{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,19]],"date-time":"2026-03-19T23:20:06Z","timestamp":1773962406060,"version":"3.50.1"},"reference-count":43,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2018,6,11]],"date-time":"2018-06-11T00:00:00Z","timestamp":1528675200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>In this study, we investigated the effect of standard preservation of bean seeds on changes in contents and activity of their selected components: dry matter, ash, different forms of nitrogen, composition of protein fractions; total phenolics and condensed tannins; ability to chelate iron(II) ions; antiradical activity against ABTS\u2022+ and DPPH\u2022; and capability for inhibiting autoxidation and enzymatic oxidation of linoleic acid. The conducted technological process caused various changes in contents of nitrogen forms and partial loss of phenolic compounds. The antiradical and antioxidative activity of the extracts decreased significantly, while an increase was observed in their ability to chelate Fe(II). These changes were due to the migration of active compounds to the brine, and to their structural transformations and degradation. Longer storage of the sterilized product caused restoration of part of the antiradical activity of the seeds.<\/jats:p>","DOI":"10.3390\/molecules23061409","type":"journal-article","created":{"date-parts":[[2018,6,11]],"date-time":"2018-06-11T11:01:01Z","timestamp":1528714861000},"page":"1409","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":16,"title":["Effect of Sterilization Process and Storage on the Antioxidative Properties of Runner Bean"],"prefix":"10.3390","volume":"23","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8322-1305","authenticated-orcid":false,"given":"Rafa\u0142","family":"Wo\u0142osiak","sequence":"first","affiliation":[{"name":"Division of Food Quality Assessment, Faculty of Food Sciences, Warsaw University of Life Sciences\u2013SGGW, 159 Nowoursynowska St., 02-787 Warsaw, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1756-7428","authenticated-orcid":false,"given":"Beata","family":"Dru\u017cy\u0144ska","sequence":"additional","affiliation":[{"name":"Division of Food Quality Assessment, Faculty of Food Sciences, Warsaw University of Life Sciences\u2013SGGW, 159 Nowoursynowska St., 02-787 Warsaw, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ma\u0142gorzata","family":"Piecyk","sequence":"additional","affiliation":[{"name":"Division of Food Quality Assessment, Faculty of Food Sciences, Warsaw University of Life Sciences\u2013SGGW, 159 Nowoursynowska St., 02-787 Warsaw, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4810-0647","authenticated-orcid":false,"given":"Ewa","family":"Majewska","sequence":"additional","affiliation":[{"name":"Division of Food Quality Assessment, Faculty of Food Sciences, Warsaw University of Life Sciences\u2013SGGW, 159 Nowoursynowska St., 02-787 Warsaw, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Elwira","family":"Worobiej","sequence":"additional","affiliation":[{"name":"Division of Food Quality Assessment, Faculty of Food Sciences, Warsaw University of Life Sciences\u2013SGGW, 159 Nowoursynowska St., 02-787 Warsaw, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2018,6,11]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"105","DOI":"10.1080\/07352689.2014.897907","article-title":"Achievements and challengers in improving the nutritional quality of food legumes","volume":"34","author":"Amarowicz","year":"2015","journal-title":"Crit. 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