Table 4.
Effect of four cooking methods on the total phenol content of methanol and alkaline-liberated phenolic extracts from pulses (mg ferulic acid equivalents/g, db).
| Cooking Method | Solution | Methanol Extract (ME) | Alkaline-Liberated Phenolic Extract (ALPE) | % Increase (+) or Decrease (−) | |
|---|---|---|---|---|---|
| ME | ALPE | ||||
| Faba Bean | |||||
| Boiling | Water | 23.88 ± 2.10 | 2.84 ± 0.18 | −37.7 | −39.2 |
| Salt | 24.73 ± 0.53 | 3.06 ± 0.09 | −35.5 | −34.5 | |
| Sugar | 22.48 ± 0.37 | 2.90 ± 0.15 | −41.4 | −37.9 | |
| Pressure | Water | 17.64 ± 0.99 | 3.81 ± 0.16 | −54.0 | −18.4 |
| Salt | 19.45 ± 1.18 | 3.40 ± 0.14 | −49.3 | −27.2 | |
| Sugar | 19.49 ± 0.28 | 2.31 ± 0.14 | −49.2 | −50.5 | |
| Microwave | Water | 22.45 ± 0.49 | 2.61 ± 0.05 | −41.4 | −44.1 |
| Salt | 23.26 ± 0.27 | 2.55 ± 0.11 | −39.3 | −45.4 | |
| Sugar | 23.82 ± 0.26 | 2.51 ± 0.16 | −37.9 | −46.3 | |
| Slow | Water | 19.15 ± 0.86 | 2.81 ± 0.09 | −50.1 | −39.8 |
| Salt | 17.25 ± 0.46 | 2.95 ± 0.07 | −55.0 | −36.8 | |
| Sugar | 17.08 ± 0.56 | 2.62 ± 0.01 | −55.4 | −43.9 | |
| Raw | 38.34 ± 3.23 | 4.67 ± 0.15 | - | - | |
| LSD at p < 0.05 | 7.71 | 0.90 | - | - | |
| Lentil | |||||
| Boiling | Water | 8.67 ± 0.14 | 4.14 ± 0.09 | −38.6 | −40.1 |
| Salt | 9.10 ± 0.11 | 4.51 ± 0.49 | −35.6 | −34.7 | |
| Sugar | 9.56 ± 0.19 | 3.81 ± 0.19 | −32.3 | −44.9 | |
| Pressure | Water | 14.48 ± 0.69 | 6.06 ± 0.54 | 2.5 | −12.3 |
| Salt | 16.49 ± 0.27 | 5.89 ± 0.70 | 16.7 | −14.8 | |
| Sugar | 16.94 ± 2.47 | 3.56 ± 0.04 | 19.9 | −48.5 | |
| Microwave | Water | 22.45 ± 0.49 | 7.23 ± 0.80 | 58.9 | 4.6 |
| Salt | 23.26 ± 0.07 | 8.22 ± 0.36 | 64.6 | 19.0 | |
| Sugar | 23.82 ± 0.26 | 7.05 ± 0.84 | 68.6 | 2.0 | |
| Slow | Water | 7.89 ± 0.58 | 4.33 ± 0.81 | −44.2 | −37.3 |
| Salt | 8.38 ± 0.01 | 4.78 ± 0.30 | −40.7 | −30.8 | |
| Sugar | 8.44 ± 0.01 | 6.60 ± 0.07 | −40.3 | −4.5 | |
| Raw | 14.13 ± 0.90 | 6.91 ± 0.23 | - | - | |
| LSD at p < 0.05 | 8.45 | 2.13 | - | - | |
| Pea | |||||
| Boiling | Water | 13.24 ± 0.69 | 4.79 ± 0.22 | 28.5 | 146.9 |
| Salt | 11.23 ± 0.17 | 3.97 ± 0.01 | 9.0 | 104.6 | |
| Sugar | 14.01 ± 0.03 | 2.69 ± 0.11 | 36.0 | 38.7 | |
| Pressure | Water | 13.26 ± 0.50 | 3.83 ± 0.06 | 28.7 | 97.4 |
| Salt | 11.27 ± 0.41 | 2.15 ± 0.09 | 9.4 | 10.8 | |
| Sugar | 11.16 ± 0.03 | 3.03 ± 0.15 | 8.3 | 56.2 | |
| Microwave | Water | 14.23 ± 0.76 | 2.02 ± 0.01 | 38.2 | 4.1 |
| Salt | 13.28 ± 0.53 | 2.77 ± 0.05 | 28.9 | 42.8 | |
| Sugar | 11.76 ± 0.19 | 2.81 ± 0.07 | 14.2 | 44.8 | |
| Slow | Water | 11.84 ± 0.10 | 2.68 ± 0.25 | 15.0 | 38.1 |
| Salt | 15.29 ± 1.65 | 4.09 ± 0.04 | 48.4 | 110.8 | |
| Sugar | 14.36 ± 3.76 | 3.81 ± 0.16 | 39.4 | 96.4 | |
| Raw | 10.30 ± 0.06 | 1.94 ± 0.02 | - | - | |
| LSD at p < 0.05 | 2.17 | 1.25 | - | - | |
Mean ± SD, n = 4.