Effect of cooking on antioxidant properties of faba beans

Siem Siah, Samson Agboola, Jenny Wood, Christopher Blanchard

Research output: Book chapter/Published conference paperConference paper

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Abstract

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
Pages4
Number of pages1
Publication statusPublished - 2010
EventAustralian Cereal Chemistry Conference - Melbourne,Vic, Australia
Duration: 19 Sep 201023 Sep 2010

Conference

ConferenceAustralian Cereal Chemistry Conference
CountryAustralia
Period19/09/1023/09/10

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faba beans
cooking
antioxidants
phenolic compounds
antioxidant activity
dry beans
roasting
disease prevention
Vicia faba
proanthocyanidins
boiling
hypertension
tannins
heat treatment
neoplasms
winter
summer
cultivars
crops

Cite this

Siah, S., Agboola, S., Wood, J., & Blanchard, C. (2010). Effect of cooking on antioxidant properties of faba beans. In 60th Australian Cereal Chemistry Conference (pp. 4). Australia: ACCC Downunder.
Siah, Siem ; Agboola, Samson ; Wood, Jenny ; Blanchard, Christopher. / Effect of cooking on antioxidant properties of faba beans. 60th Australian Cereal Chemistry Conference. Australia : ACCC Downunder, 2010. pp. 4
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Siah, S, Agboola, S, Wood, J & Blanchard, C 2010, Effect of cooking on antioxidant properties of faba beans. in 60th Australian Cereal Chemistry Conference. ACCC Downunder, Australia, pp. 4, Australian Cereal Chemistry Conference, Australia, 19/09/10.

Effect of cooking on antioxidant properties of faba beans. / Siah, Siem; Agboola, Samson; Wood, Jenny; Blanchard, Christopher.

60th Australian Cereal Chemistry Conference. Australia : ACCC Downunder, 2010. p. 4.

Research output: Book chapter/Published conference paperConference paper

TY - GEN

T1 - Effect of cooking on antioxidant properties of faba beans

AU - Siah, Siem

AU - Agboola, Samson

AU - Wood, Jenny

AU - Blanchard, Christopher

N1 - Imported on 03 May 2017 - DigiTool details were: publisher = Australia: ACCC Downunder, 2010. Event dates (773o) = 19-23 September 2010; Parent title (773t) = Australian Cereal Chemistry Conference.

PY - 2010

Y1 - 2010

N2 - 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.

AB - 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.

KW - Open access version available

M3 - Conference paper

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BT - 60th Australian Cereal Chemistry Conference

PB - ACCC Downunder

CY - Australia

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Siah S, Agboola S, Wood J, Blanchard C. Effect of cooking on antioxidant properties of faba beans. In 60th Australian Cereal Chemistry Conference. Australia: ACCC Downunder. 2010. p. 4