Effect of Steaming and Boiling on the Antioxidant Properties and Biogenic Amines Content in Green Bean (<i>Phaseolus vulgaris</i>) Varieties of Different Colours

<div>Effect of boiling and steaming treatment on the antioxidant activity <svg height="11.5564pt" id="M45" style="vertical-align:-2.26807pt" version="1.1" viewbox="-0.0498162 -9.28833 24.5791 11.5564" width="24.5791pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M300 -147C201 -63 143 98 143 270S200 602 300 686L282 710C136 610 70 450 70 271V270C70 89 136 -72 282 -170L300 -147Z" id="g113-41"></path><glyph.data ascent="3473" descent="-2876" horiz-adv-x="346" vert-adv-y="346"></glyph.data></g><g transform="matrix(.013,0,0,-0.013,4.498,0)"><path d="M405 650H141L135 622C222 616 230 610 215 535L133 116C118 41 113 33 29 28L23 0H289L295 28C209 33 205 40 219 116L298 535C312 609 317 616 399 622L405 650Z" id="g113-74"></path><glyph.data ascent="3473" descent="-2876" horiz-adv-x="428" vert-adv-y="428"></glyph.data></g><g transform="matrix(.013,0,0,-0.013,10.065,0)"><path d="M594 629L561 652L159 -9L190 -32L594 629ZM194 635C92 635 49 534 49 453C49 374 92 272 193 272C295 272 338 374 338 454S295 635 194 635ZM193 605C257 605 265 504 265 453C265 405 257 302 194 302C133 302 122 403 122 454S133 605 193 605ZM567 351C465 351 421 250 421 169C421 90 465 -12 566 -12S710 90 710 170S667 351 567 351ZM566 322C628 322 637 221 637 169C637 121 628 18 567 18S494 119 494 170C494 223 506 322 566 322Z" id="g121-35"></path><glyph.data ascent="989" descent="-360" horiz-adv-x="756" vert-adv-y="756"></glyph.data></g><g transform="matrix(.013,0,0,-0.013,19.893,0)"><path d="M275 270C275 450 212 609 64 710L45 686C145 604 203 442 203 270S147 -63 45 -147L64 -170C213 -68 275 89 275 270Z" id="g113-42"></path><glyph.data ascent="3473" descent="-2876" horiz-adv-x="346" vert-adv-y="346"></glyph.data></g></svg> and total polyphenols (mg/100 g FW) on three green beans varieties.</div>

Journal of Food Quality

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Figure 1

Figure 1: Effect of Steaming and Boiling on the Antioxidant Properties and Biogenic Amines Content in Green Bean (<i>Phaseolus vulgaris</i>) Varieties of Different Colours 

Figure 1 | Effect of Steaming and Boiling on the Antioxidant Properties and Biogenic Amines Content in Green Bean (Phaseolus vulgaris) Varieties of Different Colours 