Bioactive phenolic compounds and functional properties of dehydrated bean flours

Aguilera, Yolanda; Estrella, Isabel; Benítez, Vanesa; Esteban, Rosa M.; Martín‐Cabrejas, Maria A.

doi:10.1016/j.foodres.2011.01.004

Cited by 118 publications

(120 citation statements)

References 35 publications

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“…The effect of soaking varies for each compound evaluated; however, the effect of this process on the increases in the concentrations of kaempferol and kaempferol-3-rutinoside was clear. These results are contrary to published reports claiming that cooking and soaking have a negative impact on flavonoid concentrations [1,5,17].…”

Section: Discussioncontrasting

confidence: 99%

“…A study by Aguilera et al [17] reported concentrations of catechin in macerated raw and cooked beans of 142.58 μg g -1 and 76.25 μg g -1 , respectively; these results are very similar to those obtained in this study (Table 5). It is known that catechin assists in the reduction of cholesterol absorption in the intestine and in the inhibition of LDL cholesterol oxidation [2].…”

Section: Discussionsupporting

confidence: 91%

“…By contrast, Diaz-Batalla et al [1] found lower levels of vanillic acid in cooked beans than in raw beans for the 14 analysed cultivars. Aguilera et al [17] found no vanillic acid in cooked beans, with or without soaking and found 10.71 μg g -1 in raw beans. This phenolic acid has the following desirable activities: antihelminthic activity, the prevention of sickle erythrocytes and the suppression of liver fibrosis in chronic liver diseases [5,18].…”

Section: Discussionmentioning

confidence: 98%

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Phenolic Acid, Flavonoids and Antioxidant Activity of Common Brown Beans (Phaseolus vulgaris L.) Before and After Cooking

Huber¹,

Brigide²,

Bretas³

et al. 2016

J Nutr Food Sci

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This study aimed to evaluate the impact of thermal processing and soaking on the profiles and contents of phenolic compounds in brown beans, as well as their antioxidant activity. We evaluated the antioxidant activity of extracts and the contents of phenolic acids and flavonoids by high-performance liquid chromatography (HPLC). With the exception of chlorogenic acid, the contents of all of the other phenolic acids were increased by cooking. Kaempferol was only detected in samples treated by soaking followed by cooking. Catechin and kaempferol-3-glucoside were found in all of the brown bean extracts. Cooking, with or without soaking, caused significant increases in the concentrations of quercetin and quercetin-3-glucoside only. The effect of the heat treatment increased the antioxidant activity and the concentrations of the phenolic compounds evaluated.

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Section: Discussioncontrasting

confidence: 99%

Section: Discussionsupporting

confidence: 91%

Section: Discussionmentioning

confidence: 98%

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Phenolic Acid, Flavonoids and Antioxidant Activity of Common Brown Beans (Phaseolus vulgaris L.) Before and After Cooking

Huber¹,

Brigide²,

Bretas³

et al. 2016

J Nutr Food Sci

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“…The water binding capacity (WBC) and water holding capacity (WHC) are important properties for bakery process, and become even more essential for making gluten free baked goods. Texture or consistency of dough depends on water absorption leading to body thickening and viscosity (Aguilera et al 2011). High water absorption reduces stickiness and produces stiff dough (Han et al 2012).…”

Section: Flour and Flour Gel Hydration Propertiesmentioning

confidence: 99%

Influence of germination time of brown rice in relation to flour and gluten free bread quality

Cornejo

2015

J Food Sci Technol

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The effect of germination time on physicochemical characteristics of brown rice flour and its effect on gluten free bread qualities have been investigated. Germination was carried out at 28°C and 100 % RH for 12, 24 and 48 h; brown rice and soaked brown rice was also analyzed. Significant changes on hydration and pasting properties of brown rice flour were found during germination. The starch degradation by enzyme activity could be evidenced with the decrease in viscosity and water binding capacity (WBC). No significant effect in specific volume, humidity and water activity of the gluten free bread was found as germination time increase, but a significant softness of the crumb was obtained. However, at 48 h of germination, the intense action of α amylase could result in excessive liquefaction and dextrinisation, causing inferior bread quality. Overall, germinated rice flour showed appropriate functionality for being used as raw ingredient in gluten free breadmaking.

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“…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]. It is widely accepted that thermal processing (boiling or steaming treatment) affects phenolic compounds content and antioxidant activity values [64,65].…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Participatory Plant Quality Breeding: An Ancient Art Revisited by Knowledge Sharing. The Portuguese Experience

Patto¹,

Mendes-Moreira²,

Alves³

et al. 2013

Plant Breeding From Laboratories to Fields

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Bioactive phenolic compounds and functional properties of dehydrated bean flours

Cited by 118 publications

References 35 publications

Phenolic Acid, Flavonoids and Antioxidant Activity of Common Brown Beans (Phaseolus vulgaris L.) Before and After Cooking

Phenolic Acid, Flavonoids and Antioxidant Activity of Common Brown Beans (Phaseolus vulgaris L.) Before and After Cooking

Influence of germination time of brown rice in relation to flour and gluten free bread quality

Participatory Plant Quality Breeding: An Ancient Art Revisited by Knowledge Sharing. The Portuguese Experience

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