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Influence of industrial sterilisation, freezing and steam cooking on antioxidant properties of green peas and string beans
Author(s) -
Wolosiak Rafal,
Druzynska Beata,
Piecyk Malgorzata,
Worobiej Elwira,
Majewska Ewa,
Lewicki Piotr P.
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02456.x
Subject(s) - trolox , chemistry , acetone , aqueous solution , abts , dpph , food science , antioxidant , organic chemistry
Summary We found that peptides or amino acids constituted the main fractions of water‐soluble nitrogenous compounds in green peas and string beans (44% and 79%, respectively). Their proportion increased after processing, especially in frozen peas and beans (61% and 95%, respectively). The content of phenolic compounds was decreased more after industrial processing (by 40% in peas and 50–70% in beans) than after cooking (by 20% in peas and 0–35% in beans). Antiradical activity against ABTS •+ (2,2′‐azino‐bis[3‐ethylbenzothiazoline‐6‐sulphonic acid]) was much higher in aqueous extracts of peas and beans (33 and 45 μmol Trolox g −1 d.m., respectively) than in aqueous acetone extracts (approximately 17 μmol Trolox g −1 d.m. in both). In most cases, the activity decreased after processing. Both aqueous and acetone extracts of peas showed equal activity against DPPH • (2,2′‐diphenyl‐1‐picrylhydrazyl), whereas in the case of beans this activity was four times lower in aqueous than in acetone extracts. Both reductions and increases of these activities were noted after processing.