title: Effect of thermal processing on free and total phenolics in nine varieties of common beans.
abstract: Though much attention has been devoted to phenolics in beans, to our knowledge no studies have been done to determine the effect commercial canning has on these compounds. Free and total phenolic concentration in 18 cultivars of raw beans and 9 cultivars of commercial canned beans was determined. Alkaline hydrolysis was used on samples prior to analysis by Folin-Ciocalteu's reagent (FCR) and ferric-reducing antioxidant power (FRAP). A correction for non-phenolic antioxidants, interferences, was then made. There is a significant difference between the free phenolics of canned and raw beans using FCR (P = 0.006) but not FRAP. There is also a significant difference in the total phenolics of canned and raw beans using FRAP (P = 0.006) but not FCR. When considered on a single serving basis, the amount of phenolics in canned beans is comparable to that provided by raw fruits and vegetables.
authors.affiliation: Department of Chemistry, The University of Scranton, Scranton, PA 18510, USA. ben.redan@gmail.com
authors.forename: Benjamin W
authors.initials: BW
authors.lastname: Redan
authors.forename: Joe A
authors.initials: JA
authors.lastname: Vinson
authors.forename: Michael G
authors.initials: MG
authors.lastname: Coco
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D003132:Commerce; D004032:Diet; D007887:Fabaceae / Q000737:chemistry* / Q000145:classification; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry; D006358:Hot Temperature; D006801:Humans; D010636:Phenols / Q000032:analysis*; D013045:Species Specificity
chemical_list: D000975:Antioxidants; D010636:Phenols