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Reduction of pulse 'antinutritional' content by optimizing pulse canning process is insufficient to improve fat-soluble vitamin bioavailability
- Source :
- Food Chemistry, Food Chemistry, Elsevier, 2022, 370, pp.131021. ⟨10.1016/j.foodchem.2021.131021⟩, Food Chemistry, 2022, 370, pp.131021. ⟨10.1016/j.foodchem.2021.131021⟩
- Publication Year :
- 2022
- Publisher :
- HAL CCSD, 2022.
-
Abstract
- International audience; Some bioactive compounds found in pulses (phytates, saponins, tannins) display antinutritional properties and interfere with fat-soluble vitamin bioavailability (i.e., bioaccessibility and intestinal uptake). As canned chickpeas are consumed widely, our aim was to optimize the chickpea canning process and assess whether this optimization influences fat-soluble vitamin bioavailability. Different conditions during soaking and blanching were studied, as was a step involving prior germination. Proteins, lipids, fibers, vitamin E, lutein, 5-methyl-tetrahydro-folate, magnesium, iron, phytates, saponins and tannins were quantified. Bioaccessibility and intestinal uptake of vitamin D and K were assessed using in vitro digestion and Caco-2 cells, respectively. Significant reductions of phytate, saponin and tannin contents (− 16 to − 44%), but also of folate content (up to − 97%) were observed under optimized canning conditions compared with the control. However, bioaccessibility and cellular uptake of vitamin D and K remained unaffected after in vitro digestion of test meals containing control or optimized canned chickpeas.
- Subjects :
- Vitamin
Lutein
Vitamin K
Phytic Acid
030309 nutrition & dietetics
Blanching
medicine.medical_treatment
Biological Availability
Germination
Bioaccessibility
Analytical Chemistry
03 medical and health sciences
chemistry.chemical_compound
0404 agricultural biotechnology
[SDV.IDA]Life Sciences [q-bio]/Food engineering
Vitamin D and neurology
medicine
Humans
Tannin
[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering
Food science
Vitamin D
Caco-2 cells
2. Zero hunger
chemistry.chemical_classification
0303 health sciences
Vitamin E
Chickpeas
Vitamins
04 agricultural and veterinary sciences
General Medicine
Saponins
040401 food science
Bioavailability
Fat-Soluble Vitamin
chemistry
Digestion
Tannins
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Food Science
Phytates
Subjects
Details
- Language :
- English
- ISSN :
- 03088146 and 18737072
- Database :
- OpenAIRE
- Journal :
- Food Chemistry, Food Chemistry, Elsevier, 2022, 370, pp.131021. ⟨10.1016/j.foodchem.2021.131021⟩, Food Chemistry, 2022, 370, pp.131021. ⟨10.1016/j.foodchem.2021.131021⟩
- Accession number :
- edsair.doi.dedup.....e224cbe69458b6399d1f7bbab7d75cec