Verification of the Conditions for Determination of Antioxidant Activity by ABTS and DPPH Assays-A Practical Approach.

The ABTS and DPPH methods are among the most popular assays of antioxidant activity determination. Attempts to adapt them to different analytes and the search for the highest values of antioxidant activity has resulted in a large variety of assay conditions to be presented in the literature, including the way the measurement is made. This makes it difficult to relate the results to real oxidation systems, and often makes it impossible to compare them.

Effects of heat-moisture treatment conditions on the physicochemical properties and digestibility of field bean starch (Vicia faba var. minor).

In the presented study, starch of two cultivars of field bean was modified via the heat-moisture treatment (HMT) at various moisture contents (15 and 30%) and temperatures (100 and 120 °C) to determine HMT effect on its physicochemical properties and digestibility. Non-modified (NM) starches showed only slight variation in properties, with the tested varieties differing only in slowly digestible starch (SDS) and resistant starch (RS) content. The HMT was shown to decrease the swelling power and amylose leaching and higher phase transition temperatures and wider gelatinization temperature ranges in all modification conditions.

Effect of hydrothermal modifications on properties and digestibility of grass pea starch.

This study aimed to investigate functional and thermal properties and digestibility of grass pea starch, and provide information on the effect of hydrothermal modifications - annealing (ANN) and heat-moisture treatment (HMT) on the physico-chemical characteristics of the starch and digestibility, especially after processing (cooking, storage after cooking and freezing). After heat treatment, especially after cooking and storage at a temperature of -18 °C, the total content of slowly digestible starch and resistant starch in grass pea starch was high, which may indicate its great tendency for retrogradation. The HMT and ANN modifications of grass pea starch caused changes in its crystalline structure and increased integrity of its granules, which in turn resulted in a lower swelling power and amylose leaching, however this effect was more pronounced upon HMT which contributed to starch polymorphic type transformation from C to A.

Effect of Sterilization Process and Storage on the Antioxidative Properties of Runner Bean.

In this study, we investigated the effect of standard preservation of bean seeds on changes in contents and activity of their selected components: dry matter, ash, different forms of nitrogen, composition of protein fractions; total phenolics and condensed tannins; ability to chelate iron(II) ions; antiradical activity against ABTS and DPPH; and capability for inhibiting autoxidation and enzymatic oxidation of linoleic acid. The conducted technological process caused various changes in contents of nitrogen forms and partial loss of phenolic compounds. The antiradical and antioxidative activity of the extracts decreased significantly, while an increase was observed in their ability to chelate Fe(II).

Chemical composition and starch digestibility in flours from Polish processed legume seeds.

The study was undertaken to determine the effect of various treatments, i.e. cooking after soaking, freezing after cooking and storage at a low temperature (-18°C, 21days), and autoclaving, of Polish cultivars of bean, pea and lentil seeds on the chemical composition and starch digestibility of the resultant flours.