Document Detail


Antioxidant activity of processed table beets (Beta vulgaris var, conditiva) and green beans (Phaseolus vulgaris L.).
MedLine Citation:
PMID:  15113174     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
It has been shown that thermal processing of tomatoes and sweet corn results in increased antioxidant activities despite the loss of vitamin C. Until now, it is unclear whether this positive effect of thermal processing occurs with all crop produce. Therefore, analysis of a root vegetable (beets) and of a legume (green beans) was undertaken to address this question. Antioxidant activity of beets processed under typical commercial processing conditions remained constant despite an 8% loss of vitamin C, a 60% loss of color, and 30% loss of dietary folate. There was a slight but significant 5% increase in phenolic content of processed beets. In contrast, vitamin C and dietary folate content of green beans remained constant, whereas a 32% reduction in phenolic compounds occurred after typical commercial processing conditions. The antioxidant activity of green beans was reduced by 20%. These findings along with previous works suggest that the effects of thermal processing vary with the respective produce crop type. It also reinforces the concept that optimal health benefits may be achieved when a wide variety of plant foods (fruits, vegetables and whole grains) and preparation methods are incorporated into the diet.
Authors:
Thudnatkorn Jiratanan; Rui Hai Liu
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  52     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2004 May 
Date Detail:
Created Date:  2004-04-28     Completed Date:  2004-06-28     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  2659-70     Citation Subset:  IM    
Affiliation:
Department of Food Science and Institute of Comparative and Environmental Toxicology, Stocking Hall, Cornell University, Ithaca, New York 14853, USA.
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MeSH Terms
Descriptor/Qualifier:
Antioxidants / analysis*
Ascorbic Acid / analysis
Beta vulgaris / chemistry*
Flavonoids / analysis
Folic Acid / analysis
Food Handling / methods*
Hot Temperature
Phaseolus / chemistry*
Chemical
Reg. No./Substance:
0/Antioxidants; 0/Flavonoids; 50-81-7/Ascorbic Acid; 59-30-3/Folic Acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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