Effect of packaging materials and storage time on changes of colour,phenolic content,chlorogenic acid and antioxidant activity in arabica green coffee beans (Coffea arabica L. cv. Catimor)

The conditions and storage time of green coffee beans are very important for the commercial quality of coffee. This includes factors such as light, humidity and temperature in the warehouse and also the packaging material used. The aim of this study was to evaluate the effects of type of packaging materials namely high density polyethylene (HDPE) bag and jute sack on moisture content, colour, phenolic contents, chlorogenic acids content and antioxidant activity of Arabica green coffee bean during 15 months of storage. The results show that HDPE bag can preserve the moisture content, colour and chlorogenic acid in green coffee beans (GCB) better than a jute sack during storage. No significant difference of phenolics content in green coffee beans was observed during 4 months of storage in both types of packaging. During initial 10 months of storage the antioxidant activity of GCB stored in HDPE showed higher values than that of GCB stored in jute sack. However, after 1 year of storage, the phenolics content and antioxidant activity in GCB in a jute sack were higher than in HDPE bag. The fluctuation of moisture content could lead to stress condition of green coffee bean and contributing to forming of bioactive compounds. This finding was observed and need further investigation.     

Snap Bean Quality Changed Minimally When Stored in Low Density Polyolefin Film Package

Snap beans packed in low density polyolefin film and stored at 5°C and 10°C were removed at days 0, 4, 8, 12, and 16 for quality evaluation. Chlorophyll content of beans stored at 5°C was not influenced by storage period. Pods stored at 10°C showed significant increase in chlorophyll after 4 days storage followed by a decline as time of storage increased. Hue angle and tristimulus a* corresponded more closely to chlorophyll content and were better indicators of snap bean color than chroma and tristimulus L* and b*. Weight loss, seed percentage and ascorbic acid were higher in pods stored at 10°C than in those stored at 5°C. Storage temperature and period had no influence on texture or soluble solids content.     

Comparative analyses of total phenols,flavonoids, saponins and antioxidant activity in yellow soy beans and mung beans

Total phenol, flavonoid and saponin content of soy bean and mung bean were systemically compared in order to evaluate their contribution to overall antioxidant activity. Mung bean extract possessed significantly higher total phenol (2.03 GAE g^?1 vs. 1.13 GAE g^?1) and flavonoid contents (1.49 GAE g^?1 vs. 0.41 CAE g^?1) than soy bean extract, while the saponin content of the soy beans was 4.5 times greater than that of the mung beans. In several antioxidant assays including DPPH and ABTS radical scavenging, FRAP, SOD‐like activity, and a β‐carotene bleaching assay, mung bean extract consistently showed significantly greater antioxidant activity than soy bean extract. The specific antioxidant activity, which was evaluated at the same phenolic content suggested that the phenolic compounds present in the mung bean extract were not only of greater quantity but also had better quality to eliminate radicals. The radical scavenging activities of saponins were only marginal.     

Desiccant drying prior to hermetic storage extends viability and reduces bruchid (Callosobruchus chinensis L.) infestation of mung bean (Vigna radiata (L.) R. Wilczek) seeds

Seeds of mung bean (Vigna radiata (L.) R. Wilczek) are subject to loss of viability due to aging and damage from pulse beetles (or bruchids; Callosobruchus spp.) infestation during storage. We investigated whether seed drying using desiccants and hermetic packaging would prevent or ameliorate these consequences of storage. Sun-dried mung bean seeds at a moisture content of 10% were subjected to further drying for 72 h using five different desiccants: Drying Beads® (a zeolite-based desiccant), silica gel, sodium aluminum silicate, activated alumina, and cow-dung ash (a traditional desiccant). Seeds were subsequently stored in hermetic plastic containers in the presence of these desiccants under ambient conditions along with sun-dried seeds stored in cloth bags or in hermetic containers. In addition, parallel samples of each treatment were inoculated with one pair of bruchid beetles (C. chinensis L.) and stored under the same conditions. The seed drying treatments did not affect initial seed quality (germination percentage and seedling vigor) significantly. After storage for 9 months at ambient temperatures, seeds dried using Drying Beads, silica gel, sodium aluminum silicate and activated alumina had higher germination percentages, seedling vigor indices and soil emergence, and lower electrical conductivity (leakage upon imbibition) and fungal infestation compared to other conditions. In addition, the mung bean seeds inoculated with bruchids and stored with these effective desiccants had less damage, oviposition, and insect respiratory activity in the hermetic containers and maintained higher seed germination and seedling vigor after six months of storage compared to other treatments and controls. The results demonstrate the superior ability of desiccants to quickly and safely dry seeds prior to and during storage and the benefits of such drying and hermetic storage conditions for preventing seed deterioration and insect damage during storage.     

Antioxidant properties of legumes and their morphological fractions as affected by cooking

The antioxidant properties of 6 legumes: green gram (Vigna radiate), red kidney beans (Phaseolus vulgaris), chickpea (Cicer arietinum), red lentil (Lens esculenta), soybean (Glycine max), and moth beans (V. aconitifolia), and their morphological fractions were evaluated before and after cooking. Kidney beans had the highest total phenolic content (8.9 mg ferulic acid equivalents/g), DPPH free radical scavenging activity (38.1%), reducing power (85.5 μmol ascorbic acid equivalents/g), and total flavonoid content (0.9 mg catechin equivalents/g). Highest metal chelating activity was observed for moth beans (93.3%). The antioxidant properties of the seed coat in all the legumes were manifold higher as compared to the whole legume or its respective endosperm and removal of the seed coat significantly reduced the antioxidant activity. Although cooking brought about a reduction in the antioxidant activity of the legumes in majority of the legumes and their fractions, an increase in the metal chelating activity was observed.     

Exit of seed weevil and its parasitoid changed testa color but not phenolic and tannin contents in faba beans

Seeds of eight faba bean accessions, grown under field conditions, were subjected to L*a*b* (L*, lightness; a* redness; b* blueness) scale examination and phenolic and tannin determination after classification as intacts, bruchid- and parasitoid-damaged. Accessions differed in testa color and phenolic and tannin contents. L* and b* were negatively correlated with phenolics and tannins while a* was positively correlated with phenolics. Bruchid- and parasitoid-damaged seeds had increased a* indicating a shift of testa color tο red but phenolics and tannins did not differ between seed classes. Thus, testa discoloration in insect-damaged seeds was not the result of oxidation of phenolics but possibly due to Maillard reaction indicating accelerating aging of seeds.     

Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean

The total and individual phenolic profiles and their contribution to antioxidant capacities of seed coats and dehulled beans of black and yellow soybeans were investigated. In addition, lipoxygenase (LOX) and peroxidase (POD) activities were also determined. Black seed coats had the highest content of total phenols, flavonoids and anthocyanins, in addition the highest catechin and protocatechin contents. On the other hand, dehulled beans from yellow soybeans had the highest levels of ferulic and p-coumaric acid content, and free and bound isoflavone content. The LOX activity was concentrated in the dehulled beans of both black and yellow soybeans, while a high POD activity that can be attributed to a dominant gene EpEp was presented in seed coats of yellow soybean genotype Galeb. Due to the high concentration of phenols, the black seed coats from soybean genotypes Black Tokio and Cornaja had the highest ABTS^·+-scavenging capacity (597.46 and 486.15 mmol Trolox Eq./kg d.m., respectively). The results suggest that the black seed coat as well as dehulled bean from yellow soybeans would potentially provide sources of natural antioxidants that may play a crucial role in human health protection.     

Hermetic storage for control of common bean weevil,Acanthoscelides obtectus (Say)

This study evaluated hermetic storage as a method of controlling Acanthoscelides obtectus (Coleoptera: Chrysomelidae: Bruchinae) in stored beans. Recently harvested “vermelhinho” cultivar of the common red bean was used, which had already been infested by A. obtectus in the field. Beans with a moisture content of 15.0% wet basis were stored in silo bags (3 kg), plastic bottles (1.5 L), or non-hermetic glass containers (3 L) (control) for 120 days. The packages were stored in an acclimatized chamber at 25 °C with a relative humidity of 70 ± 5%. At time intervals of 0, 30, 60, 90, and 120 days, three packages of each treatment were opened, and analyses were performed to assess the infestation percentage by insect pests, moisture content, density, electrical conductivity, germination percentage, and cooking time. There was no increase in infestation by A. obtectus in the grains stored in the silo bags and plastic bottles during the 120 days of storage; however, there was a significant increase in infestation in the grains in non-hermetic storage (control). The quality of the beans correlated with infestation; it was not altered in the hermetic storage systems and decreased in the control sample. Hermetic storage of common beans is an effective tool in the control of A. obtectus.     

云南特色豆类的酚类含量及其抗氧化活性

采用分光光度计法,对云南产的8种特色豆类的酚类含量及其抗氧化活性进行研究。结果表明:雀蛋豆的黄酮质量分数最高,为0.55%,丽江大花豆、保山透心绿蚕豆和保山大绿豆提取液中的总酚质量分数相对较高,均达到0.25%。雀蛋豆提取液的总还原力最高,而昆明白花豆最低。剑川荷包豆对DPPH·的清除率仅为52.28%,其他豆类品种对DPPH·的清除率较高,均在69%以上。剑川荷包豆和丽江大花豆2个品种对·OH都有很好的清除效果。相关性分析得出8种豆类的总黄酮含量与抗氧化之间没有显著性相关关系(P0.05),而且总酚含量与自由基清除率之间也没有显著性相关关系(P0.05),但总酚含量与总还原力之间具有极显著相关关系(P0.01)。云南产的8种特色豆类酚类含量较高,抗氧化活性较强,经常食用对人类健康有促进作用。     

Bioactive compounds and antioxidant activities of sprout soybean fermented with <Emphasis Type="Italic">Irpex lacteus</Emphasis> mycelia

To enhance the biological activities of sprout soybean, beans were treated with steaming (SS), germinating (GS), or roasting (RS) prior to fermentation with Irpex lacteus mycelia for 20 days. The total phenolic, flavonoid, isoflavone, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of each fermented bean preparation were examined every 5 days for 20 days. The total phenolic content of SS, GS, and RS preparations was 9.61, 10.23, and 10.46 mg/g, respectively, after 15 days of fermentation. These concentrations were approximately 4–5 folds higher compared to initial levels. The total flavonoid content was 8–9 folds higher than initial levels. The isoflavone content was highest in the RS sample (6.84 mg/g). The DPPH radical scavenging activity of beans fermented with I. lacteus mycelia was increased 2–8 folds after 20 days of fermentation. These results indicate that antioxidant activity components were increased by fermentation of I. lacteus mycelia irrespective of soybean treatments.     

The effect of solar drying and heating on the hardness of Phaseolus beans during storage

Small white beans (Phaseolus vulgaris) were dried and heat processed before storage. Water removal in a solar drier was four times faster than conventional field drying in the pods. Heat treatments included particle-to-particle roasting using hot sand, and microwave heating. All samples stored for 212 days at low moisture contents (4–5%) showed a slow rate of hardening at a low temperature of 18°C and a high temperature of 34°C. However, heat treated and control beans became much harder when stored at a humidity of 9% and a temperature of 34°C. Heating and solar drying are effective treatments prior to bean storage, as they greatly reduce moisture to safer levels.     

Microstructures of starch granule,starch digestibilities and predicted glycaemic index of common bean mutants in Taiwan

In this study, the microstructure of starch granule and in vitro starch digestibility were compared in de‐coated seeds of common bean variety Hwachia and its NaN₃‐induced mutants. Significant differences in starch granule size (between 17.92 and 27.00 μm), total starch content (between 436.5 and 456.8 mg per seed) and resistant starch content (between 51.6 and 203.3 mg per seed) were found among mutants. Both boiling and autoclaving decreased resistant starch content in processed common beans. Significant difference in predicted gylcaemic index (pGI) (between 48.82 and 64.55%) for processed beans also existed among mutants. However, 96 h of 4 °C storage increased resistant starch content in processed common beans, possibly resulted from starch retrogradation during storage. Mutants SA‐05, SA‐08 and SA‐31, which have smaller seed weight and lower pGI (average of 50.08%) compared to Hwachia (pGI of 57.05%), can be used to produce common bean based low GI dietary carbohydrate.     

小豆种质资源总黄酮含量测定及相关分析

小豆黄酮类化合物含量较高,类黄酮具有保健功能和药用价值。本研究选取279份栽培小豆、野生和半野生小豆种质资源材料,采用紫外分光光度法测定总黄酮含量,并对总黄酮含量与农艺性状进行相关分析。结果表明小豆总黄酮含量的变异范围为1.12~5.97mg RE/g,育成小豆品种总黄酮平均含量2.95mg RE/g、变异系数为25.76%;地方品种总黄酮平均含量3.31mg RE/g、变异系数为26.89%;半野生小豆总黄酮平均含量为3.55mg RE/g、变异系数为15.77%;野生小豆总黄酮平均含量为4.06 mg RE/g、变异系数为18.23%。野生小豆总黄酮平均含量高于栽培小豆,小豆总黄酮含量与现花期、盛花期、第一荚成熟、100%成熟呈极显著正相关,与籽粒亮度值L呈显著正相关,与百粒重、种子面积、红度值a呈极显著负相关;与地理经度和纬度分别呈极显著和显著负相关,总黄酮含量随着经纬度升高而降低,随着海拔降低而降低。研究为高类黄酮小豆种质资源挖掘利用和育种改良提供了有效依据。     

Faba bean (Vicia faba L.) seeds darken rapidly and phenolic content falls when stored at higher temperature, moisture and light intensity

Faba beans cv. Fiesta with seed moisture content (SMC) modified to 8, 10, 12 and 14% were packed in polyethylene lined aluminium foil bags and stored at 5, 15, 20, 25, 30, 37, 45, 50 or 60 °C (± 2 °C) for one year. Samples were analysed for moisture content and seed coat (testa) colour over the storage period using a chroma meter. A continuous increase in L^∗ and b^∗ values was found in all samples with the passage of time whereas a^∗ values first increased and then decreased in samples stored at relatively high temperatures (≥ 37 °C). The initial beige testa colour changed to light brown, dark reddish-brown or almost black depending on storage conditions. The higher the temperature and SMC the faster the rate of change in colour (?E_ab^∗ values). Seeds with 8% SMC had more stable testa colour compared to seeds with higher SMC. Exposure to artificial light (350 μ mol m⁻² s⁻¹) substantially accelerated the colour darkening. Cotyledons stored at 37 ± 2 °C also darkened with the storage time. A loss in total free phenolics, total tannins and proanthocyanidins was found with increased darkness of testa and cotyledons during storage.     

Effects of storage period and temperature on the technological properties,starch digestibility,and phenolic compounds of mung beans (Vigna radiata L.)

This study aimed to evaluate the effects of storage period (0, 2, 4, and 6 months) and temperature (15 °C, 25 °C, and 35 °C) on the germination, vigor, technological properties, starch digestion, and phenolic compound content of mung beans. The germination, vigor, protein solubility, inhibition of the ABTS radicals, and the total free and bound phenolic compound content reduced while cooking time, leached solids, and electrical conductivity increased during storage. Minor changes were observed in grains stored at 15 °C. Starch digestion was higher in stored grains than in freshly harvested beans; however, it decreased on increasing the temperature. The content of bound gallic acid, bound chlorogenic acid, free and bound ferulic acid, free and bound rutin, and free and bound quercetin contents reduced after storage. In contrast, the content of bound caffeic acid, bound vanillic acid, bound myricetin, free coumaric acid, and free catechin contents increased after storage at 15 °C. These results suggested that mung beans could be cooled at 15 °C to reduce the detrimental effects of storage and maintain the nutritional value and germination viability.     

Identification,biochemical characterization and biological role of defense proteins from common bean genotypes seeds in response to Callosobruchus maculatus infestation

Common bean is a legume of significant socioeconomic importance and is cultivated worldwide. This crop is affected by several pests and diseases, which cause considerable economic losses and reduce yield. In recent years, several studies have demonstrated the role of proteins and peptides with activity against a wide range of insects and pathogens. The objective of this work was to identify defense proteins, such as antimicrobial peptides, protease and amylases inhibitors in common bean genotypes and evaluate the relationship of these proteins with Phaseolus vulgaris seed resistance to Callosobruchus maculatus infestation. Nineteen common bean genotypes were subjected to protein extraction, pH 5.4, and precipitation with ammonium sulfate at 70% saturation. The obtained extracts were separated by tricine gel electrophoresis. Experiments were carried out with natural seeds of common beans and artificial seeds (Vigna unguiculata seeds covered with seed coats of common beans) to evaluate the rate of oviposition and development of the insect species Callosobruchus maculatus. Lipid-transfer proteins were identified in nine genotypes whereas defensins were present in all genotypes. The inhibitory activity of α-amylases and trypsin and fungal development were determined in crude extracts (50 μg mL⁻¹). The results also indicated that the extracts from all bean genotypes inhibited the activity of human salivary α-amylase and C. maculatus larval α-amylase. Except for the extracts of four genotypes, all other extracts inhibited trypsin activity. None of the extracts from the evaluated bean genotypes inhibited the growth of tested fungi. Natural seeds from all genotypes did not inhibit insect oviposition, however, the larvae did not survive after feeding on these seeds. Artificial seeds containing seed coat flour of all genotypes inhibited the oviposition of C. maculatus, indicating that the seed coat was also repellent to insect.     

Changes in the Bioactive Compounds Content of Soybean as a Function of Grain Moisture Content and Temperature during Long‐Term Storage

Soybean is a rich source of bioactive compounds, such as phenolic acids, flavonoids, isoflavones, carotenoids, and tocopherols. The amount of bioactive compounds in freshly harvested soybeans and their derived products has been determined; however, when they are used in the food industry, soybeans are generally stored prior to being processed. This study aimed to evaluate the effects of soybean moisture content (12%, 15%, and 18%) and storage temperature (11, 18, 25, and 32 °C) on the free phenolic, total flavonoid, vanillic acid, total carotenoid, and δ‐ and γ‐tocopherol content of soybeans stored for 12 mo. Moreover, the ABTS and DPPH radical scavenging activities of phenolic extracts were determined. There was an increase in free phenolics and total flavonoids in the stored grains compared with the grains on the 1st d of storage. Vanillic acid showed a decrease in soybeans stored at 15% and 18% moisture content and 25 or 32 °C, which indicated some degradation into other metabolites. Total carotenoid content decreased as a function of storage temperature and showed some temperature‐dependent degradation. The δ‐ and γ‐tocopherol content also tended to decrease in grains stored at 15% or 18% moisture content or 25 or 32 °C, regardless of the moisture content studied.     

Effect of Storage Time and Conditions on the Hardness and Cooking Quality of Adzuki (Vigna angularis)

A storage trial of two varieties of adzuki (Vigna angularis), Bloodwood and Erimo, produced in Australia, was conducted to determine the effect of various combinations of temperature, humidity and length of storage on bean quality. The beans were stored for up to 6 mo under the following conditions: temperature (10, 20 and 30 °C), relative humidity (RH) (40 and 65%). Storage of adzuki at elevated temperature (30 °C) and low relative humidity (40%) resulted in the greatest loss of bean moisture, increase in hydration times and decrease in bean cooking quality, i.e. increased hardness of cooked beans. The best storage conditions for the preservation of adzuki quality were 10 °C and 65% RH.     

The polyphenolic profiles of common bean (Phaseolus vulgaris L.)

Based on the phenolic profiles obtained by high performance liquid chromatography-electrospray ionization mass spectrometry (HPLC-DAD-ESI/MS), 24 common bean samples, representing 17 varieties and 7 generic off-the-shelf items, belonging to ten US commercial market classes can be organized into six different groups. All of them contained the same hydroxycinnaminic acids, but the flavonoid components showed distinct differences. Black beans contained primarily the 3-O-glucosides of delphinidin, petunidin and malvidin, while pinto beans contained kaempferol and its 3-O-glycosides. Light red kidney bean contained traces of quercetin 3-O-glucoside and its malonates, but pink and dark red kidney beans contained the diglycosides of quercetin and kaempferol. Small red beans contained kaempferol 3-O-glucoside and pelargonidin 3-O-glucoside, while no flavonoids were detected in alubia, cranberry, great northern, and navy beans. This is the first report of the tentative identification of quercetin 3-O-pentosylhexoside and flavonoid glucoside malonates, and the first detailed detection of hydroxycinnamates, in common beans.     

MeJA处理对枇杷果实采后抗氧化活性的影响

为了探讨MeJA处理对枇杷果实抗氧化能力的影响,研究了10μmol/L MeJA处理的"大红袍"枇杷果实在1℃贮藏过程中维生素C、总酚、总黄酮、总类胡萝卜素含量及抗氧化活性的变化。结果表明,枇杷果实在贮藏过程中维生素C和总黄酮含量下降,而总酚和总类胡萝卜素含量呈先上升后下降的趋势。10μmol/L MeJA处理可显著抑制果实中维生素C和总黄酮含量的下降,促进贮藏前期总酚和总类胡萝卜素含量的上升。在1℃贮藏过程中,枇杷果实DPPH和超氧阴离子自由基清除能力随着贮藏时间的延长呈先上升后下降趋势,并且抗氧化活性的变化与总酚和总类胡萝卜素含量的变化呈显著正相关,而与维生素C和总黄酮含量的变化相关性较低。这表明MeJA是通过影响枇杷果实中酚类和类胡萝卜素物质的代谢来维持枇杷果实采后较高的抗氧化能力和营养价值。