Nutrients, phytochemicals and antioxidant activities of 26 kidney bean cultivars
Tóm tắt
Từ khóa
Tài liệu tham khảo
Akond, 2011, Anthocyanin, total polyphenols and antioxidant activity of common bean, Am. J. Food Technol., 6, 385, 10.3923/ajft.2011.385.394
AOAC, 2005
Baptist, 1954, Essential amino-acids of some common tropical legumes and cereals, Brit.J. Nutr., 8, 218, 10.1079/BJN19540034
Barros, 2010, Strawberry-tree, blackthorn and rose fruits: detailed characterization in nutrients and phytochemicals with antioxidant properties, Food Chem., 120, 247, 10.1016/j.foodchem.2009.10.016
Boschin, 2011, Legumes are valuable sources of tocopherols, Food Chem., 127, 1199, 10.1016/j.foodchem.2011.01.124
Boye, 2010, Pulse proteins: processing, characterization, functional properties and applications in food and feed, Food Res. Int., 43, 414, 10.1016/j.foodres.2009.09.003
Breene, 1988, Protein and oil content of soybeans from different geographic locations, J. Am. Oil Chem. Soc., 65, 1927, 10.1007/BF02546009
Brillouet, 1983, Composition of cell walls from cotyledons of Pisum sativum, Vicia faba and Glycine max, Phytochemistry, 22, 841, 10.1016/0031-9422(83)85009-2
Candela, 1997, Cooking and warm-holding: effect on general composition and amino acids of kidney beans (Phaseolus vulgaris), chickpeas (Cicer arietinum), and lentils (Lens culinaris), J. Agric. Food Chem., 45, 4763, 10.1021/jf9702609
Chen, 2014, The analysis of trans fatty acid profiles in deep frying palm oil and chicken fillets with an improved gas chromatography method, Food Control, 44, 191, 10.1016/j.foodcont.2014.04.010
Chen, 2014, Acetylation and carboxymethylation of the polysaccharide from Ganoderma atrum and their antioxidant and immunomodulating activities, Food Chem., 156, 279, 10.1016/j.foodchem.2014.01.111
Choung, 2003, Anthocyanin profile of Korean cultivated kidney bean (Phaseolus vulgaris L.), J. Agric. Food Chem., 51, 7040, 10.1021/jf0304021
de Almeida Costa, 2006, Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes, Food Chem., 94, 327, 10.1016/j.foodchem.2004.11.020
Dhingra, 2012, Dietary fibre in foods: a review, J. Food Sci. Tech., 49, 255, 10.1007/s13197-011-0365-5
Dueñas, 2015, Effect of germination and elicitation on phenolic composition and bioactivity of kidney beans, Food Res. Int., 70, 55, 10.1016/j.foodres.2015.01.018
Duranti, 2006, Grain legume proteins and nutraceutical properties, Fitoterapia, 77, 67, 10.1016/j.fitote.2005.11.008
Ene-Obong, 1992, A comparison of the proximate, mineral and amino acid composition of some known and lesser known legumes in Nigeria, Food Chem., 43, 169, 10.1016/0308-8146(92)90169-3
García-Lafuente, 2014, In vitro anti-inflammatory activity of phenolic rich extracts from white and red common beans, Food Chem., 161, 216, 10.1016/j.foodchem.2014.04.004
Gebruers, 2010, Environment and genotype effects on the content of dietary fiber and its components in wheat in the healthgrain diversity screen, J. Agric. Food Chem., 58, 9353, 10.1021/jf100447g
Grela, 1995, Fatty acid composition and tocopherol content of some legume seeds, Anim. Feed Sci. Tech., 52, 325, 10.1016/0377-8401(94)00733-P
Han, 2008, Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing, Int. J. Food Sci. Tech., 43, 1971, 10.1111/j.1365-2621.2008.01800.x
Han, 2010, Development of gluten-free cracker snacks using pulse flours and fractions, Food Res. Int., 43, 627, 10.1016/j.foodres.2009.07.015
Hasnaoui, 2014, Valorization of pomegranate peel from 12 cultivars: dietary fibre composition, antioxidant capacity and functional properties, Food Chem., 160, 196, 10.1016/j.foodchem.2014.03.089
Joint, W.H.O, 2007, 1
Khanam, 2012, Phenolic acids, flavonoids and total antioxidant capacity of selected leafy vegetables, J. Funct. Foods, 4, 979, 10.1016/j.jff.2012.07.006
Lay, 2014, Phytochemical constituents, nutritional values, phenolics, flavonols, flavonoids, antioxidant and cytotoxicity studies on Phaleria macrocarpa (Scheff.) Boerl fruits, BMC Complement. Altern. Med., 14, 1, 10.1186/1472-6882-14-152
Nciri, 2015, Effect of white kidney beans (Phaseolus vulgaris L. var. Beldia) on small intestine morphology and function in Wistar rats, J. Med. Food, 18, 1387, 10.1089/jmf.2014.0193
Oomah, 2005, Phenolics and antioxidative activities in common beans (Phaseolus vulgaris L), J. Sci. Food Agric., 85, 935, 10.1002/jsfa.2019
Osorio-Dıaz, 2002, In vitro digestibility and resistant starch content of some industrialized commercial beans (Phaseolus vulgaris L.), Food Chem., 78, 333, 10.1016/S0308-8146(02)00117-6
Redondo-Cuenca, 2008, Soybean seeds and its by-product okara as sources of dietary fibre. Measurement by AOAC and Englyst methods, Food Chem., 108, 1099, 10.1016/j.foodchem.2007.11.061
Ryan, 2007, Phytosterol, squalene, tocopherol content and fatty acid profile of selected seeds, grains, and legumes, Plant Foods Hum. Nutr., 62, 85, 10.1007/s11130-007-0046-8
Senanayake, 2013, Comparative analysis of nutritional quality of five different cultivars of sweet potatoes (Ipomea batatas (L) Lam) in Sri Lanka, Food Sci. Nutr., 1, 284, 10.1002/fsn3.38
Suárez, 2010, Phenolic profiles, antioxidant activity and in vitro antiviral properties of apple pomace, Food Chem., 120, 339, 10.1016/j.foodchem.2009.09.073
Toews, 2013, Physicochemical and functional properties of protein concentrates from pulses, Food Res. Int., 52, 445, 10.1016/j.foodres.2012.12.009
Trompette, 2014, Gut microbiota metabolism of dietary fiber influences allergic airway disease and hematopoiesis, Nat. Med., 20, 159, 10.1038/nm.3444
Van Hung, 2016, Resistant starch improvement of rice starches under a combination of acid and heat-moisture treatments, Food Chem., 191, 67, 10.1016/j.foodchem.2015.02.002
Wang, 2015, A comparison of chemical composition, bioactive components and antioxidant activity of natural and cultured Cordyceps sinensis, LWT-Food Sci. Technol., 63, 2, 10.1016/j.lwt.2015.03.109
Wang, 2010, Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.), Food Res. Int., 43, 589, 10.1016/j.foodres.2009.07.012
Xie, 2015, Extraction, chemical composition and antioxidant activity of flavonoids from Cyclocarya paliurus (Batal.) Iljinskaja leaves, Food Chem., 186, 97, 10.1016/j.foodchem.2014.06.106
Xie, 2013, Purification, physicochemical characterisation and anticancer activity of a polysaccharide from Cyclocarya paliurus leaves, Food Chem., 136, 1453, 10.1016/j.foodchem.2012.09.078
Zhang, 2014, Fatty acid, carotenoid and tocopherol compositions of 20 Canadian lentil cultivars and synergistic contribution to antioxidant activities, Food Chem., 161, 296, 10.1016/j.foodchem.2014.04.014