Analysis of Antioxidant Levels in Canned, Frozen, and Fresh Green Beans

Publication Date

2025

Presentation Length

15 minutes

College

College of Sciences & Mathematics

Department

Chemistry and Physics, Department of

Student Level

Undergraduate

SPARK Category

Research

Faculty Advisor

Dr. Kimberlee Entsminger

Presentation Type

Article

Summary

As cancer rates continue to rise in the United States, determining prevention mechanisms has become increasingly important. Antioxidants react with free radicals and neutralize them, which is important because free radicals cause damage that leads to cancer. Free radicals are highly reactive species that can form both in the body and from external sources, causing cellular damage by reacting with DNA and other cellular structures. Antioxidants are found in fruits and vegetables; however, typical processes for storing like canning and freezing could limit the function of these antioxidants. In this experiment, frozen, fresh, and canned green beans were tested for both antioxidant concentration and activity. The antioxidants were extracted and then assessed through the calibration of gallic acid to determine concentration and the Trolox Equivalent Antioxidant Capacity (TEAC) assay and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assay to quantify antioxidant activity. The results of this research indicate that fresh green beans had a higher level of antioxidant concentration when compared to frozen and canned green beans. The TEAC assay indicated that fresh and frozen green beans had relatively equal and larger amount of antioxidant activity compared to the canned green beans, while the DPPH assay indicated that the frozen green beans had the largest amount of antioxidant activity.

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