Tags

Type your tag names separated by a space and hit enter

Effects of soaking, boiling and autoclaving on the phenolic contents and antioxidant activities of faba beans (Vicia faba L.) differing in seed coat colours.
Food Chem. 2014 Jan 01; 142:461-8.FC

Abstract

The Australian grown faba beans of different seed coat colours were either soaked, boiled or autoclaved, and analysed for phenolic contents and antioxidant activity using an array of reagent-based assays. Soaking, boiling and autoclaving were shown to lower the level of active compounds in faba beans. A significant amount of active compounds was leached to the soaking and cooking medium. Boiling was a better method in retaining active compounds in beans than autoclaving. The boiled beans had more active compounds than those of resulting cooking broths, which was the opposite observation when autoclaving. The buff-genotypes had a similar level of active compounds to red- and green-genotypes. The high performance liquid chromatography-post column derivatisation (HPLC-PCD) system detected a dense collection of high antioxidant HPLC peaks ('humps') in extracts of raw, soaked and boiled beans. The present findings encouraged consumption of faba beans together with cooking broth for the maximum potential health benefits.

Authors+Show Affiliations

Graham Centre for Agricultural Innovation, Wagga Wagga Agricultural Institute, Pine Gully Road, Wagga Wagga, NSW 2650, Australia. siem.siah@graingrowers.com.auNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24001866

Citation

Siah, Siem, et al. "Effects of Soaking, Boiling and Autoclaving On the Phenolic Contents and Antioxidant Activities of Faba Beans (Vicia Faba L.) Differing in Seed Coat Colours." Food Chemistry, vol. 142, 2014, pp. 461-8.
Siah S, Wood JA, Agboola S, et al. Effects of soaking, boiling and autoclaving on the phenolic contents and antioxidant activities of faba beans (Vicia faba L.) differing in seed coat colours. Food Chem. 2014;142:461-8.
Siah, S., Wood, J. A., Agboola, S., Konczak, I., & Blanchard, C. L. (2014). Effects of soaking, boiling and autoclaving on the phenolic contents and antioxidant activities of faba beans (Vicia faba L.) differing in seed coat colours. Food Chemistry, 142, 461-8. https://doi.org/10.1016/j.foodchem.2013.07.068
Siah S, et al. Effects of Soaking, Boiling and Autoclaving On the Phenolic Contents and Antioxidant Activities of Faba Beans (Vicia Faba L.) Differing in Seed Coat Colours. Food Chem. 2014 Jan 1;142:461-8. PubMed PMID: 24001866.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of soaking, boiling and autoclaving on the phenolic contents and antioxidant activities of faba beans (Vicia faba L.) differing in seed coat colours. AU - Siah,Siem, AU - Wood,Jennifer A, AU - Agboola,Samson, AU - Konczak,Izabela, AU - Blanchard,Christopher L, Y1 - 2013/07/24/ PY - 2013/02/01/received PY - 2013/05/24/revised PY - 2013/07/16/accepted PY - 2013/9/5/entrez PY - 2013/9/5/pubmed PY - 2014/2/14/medline KW - Antioxidant KW - Autoclaving KW - Boiling KW - Phenolic KW - Soaking KW - Vicia faba SP - 461 EP - 8 JF - Food chemistry JO - Food Chem VL - 142 N2 - The Australian grown faba beans of different seed coat colours were either soaked, boiled or autoclaved, and analysed for phenolic contents and antioxidant activity using an array of reagent-based assays. Soaking, boiling and autoclaving were shown to lower the level of active compounds in faba beans. A significant amount of active compounds was leached to the soaking and cooking medium. Boiling was a better method in retaining active compounds in beans than autoclaving. The boiled beans had more active compounds than those of resulting cooking broths, which was the opposite observation when autoclaving. The buff-genotypes had a similar level of active compounds to red- and green-genotypes. The high performance liquid chromatography-post column derivatisation (HPLC-PCD) system detected a dense collection of high antioxidant HPLC peaks ('humps') in extracts of raw, soaked and boiled beans. The present findings encouraged consumption of faba beans together with cooking broth for the maximum potential health benefits. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24001866/Effects_of_soaking_boiling_and_autoclaving_on_the_phenolic_contents_and_antioxidant_activities_of_faba_beans__Vicia_faba_L___differing_in_seed_coat_colours_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)00997-7 DB - PRIME DP - Unbound Medicine ER -