Investigation of the vitamins B, B, and B vitamers bioaccessibilities of canned, dried legumes after in vitro gastrointestinal digestion system.

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.