title: Impact of the hard-to-cook phenomenon on phenolic antioxidants in dry beans (Phaseolus vulgaris).
abstract: Epidemiological studies have established a link between consumption of dry beans and lower incidence of degenerative diseases. This relationship is attributed in part to properties of natural antioxidants present in beans. The objective of this study was to determine if the hard-to-cook (HTC) phenomenon in beans had a negative effect on the content of free and bound phenolic antioxidants and antioxidant capacity. Folin-Ciocalteu, Trolox equivalent antioxidant capacity, and HPLC methods were used to quantify the content of phenolic acids and antioxidant capacity. Results showed that the HTC phenomenon did not equally affect the content and antioxidant capacity of phenolic acids in different bean cultivars. Black beans were most affected, the contents of free and acid hydrolyzable phenolic acids being reduced by 35 and 36%, respectively, and the antioxidant activity by 18 and 25%, respectively. This study showed that the HTC phenomenon affected a potential nutritive characteristic of dry beans.
authors.affiliation: Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907-2009, USA.
authors.forename: Cynthia M
authors.initials: CM
authors.lastname: Machado
authors.forename: Mario G
authors.initials: MG
authors.lastname: Ferruzzi
authors.forename: S Suzanne
authors.initials: SS
authors.lastname: Nielsen
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D005519:Food Preservation; D005524:Food Technology; D006358:Hot Temperature; D062385:Hydroxybenzoates / Q000032:analysis; D027805:Phaseolus / Q000737:chemistry*; D010636:Phenols / Q000032:analysis*; D012639:Seeds / Q000737:chemistry*; D013997:Time Factors
chemical_list: D000975:Antioxidants; D062385:Hydroxybenzoates; D010636:Phenols; C017616:phenolic acid