extracts but not in those of autoclaved bean extracts.The effect of dry roasting on phenolic content and antioxidant capacity of buff-coloured genotype, Nura was investigated. Roasting for up to 120 min retained a higher phenolic content and antioxidant capacity in faba beans than those of other heat treatments. Roasting was shown to cause generations of new compounds as demonstrated by the chromatograms of acetone extracts from roasted beans in comparison to that of unprocessed beans. The acid- and alkaline-hydrolysed extracts exhibited entirely different HPLC profiles. Eight types of phenolic acids, catechin and epicatechin in the bean extracts were tentatively quantified.The effect of dry roasting on cellular functional properties of faba beans was studied.
|Qualification||Doctor of Philosophy|
|Award date||09 Jul 2012|
|Place of Publication||Australia|
|Publication status||Published - 2012|