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      Antioxidant properties of some commonly consumed and underutilized tropical legumes

      European Food Research and Technology
      Springer Nature

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          Antioxidant properties of several commercial mushrooms

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            Effect of blanching on the antioxidant properties of some tropical green leafy vegetables

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              Antioxidant activity of processed table beets (Beta vulgaris var, conditiva) and green beans (Phaseolus vulgaris L.).

              It has been shown that thermal processing of tomatoes and sweet corn results in increased antioxidant activities despite the loss of vitamin C. Until now, it is unclear whether this positive effect of thermal processing occurs with all crop produce. Therefore, analysis of a root vegetable (beets) and of a legume (green beans) was undertaken to address this question. Antioxidant activity of beets processed under typical commercial processing conditions remained constant despite an 8% loss of vitamin C, a 60% loss of color, and 30% loss of dietary folate. There was a slight but significant 5% increase in phenolic content of processed beets. In contrast, vitamin C and dietary folate content of green beans remained constant, whereas a 32% reduction in phenolic compounds occurred after typical commercial processing conditions. The antioxidant activity of green beans was reduced by 20%. These findings along with previous works suggest that the effects of thermal processing vary with the respective produce crop type. It also reinforces the concept that optimal health benefits may be achieved when a wide variety of plant foods (fruits, vegetables and whole grains) and preparation methods are incorporated into the diet.
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                Author and article information

                Journal
                European Food Research and Technology
                Eur Food Res Technol
                Springer Nature
                1438-2377
                1438-2385
                October 17 2006
                March 10 2006
                : 224
                : 1
                : 61-65
                Article
                10.1007/s00217-006-0289-x
                38a6ca1f-8585-42bb-9028-935275febea0
                © 2006
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