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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and Flavonol Profiles and Antioxidant Properties of Pinto and Black Beans (Phaseolus vulgaris L.) as Affected by Thermal Processing
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Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and Flavonol Profiles and Antioxidant Properties of Pinto and Black Beans (Phaseolus vulgaris L.) as Affected by Thermal Processing

机译：受热加工影响的斑豆和黑豆（菜豆）的总酚，酚酸，花色苷，黄烷醇3-醇和黄酮醇谱及抗氧化性能

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摘要

The effects of boiling and steaming processes at atmospheric and high pressures on the phenolic components and antioxidant properties of pinto and black beans were investigated. In comparison to the original raw beans, all processing methods caused significant (p < 0.05) decreases in total phenolic content (TPC), total flavohoid content (TFC), condensed tannin content (CTC), monomeric anthocyanin content (MAC), DPPH free-radical scavenging activity (DPPH), ferric-reducing antioxidant power (FRAP), and oxygen radical absorbing capacity (ORAC) values in both pinto and black beans. Steaming processing resulted in a greater retention of TPC, DPPH, FRAP, and ORAC values than the boiling processes in both pinto and black beans. To further investigate how thermal processing affected phenolic compositions and to elucidate the contribution of individual phenolic compounds to antioxidant properties, phenolic acids, anthocyanins, flavan-3-ols, and flavonols were quantitatively analyzed by high-performance liquid chromatography (HPLC). All thermal processing significantly (p < 0.05) affected individual phenolic acids, anthocyanins, flavan-3-ols, and flavonols, significantly (p < 0.05) reduced total phenolic acid contents in both pinto and black beans and total flavonol contents in pinto beans, and dramatically reduced anthocyanin contents in black beans. Phenolic acids and flavonols may play important roles on the overall antioxidant activities of pinto beans, while anthocyanins, flavan-3-ols, and flavonols may play important roles on the overall antioxidant activities of black beans.
机译：研究了常压和高压下的沸腾和蒸煮过程对斑豆和黑豆酚类成分和抗氧化性能的影响。与原始生豆相比，所有加工方法均导致总酚含量（TPC），总黄酮含量（TFC），缩合单宁含量（CTC），单体花色苷含量（MAC）和不含DPPH的显着（p <0.05）下降斑豆和黑豆中的自由基清除活性（DPPH），铁还原抗氧化剂能力（FRAP）和氧自由基吸收能力（ORAC）值。与斑豆和黑豆中的煮沸过程相比，蒸煮过程可保留更大的TPC，DPPH，FRAP和ORAC值。为了进一步研究热处理如何影响酚类成分并阐明单个酚类化合物对抗氧化性能的影响，通过高效液相色谱（HPLC）定量分析了酚酸，花色苷，黄烷-3-醇和黄酮醇。所有热处理均显着（p <0.05）影响了各个酚酸，花色苷，黄烷3-醇和黄酮醇，显着（p <0.05）降低了斑豆和黑豆中的总酚酸含量以及斑豆中的总黄酮含量，并大大降低了黑豆中的花青素含量。酚酸和黄酮醇可能在斑豆的总体抗氧化活性中起重要作用，而花色苷，黄烷-3-醇和黄酮醇可能在黑豆的总体抗氧化活性中起重要作用。

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