Total phenolic, phenolic acid, anthocyanin, flavan-3-ol, and flavonol profiles and antioxidant properties of pinto and black beans (Phaseolus vulgaris L.) as affected by thermal processing

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 11, 2009, Pages 4754-4764

  Xu, Baojun ^a   Chang, Sam K C ^b  

^a PURDUE UNIVERSITY   (United States)

^b NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Anthocyanins; Antioxidants; Black bean; DPPH; Flavan 3 ols; Flavonols; FRAP; HPLC; ORAC; Phenolic acids; Pinto bean; Processing; Total phenolics

Indexed keywords

PHASEOLUS VULGARIS;

EID: 67149147166     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900695s     Document Type: Article

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