Effect of cooking on antioxidant properties of faba beans

Siem Siah, Samson Agboola, Jenny Wood, Christopher Blanchard

Research output: Book chapter/Published conference paperConference paperpeer-review

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Phenolic compounds have been shown to have in vitro antioxidant activity which has been linked to the prevention of diseases including hypertension, arteriosclerosis and some types of cancers (Agboola et al., 2010; Nardini et al., 1995; Tan et al., 2010). Faba beans (Vicia faba L.) are found to contain high levels of phenolic compounds (Siah et al., 2008; Amarowicz et al. 1996) with the majority being proanthocyanidins or tannins (Helsper et al., 1993). In Australia, faba beans are grown as a winter crop and harvested during summer when they are fully mature and dry. Dry faba beans need to be cooked for human consumption. It is known that heat processing affects phenolic compounds and thereby the antioxidant activity of the food. In this project, three Australian grown faba bean cultivars were cooked by boiling and roasting to determine the effect of different cooking methods on antioxidant activities.
Original languageEnglish
Title of host publication60th Australian Cereal Chemistry Conference
Place of PublicationAustralia
PublisherACCC Downunder
Number of pages1
Publication statusPublished - 2010
EventAustralian Cereal Chemistry Conference - Melbourne,Vic, Australia
Duration: 19 Sep 201023 Sep 2010


ConferenceAustralian Cereal Chemistry Conference


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