A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion

Federica Giusti, Edoardo Capuano, Gianni Sagratini, Nicoletta Pellegrini

Research output: Contribution to journalArticleAcademicpeer-review

1 Citation (Scopus)

Abstract

Legumes represent staple foods rich in phenolic compounds, which are often consumed after soaking and boiling. This study determines the fate of phenolic compounds from six legumes varieties belonging to the species Lens culinaris Medik., Phaseolus vulgaris L. and Cicer arietinum L. after soaking, boiling and digestion. To this purpose, a new HPLC-DAD method was developed and validated. Results show that the cooking process strongly reduces the content in free and bound phenolic compounds and that the processing water is a valuable source of phenolics. Bioaccessibility of phenolics from the legume matrix was investigated separately in the coat and the cotyledons of three chosen varieties (black beans, black lentils and pinto beans) by means of a standardized in vitro digestion protocol. Results showed that only a fraction of the phenolic compounds is bioaccessible, which may have implications for human health.

Original languageEnglish
Pages (from-to)458-467
Number of pages10
JournalFood Chemistry
Volume285
DOIs
Publication statusPublished - 1 Jul 2019

Fingerprint

in vitro digestion
Cooking
Fabaceae
Boiling liquids
Lens Plant
cooking
Digestion
phenolic compounds
legumes
boiling
soaking
Cicer
Lenses
Phaseolus
Cotyledon
Health
pinto beans
Lens culinaris
Water
staple foods

Keywords

  • Anthocyanins
  • Bioaccessibility
  • In-vitro digestion
  • Legumes
  • Phenolic compounds

Cite this

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title = "A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion",
abstract = "Legumes represent staple foods rich in phenolic compounds, which are often consumed after soaking and boiling. This study determines the fate of phenolic compounds from six legumes varieties belonging to the species Lens culinaris Medik., Phaseolus vulgaris L. and Cicer arietinum L. after soaking, boiling and digestion. To this purpose, a new HPLC-DAD method was developed and validated. Results show that the cooking process strongly reduces the content in free and bound phenolic compounds and that the processing water is a valuable source of phenolics. Bioaccessibility of phenolics from the legume matrix was investigated separately in the coat and the cotyledons of three chosen varieties (black beans, black lentils and pinto beans) by means of a standardized in vitro digestion protocol. Results showed that only a fraction of the phenolic compounds is bioaccessible, which may have implications for human health.",
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A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion. / Giusti, Federica; Capuano, Edoardo; Sagratini, Gianni; Pellegrini, Nicoletta.

In: Food Chemistry, Vol. 285, 01.07.2019, p. 458-467.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion

AU - Giusti, Federica

AU - Capuano, Edoardo

AU - Sagratini, Gianni

AU - Pellegrini, Nicoletta

PY - 2019/7/1

Y1 - 2019/7/1

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AB - Legumes represent staple foods rich in phenolic compounds, which are often consumed after soaking and boiling. This study determines the fate of phenolic compounds from six legumes varieties belonging to the species Lens culinaris Medik., Phaseolus vulgaris L. and Cicer arietinum L. after soaking, boiling and digestion. To this purpose, a new HPLC-DAD method was developed and validated. Results show that the cooking process strongly reduces the content in free and bound phenolic compounds and that the processing water is a valuable source of phenolics. Bioaccessibility of phenolics from the legume matrix was investigated separately in the coat and the cotyledons of three chosen varieties (black beans, black lentils and pinto beans) by means of a standardized in vitro digestion protocol. Results showed that only a fraction of the phenolic compounds is bioaccessible, which may have implications for human health.

KW - Anthocyanins

KW - Bioaccessibility

KW - In-vitro digestion

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SN - 0308-8146

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