Reduction of antiproliferative capacities, cell-based antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processing

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• 作者：Baojun Xu^a ; Sam K.C. Chang^b ; ^{kow.chang@ndsu.edu"" rel=""nofollow}
• 关键词：Pinto beans ; Black beans ; Yellow soybean ; Black soybean ; Thermal processing ; Anticancer ; Cellular antioxidants ; Phenolics ; Saponin ; Phytic acid
• 刊名：Food Chemistry
• 出版年：2011
• 出版时间：1 December 2011
• 年：2011
• 卷：129
• 期：3
• 页码：974-981
• 全文大小：317 K

文摘

The effects of boiling and steaming processes on the antiproliferative and cellular antioxidant properties, as well as phytochemicals, of two types of common beans (pinto and black beans) and two types of soybeans (yellow and black) were investigated. All thermal-processing methods caused significant (p < 0.05) decreases in total phenolic content (TPC), total saponin content (TSC) and phytic acid content (PAC) values in all bean types (except for TPC values in pressure-steamed yellow soybeans) as compared to those of the raw beans. All types of uncooked raw beans exhibited cellular antioxidant activities (CAA) in dose-dependent manners. Black soybeans exhibited the greatest CAA, followed by black beans, pinto beans and yellow soybeans. The CAA of cooked beans were generally diminished or eliminated by thermal processing. The hydrophilic extracts from raw pinto beans, black beans and black soybeans exhibited antiproliferation capacities against human gastric (AGS) and colorectal (SW480) cancer cells in dose-dependent manners. The raw yellow soybeans exhibited dose-dependent antiproliferation activities against the SW480 cells. Most of the cooked beans lost their antiproliferation capacities as observed in the raw beans. These results indicate that different processing methods may have various effects on phytochemical profiles and bioactivities. Overall, thermal processing caused a significant reduction of the health-promotion effects of beans.