Cargando…

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...

Descripción completa

Detalles Bibliográficos
Autores principales: Liu, Yihan, Ragaee, Sanaa, Marcone, Massimo F., Abdel-Aal, El-Sayed M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
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
_version_ 1783567163332755456
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
work_keys_str_mv AT liuyihan compositionofphenolicacidsandantioxidantpropertiesofselectedpulsescookedwithdifferentheatingconditions
AT ragaeesanaa compositionofphenolicacidsandantioxidantpropertiesofselectedpulsescookedwithdifferentheatingconditions
AT marconemassimof compositionofphenolicacidsandantioxidantpropertiesofselectedpulsescookedwithdifferentheatingconditions
AT abdelaalelsayedm compositionofphenolicacidsandantioxidantpropertiesofselectedpulsescookedwithdifferentheatingconditions