Thermal treatments affect the polyphenol profile and increase antioxidant capacity in five varieties of edible bean milks

TY - JOUR

T1 - Thermal treatments affect the polyphenol profile and increase antioxidant capacity in five varieties of edible bean milks

AU - Gan, Ren You

AU - Lui, Wing Yee

AU - Wu, Kao

AU - Corke, Harold

N1 - Publisher Copyright: © 2016 Institute of Food Science and Technology.

PY - 2016/4/1

Y1 - 2016/4/1

N2 - We investigated the influence of two thermal treatments, steaming and boiling, on polyphenol profile and antioxidant capacity in milks from five edible bean varieties, including green mung bean milk, yellow and black soya bean milk, rice bean milk and white cow gram milk. The two thermal treatments had different influences on polyphenol profile and antioxidant capacity with steaming better than boiling in increasing total phenolic content (TPC) and antioxidant capacity in edible bean milks. In particular, steaming substantially increased soya bean isoflavone glucosides in the two soya bean milks. Bioconversion between polyphenols, the release of bound polyphenols and the induction of Maillard reaction products could contribute to the increase in TPC and antioxidant capacity in some edible bean milks. Therefore, it is recommended to steam edible bean milk for consumption, and edible bean milk containing antioxidant polyphenols can be developed into functional drinks with potential health benefits.

AB - We investigated the influence of two thermal treatments, steaming and boiling, on polyphenol profile and antioxidant capacity in milks from five edible bean varieties, including green mung bean milk, yellow and black soya bean milk, rice bean milk and white cow gram milk. The two thermal treatments had different influences on polyphenol profile and antioxidant capacity with steaming better than boiling in increasing total phenolic content (TPC) and antioxidant capacity in edible bean milks. In particular, steaming substantially increased soya bean isoflavone glucosides in the two soya bean milks. Bioconversion between polyphenols, the release of bound polyphenols and the induction of Maillard reaction products could contribute to the increase in TPC and antioxidant capacity in some edible bean milks. Therefore, it is recommended to steam edible bean milk for consumption, and edible bean milk containing antioxidant polyphenols can be developed into functional drinks with potential health benefits.

KW - Antioxidant capacity

KW - Edible bean milk

KW - Soya bean isoflavone

KW - Thermal treatment

KW - Total phenolic content

UR - http://www.scopus.com/inward/record.url?scp=84957824871&partnerID=8YFLogxK

U2 - 10.1111/ijfs.13040

DO - 10.1111/ijfs.13040

M3 - 文章

AN - SCOPUS:84957824871

SN - 0950-5423

VL - 51

SP - 954

EP - 961

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

IS - 4

ER -