EJPAU 2007. Korus J. , Gumul D. , Fołta M. , Bartoń H. ANTIOXIDANT AND ANTIRADICAL ACTIVITY OF RAW AND EXTRUDED COMMON BEANS

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2007
Volume 10
Issue 4

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Korus J. , Gumul D. , Fołta M. , Bartoń H. 2007. ANTIOXIDANT AND ANTIRADICAL ACTIVITY OF RAW AND EXTRUDED COMMON BEANS, EJPAU 10(4), #06.
Available Online: http://www.ejpau.media.pl/volume10/issue4/abs-06.html

ANTIOXIDANT AND ANTIRADICAL ACTIVITY OF RAW AND EXTRUDED COMMON BEANS

Jarosław Korus¹, Dorota Gumul¹, Maria Fołta², Henryk Bartoń²
¹ Department of Carbohydrates Technology, Agricultural University of Cracow, Poland
² Department of Food Chemistry and Nutrition, Jagiellonian University, Medical College, Cracow, Poland

ABSTRACT

The study examined the effects of extrusion parameters on the phenolic content and the antioxidant and antiradical potential of five cultivars of common bean (Phaseolus vulgaris L.). The phenolic content of extrudates was found to be 22% to 37% lower than that of raw seeds. The antioxidant activity as measured by the FRAP method decreased due to extrusion by 11% to 32% on average, depending on cultivar. The antiradical activity against DPPH fell by 4% to 10%, and against ABTS, by 5% to 27%. Extrusion performed at 20% moisture of the raw material and a temperature of 120°C of the process had the least adverse effect on both phenolic content and antioxidant and antiradical potential.

Key words: bean, extrusion, antioxidant activity, antiradical activity.

Jarosław Korus
Department of Carbohydrates Technology,
Agricultural University of Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
ph./fax: (+48 12) 662 47 47
email: rrkorus@cyf-kr.edu.pl

Dorota Gumul
Department of Carbohydrates Technology,
Agricultural University of Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
Phone: (+48 12) 662 47 71
Fax: (+48 12) 662 47 47
email: rrgumul@cyf-kr.edu.pl

Maria Fołta
Department of Food Chemistry and Nutrition,
Jagiellonian University, Medical College, Cracow, Poland
Medyczna 9, Cracow, Poland

Henryk Bartoń
Department of Food Chemistry and Nutrition,
Jagiellonian University, Medical College, Cracow, Poland
Medyczna 9, Cracow, Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.