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Composition of Phenolic Acids and Antioxidant Properties of Selected Pulses Cooked with Different Heating Conditions
Pulses are recommended for healthy eating due to their high content of nutrients and bioactive compounds that can undergo changes during cooking. This study investigated the effects of four cooking methods (boiling, pressure, microwave, slow) and three heating solutions (water, salt, sugar) on the p...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404658/ https://www.ncbi.nlm.nih.gov/pubmed/32664208 http://dx.doi.org/10.3390/foods9070908 |
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author | Liu, Yihan Ragaee, Sanaa Marcone, Massimo F. Abdel-Aal, El-Sayed M. |
author_facet | Liu, Yihan Ragaee, Sanaa Marcone, Massimo F. Abdel-Aal, El-Sayed M. |
author_sort | Liu, Yihan |
collection | PubMed |
description | Pulses are recommended for healthy eating due to their high content of nutrients and bioactive compounds that can undergo changes during cooking. This study investigated the effects of four cooking methods (boiling, pressure, microwave, slow) and three heating solutions (water, salt, sugar) on the phenolic acids and antioxidant properties of three pulses (faba beans, lentils, peas). The composition of phenolic acids differed among the three pulses with p-coumaric and ferulic being the dominant acids. Cooking increased free phenolic acids and lessened bound phenolic acids in faba beans and peas, while decreased both free and bound phenolic acids in lentils. Cooking resulted in reductions in total phenol content (TPC) in faba bean methanol and bound extracts. Pressure and microwave cooking increased TPC in lentil methanol extracts, while pot boiling and slow cooking reduced TPC. Microwave cooking resulted in increases in TPC in bound phenolic extracts from lentils. For peas, cooking increased TPC in both methanol and bound phenolic extracts. Significant changes were also observed in the antioxidant capacity of cooked pulses based on the scavenging ability of DPPH, ABTS and peroxyl radicals subject to the type of pulse, polyphenol and antioxidant assay. Despite the significant reduction in antioxidants, high amounts of phenolics with potent antioxidant activities are still found in cooked pulses. |
format | Online Article Text |
id | pubmed-7404658 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-74046582020-08-11 Composition of Phenolic Acids and Antioxidant Properties of Selected Pulses Cooked with Different Heating Conditions Liu, Yihan Ragaee, Sanaa Marcone, Massimo F. Abdel-Aal, El-Sayed M. Foods Article Pulses are recommended for healthy eating due to their high content of nutrients and bioactive compounds that can undergo changes during cooking. This study investigated the effects of four cooking methods (boiling, pressure, microwave, slow) and three heating solutions (water, salt, sugar) on the phenolic acids and antioxidant properties of three pulses (faba beans, lentils, peas). The composition of phenolic acids differed among the three pulses with p-coumaric and ferulic being the dominant acids. Cooking increased free phenolic acids and lessened bound phenolic acids in faba beans and peas, while decreased both free and bound phenolic acids in lentils. Cooking resulted in reductions in total phenol content (TPC) in faba bean methanol and bound extracts. Pressure and microwave cooking increased TPC in lentil methanol extracts, while pot boiling and slow cooking reduced TPC. Microwave cooking resulted in increases in TPC in bound phenolic extracts from lentils. For peas, cooking increased TPC in both methanol and bound phenolic extracts. Significant changes were also observed in the antioxidant capacity of cooked pulses based on the scavenging ability of DPPH, ABTS and peroxyl radicals subject to the type of pulse, polyphenol and antioxidant assay. Despite the significant reduction in antioxidants, high amounts of phenolics with potent antioxidant activities are still found in cooked pulses. MDPI 2020-07-10 /pmc/articles/PMC7404658/ /pubmed/32664208 http://dx.doi.org/10.3390/foods9070908 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Liu, Yihan Ragaee, Sanaa Marcone, Massimo F. Abdel-Aal, El-Sayed M. Composition of Phenolic Acids and Antioxidant Properties of Selected Pulses Cooked with Different Heating Conditions |
title | Composition of Phenolic Acids and Antioxidant Properties of Selected Pulses Cooked with Different Heating Conditions |
title_full | Composition of Phenolic Acids and Antioxidant Properties of Selected Pulses Cooked with Different Heating Conditions |
title_fullStr | Composition of Phenolic Acids and Antioxidant Properties of Selected Pulses Cooked with Different Heating Conditions |
title_full_unstemmed | Composition of Phenolic Acids and Antioxidant Properties of Selected Pulses Cooked with Different Heating Conditions |
title_short | Composition of Phenolic Acids and Antioxidant Properties of Selected Pulses Cooked with Different Heating Conditions |
title_sort | composition of phenolic acids and antioxidant properties of selected pulses cooked with different heating conditions |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404658/ https://www.ncbi.nlm.nih.gov/pubmed/32664208 http://dx.doi.org/10.3390/foods9070908 |
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