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Filipiak-Florkiewicz A., Florkiewicz A., Cieślik E., Walczycka M., Kapusta-Duch J., Leszczyńska T., 2012. Influence of hydrothermal treatment on dietary fiber and phenolic compounds content as well as antioxidative activity of legumes seeds. Acta Sci.Pol. Technol. Aliment. 11 (4), 355-362

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Issue 11 (4) 2012 pp. 355-362

Agnieszka Filipiak-Florkiewicz1, Adam Florkiewicz1, Ewa Cieślik1, Maria Walczycka2, Joanna Kapusta-Duch3, Teresa Leszczyńska3

1Department of Catering Technology and Consumption, University of Agriculture in Krakow, Poland
2
Department of Animal Product Technology, University of Agriculture in Krakow, Poland
3
Department of Human Nutrition, University of Agriculture in Krakow, Poland

Influence of hydrothermal treatment on dietary fiber and phenolic compounds content as well as antioxidative activity of legumes seeds

Abstract

Background. Dry legumes seeds are food of high nutrient density. Besides the biologically precious protein they contain essential unsaturated fatty acids, vitamins of group B, dietary fiber and antioxidants. The aim of the research was to assess the influence of different soaking and cooking methods on dietary fiber and phe- nolic compounds content, as well as antioxidative activity of selected legumes’seeds.
Material and methods. The experimental material was dry kidney bean originating from collection of Krakow’s Plants and Seeds Horticulture POLAN LTD, and soya bean seeds bought at the market store. The technological treatment of seeds was performed in two stages: 1) soaking in cold and hot water, 2) cook- ing with three different kinds of equipment – electrical stove, induction stove and microwave oven. In the above described ways prepared material was examined for the dietary fiber and phenolic compounds content, as well as antioxidative activity.
Results. The highest amount of dietary fiber was found in soya bean seeds cooked on an induction stove (27.4 g·100 g-1 d.m.) and electric stove (27.3 g·100 g-1 d.m.) after previous soaking in hot water. The dry soya bean and kidney bean seeds were characterised by a high content of phenolic compounds 163.2 mg GAE·100 g-1d.m. and 173.1 mg GAE·100 g-1d.m. respectively. The dry matter of cooked (on induction and electric stove) kidney bean and soya seeds was characterised by a higher phenolic compounds level (232.7-311.6 mg GAE·100 g-1and 224.4-315.6 respectively) than raw material. Antioxidative activity of untreated seeds of kidney bean and soya bean was 4.5 and 4.1 μmol Tx·g-1d.m. respectively. The high ability of free radicals scavenging was observed in kidney bean i.e. 8.7 μmol Tx·g-1  d.m. after traditional soaking and 9.5 μmol Tx·g-1d.m. after “hot” soaking.
Conclusions. Soaking and cooking of seeds (despite the species) influenced growth of phenolic compounds content in dry matter. More advantageous way of soaking of kidney bean seeds was “hot” soaking. That way of treatment caused, first of all, shortening of the whole heat treatment process. Cooking of soya and kidney bean seeds with electric and induction stoves favoured keeping of dietary fiber, phenolic compounds and antioxidative activity of seeds in comparison to thermal treatment in combined microwave oven.

Keywords: soya bean, kidney bean, soaking, cooking, induction stove, dietary fiber, phenolic compounds, antioxidative activity
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For citation:

MLA Filipiak-Florkiewicz, Agnieszka, et al. "Influence of hydrothermal treatment on dietary fiber and phenolic compounds content as well as antioxidative activity of legumes seeds." Acta Sci.Pol. Technol. Aliment. 11.4 (2012): 355-362.
APA Filipiak-Florkiewicz A., Florkiewicz A., Cieślik E., Walczycka M., Kapusta-Duch J., Leszczyńska T. (2012). Influence of hydrothermal treatment on dietary fiber and phenolic compounds content as well as antioxidative activity of legumes seeds. Acta Sci.Pol. Technol. Aliment. 11 (4), 355-362
ISO 690 FILIPIAK-FLORKIEWICZ, Agnieszka, et al. Influence of hydrothermal treatment on dietary fiber and phenolic compounds content as well as antioxidative activity of legumes seeds. Acta Sci.Pol. Technol. Aliment., 2012, 11.4: 355-362.