Journal of Food Quality / 2017 / Article / Tab 2

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 2

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

VarietyPurpleGreenYellow
(Cv Purple Queen)(Cv Allure)(Cv Brittle Wax)
Cooking methodRawSteamingBoilingRawSteamingBoilingRawSteamingBoiling

MEAaaaaabaab
ETAndndndndndndndndnd
AGMaaaaabaab
BPEAndanda bndandabndandab
PUTaaaaaaaab
CADndndndndndndndndnd
HISndndndndndndndndnd
SERndndndndndndndndnd
TYMndndndndndndndndnd
SPDaaaaaaaab
SPMaababaaab
Total BAsaaaaabaab

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.

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