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Inhibition of soybean oil oxidation by extracts of dry beans ( Phaseolus vulgaris )
Author(s) -
Ganthavorn Chutima,
Hughes Joe S.
Publication year - 1997
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-997-0020-5
Subject(s) - chemistry , phaseolus , butylated hydroxyanisole , propyl gallate , antioxidant , soybean oil , food science , polyphenol , ascorbic acid , tbars , thiobarbituric acid , lipid oxidation , ferric , organic chemistry , botany , lipid peroxidation , biology
Polyphenolic compounds were extracted from pinto, kidney, white (Great Northern), pink, and black beans by hot methanol extraction and added to soybean oil. Oil oxidation was assayed by thiobarbituric acid‐reactive substances (TBARS). All bean polyphenolics extracts exhibited similar antioxidant capacity in delaying the onset of iron‐catalyzed oxidation better than butylated hydroxyanisole (BHA), propyl gallate (PG), and ascorbic acid. Bean polyphenolic compounds were stable after heating to 50°C and maintained their antioxidant potential after 3 mon at 4°C. Bean extracts effectively inhibited iron‐catalyzed oxidation of soybean oil, probably by chelating metal ions, because no antioxidant effect was observed when soybean oil was oxidized without an iron catalyst.