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

Table 1

Effect of different cooking methods on total phenolic content and antioxidant capacity of three green beans varieties.

Variety	Cooking method	DPPH	Folin (mgGAE/100 g FW)	ABTS
Purple; (Cv Purple Queen)	Raw	^a	^a	^a
	Steaming	^a	^b	^b
	Boiling	^b	^c	^c
Green (Cv Allure)	Raw	^a	^a	^a
	Steaming	^b	^b	^b
	Boiling	^c	^c	^c
Yellow (Cv Brittle Wax)	Raw	^a	^a	^a
	Steaming	^b	^b	^b
	Boiling	^c	^c	^c

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