Claim · model-written summary
Stored hard-to-cook beans had lower total polyphenols than fresh beans.
- Taxon
- Phaseolus vulgaris L.
Phaseolus vulgarise1 - Treatment
- storage-induced HTC beanse0
- Outcome
- total polyphenolse0
- Direction
- lowere0
- Comparator
- fresh beanse0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“storage-induced HTC beans contained lower levels of total polyphenols (especially, non-tannin polyphenols) than the fresh beans but higher levels of tannins in all cultivars”
e1“Phaseolus vulgaris L.”
Title
Changes in Physicochemical Properties of Dry Beans (Phaseolus vulgaris L.) during Long-Term Storage
María A. Martín-Cabrejas; Rosa M. Esteban; Pedro Perez; et al. Journal of Agricultural and Food Chemistry 1997. doi:10.1021/jf970069z
Other claims from this paper (8)
- Intervention effect Stored beans had cooking times up to 12 times those of fresh beans.
- Intervention effect Storage decreased bean pH in all varieties.
- Intervention effect Storage increased titratable acidity in all varieties.
- Intervention effect Stored hard-to-cook beans had lower non-tannin polyphenols than fresh beans.
- Intervention effect Stored hard-to-cook beans had higher tannins than fresh beans.
- Intervention effect Storage significantly increased lignin and lignified protein.
- Association Lignin and lignified protein increases accompanied longer cooking time.
- Intervention effect Storage reduced phytic acid.