Beans are known to be a rich source of antioxidants in foods.  The use of microwave as a fast method for the extraction of antioxidants from beans.  Antioxidant capacities of the extracts from meat and the hull of eight common beans were determined, using the �-carotene bleaching method.  Microwave-assisted extraction was achieved using two solvents: 50:50 ethanol/water or 100% ethanol.  In general, a higher extraction temperature resulted in a higher antioxidant activity of the extract. The hull extracts exhibited more antioxidant activity than the meat extracts.  In most cases, the extraction with 50:50 ethanol: water tended to produce more antioxidants than extraction with 100% ethanol. The most effective microwave-assisted extraction system was found for 50:50 ethanol:water at 150�C. The results were also compared with conventional heat extractions.

Extraction and analysis of antioxidant capacity in eight edible beans

245th National Meeting (2013)

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