Department of Nutrition and Dietetics, Faculty of Health Sciences, İstanbul Sabahattin Zaim University, İstanbul, Turkey.
Department of Nutrition and Dietetics, Faculty of Health Sciences, Bahçeşehir University, İstanbul, Turkey.
Food Res Int. 2022 Oct;160:111671. doi: 10.1016/j.foodres.2022.111671. Epub 2022 Jul 11.
Legumes are rich in minerals, B group vitamins, fiber, and protein. Intake of essential nutrients is vital in adequate and balanced nutrition. As it is crucial to evaluate final nutrient amounts, cooking losses and bioaccessibility values are determinant factors. This study investigates the quantity and vitamins B, B, and B vitamers bioaccessibilities in different dried, canned legume samples using an in vitro digestion model. High-performance liquid chromatography was used to determine the amount of each vitamin. Vitamin B bioaccessibility in canned legumes was found above 72% except for red lentils (23%), vitamin B bioaccessibility was above 63% except for green lentils (44%), while total vitamin B bioaccessibility (57%) was lower than vitamins B and B. The form of pyridoxine with the highest bioaccessibility for vitamin B forms was found between 66 and 89%, except for peas and red lentils. Besides, pyridoxamine form bioaccessibility was very low compared to pyridoxal form. We believe bioaccessibility might relate to temperature, pH, bonds with polypeptides and polysaccharides, and dietary fibers. As seen, the concept of bioaccessibility gains importance in the final nutrient amount.
豆类富含矿物质、B 族维生素、纤维和蛋白质。摄入必需的营养物质对于充足和均衡的营养至关重要。由于评估最终营养素含量非常重要，因此烹饪损失和生物利用度值是决定性因素。本研究使用体外消化模型研究了不同干制、罐装豆类样品中的营养物数量以及维生素 B、B 和 B 类维生素的生物可利用性。采用高效液相色谱法测定了每种维生素的含量。除了红扁豆（23%）之外，罐装豆类中的维生素 B 生物可利用性均高于 72%，除了绿豆（44%）之外，维生素 B 生物可利用性均高于 63%，而总维生素 B 生物可利用性（57%）低于维生素 B 和 B。对于维生素 B 形式，生物可利用性最高的吡哆醇形式在 66%至 89%之间，豌豆和红扁豆除外。此外，与吡哆醛形式相比，吡哆胺形式的生物利用度非常低。我们认为生物可利用性可能与温度、pH 值、与多肽和多糖的结合以及膳食纤维有关。可以看出，生物可利用性概念在最终营养素含量方面变得越来越重要。
