2007
DOI: 10.1016/j.foodchem.2006.08.021
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Antioxidant and antimutagenic activity of phenolic compounds in three different colour groups of common bean cultivars (Phaseolus vulgaris)

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Cited by 79 publications
(54 citation statements)
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“…According to the DPPH method, both cooking processes resulted in higher antioxidant activity in the cooked beans compared to the extracts of the raw beans. Similar results were also reported in the study of Rocha-Guzmán et al [4], who concluded that cooked beans removed of free radicals at a higher rate compared to raw beans. This increase in antioxidant potential after heat treatment with or without soaking may be due to the concentration of phenolic compounds in the cooking broth, which facilitates their extraction.…”
Section: Discussionsupporting
confidence: 90%
See 1 more Smart Citation
“…According to the DPPH method, both cooking processes resulted in higher antioxidant activity in the cooked beans compared to the extracts of the raw beans. Similar results were also reported in the study of Rocha-Guzmán et al [4], who concluded that cooked beans removed of free radicals at a higher rate compared to raw beans. This increase in antioxidant potential after heat treatment with or without soaking may be due to the concentration of phenolic compounds in the cooking broth, which facilitates their extraction.…”
Section: Discussionsupporting
confidence: 90%
“…Common beans possess antioxidant activity due to the presence of phenolic acids and flavonoids, mainly tannins [4].…”
Section: Introductionmentioning
confidence: 99%
“…In common beans (Phaseolus vulgaris L.) phenolic compounds (phenolic acids and flavonoids) were mostly described in the seed coat and at lower amounts in cotyledons [58,62,63]. Compounds, such as p-hydroxybenzoic, vanillic, caffeic, syringic, coumaric, ferulic and synapic acids as well as flavonoids such as quercetin, kaempferol, daidzein, genistein, p-coumestrol and anthocyanins like delphinidin and cyaniding were already identified in common beans [63].…”
Section: Phenolic Compoundsmentioning
confidence: 99%
“…Phenolic compounds and flavonoids possess multiple biological effects including antioxidant, free radical scavenging abilities, inhibition of hydrolytic and oxidative enzymes, anti-inflammatory, anticarcinogenic, antibacterial, hypolipidemic, antimutagenic and other activities (BURDA and OLESZEK 2001, CAI et al 2004, ROCHA-GUZMAN et al 2007. They are also associated with the prevention and treatment of cardiovascular and cerebrovascular diseases (GAN et al 2010).…”
Section: Introductionmentioning
confidence: 99%