Toward consistent discrimination of common bean ( Phaseolus vulgaris L.) based on grain coat color, phytochemical composition, and antioxidant activity

2019 ◽  
Vol 43 (12) ◽  
Author(s):  
Milica Ž. Karadžić Banjac ◽  
Strahinja Z. Kovačević ◽  
Aleksandra N. Tepić Horecki ◽  
Zdravko M. Šumić ◽  
Anita S. Vakula ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Coat Color ◽  
Phaseolus Vulgaris L ◽  
Phytochemical Composition

Antimutagenic and Antioxidant Activity of a Selected Lectin-free Common Bean (Phaseolus vulgaris L.) in Two Cell-based Models

2015 ◽  
Vol 70 (1) ◽  
pp. 35-41 ◽  
Author(s):  
Stefania Frassinetti ◽  
Morena Gabriele ◽  
Leonardo Caltavuturo ◽  
Vincenzo Longo ◽  
Laura Pucci
Keyword(s):  
Antioxidant Activity ◽  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Phaseolus Vulgaris L

Effect of pressure cooking on the antioxidant activity of extracts from three common bean (Phaseolus vulgaris L.) cultivars

2007 ◽  
Vol 100 (1) ◽  
pp. 31-35 ◽  
Author(s):  
Nuria E. Rocha-Guzmán ◽  
Rubén F. González-Laredo ◽  
Francisco J. Ibarra-Pérez ◽  
Cynthia A. Nava-Berúmen ◽  
José-Alberto Gallegos-Infante
Keyword(s):  
Antioxidant Activity ◽  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Phaseolus Vulgaris L ◽  
Pressure Cooking ◽  
Effect Of Pressure

scholarly journals How does Computer vision compare to standard colorimeter in assessing the seed coat color of common bean (Phaseolus vulgaris L.)?

2019 ◽  
Vol 20 (4) ◽  
pp. 1169-1178
Author(s):  
Filip Varga ◽  
Monika Vidak ◽  
Ksenija Ivanović ◽  
Boris Lazarević ◽  
Ivan Širić ◽  
...  
Keyword(s):  
Computer Vision ◽  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Seed Coat ◽  
Coat Color ◽  
Seed Coat Color ◽  
Phaseolus Vulgaris L

scholarly journals Phenolic compounds and antioxidant activity of two bean cultivars (Phaseolus vulgaris L.) submitted to cooking

2017 ◽  
Vol 21 (0) ◽  
Author(s):  
Maira Oliveira Silva ◽  
Priscila Brigide ◽  
Nataly Maria Viva de Toledo ◽  
Solange Guidolin Canniatti-Brazaca
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Thermal Processing ◽  
Sulphonic Acid ◽  
Phaseolus Vulgaris L ◽  
Dpph Method ◽  
The Common

Abstract The common bean (Phaseolus vulgaris L.) is a source of nutrients and contains phenolic compounds that act as antioxidants. The aim of the present study was to determine the phenolic compounds and tannins in two bean cultivars (Phaseolus vulgaris L.): the biofortified carioca bean (Pontal) and the common bean (commercial). The antioxidant activity of the phenolic compounds and their fractions was also measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) methods. The thermal processing decreased the phenolic compounds, tannins and the antioxidant activity of beans. The Pontal cultivar exhibited higher levels of phenolic compounds even after cooking. For cooked beans, higher antioxidant activity was observed in the commercial beans by the DPPH method. Regarding to the fractions, in general, lower values of antioxidant activity by DPPH were observed for beans after cooking, except for fraction 6 of the Pontal bean and fraction 3 of the commercial bean. For fraction 4 no significant differences were observed by the ABTS method for both cultivars after thermal processing.

scholarly journals Anthocyanins, polyphenols, flavonoids and antioxidant activity in common bean (Phaseolus vulgaris L.) landraces

2016 ◽  
Vol 28 (8) ◽  
pp. 581 ◽  
Author(s):  
Elia AquinoBolaos ◽  
Yatzil GarcaDaz ◽  
Jose ChavezServia ◽  
Jose CarrilloRodrguez ◽  
Araceli VeraGuzman ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Phaseolus Vulgaris L
Sign in / Sign up

Export Citation Format

Share Document