title: Effect of thermal processing and maceration on the antioxidant activity of white beans.
abstract: Phenolic compounds, which naturally occur in beans, are known to have antioxidant activity, which may be partially lost during the processing of this legume. This study evaluated the effect of thermal processing and maceration on the phenolic acid and flavonoids profile and content and on the antioxidant activity of white beans. According to the results obtained from the 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) method, there were no significant differences among treatment groups analysed. When was using 1,1-diphenyl-2-pycrylhydrazyl method (DPPH), beans cooked without maceration present the higher antioxidant activity, and raw beans the lower. The phenolic acids found in greater amounts were gallic acid and chlorogenic acid. Kaempferol was only detected in the soaked and cooked samples; catechin and kaempferol-3-rutinoside were found in the highest concentrations. Quercetin and kaempferol-3-glucoside were not affected by the cooking process, either with or without maceration. In general, the heat treatment increased the antioxidant activity.
authors.affiliation: Agri-Food Industry, Food and Nutrition Department, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba, São Paulo, Brazil.
authors.forename: Karina
authors.initials: K
authors.lastname: Huber
authors.affiliation: Agri-Food Industry, Food and Nutrition Department, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba, São Paulo, Brazil.
authors.forename: Priscila
authors.initials: P
authors.lastname: Brigide
authors.affiliation: Agri-Food Industry, Food and Nutrition Department, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba, São Paulo, Brazil.
authors.forename: Eloá Bolis
authors.initials: EB
authors.lastname: Bretas
authors.affiliation: Agri-Food Industry, Food and Nutrition Department, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba, São Paulo, Brazil.
authors.forename: Solange Guidolin
authors.initials: SG
authors.lastname: Canniatti-Brazaca
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D002392:Catechin / Q000032:analysis; D002726:Chlorogenic Acid / Q000032:analysis; D005511:Food Handling; D005707:Gallic Acid / Q000032:analysis; D006358:Hot Temperature; D062385:Hydroxybenzoates / Q000032:analysis; D044949:Kaempferols / Q000032:analysis; D027805:Phaseolus / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D062385:Hydroxybenzoates; D044949:Kaempferols; D002726:Chlorogenic Acid; D005707:Gallic Acid; D002392:Catechin; C017616:phenolic acid