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dc.contributor.authorLafarga, Tomás
dc.contributor.authorVillaró, Silvia
dc.contributor.authorBobo, Gloria
dc.contributor.authorSimó, Joan
dc.contributor.authorAguiló‐Aguayo, Ingrid
dc.contributor.otherProducció Vegetalca
dc.date.accessioned2019-06-27T12:47:05Z
dc.date.available2020-01-04T23:01:19Z
dc.date.issued2019-01-04
dc.identifier.citationLafarga, 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..ca
dc.identifier.issn0950-5423ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/463
dc.description.abstractThe 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.ca
dc.format.extent26ca
dc.language.isoengca
dc.publisherWileyca
dc.relation.ispartofInternational Journal of Food Science and Technologyca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleBioaccessibility and antioxidant activity of phenolic compounds in cooked pulsesca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.relation.projectIDMINECO/Programa Estatal de Promoción del Talento y su Empleabilidad en I+D+I/RYC-2016-19949/ES/ /ca
dc.relation.projectIDMINECO/Programa Estatal de Promoción del Talento y su Empleabilidad en I+D+I/FJCI-2016-29541/ES/ /ca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1111/ijfs.14082ca
dc.contributor.groupPostcollitaca


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Attribution-NonCommercial-NoDerivatives 4.0 International
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/
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