Liu Yihan, Ragaee Sanaa, Marcone Massimo F, Abdel-Aal El-Sayed M
Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada.
Foods. 2020 Jul 10;9(7):908. doi: 10.3390/foods9070908.
Pulses are recommended for healthy eating due to their high content of nutrients and bioactive compounds that can undergo changes during cooking. This study investigated the effects of four cooking methods (boiling, pressure, microwave, slow) and three heating solutions (water, salt, sugar) on the phenolic acids and antioxidant properties of three pulses (faba beans, lentils, peas). The composition of phenolic acids differed among the three pulses with -coumaric and ferulic being the dominant acids. Cooking increased free phenolic acids and lessened bound phenolic acids in faba beans and peas, while decreased both free and bound phenolic acids in lentils. Cooking resulted in reductions in total phenol content (TPC) in faba bean methanol and bound extracts. Pressure and microwave cooking increased TPC in lentil methanol extracts, while pot boiling and slow cooking reduced TPC. Microwave cooking resulted in increases in TPC in bound phenolic extracts from lentils. For peas, cooking increased TPC in both methanol and bound phenolic extracts. Significant changes were also observed in the antioxidant capacity of cooked pulses based on the scavenging ability of DPPH, ABTS and peroxyl radicals subject to the type of pulse, polyphenol and antioxidant assay. Despite the significant reduction in antioxidants, high amounts of phenolics with potent antioxidant activities are still found in cooked pulses.
由于豆类富含营养物质和生物活性化合物，且这些成分在烹饪过程中可能会发生变化，因此推荐将豆类作为健康饮食的一部分。本研究调查了四种烹饪方法（水煮、高压、微波、慢炖）和三种加热溶液（水、盐、糖）对三种豆类（蚕豆、小扁豆、豌豆）中酚酸和抗氧化特性的影响。三种豆类中酚酸的组成有所不同，其中对香豆酸和阿魏酸是主要的酸。烹饪使蚕豆和豌豆中的游离酚酸增加，结合酚酸减少，而小扁豆中的游离酚酸和结合酚酸均减少。烹饪导致蚕豆甲醇提取物和结合提取物中的总酚含量（TPC）降低。高压和微波烹饪增加了小扁豆甲醇提取物中的TPC，而水煮和慢炖则降低了TPC。微波烹饪使小扁豆结合酚提取物中的TPC增加。对于豌豆，烹饪增加了甲醇提取物和结合酚提取物中的TPC。根据DPPH、ABTS和过氧自由基的清除能力，基于豆类类型、多酚和抗氧化测定，煮熟豆类的抗氧化能力也有显著变化。尽管抗氧化剂显著减少，但煮熟的豆类中仍含有大量具有强大抗氧化活性的酚类物质。
