School of Pharmacy, University of Camerino, via S. Agostino 1, 62032 Camerino, Italy.
Food Quality and Design Group, Wageningen University, Bornse Weilanden 9, 6700 AA Wageningen, the Netherlands.
Food Chem. 2019 Jul 1;285:458-467. doi: 10.1016/j.foodchem.2019.01.148. Epub 2019 Jan 31.
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.
豆类是富含酚类化合物的主食，经常经过浸泡和煮沸后食用。本研究旨在确定六种豆类品种（Lens culinaris Medik.、Phaseolus vulgaris L.和Cicer arietinum L.）中的酚类化合物在浸泡、煮沸和消化后的命运。为此，开发并验证了一种新的 HPLC-DAD 方法。结果表明，烹饪过程强烈降低了游离和结合酚类化合物的含量，而且加工用水是酚类化合物的宝贵来源。通过标准化的体外消化方案，分别研究了三种选定品种（黑豆、黑芸豆和斑豆）的豆壳和子叶中豆类基质中酚类化合物的生物利用度。结果表明，只有一部分酚类化合物具有生物利用度，这可能对人类健康有影响。
