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Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses
- Source :
- IRTA Pubpro. Open Digital Archive, Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
- Publication Year :
- 2019
- Publisher :
- Wiley, 2019.
-
Abstract
- 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. info:eu-repo/semantics/acceptedVersion
- Subjects :
- Intestinal phase
0303 health sciences
Antioxidant
663/664
030309 nutrition & dietetics
Chemistry
medicine.medical_treatment
Extraction (chemistry)
food and beverages
04 agricultural and veterinary sciences
040401 food science
Industrial and Manufacturing Engineering
Gastrointestinal digestion
Bioavailability
03 medical and health sciences
Antioxidant capacity
0404 agricultural biotechnology
Polyphenol
medicine
Food science
Digestion
Food Science
Subjects
Details
- Database :
- OpenAIRE
- Journal :
- IRTA Pubpro. Open Digital Archive, Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
- Accession number :
- edsair.doi.dedup.....597eead9bb041b7ddf9f219cafa7da97