Eshraq BK
Food Technology Research Institute, Agricultural Research Center,
12613 Giza
Egypt
Research Article
Effect of Soaking, Cooking and Germination on Chemical Constituents and Bioactive Compounds as well as their Cytotoxic Activities of Black Bean Extracts
Author(s): Eshraq BK, Mona AM, Sayed AF and Emam AAEshraq BK, Mona AM, Sayed AF and Emam AA
Legumes are the basic diet in many populations, especially in Africa. They hold high nutritional value and they promote the human health. The aim of this investigation was to study the influence of different processing such as soaking, cooking and germination on chemical composition, phenols, tannins and flavonoids contents, as well as effects on their antioxidant and anticancer activity of black beans. Phenolic compounds of raw and processed black beans was evaluated by HPLC. The antioxidant activity was evaluated by DPPH. Anticancer activities were evaluated on five different cell lines (colon (HCT), breast (MCF7), lung (A549), prostate (PC3) and Hela (HELA). The obtained results indicated that black beans showed high protein, ash and fiber content 26.54, 5.22 and 5.58%, respectively. Total phenols, tannins and .. View More»
