Functional and technological potential of dehydrated Phaseolus vulgaris

L. ours
A.K. Ramrez-Jimnez, R. Reynoso-Camacho, S. Mendoza-Daz, G. Loarca-Pia

Posgrado en Ciencia y Tecnologa de los Alimentos, Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autonoma de Queretaro, Centro
Universitario, Santiago de Queretaro C.P. 76010, Qro, Mexico
a r t i c l e i n f o
Article history:
Received 29 October 2013
Received in revised form 28 March 2014
Accepted 1 April 2014
Available online 12 April 2014
Keywords:
Phaseolus vulgaris
Bioactive compounds
Antioxidant capacity
Starch digestibility
Dietary bre
Dehydration
a b s t r a c t
The effect of cooking followed by dehydration was evaluated on the bioactive composition, antioxidant
activity and technological properties of two varieties (Negro 8025 and Bayo Madero) of common beans.
Quercetin, rutin, and phenolic acids were the most abundant phenolics found. Cooking processes resulted
in decreased values of some phenolic compounds and antioxidant capacity. A subsequent dehydration
increased TEAC values, resistant starch content and decreased starch digestibility. Oligosaccharides and
dietary bre were preserved in both treatments. Variety had a strong impact on phytochemical prole,
being Negro 8025 that exhibited the highest content of most of the compounds assessed. Water absorp-
tion index (WAI) and oil absorption capacity (OAC) were determined in order to measure technological
suitability. Dehydration produced ours with stable WAI and low oil pick up. The results suggest that
the ours of Negro 8025 beans have a good potential to be considered as functional ingredient for healthy
food products.
2014 Elsevier Ltd. All rights reserved.
1. Introduction
Bioactive compounds or nutraceuticals have been recently used
as food ingredients, because of their benets for human health.
Common beans (Phaseolus vulgaris L.), basic diet of large Latin
American sectors, are important sources of nutraceuticals, provid-
ing signicant amounts of proteins, carbohydrates and vitamins
(Serrano & Goi, 2004). Common beans have been studied due to
bioactive components, such as antioxidants, phenolic compounds
(PC), dietary bre fractions, resistant starch and oligosaccharides
present in the seed. Research done with Mexican beans, showed
that cultivars Negro 8025 and Bayo Madero, contain high levels
of total avonoids (TF) and condensed tannins (CT) compared to
other varieties (Campos-Vega et al., 2009; Cardador-Martinez,
Loarca-Pina, & Oomah, 2002; Feregrino-Perez et al., 2008). Previous
studies in our group have shown that such varieties also prevent
the development of colon cancer in a rat model, and exhibited che-
moprotective effects in human colon adenocarcinoma HT-29 cells
(Cruz-Bravo et al., 2011; Vergara-Castaneda et al., 2010). Given
the nutritional and bioactive prole of common beans, interest in
its potential use for food formulation has aroused in developing
countries. Bean ours have been added to foods in order to
increase the nutritional value or to provide specic desired
functional attributes (Anton, Gary Fulcher, & Arnteld, 2009;
Boye, Zare, & Pletch, 2010). Despite the nutraceutical or nutritional
contribution, incorporation of these ours into functional products
is determined by some technological properties such as solubility,
water binding capacity and fat absorption (Granito, Guinand,
Prez, & Prez, 2009). Processing of beans includes a sort of steps
that might alter the functional properties of ingredients. For exam-
ple, in order to obtain dehydrated ours, a subsequent heating
after boiling, has been applied to ingredients (Aguilera, Estrella, &
Martn-Cabrejas, 2011). This additional treatment, could impact
the concentration of natural endogenous antioxidants and other
phytochemicals, as well as technological characteristics.
It is well known that cooking reduces total phenolics and
antioxidant capacity (Aparicio-Fernandez, Manzo-Bonilla, &
Loarca-Pina, 2005; Xu & Chang, 2009) and causes a redistribution
of dietary bre fractions. Nonetheless, the impact of subsequent
thermal treatment has not been extensively studied. To our
knowledge, only one study has reported the effect of cooking and
dehydration in the antioxidant capacity, phenolic prole and phys-
ico-chemical properties of dehydrated ours of P. vulgaris (Aguilera
et al., 2011).
The importance of our study lies in providing relevant informa-
tion about the changes that suffer bioactive compounds that have
not been extensively studied, such as dietary bre, resistant starch,
and oligosaccharides, due to a second heat treatment.
http://dx.doi.org/10.1016/j.foodchem.2014.04.008
0308-8146/ 2014 Elsevier Ltd. All rights reserved.

Corresponding author. Tel./fax: +52 442 192 1307.

E-mail address: loarca@uaq.mx (G. Loarca-Pia).
Food Chemistry 161 (2014) 254260
Contents lists available at ScienceDirect
Food Chemistry
j our nal homepage: www. el sevi er . com/ l ocat e/ f oodchem
Since the two Mexican varieties, Negro 8025 and Bayo Madero
have shown to have promoting health properties, which may be
diminished by thermal processing, the aim of this study was to
assess the effect of a dehydration process after traditional cooking,
on relevant bioactive compounds of two varieties of common
beans and to evaluate the impact on technological parameters that
could determine a potential use as ingredient for food formulation.
2. Materials and methods
2.1. Sample preparation
Black (Negro 8025) and brown (Bayo Madero) seeds from P. vul-
garis L., grown and harvested in 2008, 2010 and 2011, were
provided by Instituto Nacional de Investigaciones Forestales Agric-
olas y Pecuarias (INIFAP), Celaya Guanajuato, Mexico. Dry beans
were stored at 4 C and protected from light. Tests were performed
in the same year that samples were harvested.
For the raw beans analysis, a sample of 100 g of common beans
from each crop year were cleaned, ground to a ne powder in a
coffee grinder (KRUPS GX4100, Mexico) and sieved through a 40-
mesh Montinox (0.042 mm) screen. All samples were stored in
polyethylene bags at 4 C until use.
Afterwards, another sample of raw beans were cleaned, rinsed,
and then cooked using a traditional process according to the
method of Aparicio-Fernandez et al. (2005). Briey, 450 g of nons-
oaked beans were placed in a beaker with 2250 mL of high-perfor-
mance liquid chromatography (HPLC)-grade water and boiled
(94 C) covered until they were suitable for consumption (approx-
imately 2.5 h), according to the nger compression test. An aliquot
of 500 g of cooked beans (including broth) was freeze-dried,
ground and stored under same conditions as raw beans. The
remaining cooked seeds and broth were transferred to a at tray,
spread until reaching 1 cm of thickness and allowed to dry for
12 h at 60 C in a Shel-lab oven (1600 HAFO Series 1675, San Diego,
CA, USA). This dehydrated (dry heated) sample was ground and
stored protected from light in polyethylene bags at 4 C until
analysis.
2.2. Chemical analysis
2.2.1. Phenolic compounds
2.2.1.1. Methanolic extraction of phenolic compounds (PCs). Pheno-
lics were extracted according to the procedure of Cardador-
Martinez et al. (2002). Raw, cooked and dry heated beans (1 g)
were placed in a 50 mL ask and mixed with 10 mL methanol.
The ask was protected from light and stirred (450 rpm, IKA-WER-
KE R015, magnetic stirrer, IKAWorks, NC, USA) for 24 h at 25 C.
Mixture was centrifuged at 2166g for 10 min in a HERMLE
Z323K (Wehingen, Germany) centrifuge. Supernatant was
collected and stored at 4 C until analysis.
2.2.1.2. Analysis of phenolic compounds (PCs) by HPLC-DAD. A
High-performance liquid chromatography-diode array detection
(HPLC-DAD) analysis was conducted in an Agilent 1100 Series
HPLC system (Agilent Technologies, Palo Alto, CA, USA) using a Zor-
bax Eclipse XDB-C18 column (Agilent technologies, 4.6 250 mm,
5.0 lm). The column was thermostatically controlled at 35 C 0.6
and the ow rate was set to 1 ml/min. The mobile phase consisted
of two solvents. Solvent A was water adjusted with 1% acetic acid
and solvent B was acetonitrile. A linear gradient was used as fol-
lows: 8083% of solvent A was held for 7 min, 8360% for 5 min,
6050% for 1 min and 5085% for 2 min. Detection was performed
at 280 nm with an acquisition speed of 1 s. A volume of 50 ll was
injected and the samples were analysed in duplicate. Quantica-
tion was carried out using the external standard method with com-
mercial standards of (+)-catechin, rutin, quercetin, vainillin and
ellagic, caffeic, p-coumaric, pherulic, gallic, chlorogenic, and
sinapic acids.
2.2.2. Antioxidant activity
2.2.2.1. DPPH method. The estimation of the Trolox equivalent anti-
oxidant capacity (TEAC) was determined using the stable radical
1,1-diphenyl-2-picrylhydrazyl (DPPH), according to the method
reported by Nenadis, Wang, Tsimidou, and Zhang (2004)). A total
of 20 lL of methanolic extract was mixed with 200 lL of 150 lM
of DPPH in 80% methanol. The measurement was performed in
triplicate. The absorbance was read at 520 nm after 0, 4, 10, 30,
60, and 90 min. The TEAC value was calculated using Trolox as
standard for the calibration curve, and expressed as lmol of Trolox
equivalents per gram of sample (lmol Trolox/kg).
2.2.2.2. ABTS method. TEAC estimation was performed using the
2,2-azinobis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS)
assay described by Loarca-Pina, Mendoza, Ramos-Gomez, and
Reynoso-Camacho (2010). Briey, 20 lL of methanolic extract
were mixed with 230 mL of ABTS
+
solution. The absorbance was
read at 570 nm at ambient temperature after 0, 4, 10, 30, 60, and
90 min. The measurement was performed in triplicate. The TEAC
value was calculated employing a Trolox calibration curve and
expressed as lmol of Trolox equivalents per gram of sample (lmol
Trolox/kg).
2.2.3. Total, available and resistant starch determination
Total starch was determined as described by Goi and
Saura-Calixto (1997). Potential available starch (AS), was assessed
following a multienzymatic protocol (Holm, Bjork, Drews, & Asp,
1986), using a thermostable a-amilase and amyloglucosidase
(SigmaAldrich, St. Louis, MO, US). Glucose content after enzy-
matic hydrolysis was quantied with the Glucose GO assay kit
(SigmaAldrich, St. Louis, MO, US) and starch digestibility was
reported as the difference of TS minus AS in percentage. Retro-
graded resistant starch was measured as starch remnants in die-
tary bre residues (Saura-Calixto, Goi, Bravo, & Maas, 1993).
2.2.4. Dietary bre
Dietary bre fractions, containing soluble dietary fraction (SDF)
and insoluble dietary fraction (IDF), were determined following the
AOAC method 991.43 (AOAC, 2002).
2.2.5. Oligosaccharides
Extraction of oligosaccharides was performed according to
Daz-Batalla, Widholm, Fahey, Castano-Tostado, and Paredes-
Lopez (2006). Briey, 0.5 g of ground samples were diluted in
10 mL of distiled water and placed in a water bath at 80 C for
1 h. Extracts were ltered through a 45 mm lter (Econolter PTFE,
Agilent Technologies, Santa Clara, CA, U.S.A.) and quantied by
HPLC. The sample (20 lL) was injected into an Agilent HPLC system
model HP-1100 (Agilent Technologies, Inc., Santa Clara, CA, U.S.A.)
with a refractive index detector (RID, 61362A) and tted with a
Zorbax carbohydrate column, 250 4.6 mm (5 lm). Acetonitrile/
water (65:35) was used as mobile phase at 1 mL/min. Column
and detector temperatures were maintained at 35 C. Standard
curves were determined using rafnose, stachyose, and verbascose
standards (SigmaAldrich, St. Louis, MO, U.S.A.).
2.2.6. Water absorption index (WAI)
The method described by Anderson (1996) was used for this
analysis with slight modications. Briey, 5 g of dehydrated our
was suspended in 30 mL of distiled water in a 50 mL tared centri-
fuge tube, stirred with vortex (1 min) and centrifuged at 3000g
A.K. Ramrez-Jimnez et al. / Food Chemistry 161 (2014) 254260 255
for 10 min at 25 C. The supernatant liquid was discarded and
tubes were draining for 10 min on paper towel. Sample was
weighted for WAI calculation. WAI is expressed as percentage of
obtained gel per gram of dry solid (g/g).
2.2.7. Oil absorption capacity (OAC)
OAC was determined according to Beuchat (1977) with slight
modications. One gram of dehydrated bean our was mixed with
10 ml of vegetable oil in a pre-weighed 50 mL centrifuge tube. The
slurry was agitated for 2 min, allowed to stand at 28 C for 30 min
and then centrifuged at 15000g for 20 min. The clear supernatant
was decanted and discarded. The adhering drops of oil in the cen-
trifuge tube were removed with cotton wool and the tube was
weighted. OAC was calculated and expressed as the weight of oil
absorbed per gram of our.
2.3. Statistical analysis
All measurements were carried out as independent experi-
ments and duplicate or triplicate. Data were expressed as
mean standard error (SE). Statistical analysis was performed
using JMP 5.1 (SAS Inst. Inc., Cary, N.C., U.S.A.). Analysis of variance
(3-way-ANOVA) was conducted, including the factors: processing
method, variety and crop year. Tukeys test was used to determine
signicant differences at p < 0.05 for multiple variables, meanwhile
t-test was performed for comparison between two samples.
3. Results and discussion
3.1. Phenolic compounds composition
Table 1 shows the phenolic prole of the methanolic extracts of
bean ours, as affected by processing method, variety and crop
year. Several phenolic compounds, predominantly phenolic acids
and avonoids were identied.
3.1.1. Flavonoids
Quercetin is one of the most abundant avonoids with biologi-
cal properties present in foods. In legumes, it can be found in free
or conjugated forms. (Dinelli et al., 2006) have also reported the
presence of these compounds in free and conjugated forms as prin-
cipal avonoids in common legumes.
Quercetin content in raw, cooked and dehydrated ours is
shown in Table 1. The concentration ranged from 14.67 to
570.12 lg/g, being in higher amounts in Bayo Madero ours. Cook-
ing caused a reduction of quercetin in most of the samples. This
decrease was more notorious in Negro 8025 beans. As compared
to cooking treatment, dehydration did not have a signicant effect
on the avonoid concentration. Our results are consistent with the
ndings of Aguilera et al. (2011), where drastic decreases of these
compounds in Pinta bean our were found.
The avonoids (+)-catechin and rutin were also present in the
seed. The concentration of (+)-catechin ranged from 39.61 to
630.62 lg/g of dry matter. This avonoid has been reported as
one the main phenolics in raw leguminous seeds and their extracts
(Amarowicz & Pegg, 2008). Black beans Negro 8025, exhibited sig-
nicantly higher levels of this avonoid that increased after cook-
ing and dehydration. It was observed that Negro 8025 beans
contain catechin in a lesser extent than Bayo Madero. During cook-
ing the concentration of this compound increased signicantly, but
diminished once dry heating was applied. Contrasting results have
been obtained in other studies, where relevant reductions in the
order of 85% were detected in cooked beans, whereas the com-
pound was not detected in Canellini dehydrated beans (Aguilera
et al., 2011).
On the other hand, for rutin (4.6413.06 lg/g), no differences
were shown between varieties. Rutin was detected only in the
samples of 2011; after dehydration occurred, Negro 8025 ours
showed greater values than the cooked samples.
3.1.2. Phenolic acids
A total of ve phenolic acids were found in the bean ours
(Table 1). Gallic acid (64.21184.60 lg/g) and chlorogenic acid
(8.08227.99 lg/g) were the most predominant, followed by caf-
feic acid (2.5418.94 lg/g). These values are higher than previous
results reported by several authors (Aguilera et al., 2011; Daz-
Batalla et al., 2006; Xu & Chang, 2009). The differences might be
possibly attributed to different extraction methods, as well as envi-
ronment growth conditions.
Composition of phenolic acids was dependent of the variety. For
example, p-coumaric and pherulic acids were identied in quanti-
able amounts mainly in Negro 8025 beans. Thermal processing
brought about relevant changes in most of the compounds. During
cooking there was an overall trend to decrease the amount of phe-
nolic acids, as compared to raw ours. The extent of these losses
was dependent of the crop year and variety. Data obtained were
similar to other processing effects found by Luthria and Pastor-
Corrales (2006) and Aguilera et al. (2011).
Dehydration had a different impact on phenolic acids composi-
tion. This treatment exhibited interactions with variety. For exam-
ple, while Negro 8025 showed higher levels of gallic, chlorogenic
and p-coumaric acid, when compared to cooking, the same process
reduced gallic, chlorogenic and caffeic acids in Bayo Madero ours.
The increased quantities of phenolic acids might be originated
from the disruption of cell walls during processing or the break-
down of insoluble phenolic compounds since it could have led to
better extractability of these compounds. Our ndings revealed
that the dehydration process allow to maintain some phenolic
compounds of interest; in contrast with other study that equally
evaluated phenolic acids, but where signicant reductions of this
compounds were observed (Aguilera et al., 2011).
3.2. Antioxidant capacity
Data of scavenging activity measured by DPPH and ABTS assays
is shown in Table 2. Statistical differences were found within
processing method, variety and crop year, as well as an interaction
between method and crop year in both methodologies (DPPH
[p = 0.0002], ABTS [p < 0.0001]). In general terms, Negro 8025
ours presented higher TEAC values (1.31 0.02
4.91 0.20 lmol/g) than Bayo Madero (1.29 0.024.49
0.22 lmol/g). In this regard, the higher content of phenolic com-
pounds found in Negro 8025 by HPLC-DAD determination; suggest
a possible relationship between these substances and antioxidant
activity.
Although there is a great variability in literature about the anti-
oxidant capacity measured by DPPH method in common beans, our
results are comparable with those observed in previous studies for
some varieties of raw and cooked beans (2.616.53 lmol/g) grown
and harvested in Brazil (Ranilla, Genovese, & Lajolo, 2009), and
lower than those found in Black Eclipse raw beans (Xu & Chang,
2009). ABTS method has not been routinely used for P. vulgaris
testing, nonetheless, some reports on raw beans observed lower
TEAC values in German varieties (0.0630.091 lmol/g) compared
to the two Mexican varieties (Korus, Gumul, Folta, & Barton, 2007).
In comparison to the original raw bean ours, traditional cook-
ing caused signicant decreases in DPPH and ABTS values, about
3341%. In general, traditional cooking was related to a lesser
antioxidant capacity. These results are according to other authors
ndings on cooked and pressure-cooked common beans
256 A.K. Ramrez-Jimnez et al. / Food Chemistry 161 (2014) 254260
(Rocha-Guzman, Gonzlez-Laredo, Ibarra-Prez, Nava-Bermen, &
Gallegos-Infante, 2007; Xu & Chang, 2009).
Both antioxidant assays (DPPH and ABTS) showed that dehydra-
tion preserved antioxidant activity compared to raw ours, except
for the samples of 2010 that showed slightly lower TEAC values.
Since dehydrated ours may have a potential use in functional
foods production, the preservation of antioxidant components is
an important feature.
Other studies have measured antioxidant capacity of ours
from Canellini to Pinta beans, by ORAC assay. The further dehy-
dration step after cooking did not produce differences in ORAC
values compared to cooking treatment, but exhibited signi-
cantly lower antioxidant activity than the raw beans (Aguilera
et al., 2011).
It has been stated that changes in the overall antioxidant prop-
erties of processed beans can be attributed to synergistic combina-
tions or counteractions of several types of chemical reactions,
leaching of water-soluble antioxidant composition and formation
or breakdown of antioxidant species (Xu & Chang, 2009).
Finally, there was a strong effect of crop year on the antioxidant
activity. Bean ours of 2010 crop had the greatest TEAC values, but
also the higher losses after cooking, being more noticeable in case
of ABTS determination. In this regard, Siddhuraju (2006) proposes
that the formation of Maillar compounds, such as hydroxymethyl
furfuraldehyde (HMF) during dry heating, provides high antioxi-
dant activity.
3.3. Available starch, resistant starch and in vitro starch digestibility
Carbohydrates are the major component present in the seeds
and comprise 2760% of starch. The rest is comprised of non-starch
polysaccharides and oligosaccharides. Table 2 shows TS, AS, RS,
starch digestibility, dietary bre and oligosaccharides contents in
the two varieties of P. vulgaris analysed in this work. TS values
ranging from 43.27% to 51.90% are consistent with those previ-
ously reported for common beans (Eyaru & Arcot, 2009) and did
not show signicant differences among treatments or variety. Sim-
ilar results were found in black beans (Tovar & Melito, 1996) and
Red kidney beans (Eyaru & Arcot, 2009) after cooking.
Thermal treatment affects digestibility and bioavailability of
starch in plant foods. As it can be seen in Table 2, there are signif-
icant differences in AS, SD and RS when compared by treatment,
but any effect could be observed either by variety or by crop year.
Both, AS and SD increased after cooking and then decreased when
dehydrated, suggesting the formation of retrograded resistant
starch fractions. This can be conrmed by the results obtained
for RS, which showed higher values for those samples thermally
treated, especially for the dehydrated samples. Similar values of
starch fractions and digestibility were observed with other varie-
ties of raw and cooked common beans (Garca-Alonso, Goi, &
Saura-Calixto, 1998). It is well known, that starches from cooked
legumes are prone to retrograde and thus generate indigestible
or resistant fractions. In our study, the drying method produced
higher values of RS when compared to other similar industrial
dehydration processes (4550 C/24 h) carried out in cooked beans
(Osorio-Diaz et al., 2003).
Augmented RS content could be attributed to an extensive
recrystallisation of the starch fractions, which has been observed
after an additional heating/cooling treatment (Osorio-Diaz et al.,
2003). Other authors consider inuence of transglycosidation phe-
nomena, which produce a modied starch structure that cannot be
hydrolysed by enzymes (Tovar & Melito, 1996). Another reason for
these results is the fact that beans were not soaked before cooking.
According to Eyaru and Arcot (2009), unsoaked and boiled Red Kid-
ney beans, showed a superior content of RS compared to soaked
and boiled beans.
Table 1
Changes in the prole of phenolic compounds of bean ours of two different varieties as affected by processing method.
(+)-Catechin
*
Rutin Quercetin
*
Gallic acid
*
Chlorogenic acid
*
Caffeic acid
*
p-Coumaric acid
*
Ferulic acid
(lg/g) (lg/g) (lg/g) (lg/g) (lg/g) (lg/g) (lg/g) (lg/g)
Negro 8025
2008
Raw 44.27 0.37
D
LDL 445.53

0.05
A
146.85 1.18
B,C
150.79 10.13
A,B
11.55 3.13
A,B
LDL 4.16 0.03
A
Cooked 227.47

53.43
B,C
LDL 47.91 31.75
B
128.18 1.81
C,D
LDL 13.41 0.44
A
4.72 0.07
A,B
1.84 0.05
B
Dry heated 447.15 1.79
A
13.06 0.37
A
95.51 12.29
B
147.36 10.27
B,C
161.72 3.95
A,B
7.87 0.18
A,B
4.37 0.06
A,B,C
5.19 0.03
A
2010
Raw 246.46 10.54
C
11.03 0.73
A
95.40 34.72
B
105.76 0.95
D
94.19 0.22
C
8.41 0.82
A,B
3.79

0.10
B,C
LDL
Cooked 298.97 17.69
B,C
LDL 86.90 12.84
B
125.39 1.51
C,D
141.74

7.18
A,B
8.13 1.71
A,B
3.70 0.16
C
0.70 0.65
B
Dry heated 339.77 21.26
A,B,C
LDL 446.44 55.10
A
165.00

3.41
A,B
122.04 21.01
B,C
8.42 0.81
A,B
4.70 0.11
A,B
1.37 0.04
B
2011
Raw 71.86 0.02
A,B,C
5.75 0.01
B
471.92

0.07
A
184.60 0.10
A
170.61 0.00
A
5.92 0.01
B
1.94

0.03
D
LDL
Cooked 364.53 3.22
A,B
4.64 0.67
B
56.36 3.94
B
162.58 5.08
A,B
117.22

4.27
B,C
6.89 0.01
A,B
5.04 0.36
A
1.58 0.08
B
Dry heated 257.23 4.77
B,C
10.48

0.15
A
76.65 2.02
B
114.66

3.52
D
120.57 1.74
B,C
6.87 0.35
A,B
4.14 0.24
A,B,C
1.17 0.09
B
Bayo Madero
2008
Raw 78.04

1.67
e
8.11 0.29
b
21.08 0.45
b
113.26 1.06
a
137.32

0.12
b
7.71 0.10
c
LDL 1.37 0.05
b
Cooked 630.62 6.55
a
LDL 14.67 3.16
b
103.01 2.61
a,b
227.99 6.13
a
18.94

0.20
a
LDL 2.04 0.06
a
Dry heated 220.81

1.99
d
LDL 51.62 0.24
b
64.34

0.61
d
67.71

1.24
c,d,e
6.06 0.24
c,d
2.66 0.08
a
0.97 0.11
c
2010
Raw 73.11 26.52
e
11.30 0.65
a
509.64 50.23
a
65.59 1.49
d
119.66

23.40
b,c
5.91 0.29
d
LDL LDL
Cooked 443.41 13.66
b
LDL 549.60 0.13
a
91.47 3.05
b,c
49.40 1.09
d,e
5.62

0.27
d
1.86 0.02
c
LDL
Dry heated 39.61 0.10
e
LDL LDL 11.69

6.12
e
8.08

0.10
e
2.54 0.10
e
LDL LDL
2011
Raw 196.56

1.78
d
7.61 0.38
b
570.12 34.37
a
115.05 2.36
a
16.57

1.29
e,
16.99

0.64
b
LDL LDL
Cooked 315.85 16.14
c
6.45 0.42
b
80.89 6.62
b
64.21 0.81
d
99.07 0.33
b,c,d
5.08 0.31
d
2.22 0.03
b
LDL
Dry heated 451.54

29.10
b
6.25 0.21
b
83.19 10.32
b
84.79

6.12
c
107.69

20.99
b,c,d
4.77 0.01
d
2.00 0.05
b,c
1.10 0.01
b,c
Results are average of 2 independent experiments SEM. Lowercase letter indicate statistical differences among samples of Bayo Madero variety and capital letters among
Negro 8025 samples (p < 0.05) from the Tukeys test.
*
Signicant differences between varieties (p < 0.0001).
,
Signicant differences among treatments for each variety. LDL: Lower than detection limit.
A.K. Ramrez-Jimnez et al. / Food Chemistry 161 (2014) 254260 257
The substantial levels of RS in dehydrated ours, suggests that
dehydration process might be used to improve dietary and func-
tional characteristics of beans.
3.4. Dietary bre
Insoluble dietary bre (IDF) and soluble dietary bre (SDF) con-
tents ranged from 31.31% to 41.52% and 1.35% to 4.55% respec-
tively (Table 3). DF values are similar to those reported by
Campos-Vega et al. (2009) in raw and cooked beans of the same
varieties (Negro 8025 and Bayo Madero).
The results were variety dependent. For Negro 8025, ours did
not show any changes among treatments or crop year. Whereas for
Bayo Madero beans, statistical differences were recorded in SDF by
crop year, being higher for the year 2011. The effect of dehydration
on IDF content could not be established due to great variation
between 2010 and 2011 crop year. It can be seen in Table 2 that
the IDF of Bayo Madero samples increased signicantly after dehy-
dration in 2010, while 2011 crop exhibited the opposite trend. The
same behaviour was observed in SDF, while a signicant increase
compared to raw seeds was found in 2011 dehydrated ours, the
same treatment did not produce any changes in 2010. Possibly,
the heterogeneity of bre content during processing was due to
the structure and composition of the cell wall network, which
may be inuenced by environmental conditions. Even though the
further dehydration process did not show any signicant differ-
ence to cooking treatment, the ours still exhibited values compa-
rable to those nd in raw samples.
3.5. Oligosaccharides
Rafnose, stachyose and verbascose are the main compounds
that comprise the rafnose family oligosaccharides (RFOs), found
in seeds of common beans. Lack of a-galactosidase in small intes-
tine of monogastric animals, allows that the RFOs pass into the
large intestine, where they are fermented leading to atus forma-
tion. The atulence causes digestive discomfort although it has
been proven their benecial effect by increasing the bidobacteria
population in the colon (Bouhnik et al., 2004).
The content of oligosaccharides in the two varieties of common
beans after cooking and dehydration is shown in Table 3. Stachyose
was the most abundant oligossacharide identied. Concentrations
of rafnose are in the interval of 1.939.08 mg/g, while stachyose,
uctuated from 21.64 to 48.49 mg/g. Those values were consistent
with the results reported by Daz-Batalla et al. (2006) in different
varieties of raw and cooked beans. Verbascose was lower than
detection limit under the test conditions used in the present study.
The changes in a-galactosides depend of cultivar and crop year, as
veried by statistical analysis. As compared to Bayo Madero, Negro
8025 ours exhibited the greatest content of rafnose, whereas
stachyose was not signicantly different between varieties. Crop
year has an important effect on oligosaccharides content, also an
interaction between crop year and treatment was found
(p = 0.0034). In general terms, there was not an important effect
of thermal processing, except for two samples that exhibited an
atypical increased of rafnose and stachyose after cooking (Bayo
Madero, 2010, 2011, respectively), and one sample with higher
content of rafnose after dehydration (Negro 8025, 2010).
These ndings are opposite to previous publications were
reductions after cooking of beans were found (Daz-Batalla et al.,
2006; Granito et al., 2009). However, in some cases increases in
both compounds (rafnose and stachyose) have been detected in
cooked soybean seeds, probably due to the interaction with macro-
molecules and the degree of maturation (Liu & Markakis, 1987).
Also, it has been established that a-galactosides varies with the
conditions of the procedure such as cooking time and temperature
(Martn-Cabrejas et al., 2006).
Generally, legumes are soaked before cooking; diminishing the
quantities of some soluble carbohydrates and a-galactosides. In
our study, beans were not soaked before cooking, a possible expla-
nation for the preservation or RFOs.
The apparent inconsistencies, stress the need for more detailed
studies of the impact of various heating protocols on the oligosac-
charides content in common beans.
In the case of dehydration, this process did not seem to cause
reductions in oligosaccharides, maintaining similar levels than
those found in raw samples. In one study that assessed the impact
of industrial dehydration on a-galactosides of some legumes,
reductions in the order of 3137% were observed (Martn-
Cabrejas et al., 2006).
3.6. Water absorption index
For industrial production of low moisture foods, water absorp-
tion is a key factor for raw materials. Moisture of ingredients inu-
ence textural properties of dough and nished product. Higher
water retention affects quality, sensory attributes and induced
microbial growth.
In this study, WAI was assessed for dry heated samples. Not sig-
nicant differences were found among varieties and crop year in
WAI values (Fig. 1). Results vary in the range of 2.172.58 g pel-
let/g dry solid, being consistent with those stated as indicative of
a complete cooking of beans in the range of 2.643.73 g pellet/g
sample (Granito et al., 2009). This parameter indicates the behav-
iour of ours when reconstitution occurs, and is a measure of the
functionality, as some nutrients and bioactive compounds interact
with water. Specically, proteins, carbohydrates and dietary bre
from beans, inuence water absorption, having an impact on the
possible use of nished product. In this case, crop year did not
Table 2
Antioxidant activity of raw, cooked and dry heated common bean ours.
Sample DPPH
*
ABTS
TEAC (lmol/g) TEAC (lmol/g)
Negro 8025
2008
Raw 1.31

0.02
e
2.77 0.31
f,g
Cooked 1.32 0.02
e
2.77

0.00
e,f,g
Dehydrated 1.62

0.02
e
3.29 0.27
d,e,f,g
2010
Raw 4.91

0.20
a
5.23
a,b
0.07
,b
Cooked 2.91 0.18
b,c,d
3.76

0.33
c,d,e,f,g
Dehydrated 3.37

0.27
b,c
4.80 0.09
,b,c
2011
Raw 3.27

0.29
b
4.60 0.202
a,b,c
Cooked 2.39 0.16
b,c,d,e
3.96

0.203
c,d,e,f
Dehydrated 2.88

0.22
b,c,d,
4.72 0.170
a,b,c
Bayo Madero
2008
Raw 1.40

0.08
e
2.28 0.01
g
Cooked 1.29 0.02
e
2.30

0.06
g
Dehydrated 1.59 0.02
e
2.39 0.18
g
2010
Raw 4.49
a
0.22

5.19
a
0.14
Cooked 2.20 0.22
c,d,e
2.83 0.14
,g
Dehydrated 1.96 0.06
d,e
4.33 0.11
a,b,d,d
2011
Raw 2.02

0.16
d,e
4.53 0.242
a,b,c
Cooked 1.47 0.24
e
2.99

0.346
f,g
Dehydrated 2.46 0.23
b,c,d,e
4.20 0.160
b,c,d,e
Results are average of 3 independent experiments SEM. Means with different
letters indicate statistically signicant differences among samples (p < 0.05) from
Tukeys test.
*
Signicant difference between varieties (p < 0.0001).
,
Signicant differences among treatments for each variety.
258 A.K. Ramrez-Jimnez et al. / Food Chemistry 161 (2014) 254260
affect this variable, suggesting that WAI of the dry heated ours
remain stable regardless the year that beans were harvested.
3.7. Oil absorption capacity
Fig. 2 shows the OAC of dry heated samples. There was a low
variability among crop year and variety, only Bayo Madero exhib-
ited reductions in OAC in 2011 compared to 2008. Oil pick up ran-
ged from 0.76 to 0.88 ml/g. These values are lower than those
reported by Granito et al. (2009) and Aguilera et al. (2011) in
cooked and dehydrated beans, suggesting that the additional ther-
mal treatment applied to beans aid to diminish the oil absorption.
Dehydration has been used as technology for fat reduction in fried
products. Dehydration pretreatments diminished oil pick up, prob-
ably because of the lower permeability of the external tissue which
could be due to shrinkage of the external pores (Moreno &
Bouchon, 2008).
4. Conclusions
Our results suggest a signicant preservation of bioactive com-
pounds after two subsequent thermal treatments, and in some
cases, an increment of some phytochemicals. Changes on bioac-
tives were strongly dependent on variety and crop year, being
Negro 8025 the most promising variety in terms of functional
potential.
Fig. 1. Water absorption index of dry heated ours of common beans. DHN-dry
heated Negro 8025 beans and DHB-dry heated Bayo Madero beans. Results are
average of 2 independent experiments SEM. Means with different letters indicate
statistically signicant differences among samples (p < 0.05) from Tukeys test.
Fig. 2. Oil absorption capacity of dry heated common bean ours. DHN-dry heated
Negro 8025 beans and DHB-dry heated Bayo Madero beans. Results are average of 2
independent experiments SEM. Means with different letters indicate statistically
signicant differences among samples (p < 0.05) from Tukeys test.
T
a
b
l
e
3
S
t
a
r
c
h
f
r
a
c
t
i
o
n
s
,
i
n
v
i
t
r
o
s
t
a
r
c
h
d
i
g
e
s
t
i
b
i
l
i
t
y
,
d
i
e
t
a
r
y

b
r
e
a
n
d
o
l
i
g
o
s
a
c
c
h
a
r
i
d
e
s
o
f
c
o
m
m
o
n
b
e
a
n

o
u
r
f
r
o
m
t
w
o
d
i
f
f
e
r
e
n
t
v
a
r
i
e
t
i
e
s
.
T
o
t
a
l
A
v
a
i
l
a
b
l
e
s
t
a
r
c
h
S
t
a
r
c
h
d
i
g
e
s
t
i
b
i
l
i
t
y

R
e
s
i
s
t
a
n
t
s
t
a
r
c
h
I
n
s
o
l
u
b
l
e
d
i
e
t
a
r
y

b
r
e
S
o
l
u
b
l
e
d
i
e
t
a
r
y

b
r
e

R
a
f

n
o
s
e
*
,

S
t
a
c
h
y
o
s
e
*
(
%
)
(
%
)
(
%
)
(
%
)
(
%
)
(
%
)
(
m
g
/
g
)
(
m
g
/
g
)
N
e
g
r
o
8
0
2
5
2
0
1
0
R
a
w
4
5
.
5
7

1
.
1
2
b
3
4
.
2
7

0
.
5
2
b
,
c
,
d
7
5
.
3
0

3
.
0
1
b
,
c
5
.
3
3

0
.
1
8
c
3
2
.
8
5

0
.
7
8
b
,
c
,
d
2
.
9
4

0
.
6
7
a
,
b
4
.
6
2

0
.
1
2
b
,
c
3
6
.
5
1

0
.
0
9
b
C
o
o
k
e
d
4
8
.
1
8

0
.
2
4
a
,
b
3
8
.
6
7

0
.
0
5
a
,
b
,
c
8
0
.
2
5

0
.
2
9
b
,
c
6
.
7
4

0
.
1
6
b
3
4
.
6
5

0
.
2
9
b
,
c
2
.
0
4

0
.
8
8
a
,
b
6
.
5
1

0
.
5
1
b
4
0
.
3
7

0
.
0
0
a
,
b
D
e
h
y
d
r
a
t
e
d
4
6
.
7
4

0
.
7
8
b
3
4
.
8
3

1
.
1
7
b
,
c
,
d
7
4
.
5
0

1
.
2
7
c
,
d
8
.
3
0

0
.
4
5
a
3
2
.
2
3

0
.
0
2
c
,
d
1
.
8
7

0
.
5
4
a
,
b
9
.
0
8

0
.
6
8

4
0
.
1
5

2
.
6
4
a
,
b
2
0
1
1
R
a
w
4
3
.
2
7

2
.
1
0
b
3
3
.
7
4

2
.
6
2
b
,
c
,
d
7
7
.
8
7

2
.
2
7
b
,
c
6
.
2
1

0
.
0
3
b
,
c
3
2
.
7
7

0
.
1
3
b
,
c
,
d
3
.
0
8

0
.
1
5
a
,
b
5
.
3
6

0
.
2
2
b
4
0
.
1
0

3
.
7
8
b
C
o
o
k
e
d
4
8
.
2
6

0
.
3
4
a
,
b
3
9
.
9
0

0
.
8
1
a
,
b
8
2
.
6
5

1
.
1
0
b
7
.
2
9

0
.
3
1
a
,
b
3
5
.
1
0

0
.
0
0
b
3
.
8
3

0
.
5
7
a
,
b
6
.
1
1

0
.
6
1
b
3
7
.
6
8

2
.
2
0
a
,
b
D
r
y
h
e
a
t
e
d
4
5
.
6
2

1
.
2
6
b
3
3
.
4
7

0
.
3
7
b
,
c
,
d
7
3
.
4
0

1
.
2
2
c
,
d
8
.
2
7

0
.
4
9

3
2
.
3
6

0
.
2
1
b
,
c
,
d
3
.
8
8

0
.
2
2
a
,
b
6
.
3
1

0
.
5
4
b
3
2
.
6
1

1
.
8
7
b
,
c
B
a
y
o
M
a
d
e
r
o
2
0
1
0
R
a
w
5
1
.
9
0

0
.
6
2
a
3
2
.
3
9

0
.
0
4
c
,
d
6
2
.
4
2

0
.
6
8
e
5
.
3
3

0
.
1
8
c
3
4
.
3
4

0
.
0
8
b
,
c
1
.
3
5

0
.
7
8
b
1
.
9
3

0
.
0
9
d
,
e
2
1
.
6
4

0
.
1
6
c
C
o
o
k
e
d
4
4
.
2
3

0
.
1
4
b
3
4
.
6
3

0
.
9
5
b
,
c
,
d
7
8
.
2
8

1
.
9
1
b
,
c
6
.
7
4

0
.
1
6
b
3
1
.
3
1

0
.
0
5
d
3
.
7
5

0
.
0
6
a
,
b
2
.
4
2

0
.
0
0
e
4
2
.
3
1

0
.
6
6
a
,
b
D
r
y
h
e
a
t
e
d
4
4
.
8
8

0
.
4
2
b
3
5
.
4
8

1
.
9
6
b
,
c
,
d
7
9
.
0
0

3
.
6
4
b
,
c
8
.
3
0

0
.
4
5
a
4
1
.
5
2

0
.
5
0
a
2
.
3
9

0
.
5
7
a
,
b
2
.
4
7

0
.
0
4
c
,
d
,
e
4
8
.
4
9

2
.
7
2
a
2
0
1
1
R
a
w
4
4
.
5
0

0
.
3
9
b
2
9
.
5
8

0
.
5
0
d
6
6
.
4
7

0
.
5
5
d
,
e
5
.
2
6

0
.
1
7
c
3
4
.
9
3

0
.
0
5
b
,
c
3
.
2
7

0
.
1
1
a
,
b
1
.
4
9

0
.
0
3
e
3
4
.
1
9

0
.
3
6
b
C
o
o
k
e
d
4
5
.
4
0

0
.
1
2
b
4
2
.
1
7

0
.
6
2

9
2
.
8
8

1
.
1
2

7
.
1
5

0
.
1
0
a
,
b
3
4
.
4
1

0
.
1
7
b
,
c
2
.
5
1

0
.
3
8
a
,
b
4
.
3
3

0
.
2
6
b
,
c
,
d
3
7
.
6
8

0
.
6
7
a
,
b
D
r
y
h
e
a
t
e
d
4
5
.
5
4

1
.
0
9
b
3
9
.
3
9

1
.
4
3
a
,
b
8
6
.
4
9

1
.
0
8
a
,
b
7
.
2
9

0
.
0
4
a
,
b
3
2
.
2
5

0
.
9
2
d
4
.
5
5

0
.
7
6
a
4
.
7
2

0
.
5
4
b
3
5
.
3
0

2
.
7
7
b
R
e
s
u
l
t
s
a
r
e
a
v
e
r
a
g
e
o
f
2
i
n
d
e
p
e
n
d
e
n
t
e
x
p
e
r
i
m
e
n
t
s

S
E
M
.
M
e
a
n
s
w
i
t
h
d
i
f
f
e
r
e
n
t
l
e
t
t
e
r
s
i
n
d
i
c
a
t
e
s
t
a
t
i
s
t
i
c
a
l
l
y
s
i
g
n
i

c
a
n
t
d
i
f
f
e
r
e
n
c
e
s
a
m
o
n
g
s
a
m
p
l
e
s
(
p
<
0
.
0
5
)
f
r
o
m
T
u
k
e
y

s
t
e
s
t
.
*
S
i
g
n
i

c
a
n
t
d
i
f
f
e
r
e
n
c
e
s
b
e
t
w
e
e
n
v
a
r
i
e
t
y
.

S
i
g
n
i

c
a
n
t
d
i
f
f
e
r
e
n
c
e
s
b
e
t
w
e
e
n
c
r
o
p
y
e
a
r
.
A.K. Ramrez-Jimnez et al. / Food Chemistry 161 (2014) 254260 259
Antioxidant activity and dietary bre content are two of the
main factors that determine a possible application in product
development. Negro 8025 dehydrated ours obtained in this study,
showed still relevant levels of avonoids and phenolic acids, and
antioxidant activity as compared to raw beans.
Common beans have been considered as a low glycemic food,
mainly because of its dietary bre and resistant starch. Our nd-
ings reinforced this fact, by showing low starch digestibility and
increased RS amounts after the drying treatment.
Furthermore, the effect of dehydration on technological charac-
teristics is as important as health benets. The low oil absorption
capacity of ours makes it a good alternative when formulating
low calorie food products.
Although, preservation of most of the bioactive compounds rep-
resents a promising feature for bean ours, further studies to
assess the bioactivity or functional potential of these ours are
needed.
Conict of interest
None.
References
[AOAC] Association of Ofcial Analytical Chemists (2002). Ofcial methods of
analysis. Arlington, Va.: AOAC.
Aguilera, Y., Estrella, I., & Martn-Cabrejas, M. A. (2011). Bioactive phenolic
compounds and functional properties of dehydrated bean ours. Food
Research International, 44, 774780.
Amarowicz, R., & Pegg, R. B. (2008). Legumes as a source of natural antioxidants.
European Journal of Lipid Science and Technology, 110, 865878.
Anderson, R. A. (1996). Water absorption and solubility and amylograph
characteristics of roll-cooked small grain products. Cereal Chemistry, 59(4), 5.
Anton, A. A., Gary Fulcher, R., & Arnteld, S. D. (2009). Physical and nutritional
impact of fortication of corn starch-based extruded snacks with common bean
(Phaseolus vulgaris L.) our: Effects of bean addition and extrusion cooking. Food
Chemistry, 113(4), 989996.
Aparicio-Fernandez, X., Manzo-Bonilla, L., & Loarca-Pina, G. (2005). Comparison of
antimutagenic activity of phenolic compounds in newly harvested and stored
common beans Phaseolus vulgaris against aatoxin B1. Journal of Food Science,
70, S73S78.
Beuchat, L. R. (1977). Functional and electrophoretic characteristics of succynilated
peanut our protein. Journal of Agriculture and Food Chemistry, 25(2), 258262.
Bouhnik, Y., Raskine, L., Simoneau, G., Vicaut, E., Neut, C., Flouri, B., et al. (2004).
The capacity of nondigestible carbohydrates to stimulate fecal bidobacteria in
healthy humans: a double-blind, randomized, placebo-controlled, parallel-
group, doseresponse relation study. American Journal of Clinical Nutrition, 80,
16581664.
Boye, J., Zare, F., & Pletch, A. (2010). Pulse proteins: Processing, characterization,
functional properties and applications in food and feed. Food Research
International, 43, 414431.
Campos-Vega, R., Reynoso-Camacho, R., Pedraza-Aboytes, G., Acosta-Gallegos, J. A.,
Guzman-Maldonado, S. H., Paredes-Lopez, O., et al. (2009). Chemical
composition and in vitro polysaccharide fermentation of different beans
(Phaseolus vulgaris L.). Journal of Food Science, 74(7), T59T65.
Cardador-Martinez, A., Loarca-Pina, G., & Oomah, B. D. (2002). Antioxidant activity
in common beans (Phaseolus vulgaris L.). Journal of Agriculture and Food
Chemistry, 50, 69756980.
Cruz-Bravo, R. K., Guevara-Gonzalez, R., Ramos-Gomez, M., Garcia-Gasca, T.,
Campos-Vega, R., Oomah, B. D., et al. (2011). Fermented nondigestible
fraction from common bean (Phaseolus vulgaris L.) cultivar Negro 8025
modulates HT-29 cell behavior. Journal of Food Science, 76(2), T41T47.
Daz-Batalla, L., Widholm, J. M., Fahey, G. C., Castano-Tostado, E., & Paredes-Lopez,
O. (2006). Chemical components with health implications in wild and cultivated
Mexican common bean seeds (Phaseolus vulgaris L.). Journal of Agriculture and
Food Chemistry, 54, 20452052.
Dinelli, G., Bonetti, A., Minelli, M., Marotti, I., Catizone, P., & Mazzanti, A. (2006).
Content of avonols in Italian bean (Phaseolus vulgaris L.) ecotypes. Food
Chemistry, 99, 105114.
Eyaru, R. A. S., & Arcot, J. (2009). Effect of various processing techniques on
digestibility of starch in red kidney bean (Phaseolus vulgaris) and two varieties
of peas (Pisum sativum). Food Research International, 42, 956962.
Feregrino-Perez, A. A., Berumen, L., Garca-Alcocer, G., Guevara-Gonzalez, R.,
Ramos-Gomez, M., Reynoso-Camacho, R., et al. (2008). Composition and
chemopreventive effect of polysaccharides from common beans (Phaseolus
vulgaris L.) on azoxymethane-induced colon cancer. Journal of Agriculture and
Food Chemistry, 56, 87378744.
Garca-Alonso, A., Goi, I., & Saura-Calixto, F. (1998). Resistant starch formation and
potential glycaemic index of raw and cooked legumes (lentils, chickpeas and
beans). Z Lebensm Unters Forsch A, 206, 284287.
Goi, I., & Saura-Calixto, F. (1997). A starch hydrolysis procedure to estimate
glycemic index. Nutrition Research, 17, 427437.
Granito, M., Guinand, J., Prez, D., & Prez, S. (2009). Valor nutricional y propiedades
funcionales de Phaseolus vulgaris procesada: Un ingrediente potencial para
alimentos. Interciencia, 31(1), 6470.
Holm, J., Bjork, I., Drews, A., & Asp, N. G. (1986). A rapid method for the analysis of
starch. Starch/Starke, 38(224229).
Korus, J., Gumul, D., Folta, M., & Barton, H. (2007). Antioxidant and antiradical
activity of raw and extruded common beans. Electronic Journal of Polish
Agricultural Universities, 10(4), 110.
Liu, K., & Markakis, P. (1987). Effect of maturity and processing on the trypsin
inhibitor and oligosaccharides of soybeans. Journal of Food Science, 52, 222225.
Loarca-Pina, G., Mendoza, S., Ramos-Gomez, M., & Reynoso-Camacho, R. (2010).
Antioxidant, antimutagenic, and antidiabetic activities of edible leaves from
Cnidoscolus chayamansa Mc. Vaugh. Journal of Food Science, 75, H68H72.
Luthria, D. L., & Pastor-Corrales, M. A. (2006). Phenolic acids content of fteen dry
edible bean (Phaseolus vulgaris L.) varieties. Journal of Food Composition and
Analysis, 19(23), 205211.
Martn-Cabrejas, M. A., Aguilera, Y., Bentez, V., Moll, E., Lpez-Andru, J. F., &
Esteban, R. M. (2006). Effect of industrial dehydration on the soluble
carbohydrates and dietary ber fractions in legumes. Journal of Agriculture
and Food Chemistry, 54, 76527658.
Moreno, M. C., & Bouchon, P. (2008). A different perspective to study the effect of
freeze, air, and osmotic drying on oil absorption during potato frying. Journal of
Food Science, 73(3), 122128.
Nenadis, N., Wang, L. F., Tsimidou, M., & Zhang, H. Y. (2004). Estimation of
scavenging activity of phenolic compounds using the ABTS
+
assay. Journal of
Agriculture and Food Chemistry, 52(5), 46694674.
Osorio-Diaz, P., Mndez-Montealvo, G., Agama-Acevedo, E., Islas-Hernndez, J.,
Snchez-Muoz, J., & Bello-Perez, L. A. (2003). Starch bioavailability in two
commercial bean varieties (Phaseolus vulgaris L.) and industrialized beans.
Agrociencia, 37, 565573.
Ranilla, L. G., Genovese, M. I., & Lajolo, F. M. (2009). Effect of different cooking
conditions on phenolic compounds and antioxidant capacity of some selected
Brazilian bean (Phaseolus vulgaris L.) cultivars. Journal of Agriculture and Food
Chemistry, 57(13), 57345742.
Rocha-Guzman, N. E., Gonzlez-Laredo, R. F., Ibarra-Prez, F. J., Nava-Bermen, C. A.,
& Gallegos-Infante, J. A. (2007). Effect of pressure cooking on the antioxidant
activity of extracts from three common bean (Phaseolus vulgaris L.) cultivars.
Food Chemistry, 100, 3136.
Saura-Calixto, F., Goi, I., Bravo, L., & Maas, E. (1993). Resistant starch in foods:
Modied method for dietary ber residues. Journal of Food Science, 58, 642643.
Serrano, J., & Goi, I. (2004). Role of black bean (Phaseolus vulgaris) on the
nutritional status of Guatemalan population. Archivos Latinoamericanos de
Nutricion, 54(1), 3644.
Siddhuraju, P. (2006). The antioxidant activity and free radical-scavenging capacity
of phenolics of raw and dry heated moth bean (Vigna aconitifolia) (Jacq.)
Marechal seed extracts. Food Chemistry, 99(1), 149157.
Tovar, J., & Melito, C. (1996). Steam-cooking and dry heating produce resistant
starch in legumes. Journal of Agriculture and Food Chemistry, 44, 26422645.
Vergara-Castaneda, H. A., Guevara-Gonzalez, R. G., Ramos-Gomez, M., Reynoso-
Camacho, R., Guzman-Maldonado, H., Feregrino-Perez, A. A., et al. (2010). Non-
digestible fraction of cooked bean (Phaseolus vulgaris L.) cultivar Bayo Madero
suppresses colonic aberrant crypt foci in azoxymethane-induced rats. Food and
Function, 1(3), 294300.
Xu, B., & Chang, S. K. (2009). Total phenolic, phenolic acid, anthocyanin, avan-3-ol,
and avonol proles and antioxidant properties of pinto and black beans
(Phaseolus vulgaris L.) as affected by thermal processing. Journal of Agriculture
and Food Chemistry, 57(11), 47544764.
260 A.K. Ramrez-Jimnez et al. / Food Chemistry 161 (2014) 254260