Effects of soaking, boiling and autoclaving on the phenolic contents and antioxidant activities of faba beans (vicia faba l.) differing in seed coat colours

Food Chemistry

Volumn 142, Issue , 2014, Pages 461-468

  Siah, Siem ^a,b,d   Wood, Jennifer A ^a,c   Agboola, Samson ^a,b   Konczak, Izabela ^d   Blanchard, Christopher L ^a,b  

^a NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^b CHARLES STURT UNIVERSITY   (Australia)

^c NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^d CSIRO   (Australia)

Author keywords

Vicia faba phenolic antioxidant boiling autoclaving soaking

Indexed keywords

COLUMN CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

ACTIVE COMPOUNDS; ANTI-OXIDANT ACTIVITIES; DERIVATISATION; PHENOLIC ANTIOXIDANT; PHENOLIC CONTENT; POST-COLUMN; POTENTIAL HEALTH; SEED COATS;

ANTIOXIDANTS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; FLAVONOID; OXYGEN RADICAL; PHENOL DERIVATIVE; PROANTHOCYANIDIN;

ANTIOXIDANT ACTIVITY; ARTICLE; AUTOCLAVE; BEAN; BOILING POINT; COMPARATIVE EFFECTIVENESS; CONTROLLED STUDY; COOKING; DRY WEIGHT; FOOD PROCESSING; GENOTYPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY POST COLUMN DERIVATISATION; NONHUMAN; SEED HUSK; SOAKING; SOLVENT EXTRACTION; SYSTEM ANALYSIS; VICIA FABA;

VICIA FABA;

EID: 84881499491     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.068     Document Type: Article

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