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

Ren You Gan, Wing Yee Lui, Kao Wu, Harold Corke*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

4 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)954-961
Number of pages8
JournalInternational Journal of Food Science and Technology
Volume51
Issue number4
DOIs
StatePublished - 1 Apr 2016
Externally publishedYes

Keywords

  • Antioxidant capacity
  • Edible bean milk
  • Soya bean isoflavone
  • Thermal treatment
  • Total phenolic content

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