Impact of cooking methods on folates, ascorbic acid and lutein in green beans (Phaseolus vulgaris) and spinach (Spinacea oleracea)

LWT ◽  
2012 ◽  
Vol 49 (2) ◽  
pp. 197-201 ◽  
Author(s):  
Nicolas Delchier ◽  
Maryse Reich ◽  
Catherine M.G.C. Renard
Keyword(s):  
Ascorbic Acid ◽  
Phaseolus Vulgaris ◽  
Cooking Methods ◽  
Green Beans ◽  
Spinacea Oleracea

scholarly journals Effect of Steaming and Boiling on the Antioxidant Properties and Biogenic Amines Content in Green Bean (Phaseolus vulgaris) Varieties of Different Colours

2017 ◽  
Vol 2017 ◽  
pp. 1-8 ◽  
Author(s):  
Raffaella Preti ◽  
Mattia Rapa ◽  
Giuliana Vinci
Keyword(s):  
Phaseolus Vulgaris ◽  
Antioxidant Capacity ◽  
Biogenic Amines ◽  
Antioxidant Properties ◽  
Heat Treatments ◽  
Green Bean ◽  
Cooking Methods ◽  
Green Beans ◽  
Total Polyphenols ◽  
Phenolics Content

Effects of boiling and steaming cooking methods were studied on total polyphenols, antioxidant capacity, and biogenic amines of three green bean varieties, purple, yellow, and green. The vegetables gave good values both for antioxidant capacity and for phenolics content, with the purple variety being the richest in healthful components. Both the heat treatments affected the antioxidant properties of these vegetables, with boiling that reduced the initial antioxidant capacity till 30% in the yellow variety, having the same trend for total polyphenols, with the major decrement of 43% in the green variety. On the contrary, biogenic amines significantly increased only after boiling in green and yellow variety, while purple variety did not show any changes in biogenic amines after cooking. The steaming method showed being better cooking approach in order to preserve the antioxidant properties of green beans varieties and to maintain the biogenic amines content at the lowest level.

scholarly journals Quality of green beans (Phaseolus vulgaris L.) influenced by microwave and hot water pasteurization

Food Control ◽  
2021 ◽  
Vol 124 ◽  
pp. 107936
Author(s):  
Zhi Qu ◽  
Zhongwei Tang ◽  
Fang Liu ◽  
Shyam S. Sablani ◽  
Carolyn F. Ross ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Hot Water ◽  
Phaseolus Vulgaris L ◽  
Green Beans

scholarly journals Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 607
Author(s):  
Susanna Buratti ◽  
Carola Cappa ◽  
Simona Benedetti ◽  
Gabriella Giovanelli
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Nutritional Quality ◽  
Total Phenolics ◽  
Principal Component ◽  
Sensory Characteristics ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Nutritional Properties ◽  
Cooking Method

This study investigates the effects of three cooking methods (boiling, steaming and microwaving) on the nutritional and physical properties of cauliflowers, carrots and sweet potatoes; e-senses were applied to interpret the sensory characteristics according to physico-chemical aspects. The nutritional quality was evaluated by determining the concentrations of key components and the antioxidant activity; e-sense data, combined with texture parameters, were processed by a principal component analysis. The cooking method and time significantly influenced the quality of the three products. Boiling, which detrimentally affected ascorbic acid, total phenolic concentration and antioxidant activity, enhanced carotene accessibility. Steaming produced losses in ascorbic acid, increasing total phenolics and carotenoids. Microwaving resulted in minor changes in ascorbic acid concentrations, preserved carotenoids and increased total phenolics. The nutritional quality was better preserved or enhanced using shorter cooking times. The elaboration of the data collected by the e-senses showed a clear evolution according to the cooking method and time. The results helped to determine the cooking method that best preserves the nutritional properties of the vegetables, highlighting the applicability of rapid instrumental methods to interpret the evolution of sensory characteristics.

MODIFICATION OF OZONE DAMAGE TO PHASEOLUS VULGARIS BY ANTIOXIDANTS, THIOLS AND SULFHYDRYL REAGENTS

1968 ◽  
Vol 48 (6) ◽  
pp. 569-574 ◽  
Author(s):  
H. C. Dass ◽  
G. M. Weaver
Keyword(s):  
Ascorbic Acid ◽  
Phaseolus Vulgaris ◽  
Lactic Dehydrogenase ◽  
Sulfhydryl Reagents ◽  
Thiol Compounds ◽  
Ozone Injury ◽  
Ozone Sensitivity ◽  
Cysteine Hydrochloride ◽  
White Bean

Representative cultivars of white bean (Phaseolus vulgaris) were treated with selected antioxidants, thiol compounds and sulfhydryl reagents and then exposed to ozone under laboratory conditions. Severity of the bronzing disorder was influenced by such treatments, as was the activity of peroxidase and lactic dehydrogenase enzymes.Dust applications of ascorbic acid and nickel-N-dibutyl dithiocarbamate markedly reduced ozone injury, the latter compound being the most effective. Decreased ozone sensitivity was also noted following treatment of a susceptible and a tolerant cultivar with cysteine hydrochloride and glutathione.The severity of bronzing was increased over that of the control plants by the application of sulfhydryl reagents, namely parachloromercuribenzoate and N-ethyl maleimide. Necrotic stipple of the upper surface of the lamina, a symptom associated with the bronzing disorder, was induced following treatment with the sulfhydryl reagents without exposure to ozone.Ozone fumigation increased peroxidase activity and decreased lactic dehydrogenase activity. Similar effects were observed following treatment with parachloromercuribenzoate. Neither enzyme showed response to the application of cysteine hydrochloride.The role of protein sulfhydryls is discussed in relation to ozone damage and the bronzing disorder.

scholarly journals Antioxidant activity and phenolic acid content of selected vegetable broths

2017 ◽  
Vol 35 (No. 6) ◽  
pp. 469-475 ◽  
Author(s):  
Filiz Bilge Ertekin ◽  
Korkmaz Nazli ◽  
Budak Nilgun H ◽  
Seydim Atif C ◽  
Seydim Zeynep B Guzel
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Acid ◽  
Acid Content ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ascorbic Acid Content ◽  
Total Phenolic ◽  
Green Beans ◽  
Fresh Vegetables

The antioxidant activity and content of phenolic substances in vegetable broths were determined. Green beans, beetroots, courgettes, onions, parsley, carrots, cabbages, celery, broccoli, spinach, cauliflowers, and tomatoes were subjected to boiling. Fresh vegetables and vegetable broths were analysed for ascorbic acid content, total phenolic content, ORAC and TEAC values. Phenolic acids were quantified using HPLC. The ascorbic acid content of vegetables ranged from 5–109 mg/100 ml, while no ascorbic acids could be detected in vegetable broths. Total phenolic content was between 17–1729 mg GAE/l for all samples. ORAC and TEAC values of vegetable broths were between 0–3 µmol TE/ml and 0–2 µmol TE/ml, respectively. Gallic, chlorogenic, caffeic, p-coumaric, and ferulic acid were detected in both fresh vegetables and vegetable broths. The highest phenolic acid content was observed in water in which beetroots were boiled. It was found that the vegetable broths of beetroots, celery stalks, cabbages, parsley and broccoli harboured remarkable antioxidant activity.

Cell Wall Dissolution during Industrial Processing of Green Beans (Phaseolus vulgaris L.)

1995 ◽  
Vol 43 (9) ◽  
pp. 2480-2486 ◽  
Author(s):  
Trinette Stolle-Smits ◽  
Jan G. Beekhuizen ◽  
Cees van Dijk ◽  
Alfons G. J. Voragen ◽  
Kees Recourt
Keyword(s):  
Cell Wall ◽  
Phaseolus Vulgaris ◽  
Phaseolus Vulgaris L ◽  
Green Beans ◽  
Industrial Processing
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