Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses
The aim of this study was to evaluate the bioaccessibility of polyphenols and antioxidant activity in cooked pulses and to study the effect of cooking on their total phenolic content (TPC) and antioxidant capacity. Cooked faba beans showed the highest TPC, followed by soybeans and lentils or peas. TPC ranged from 10.4 ± 0.2 to 52.9 ± 0.3 mg/100 g and was positively correlated with antioxidant activity. Cooking resulted in increased TPC and antioxidant activity of the methanolic extracts, caused by cell disruption and improved extraction of polyphenols. Although polyphenols were lost in the cooking water, boiled legumes had more polyphenols than those resulting cooking broths. In vitro gastrointestinal digestion resulted in increased TPC and antioxidant capacity of the extracts. Soybeans showed the highest amount of bioaccessible polyphenols. The release of phenolics from cooked legumes was mainly achieved during the intestinal phase. Literature data may underestimate the TPC and antioxidant capacity of pulses.
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Is part of
International Journal of Food Science and Technology
Lafarga, Tomás, Silvia Villaró, Gloria Bobo, Joan Simó, and Ingrid Aguiló‐Aguayo. 2019. "Bioaccessibility And Antioxidant Activity Of Phenolic Compounds In Cooked Pulses". International Journal Of Food Science & Technology 54 (5): 1816-1823. Wiley. doi:10.1111/ijfs.14082..
Grant agreement number
MINECO/Programa Estatal de Promoción del Talento y su Empleabilidad en I+D+I/RYC-2016-19949/ES/ /
MINECO/Programa Estatal de Promoción del Talento y su Empleabilidad en I+D+I/FJCI-2016-29541/ES/ /
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