Changes in total phenols, total flavonoids, and antioxidant activities of common beans and pinto beans after soaking, cooking, and in vitro digestion process

dc.authorid0000-0002-8161-2636en_US
dc.authorid0000-0001-5514-9521en_US
dc.contributor.authorAkıllıoğlu, H. Gül
dc.contributor.authorKarakaya, Sibel
dc.date.accessioned2021-06-23T19:26:58Z
dc.date.available2021-06-23T19:26:58Z
dc.date.issued2010
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractEven though bean varieties are widely consumed all over the world, data related to how cooking methods and in vitro digestion affect bioactive compounds they contain and data related to bioavailability of polyphenols are limited. The aim of the present study was to investigate how some cooking methods and in vitro digestion influence antioxidant activity, total phenols (TP), and total flavonoids (TF) of widely consumed beans in Turkey. Soaking caused a significant decrease (25.61-38.63%) in the bioavailability of TP of dry common beans (CB). Soaking in cold water resulted in a significant decrease in TP bioavailability of dry pinto beans (PB). TF content was well retained in PB cooked without soaking but was not detected in CB after in vitro digestion. CB soaked in hot water and cooked with the addition of NaHCO3 showed the greatest inhibition effect on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical (p<0.05). In vitro digestion caused increase in the antioxidant activity of both CB and PB.en_US
dc.identifier.doi10.1007/s10068-010-0089-8
dc.identifier.endpage639en_US
dc.identifier.issn1226-7708
dc.identifier.issn2092-6456
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-79957662573en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage633en_US
dc.identifier.urihttps://doi.org/10.1007/s10068-010-0089-8
dc.identifier.urihttps://hdl.handle.net/20.500.12491/6700
dc.identifier.volume19en_US
dc.identifier.wosWOS:000279646100009en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorAkıllıoğlu, H. Gül
dc.language.isoenen_US
dc.publisherKorean Society Food Science & Technology-Kosfosten_US
dc.relation.ispartofFood Science And Biotechnologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBeanen_US
dc.subjectBioavailabilityen_US
dc.subjectTotal Phenolen_US
dc.subjectTotal Flavonoiden_US
dc.subjectAntioxidant Activityen_US
dc.titleChanges in total phenols, total flavonoids, and antioxidant activities of common beans and pinto beans after soaking, cooking, and in vitro digestion processen_US
dc.typeArticleen_US

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