Understanding water uptake from the induced changes occurred during processing: Chemistry of pinto and navy bean seed coats

International Journal of Food Properties

Volumn 13, Issue 3, 2010, Pages 631-647

  Ross, Kelly A ^a   Zhang, Lei ^a   Arntfield, Susan D ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Beans; Fatty acids; Phenolics; Seed coat; Water uptake

Indexed keywords

NAVY BEAN; PHASEOLUS; PHENOLICS; SEED COAT; SEED COATS; TOTAL PHENOLICS; WATER IMBIBITION; WATER UPTAKE;

ACIDS; CHEMICAL PROPERTIES; FATTY ACIDS; SEED; WATER CONTENT;

PHENOLS;

EID: 77952407967     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910902718220     Document Type: Article

References (35)

1. Arechavaleta-Medina, F.; Snyder, H.E. Water Imbibition by Normal and Hard Soybeans. J. Am. Oil Chem. Soc. 1981, 58 (11), 976-979.
2. Shao, S.; Meyer, C.J.; Ma, F.; Peterson, C.A.; Bernards, M.A. The Outermost Cuticle of Soybean Seeds: Chemical Composition and Function During Imbibition. J. Exp. Bot. 2007, 58 (5), 1071-1082.
3. Abu-Ghannam, N.; McKenna, B. The Application of Pelegs Equation to Model Water Absorption During the Soaking of Red Kidney Beans (Phaseolus vulgaris L.). J. Food Eng. 1997, 32, 391-401.
4. Ross, K.A., Arntfield, S.D., Beta, T., Cenkowski, S., and Fulcher, R.G. Understanding and Modifying Water Uptake of Seed Coats Through Characterizing the Glass Transition. Int. J. Food Prop. 2008. 11 (3), 544-560.
5. Reyes-Moreno, C.; Carabez-Trejo, A.; Paredes-Lopez, O.; Ordorica-Falomir, C. Physicochemical and Structural Properties of Two Bean Varieties which Differ in Cooking Time and the HTC Characteristic. Lebensm-Wiss. u-Technol. 1994, 27, 331-336.
6. Sefa-Dedeh, S.; Stanley, D.W. The Relationship of Microstructure of Cowpeas to Water Absorption and Dehulling Properties. Cereal Chem. 1979, 56 (4), 379-386.
7. Zeng, L.W.; Cocks, P.S.; Kailis, S.G.; Kuo, J. The Role of Fractures and Lipids in the Seed Coat in the Loss of Hardseededness of Six Mediterranean Legume Species. J. Agr. Sci. 2005, 143, 43-55.
8. Ma, F.; Cholewa, E.; Mohamed, T.; Peterson, C.A.; Gijzen, M. Cracks in the Palisade Cuticle of Soybean Seed Coats Correlate with their Permeability to Water. Ann. Bot. 2004, 94, 213-228.
9. Rangaswamy, N.S.; Nandakumar, L. Correlative Studies on Seed Coat Structure, Chemical Composition, and Impermeability in the Legume Rhynchosia minima. Bot. Gaz. 1985, 146 (4), 501-509.
10. Marbach, I..; Mayer, A.M. Changes in Catechol Oxidase and Permeability to Water in Seed Coats of Pisum elatius during Seed Development and Maturation. Plant Physiol. 1975, 56, 93-96.
11. Marbach, I.; Mayer, A.M. Permeability of Seed Coats to Water as Related to Drying Conditions and Metabolism of Phenolics. Plant Physiol. 1974, 54, 817-820.
12. Sievwright, C.A., & Shipe, W.F. (1986). Effect of Storage Conditions and Chemical Treatments on Firmness, In Vitro Protein Digestibility, Condensed Tannins, Phytic Acid and Divalent Cations of Cooked Black Beans (Phaseolus vulgaris). J Food Sci. 1986, 51 (4), 982-987.
13. Rocha-Guzman, N.E.; Gonzales-Laredo, R.F.; Ibarra-Perez, F.J.; Nava-Berumen, C.A,; Gallegos-Infante, J. Effect of pressure cooking on the antioxidant activity of extracts from three common bean (Phaseolus vulgaris L.) cultivars. Food Chem. 2007, 100, 31-35.
14. Oomah, B.D., Cardador-Martinez, A., & Loarca-Pina, G. (2005). Phenolics and Antioxidant Activities in Common Beans (Phaseolus vulgaris L.). J. Sci. Food Agr. 2005, 85, 935-942.
15. Egerton-Warburton, L.M. A Smoke Induced Alteration of the Sub-Testa Cuticle in Seed of the Post Fire Recruiter, Emmenanthe penduliflora Benth. (Hydrophyllaceae). J. Exp. Bot. 1998. 49 (325), 1317-1327.
16. Gao, L.; Wang, S.; Oomah, B. D.; Mazza, G. Wheat quality: Antioxidant Activity of Wheat Millstreams. In Wheat Quality Elucidation; P. Ng and C. W. Wrigley, Eds.; AACC International: St. Paul, MN, 2002; 219-233.
17. Singleton, V. L.; Rossi, J. A. Colorimetry of Total Phenolics with Phosphomolybdic-phosphotungistic Acid Reagents. Amer. J. Enol. Viticult. 1965, 16, 144-158.
18. Rakic, S.; Petrovic, S.; Kukic, J.; Jadranin, M.; Tesevic, V.; Povrenovic, D.; Siler-Marinkovic, S. Influence of Thermal Treatment on Phenolic Compounds and Antioxidant Properties of Oak Acorns from Serbia. Food Chem. 2007, 104, 830-834.
19. Brand-Williams, W.; Cuvelier, M. E.; Berset, C. Use of a Free Radical Method to Evaluate Antioxidant Activity. Lebensm-Wiss. u-Technol. 1995, 28, 25-30.
20. Miller, H.E.; Rigelhof, F.; Marquart, L.; Prakash, A.; Kanter, M. Antioxidant Content of Whole Grain Breakfast Cereals, Fruits, and Vegetables. J. Amer. Coll. Nutr. 2000, 19 (3), 312S-319S.
21. Gunstone, F.D.; Herslof, B.G. Lipid Glossary 2; The Oily Press: Bridgewater, England. 2004; 152.
22. Sasaki, S.; Oshnishi, M.; Mano, Y.; Komjima, M.; Ito, S.; Fujino, Y. Characterization of Triaglycerol Species in Oil-Poor Beans. Agr. Biol. Chem. Tokyo 1989. 53 (7), 2021-2023.
23. Seena, S.; Sridhar, K.R.; Arun, A.B.; Young, C.C. 2006. Effect of Roasting and Pressure Cooking on Nutritional and Protein Quality of Seed of Mangrove Legume Canavalia cathartica from Southwest Coast of India. J. Food Compos. Anal. 2006, 19, 284-293.
24. Gernah, D.I.; Inyang, C.U.; Ezeora, N.L. Incubation and Fermentation of African Locust Beans (Parkia biglobosa) in Production of "Dawadawa." J. Food Process. Pres. 2007, 31, 227-239.
25. Yoshida, H.; Takagi, S.; Hirakawa, Y. Molecular Species of Triacylglycerols in the Seed Coats of Soybeans (Glycine max L.) Following Microwave Treatment. Food Chem. 2000, 70, 63-69.
26. Martinez-Castro, I..; Alonsi, L.; Juarez, M. (1986). Gas Chromatographic Analysis of Free Fatty Acids and Glycerides of Milk Fat using Tetramethylammonium Hydroxide as Catalyst. Chromatographia. 1986, 21 (1), 37-40.
27. Christopherson, S.W.; Glass, R.L. 1969. Preparation of Milk Fat Methyl Esters by Alcoholysis in an Essentially Non-Alcoholic Solution. J. Dairy Sci. 1969, 52 (8), 1289-1290.
28. Barampama, L.; Simard, P. Oligosaccharides, Antinutritional Factors and Protein Digestibility of Dry Beans as Affected by Processing. J. Food Sci. 1993, 59 (5), 833-837.
29. Bisanda, E.T.N.; Ogola, W.O.; Tesha, J.V. (2003). Characterization of Tannin Resin Blends for Particle Board Applications. Cement Concrete Comp. 2003, 25, 593-598.
30. Despande, S.S.; Cheryan, M. Evaluation of Vanillin Assay for Tannin Analysis of Dry Beans. J. Food Sci. 1985, 50, 905-910.
31. Siddhuraju, P. Antioxidant Activity of Polyphenolic Compounds Extracted From Defatted Raw and Dry Heated Tamarindus Indica Seed Coat. Lebensm-Wiss. u-Technol. 2007, 40, 982-990.
32. Siddhuraju, P. The Antioxidant Activity and Free Radical Scavenging Capacity of Phenolics of Raw and Dry Heated Moth Bean (Vigna aconitifolia) (Jacq.) Marechal Seed Extracts. Food Chem. 2006, 99, 149-157.
33. Pagani, M.A.; Resmini, P.; Pellegrino, L. Technological Parameters Affecting the Maillard Reaction in Pasta Processing. Tecnica Molitoria. 1992, 43, 577-592.
34. Mandic, A.I.; Dilas, S.M.; Letkovic, G.S.; Jasna M. Canadanovic-Brunet, J.M.; Tumbas, V.T. Polyphenolic Composition and Antioxidant Activities of Grape Seed Extract. Int. J. Food Prop. 2008, 11 (4), 713-726.
35. Cano, A.; Arnao, M. B. Hydrophilic and Lipophilic Antioxidant Activity in Different Leaves of Three Lettuce Varieties. Int. J. Food Prop. 2005, 8 (3), 521-528.