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Use of Different Spices as Potential Natural Antioxidant Additives on Cooked Beans (Phaseolus vulgaris). Increase of DPPH Radical Scavenging Activity and Total Phenolic Content

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Abstract

Herbs and spices, excellent sources of phenolic compounds, can be considered potential antioxidant additives. The use of spices must strike a balance between their potential antioxidant capabilities during preparation and the flavor acceptance, in order to avoid rejection of the food. The aimed of this study is to evaluate the influence of different spices and their concentrations on cooked common beans, focusing its potential as antioxidant additives. Onion, parsley, spring onion, laurel and coriander increased the antioxidant activity of preparation when used at 7.96 g of onion, 1.06 g parsley, 3.43 g spring onion, 0.25 g laurel (dry leaves), and 0.43 g coriander/100 g of cooked beans. Besides, these spices concentrations enhance total phenolics and alter the mixture protein digestibility minimally. For garlic samples it was not possible to establish a concentration that increases the antioxidant activity of cooked beans.

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Acknowledgments

We would like to thank FAPEMIG for Marina P. Pereira fellowship. We feel grateful to Prof. Dr. Roseli A. da Silva Gomes for making available the resources of the Biochemical and Biophysical Laboratory/UFTM, and Ney Pereira for his help during the linguistic revision.

Conflict of interest

The authors declare that they have no conflict of interest and we would like to declare that FAPEMIG (Fundação de Amparo à Pesquisa do estado de Minas Gerais – Brazil) was responsible for the financial support of Marina P. Pereira (BIC/FAPEMIG Fellowship).

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Authors and Affiliations

  1. Departament of Nutrition - Federal University of Triângulo Mineiro, Rua Getulio Guaritá, 159, Uberaba, Minas Gerais, CEP 38025 360, Brazil

    Marina Pelincer Pereira

  2. Faculty of Nutrition – Federal University of Alfenas – UNIFAL-MG, Rua Gabriel Monteiro da Silva, 700. Prédio H, sala 106D. Centro, Alfenas, Minas Gerais, CEP 37 130 000, Brazil

    Olga Luisa Tavano

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  1. Marina Pelincer Pereira
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  2. Olga Luisa Tavano
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Correspondence to Olga Luisa Tavano.

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Pereira, M.P., Tavano, O.L. Use of Different Spices as Potential Natural Antioxidant Additives on Cooked Beans (Phaseolus vulgaris). Increase of DPPH Radical Scavenging Activity and Total Phenolic Content. Plant Foods Hum Nutr 69, 337–343 (2014). https://doi.org/10.1007/s11130-014-0439-4

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