Phenolic compounds and the antioxidant properties in seeds of green- and yellow-podded bean (Phaseolus vulgaris L.) varieties

Phenolic compounds and the antioxidant properties in seeds of green- and yellow-podded bean (Phaseolus vulgaris L.) varieties

The objective of the article was to compare the types and quantities of phenolic compounds found in seeds of French bean from two green- and two yellow-podded cultivars. The study also comprised determinations of antioxidant properties and reducing capacity of extracts from these seeds, as well as R...

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Bibliographic Details
Main Authors: Stanisław Weidner, Angelika Król, Magdalena Karamać, Ryszard Amarowicz
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:CyTA - Journal of Food
Subjects:
Bean seeds
phenolic compounds
reducing power
DPPH•
ABTS+•
phenolic acids
Online Access:http://dx.doi.org/10.1080/19476337.2017.1407826

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