Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods.

@article{Xu2008TotalPC,
  title={Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods.},
  author={Baojun Xu and Sam K C Chang},
  journal={Journal of food science},
  year={2008},
  volume={73 2},
  pages={H19-27}
}
The effects of soaking, boiling, and steaming processes on the phenolic components and antioxidant activity of black beans were investigated. All processed beans exhibited significantly (P < 0.05) lower antioxidant activities than raw beans in total phenolic content (TPC), DPPH free radical scavenging activity (DPPH), and oxygen radical absorbing capacity (ORAC). Steaming processes resulted in a greater retention of TPC and ORAC values than the boiling processes. Pressure boiling shortened… CONTINUE READING
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