Mba O I, Kwofie E M, Ngadi M
McGill University, Department of Bioresource Engineering, 21111 Lakeshore, Ste-Anne-de-Bellevue, Québec, H9X 3V9, Canada.
Heliyon. 2019 May 18;5(5):e01613. doi: 10.1016/j.heliyon.2019.e01613. eCollection 2019 May.
Phenolic compounds are phytonutrients with anti-inflammatory attributes that are significant for brain, heart and gut health. Losses of natural phenolic compounds in foods occur due to degradation during processing. The extent of degradation depends on the processing conditions applied. In this study, the degradation of total phenolic compounds during the processing of common beans () cultivars was investigated. The effects of soaking time, soaking water temperature and cooking conditions on polyphenol degradation were examined. The total phenolic compounds were determined as gallic acid equivalents. The result shows that increase of hydration time and process water temperature significantly (p < 0.05) increased polyphenol degradation. There was a strong positive Pearson correlation (r > 0. 85) between the rate of water uptake and polyphenol degradation regardless of the water temperature and cultivar. The rate of degradation varied from 0.041 - 0.098 and 0.014-0.069 mg/g per hour for and cultivar, respectively. The addition sodium chloride (NaCl) and potassium carbonate (KCO) during cooking to soften the beans significantly increased the degree of degradation. The activation energy for degradation was estimated as 45.4 and 26.3 kJ/mol for and cultivar, respectively.
酚类化合物是具有抗炎特性的植物营养素，对大脑、心脏和肠道健康具有重要意义。食品中天然酚类化合物的损失是由于加工过程中的降解所致。降解程度取决于所采用的加工条件。在本研究中，对普通豆（品种）加工过程中总酚类化合物的降解情况进行了调查。研究了浸泡时间、浸泡水温及烹饪条件对多酚降解的影响。总酚类化合物以没食子酸当量计。结果表明，水合时间和加工水温的升高显著（p < 0.05）增加了多酚的降解。无论水温及品种如何，吸水率与多酚降解之间均存在强正皮尔逊相关性（r > 0.85）。品种和品种的降解速率分别为每小时0.041 - 0.098和0.014 - 0.069 mg/g。烹饪过程中添加氯化钠（NaCl）和碳酸钾（KCO）以使豆子软化，显著增加了降解程度。品种和品种降解的活化能分别估计为45.4和26.3 kJ/mol。
