Science University Research Symposium (SURS)

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

Publication Date

2024

College

Sciences and Mathematics, College of

Department

Chemistry and Physics, Department of

SURS Faculty Advisor

Dr. Kimberlee Entsminger

Presentation Type

Poster Presentation

Abstract

As cancer rates continue to rise in the United States, people are looking for ways to prevent a future diagnosis. Antioxidants protect against the destruction of free radicals, which can lead to cancer. 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 activity and concentration. The antioxidants were extracted 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. In conclusion, fresh and frozen green beans are a better source of antioxidants than canned green beans.

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