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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 - 12, 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

  • [1] de Almeida Costa, G.E., da Silva Queiroz-Monici, K., Reis, S.M.P.M., de Oliveira, A.C., 2006. Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chemistry 94: 327-330.
  • [2] Duranti, M., 2006. Grain legume proteins and nutraceutical properties. Fitoterapia 77: 67-82.
  • [3] Vijayakumari, K., Pugalenthi, M., Vadivel, V., 2007. Effect of soaking and hydrothermal processing methods on the levels of antinutrients and in vitro protein digestibility of Bauhinia purpurea L. seeds. Food Chemistry 103: 968-975.
  • [4] Osorio-Díaz, P., Bello-Pérez, L.A., Agama-Acevedo, E., Vargas-Torres, A., Tovar, J., Paredes-López, O., 2002. In vitro digestibility and resistant starch content of some industrialized commercial beans (Phaseolus vulgaris L.). Food Chemistry 78: 333- 337.
  • [5] Dueñas, M., Hernández, T., Estrella, I., 2006. Assessment of in vitro antioxidant capacity of the seed coat and cotyledon of legumes in relation to their phenolic contents. Food Chemistry 98: 95-103.
  • [6] Xu, B.J., Chang, S.K.C., 2008. Effect of soaking, boiling, and steaming on total phenolic content and antioxidant activities of cool season food legumes. Food Chemistry 110: 1-13.
  • [7] Adebamowo, C.A., Cho, E.Y., Sampson, L., Katan, M.B., Spiegelman, D., W.illett, W.C., Holmes, M.D., 2005. Dietary flavonols and flavonol-rich foods intake and the risk of breast cancer. International Journal of Cancer 114: 628-633.
  • [8] Kolonel, L.N., Hankin, J.H., Whittemore, A.S., Wu, A.H., Gallagher, R.P., Wilkens, L.R., John, E.M., Howe, G.R., Dreon, D.M., West, D.W., Paffenbarger R.S., 2000. Vegetables, fruits, legumes, and prostate cancer: a multiethnic case-control study. Cancer Epidemiology Biomarkers & Prevention 9: 793- 804.
  • [9] Jung, M.J., Heo, S-I., Wang, M-H., 2008. Free radical scavenging and total phenolic contents from methanolic extracts of Ulmus davidiana. Food Chemistry 108: 482-487.
  • [10] Karakaya, S. 2004. Bioavailability of phenolic compounds. Critical Reviews in Food Science and Nutrition 44: 453-464.
  • [11] Boudet, A-M, 2007. Evolution and current status of research in phenolic compounds. Phytochemistry 68: 2722-2735.
  • [12] Soobrattee, M.A., Bahorun, T., Neergheen, V.S., Googoolye, K., Aruoma, O.I., 2008. Assessment of the content of phenolics and antioxidant actions of the Rubiaceae, Ebenaceae, Celastraceae, Erythroxylaceae and Sterculaceae families of Mauritian endemic plants. Toxicology in Vitro 22: 45-56.
  • [13] Cardador-Martínez, A., Loarca-Piña, G., Oomah, B.D., 2002. Antioxidant activity in common beans (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry 50: 6975-6980.
  • [14] Cardador-Martínez, A., Castaño-Tostado, E., Loarco-Pina, G., 2002. Antimutagenic activity of natural penolic compounds present in the common bean (Phaseolus vulgaris) against aflotoxin B1. Food Additives and Contaminants 19: 62-69.
  • [15] Xu, B.J., Chang, S.K.C., 2007. A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. Journal of Food Science 72: 159-166.
  • [16] Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C., 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine 26: 1231-1237.
  • [17] Llorach, R., Martínez-Sánchez, A., TomásBarberán, F.A., Gil, M.I., Ferreres, F., 2008. Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole. Food Chemistry 108: 1028-1038.
  • [18] Oomah, B.D., Cardador-Martínez, A., Loarca-Piña, G., 2005. Phenolics and antioxidative activities in common beans (Phaseolus vulgaris L.). Journal of the Science of Food and Agriculture 85: 935-942.
  • [19] Lin, L.Z., Harney, J.M., Pastor-Corrales, M.S., Lutria, D.L., 2008. The polyphenolic profiles of common bean (Phaseolus vulgaris L.). Food Chemistry 107: 399-410.
  • [20] Rocha-Guzmán, N.E., González-Laredo, R.F., Ibarra-Pérez, F.J., Nava-Berúmen, C.A., GallegosInfante, J-A., 2007. Effect of pressure cooking on the antioxidant activity of extracts from three common bean (Phaseolus vulgaris L.) cultivars. Food Chemistry 100: 31-35.
  • [21] Malencic, D., Maksimovic, Z., Popovic, M., Miladinovic, J., 2008. Polyphenol contents and antioxidant activity of soybean seed extracts. Bioresource Technology 99: 6688-6691.
  • [22] Moktan, B., Saha, J., Sarkar, P.K., 2008. Antioxidant activities of soybean as affected by Bacillus fermentation to kinema. Food Research International 41: 586-593.

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 - 12, 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] de Almeida Costa, G.E., da Silva Queiroz-Monici, K., Reis, S.M.P.M., de Oliveira, A.C., 2006. Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chemistry 94: 327-330.
  • [2] Duranti, M., 2006. Grain legume proteins and nutraceutical properties. Fitoterapia 77: 67-82.
  • [3] Vijayakumari, K., Pugalenthi, M., Vadivel, V., 2007. Effect of soaking and hydrothermal processing methods on the levels of antinutrients and in vitro protein digestibility of Bauhinia purpurea L. seeds. Food Chemistry 103: 968-975.
  • [4] Osorio-Díaz, P., Bello-Pérez, L.A., Agama-Acevedo, E., Vargas-Torres, A., Tovar, J., Paredes-López, O., 2002. In vitro digestibility and resistant starch content of some industrialized commercial beans (Phaseolus vulgaris L.). Food Chemistry 78: 333- 337.
  • [5] Dueñas, M., Hernández, T., Estrella, I., 2006. Assessment of in vitro antioxidant capacity of the seed coat and cotyledon of legumes in relation to their phenolic contents. Food Chemistry 98: 95-103.
  • [6] Xu, B.J., Chang, S.K.C., 2008. Effect of soaking, boiling, and steaming on total phenolic content and antioxidant activities of cool season food legumes. Food Chemistry 110: 1-13.
  • [7] Adebamowo, C.A., Cho, E.Y., Sampson, L., Katan, M.B., Spiegelman, D., W.illett, W.C., Holmes, M.D., 2005. Dietary flavonols and flavonol-rich foods intake and the risk of breast cancer. International Journal of Cancer 114: 628-633.
  • [8] Kolonel, L.N., Hankin, J.H., Whittemore, A.S., Wu, A.H., Gallagher, R.P., Wilkens, L.R., John, E.M., Howe, G.R., Dreon, D.M., West, D.W., Paffenbarger R.S., 2000. Vegetables, fruits, legumes, and prostate cancer: a multiethnic case-control study. Cancer Epidemiology Biomarkers & Prevention 9: 793- 804.
  • [9] Jung, M.J., Heo, S-I., Wang, M-H., 2008. Free radical scavenging and total phenolic contents from methanolic extracts of Ulmus davidiana. Food Chemistry 108: 482-487.
  • [10] Karakaya, S. 2004. Bioavailability of phenolic compounds. Critical Reviews in Food Science and Nutrition 44: 453-464.
  • [11] Boudet, A-M, 2007. Evolution and current status of research in phenolic compounds. Phytochemistry 68: 2722-2735.
  • [12] Soobrattee, M.A., Bahorun, T., Neergheen, V.S., Googoolye, K., Aruoma, O.I., 2008. Assessment of the content of phenolics and antioxidant actions of the Rubiaceae, Ebenaceae, Celastraceae, Erythroxylaceae and Sterculaceae families of Mauritian endemic plants. Toxicology in Vitro 22: 45-56.
  • [13] Cardador-Martínez, A., Loarca-Piña, G., Oomah, B.D., 2002. Antioxidant activity in common beans (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry 50: 6975-6980.
  • [14] Cardador-Martínez, A., Castaño-Tostado, E., Loarco-Pina, G., 2002. Antimutagenic activity of natural penolic compounds present in the common bean (Phaseolus vulgaris) against aflotoxin B1. Food Additives and Contaminants 19: 62-69.
  • [15] Xu, B.J., Chang, S.K.C., 2007. A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. Journal of Food Science 72: 159-166.
  • [16] Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C., 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine 26: 1231-1237.
  • [17] Llorach, R., Martínez-Sánchez, A., TomásBarberán, F.A., Gil, M.I., Ferreres, F., 2008. Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole. Food Chemistry 108: 1028-1038.
  • [18] Oomah, B.D., Cardador-Martínez, A., Loarca-Piña, G., 2005. Phenolics and antioxidative activities in common beans (Phaseolus vulgaris L.). Journal of the Science of Food and Agriculture 85: 935-942.
  • [19] Lin, L.Z., Harney, J.M., Pastor-Corrales, M.S., Lutria, D.L., 2008. The polyphenolic profiles of common bean (Phaseolus vulgaris L.). Food Chemistry 107: 399-410.
  • [20] Rocha-Guzmán, N.E., González-Laredo, R.F., Ibarra-Pérez, F.J., Nava-Berúmen, C.A., GallegosInfante, J-A., 2007. Effect of pressure cooking on the antioxidant activity of extracts from three common bean (Phaseolus vulgaris L.) cultivars. Food Chemistry 100: 31-35.
  • [21] Malencic, D., Maksimovic, Z., Popovic, M., Miladinovic, J., 2008. Polyphenol contents and antioxidant activity of soybean seed extracts. Bioresource Technology 99: 6688-6691.
  • [22] Moktan, B., Saha, J., Sarkar, P.K., 2008. Antioxidant activities of soybean as affected by Bacillus fermentation to kinema. Food Research International 41: 586-593.
There are 22 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), 6-12.
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):6-12.
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): 6-12.
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 6–12.
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. 6–12, 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), 6-12.
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;7:6–12.
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. 6-12.
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):6-12.

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