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- Cheng, Huai N., et al. Show all 6 Authors
- Journal of food, agriculture & environment 2012 v.10 no.1 pp. 89-96
- antioxidant activity; antioxidants; beans; beta-carotene; bleaching; cotyledons; ethanol; foods; heat; hulls; microwave treatment; phenolic compounds; solvents; temperature
- ... Beans are known to be a rich source of antioxidants in foods. In this work, we report our preliminary studies of the use of microwave as a fast method for the extraction of antioxidants from beans. Antioxidant capacities of the extracts from cotyledon and hull of eight common beans were determined, using the β-carotene bleaching method. Microwave-assisted extraction was achieved using two solvents ...
- Cheng, Huai N., et al. Show all 8 Authors
- Journal of the American Oil Chemists' Society 2011 v.88 no.2 pp. 193-200
- tocopherols; fatty acid composition; kinematics; palmitic acid; black beans; oleic acid; linoleic acid; linolenic acid; viscosity; hexane; extraction; pinto beans; triacylglycerols; oxidative stability; temperature; soybean oil; kidney beans; iodine value; Great Northern beans
- ... Four common beans (black, kidney, great northern, and pinto) were extracted with hexane and found to contain about 2% triacylglycerols. The fatty acids in these bean oils were mainly linolenic (41.7–46 wt%), linoleic (24.1–33.4 wt%), palmitic (10.7–12.7 wt%) and oleic (5.2–9.5 wt%). Because of the high levels of polyunsaturated fatty acids, the bean oils had iodine values between 174 and 177 g/100 ...