private Label the Real cheese wiz: in a platter-full of double-digit gains, private label picks up share in 9 of 11 sub-categories. Private Label Buyer, May.
  • [8] De Souza, E. A. M., Minim, V. P. R., Coimbra, J. S. R., Da Rocha, R. A., 2006. Modeling consumer intension to puchase fresh produce. Journal of Sensory Studies 22: 115-125.
  • [9] Fornell, C., Larcker, D.F., 1981. Evaluating structural equation models with unobservable variables and measurement error, Journal of Marketing Research, 18: 39-50.
  • [10] IRI Information Resources Inc., 2006. Neue Stuie: Der Shopper 2006 am POS, Nürnberg, www.procarton.de/download.php?file=1404 –, 14.05.2009.
  • [11] Hair, J.F. Jr., Anderson, R.L., Tatham, R.L., Black, W.J., 1998. Multivariate Data Analysis, Prentice Hall, New Jersey, USA.
  • [12] Klein, R.B., 1998. Principles and Practice of Structural Equation Modeling. The Guildford Press, New York, USA.
  • [13] Machine Design, 2003. “What did the package say to the consumer? Buy me!”, Machine Design, September: 8.
  • [14] Müller, S., 2006. Die Relevanz der Verpackung für die Kaufentscheidung, IRI Information Resources GmbH,www.faszinationfaltschachtel.de/download.p hp?file=1270, 08.05.2009.
  • [15] Nunnaly, J.C., 1978. Psychometric Theory, Mc.Graw Hill, New York, USA.
  • [16] Nurmatjon, R., 2008. The most effective factor of packaging in consumer food product purchasing decisions. First International Business Conference, Dearborn Michigan USA.
  • [17] Paperboard Packaging Aliance, 2004. Paperboard Packaging Transforms Itself fort the New Consumer-Driven Value Chain, A White Paper from the Paperboard Packaging Alliance, www.afandpa.com, 11.08.2008.
  • [18] Rex J., Wai S. ve Lobo A., 2004. An exploratory study into the impact of colour and packaging as stimuli in the decision making process for a low involvement non-durable product, ANZMAC Wellington, conference paper.
  • [19] Rocchi, B., Stefani, G., 2005. Consumers’perception of wine packaging: a case study, International Journal of Wine Marketing 18(1): 33-44.
  • [20] Sebastiannelly, R., Tamimi, N., Rajan M., 2007. How shopping frequency and product type affect consumers’ perceptions of e-tailing quality. Journal of Business&Economic Research 5(1): 89-100.
  • [21] Terblance , N.S., Boshoff, C., 2006. Improved scale development in marketing, International Journal of Marketing Research 50(1): 105-119.
  • [22] Whaling, A., M., 2007. The Effect of Packaging Attributes on Consumer Perception of Cherry Juice. Michigan State University, Department of Packaging, USA.
  • [23] Zhao, Y., 2004. Differences Explained by Culture and Lifestyle in the Decision-Making Process of Chinese and American Young Adults, Faculty of the Graduate School, University of North Carolina at Greensboro, USA.
  • [24] Zhu Wade, Bichen, 2006. The effects of including/excluding attributes on consumer choice: An empirical study of new food packaging, The University of Guelph, The Faculty of Graduate Studies, Canada.
There are 24 citations in total.

Details

Primary Language English
Journal Section Research Article
Authors

Halise Gül Akıllıoğlu This is me

Sibel Karakaya This is me

Publication Date December 1, 2009
Published in Issue Year 2009 Volume: 7 Issue: 6

Cite

APA Akıllıoğlu, H. G., & Karakaya, S. (2009). Effect of Some Domestic Cooking Methods on Antioxidant Activity, Total Phenols and Total Flavonoid Content of Common Beans. Akademik Gıda, 7(6), 6-61.
AMA Akıllıoğlu HG, Karakaya S. Effect of Some Domestic Cooking Methods on Antioxidant Activity, Total Phenols and Total Flavonoid Content of Common Beans. Akademik Gıda. December 2009;7(6):6-61.
Chicago Akıllıoğlu, Halise Gül, and Sibel Karakaya. “Effect of Some Domestic Cooking Methods on Antioxidant Activity, Total Phenols and Total Flavonoid Content of Common Beans”. Akademik Gıda 7, no. 6 (December 2009): 6-61.
EndNote Akıllıoğlu HG, Karakaya S (December 1, 2009) Effect of Some Domestic Cooking Methods on Antioxidant Activity, Total Phenols and Total Flavonoid Content of Common Beans. Akademik Gıda 7 6 6–61.
IEEE H. G. Akıllıoğlu and S. Karakaya, “Effect of Some Domestic Cooking Methods on Antioxidant Activity, Total Phenols and Total Flavonoid Content of Common Beans”, Akademik Gıda, vol. 7, no. 6, pp. 6–61, 2009.
ISNAD Akıllıoğlu, Halise Gül - Karakaya, Sibel. “Effect of Some Domestic Cooking Methods on Antioxidant Activity, Total Phenols and Total Flavonoid Content of Common Beans”. Akademik Gıda 7/6 (December 2009), 6-61.
JAMA Akıllıoğlu HG, Karakaya S. Effect of Some Domestic Cooking Methods on Antioxidant Activity, Total Phenols and Total Flavonoid Content of Common Beans. Akademik Gıda. 2009;7:6–61.
MLA Akıllıoğlu, Halise Gül and Sibel Karakaya. “Effect of Some Domestic Cooking Methods on Antioxidant Activity, Total Phenols and Total Flavonoid Content of Common Beans”. Akademik Gıda, vol. 7, no. 6, 2009, pp. 6-61.
Vancouver Akıllıoğlu HG, Karakaya S. Effect of Some Domestic Cooking Methods on Antioxidant Activity, Total Phenols and Total Flavonoid Content of Common Beans. Akademik Gıda. 2009;7(6):6-61.

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