Journal of Food Quality / 2017 / Article / Tab 1

Research Article

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.

VarietyCooking methodDPPH Folin (mgGAE/100 g FW)ABTS

Purple
(Cv Purple Queen)
Rawaaa
Steamingabb
Boilingbcc
Green (Cv Allure)Rawaaa
Steamingbbb
Boilingccc
Yellow (Cv Brittle Wax)Rawaaa
Steamingbbb
Boilingccc

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.

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