Influence of Freezing Steps on Color Attributes, Phytochemical Contents and Antioxidant Capacity of Green Beans

Document Type : Original Article

Authors

1 Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt.

2 Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt

Abstract

Chlorophyll and phytochemical contents, antioxidant capacity and color attributes of green beans (Phaseolus
vulgaris L.) after washing, blanching and freezing processes were evaluated. The hue angle values showed that the
frozen beans had a bright yellow-greenish color. Chlorophyll a and b, total carotenoids, total phenolic and total
flavonoid contents significantly decreased during processing steps (washing, blanching and freezing). The antioxidant
capacity measured by ABTS method significantly decreased during freezing process steps ranged from 494.20 μmol
trolox 100 g-1 of fresh green beans to 437.54 and 342.13 μmol trolox 100 g-1 (on dry weight basis) of blanched and
frozen green beans, respectively. A plot of antioxidant capacity of green beans measured by DPPH or ABTS assay
versus phytochemical compounds studied showed a strong positive correlation with total phenolics (R2 = 0.9847 and
0.9609, respectively) and total flavonoids (R2 = 0.9963 and 0.9636, respectively).

Keywords

Suez Canal University Journal of Food Sciences
Volume 3, Issue 1
January 2016
Pages 19-25

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