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

Table 2

Effect of different cooking methods on biogenic amines content (mg/100 g FW) in three green beans varieties.

Variety	Purple			Green			Yellow
	(Cv Purple Queen)			(Cv Allure)			(Cv Brittle Wax)
Cooking method	Raw	Steaming	Boiling	Raw	Steaming	Boiling	Raw	Steaming	Boiling
MEA	^a	^a	^a	^a	^a	^b	^a	^a	^b
ETA	nd	nd	nd	nd	nd	nd	nd	nd	nd
AGM	^a	^a	^a	^a	^a	^b	^a	^a	^b
BPEA	nd^a	nd^a	^b	nd^a	nd^a	^b	nd^a	nd^a	^b
PUT	^a	^a	^a	^a	^a	^a	^a	^a	^b
CAD	nd	nd	nd	nd	nd	nd	nd	nd	nd
HIS	nd	nd	nd	nd	nd	nd	nd	nd	nd
SER	nd	nd	nd	nd	nd	nd	nd	nd	nd
TYM	nd	nd	nd	nd	nd	nd	nd	nd	nd
SPD	^a	^a	^a	^a	^a	^a	^a	^a	^b
SPM	^a	^a	^b	^a	^b	^a	^a	^a	^b
Total BAs	^a	^a	^a	^a	^a	^b	^a	^a	^b

Data are expressed as means standard deviation of triplicate experiments. Mean values in a row with different letters are significantly different with the LSD test for each green bean variety.