Effect of pressure cooking on the antioxidant activity of extracts from three common bean (Phaseolus vulgaris L.) cultivars |
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| Authors: | Nuria E. Rocha-Guzmá n,Rubé n F. Gonzá lez-Laredo,Francisco J. Ibarra-Pé rez,Cynthia A. Nava-Berú men,José -Alberto Gallegos-Infante |
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| Affiliation: | 1. Departamento de Ingenierías Química y Bioquímica, Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830, Ote. Col. Nueva Vizcaya CP 34080, 78000 Durango, Dgo., Mexico;2. Instituto de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Campo Experimental Valle del Guadiana (CEVAG), Carretera al Mezquital Km 5.0, Durango, Dgo., Mexico |
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| Abstract: | Common bean is a traditional legume that is becoming more attractive because of its dietary and associated health benefits. Flor de Mayo M38, Pinto Villa and Bayo Victoria, three common bean cultivars developed in Mexico, were tested for phenol content and free radical scavenging activity before and after autoclaving. Independent analysis of seed coat and cotyledon was performed for each cultivar. Longer cooking times enhanced diffusion of phenols from seed coats to cooking water and from there to cotyledons. Cooking waters showed a remarkable activity similar to crude seed coats extracts although their phenol content was 80% lower. |
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| Keywords: | Antioxidant activity Common beans Cooking Polyphenols |
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