The effects of various culinary treatments on the pigment content of green beans (Phaseolus vulgaris, L.) (original) (raw)
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The effects of various culinary treatments on the pigment content of green beans (, L
Food Research International, 1997
The eects of four culinary treatments (steaming and boiling in a covered pot, a pressure cooker or a microwave oven) on the chlorophyll a and b, all-trans-lutein, phaeophytin a and b and all-trans--carotene (provitamin A) contents of green beans (Phaseolus vulgaris, L.) were evaluated. The pigments in the fresh and treated beans were determined by gradient elution reverse-phase HPLC with UV detection. Boiling the beans in a covered pot, pressure cooking or microwaving them caused smaller losses of pigments than steamed cooking. Since pressure cooking also generally leads to smaller losses of nutritious components (e.g. vitamin C), it is recommended over the traditional method of boiling beans in a covered pot. #
Influence of postharvest UV-C illumination on biochemical properties of green beans
Influence of postharvest UV-C illumination on biochemical properties of green beans, 2021
In this study, harvested green beans (Phaseolus vulgaris cv. Bourgondia) were subjected to different doses of UV-C illuminations (0.1, 0.3, 0.5 kJ m − 2 ; low, medium, and high dose, respectively) and stored under modified atmosphere packages (MAP) at 8 • C for 25 days. The extension in storage time resulted increase in weight loss, fluctuations in TSS content, and respiration rate. Medium and high doses resulted higher total phenolic contents comparing to control and low dose treatments. No UV-C damage or deterioration was detected during the entire cold storage period, however medium and high doses caused damages to the surface at the beginning 15 days cold storage plus 3 days shelf life (15 d CS plus 3 d SL) period. All doses also resulted in lower respiration rates and higher total sugar content than control. The effects of illumination on reducing sugar and total chlorophyll contents were non-significant. There were no significant effects on antioxidant activity in cold storage, however during shelf-life the high UV-C dose had highest antioxidant activity compared to control and other doses. Low dose had positive effects on the edible quality and maintained the postharvest quality of green beans for 25 days. Our findings showed that low UV-C dose can be recommended commercially to maintain quality of green beans with no surface damage among the UV-C illumination doses tested.
Journal of Agricultural and Food Chemistry, 1998
Controlled-atmosphere (CA) effects on chlorophyll and carotenoid concentrations in green beans were studied. Green bean pods (cv. Perona) were stored at 8°C and 98% relative humidity, with and without controlled atmospheres (samples: air, 5% O 2-3% CO 2 ; 3% O 2-3% CO 2 ; 1% O 2-3% CO 2), and then transferred to 20°C to simulate ambient temperature. Green beans stored in air at 8°C had good appearance for 18 days, whereas an atmosphere of 1% O 2-3% CO 2 extended the storage period to 22 days. Samples stored in other assayed atmospheres (5% O 2-3% CO 2 or 3% O 2-3% CO 2) had the same shelf life as the air-stored sample (18 days). Maximum chlorophyll accumulation in air-stored green beans took place at 6 days of storage, whereas the 1% O 2-3% CO 2 stored sample showed the maximum chlorophyll concentration at 13 days of storage, and no significant increase of this pigment was observed in the first 6 days. Degradation of chlorophylls a and b did not yield the corresponding pheophytin compounds, because the pheophytin content also showed a significant decrease during storage. Green bean carotenoids showed similar changes in chlorophyll concentrations during storage in air, 3% O 2-3% CO 2 , and 5% O 2-3% CO 2 .
Effects of cooking methods on chlorophylls, pheophytins and colour of selected green vegetables
International Journal of Food Science and Technology, 2006
The effect of microwave and conventional cooking methods on chlorophyll pigments and colour properties of squash, green beans, peas, leek, broccoli and spinach were studied, by HPLC and colorimetry, respectively. In five of six vegetables, chlorophyll a was found more heat resistant compared with chlorophyll b, except in peas. Chlorophylls in peas were retained to the 80-90%, the highest in all vegetables evaluated. Chlorophylls were retained to 19-100%, depending on the vegetable type and cooking method. Pheophytins increased in all vegetables after cooking. Highest chlorophyll a and chlorophyll b losses were observed in boiled leek while microwaved peas and boiled peas retained the most chlorophyll a and chlorophyll b, respectively. Pheophytin a and pheophytin b formation was highest at boiled squash and boiled green beans, which were fifty-ninefold and twentyonefold compared with fresh ones, respectively. Most of the pheophytin formations occurred in boiled and the least in microwaved vegetables. Surface colour changed depending on the type of vegetable and cooking method.
Journal of Agricultural and Food Chemistry, 1999
In this work a study of critical storage temperatures on pigment degradation of green beans (Phaseolus vulgaris, cvs. Perona and Boby) was conducted. In this way, green beans kept better quality at 4°C than either 8 or 12°C, maintaining a bright green color and good texture. Nevertherless, temperatures of 4°C induced chilling injury (CI) after eight days of storage, which became evident when the pods were transferred to 20°C. Cold storage temperatures, 12, 8, and 4°C , produced different changes on the green beans chlorophyll profile. Green beans of both cultivars, Perona and Boby, stored at 4 and 12°C showed a continuous degradation of chlorophyll pigments during storage, while samples stored at 8°C showed an increase of chlorophyll content at the first 15 days. Carotenoid pigments also suffered different changes during cold storage. Perona was the green beans cultivar which maintained the higher level of lutein, mainly when samples were stored at the most suitable temperature (8°C).
Effects of Processing on Pigments of Certain Selected Vegetables
Journal of Food Quality, 1995
The effects of thermal processing and the p H of the cooking media were investigated on pigments of beet roots, carrots, fenugreek and tomatoes. The pH had a substantial effect on betanins and chlorophyll and marginal effects on beta carotene and lycopene. Heat treatments affected some of the pigments, but between methods of heat ueatment, i.e., pressure cooking or steam cooking, variations were not generally encountered. Batch-to-batch variations were observed in certain pigments, which may be due to the level of maturily of the vegetable varieties and production variables. Sensory analysis of samples revealed a large variation in responses of panelists. There was a close correlation between instrumentally measured and visually analyzed color parameters; the largest effect was due to the cooking media treatment.
The purpose of this paper was to determine the colour changes under the influence of beans soaking in sodium bicarbonate solution, followed by drying, to obtain dry beans with a reduced cooking time. Two common beans varieties were stored in a cabinet at room temperature and their organoleptic properties were analyzed. The colour changing from the different treatments soaking beans samples was measured by lightness values (L*), chroma index parameter (C*) and hue angle or coloration (H*) values. The result indicated a change in Hunter parameters, L* and C*. Soaking in sodium bicarbonate solution produced significant reductions in cooking time for dry beans of the two varieties. The cooking time decreased from 120 min to 75 when using 5% sodium bicarbonate soaking solution for white beans, and 60 to 30 min for the red beans, respectively.
1998
Chlorophyll and carotenoid variations of 2-d-old and 10-d-old bean leaves (Phaseolus vulgaris var Red Kidney) were analyzed by HPLC during the first photoperiod of greening (16 h light + 8 h dark). The HPLC method used is suitable for the separation of cis-and trans-carotenoid isomers, Pchlide a and Chlide a as well as their esters. The main results are (1) before illumination the composition of the carotenoid pool is similar at the two developmental stages; (2) non-illuminated 2-d-old leaves are devoid of Pchlide a ester; (3) chlorophyll and carotenoid accumulation in 2-d-old leaves presented a lag phase twice longer than observed in 10-d-old ones; (4) Chlide a seems directly esterified to Chl a in 2-d-old leaves whereas esterification requires four steps in 10-d-old leaves and, (5) the kinetics of Chl and carotenoid accumulation are different at the two investigated developmental stages.
Journal of Food Quality
Effects of boiling and steaming cooking methods were studied on total polyphenols, antioxidant capacity, and biogenic amines of three green bean varieties, purple, yellow, and green. The vegetables gave good values both for antioxidant capacity and for phenolics content, with the purple variety being the richest in healthful components. Both the heat treatments affected the antioxidant properties of these vegetables, with boiling that reduced the initial antioxidant capacity till 30% in the yellow variety, having the same trend for total polyphenols, with the major decrement of 43% in the green variety. On the contrary, biogenic amines significantly increased only after boiling in green and yellow variety, while purple variety did not show any changes in biogenic amines after cooking. The steaming method showed being better cooking approach in order to preserve the antioxidant properties of green beans varieties and to maintain the biogenic amines content at the lowest level.