Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, Istanbul Technical University, 34469, Istanbul, Turkey.
Faculty of Engineering and Natural Sciences, Department of Molecular Biology and Genetics, Bahcesehir University, Besiktas, Istanbul, Turkey.
Plant Foods Hum Nutr. 2022 Dec;77(4):584-590. doi: 10.1007/s11130-022-01006-w. Epub 2022 Aug 18.
This study simulated the gastrointestinal digestion (GID) of black chickpeas (BC) and brown lentils (BL). BC phenolics increased from 105.01 to 141.86 mg GAE/100 g DW) while the BL phenolics decreased from 143.26 to 132.70 mg GAE/100 g DW after cooking. In contrast, the remaining flavonoids after cooking were higher in BL (325.55 mg RE/100 g DW). After in vitro GID, moderate levels of flavonoids were detected in the colon (OUT) fractions (144.36 and 104.22 mg RE/100 g DW for cooked BC and BL, respectively). The highest TAA levels were detected as by CUPRAC assay, in cooked and in vitro GID BC (517.03 mg TEAC/100 g DW) and BL (604.98 mg TEAC/100 g DW) samples. Catechin was the most abundant compound detected in BC samples, while gallic acid was the most abundant in BL. BC and BL have unique and superior benefits for health when compared with conventional legumes. The possible interactions between their remaining phenolics and other bioactive components in the colon are promising for their widespread consumption.
本研究模拟了黑豌豆（BC）和褐扁豆（BL）的胃肠道消化（GID）。BC 酚类物质从 105.01 增加到 141.86mg GAE/100g DW，而 BL 酚类物质从 143.26 减少到 132.70mg GAE/100g DW 后烹饪。相比之下，烹饪后 BL 中剩余的类黄酮含量更高（325.55mg RE/100g DW）。在体外 GID 后，结肠（OUT）级分中检测到中等水平的类黄酮（分别为 144.36 和 104.22mg RE/100g DW 的熟 BC 和 BL）。通过 CUPRAC 测定法，在体外 GID 的烹饪 BC 和 BL 中检测到最高的 TAA 水平（分别为 517.03mg TEAC/100g DW 和 604.98mg TEAC/100g DW）。BC 样品中检测到的最丰富的化合物是儿茶素，而 BL 中最丰富的化合物是没食子酸。与传统豆类相比，BC 和 BL 具有独特的健康益处。它们在结肠中剩余的酚类物质和其他生物活性成分之间的可能相互作用有望广泛食用。
