Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.)

López, Ana Maria Queijeiro; El-Naggar, Tarek B. A.; Dueñas, Montserrat; Ortega, T.; Estrella, Isabel; Hernández, Teresa; Gómez-Serranillos, M. Pilar; Palomino, O.M.; Carretero, M.E.

doi:10.1016/j.foodchem.2012.10.107

Cited by 116 publications

(71 citation statements)

References 35 publications

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“…Germination not only transforms beans into a healthier food for consumption (López et al 2013), but also improves their flavonoid content (Díaz-Batalla et al 2006). The TFC of sprouts was increased significantly during germination ( Figure 3E).…”

Section: Resultsmentioning

confidence: 98%

Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process

Xue¹,

Wang²,

Zhai³

et al. 2016

Czech J. Food Sci.

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Xue Z., Wang C., Zhai L., Yu W., Chang H., Kou X., Zhou F. (2016): Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process. Czech J. Food Sci., 34: 68-78.Bioactive compounds and antioxidant activity of germinated mung bean, soybean and black bean sprouts were investigated to find out the effect of germination and the optimum germination time. We found that vitamin C gradually increased from zero. Compared to seeds, water-soluble protein and total flavonoid content showed a trend of sustained growth while vitamin E, total phenolic content increased at first and then decreased, the maximal value of total bioactive compound content was reached on the fifth day. The analysis of relative contribution revealed that total phenolics and total flavonoids made the highest (44.87-90.31%) contribution to total antioxidant activity. In conclusion, the optimum germination time for sprouts was 3-5 days when total bioactive compound content and antioxidant activities both reached their peak values, which provide a sufficient theoretical basis for dietary processing and lay a solid foundation for continued research.

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Section: Resultsmentioning

confidence: 98%

Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process

Xue¹,

Wang²,

Zhai³

et al. 2016

Czech J. Food Sci.

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“…LSF0 also contained anthocyanins such as derivatives of cyanidin (cyanidin-3-O-glucoside, 2.09 ± 0.15 lg/g), perlargonidin (pelargonidin-3-O-glucoside, 14.53 ± 1.13 lg/g; pelargonidin-3-O-malonylglucoside, 0.29 ± 0.02 lg/g; and malvidin, 0.96 ± 0.06 lg/g) but these compounds were not found in the SSF0 extracts, likely due to their instability to autoclaving treatment during sample preparation. Some of the phenolic compounds identified in SSF0 and LSF0 extracts have also been found in kidney beans (López et al, 2013).…”

Section: Phenolic Composition Of Bean Extractsmentioning

confidence: 89%

Fermentation enhances the content of bioactive compounds in kidney bean extracts

et al. 2015

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The influence of solid (SSF) or liquid state fermentation (LSF) for 48 and 96 h on the production of water soluble extracts from kidney beans was investigated. SSF was carried out by Bacillus subtilis, whilst LSF was performed either by natural fermentation (NF) or by Lactobacillus plantarum strain (LPF). SSF extracts showed high soluble phenolic compound content (31-36 mg/g) and antioxidant activity (508-541 μg trolox equivalents/g), whilst LSF extracts exhibited potential antihypertensive activity due to their large γ-aminobutyric acid (GABA) content (6.8-10.6 mg/g) and angiotensin converting enzyme inhibitory (ACEI) activity (>90%). Therefore, fermentation can be considered as a valuable process to obtain bioactive ingredients from kidney beans, which could encourage their utilisation in the formulation of added-value functional foods.

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“…The limited amino acids are in bold. ) (Costa et al, 2006;López et al, 2013) and white Canadian beans (Linsberger-Martin et al, 2013).…”

Section: Nutritional Qualitymentioning

confidence: 99%

Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.)

et al. 2017

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Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.)

Cited by 116 publications

References 35 publications

Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process

Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process

Fermentation enhances the content of bioactive compounds in kidney bean extracts

Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.)

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