Antioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) Varieties

Antioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) Varieties

The antioxidant potential and phenolic compounds content were investigated in ten white bean varieties widely consumed in Turkey. Total phenolic contents of seeds varied between 0.33 and 0.63 mg GAE/g. The Trolox Equivalent Antioxidant Capacity (TEAC) determined by the ABTS assay and the Ferric-Redu...

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Bibliographic Details
Main Authors: Orak Hakime Hülya, Karamać Magdalena, Orak Adnan, Amarowicz Ryszard
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2016-12-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
white bean
phenolic compounds
antioxidant activity
FRAP
ABTS
β-carotene-linoleic acid emulsion
Online Access:http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2016-0022/pjfns-2016-0022.xml?format=INT
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