Article ID Journal Published Year Pages File Type
1190765 Food Chemistry 2007 5 Pages PDF
Abstract

Common bean is a traditional legume that is becoming more attractive because of its dietary and associated health benefits. Flor de Mayo M38, Pinto Villa and Bayo Victoria, three common bean cultivars developed in Mexico, were tested for phenol content and free radical scavenging activity before and after autoclaving. Independent analysis of seed coat and cotyledon was performed for each cultivar. Longer cooking times enhanced diffusion of phenols from seed coats to cooking water and from there to cotyledons. Cooking waters showed a remarkable activity similar to crude seed coats extracts although their phenol content was 80% lower.

Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
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