Fashakin Olumide O, Cichy Karen, Medina-Meza Ilce G
Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan, USA.
USDA-ARS, Sugarbeet and Bean Research Unit, East Lansing, Michigan, USA.
J Sci Food Agric. 2025 Aug 12. doi: 10.1002/jsfa.70106.
Dry beans and chickpeas are nutritionally valuable legumes widely consumed worldwide. This study examines the impact of oven roasting (110 °C for 70 min) on the phytochemical, antioxidant, fatty acid and saponin profiles of 12 pulses, including 11 common beans and 1 chickpea.
Roasting significantly affected the phytochemical composition and antinutritional factors with distinct variations among samples. Cranberry bean CRAN-1 exhibited the highest total phenolic content in raw samples (19.12 g kg GAE g DW), which decreased by 6.79% post-roasting. Pigmented beans including dark red kidney and CRAN-2 showed strong antioxidant activities pre-roasting (DPPH scavenging: 73.94% and 50.16%, respectively). CRAN-2 also had the highest anthocyanin content (0.057 to 0.036 g kg DW) among pigmented cultivars, which decreased slightly after roasting. Non-extractable polymeric proanthocyanins remained stable, while saponin content significantly decreased (up to 77% in some cultivars), suggesting improved flavor. Stigmasterol and β-sitosterol were the predominant phytosterols with enhanced availability after roasting. Fatty acid analysis revealed that saturated fatty acids are predominant, ranging from 54.7% (Manteca) to 70% (Great Northern), while the fatty acid composition was similar across all cultivars.
These findings underscore that roasting under mild controlled conditions retains and improves key bioactive compounds in common bean flours. Pigmented varieties, in particular, offer superior antioxidant and phytochemical properties. This research provides a foundation for incorporating roasted pulses into functional formulations with both dietary and industrial applications. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
干豆和鹰嘴豆是营养丰富的豆类，在全球范围内广泛食用。本研究考察了烤箱烘焙（110°C 烤 70 分钟）对 12 种豆类（包括 11 种普通豆和 1 种鹰嘴豆）的植物化学物质、抗氧化剂、脂肪酸和皂苷成分的影响。
烘焙显著影响了植物化学成分和抗营养因子，不同样本间存在明显差异。蔓越莓豆 CRAN-1 在生样本中总酚含量最高（19.12 g kg GAE g DW），烘焙后降低了 6.79%。包括深红色芸豆和 CRAN-2 在内的有色豆在烘焙前表现出较强的抗氧化活性（DPPH 清除率分别为 73.94%和 50.16%）。CRAN-2 在有色品种中花青素含量也最高（0.057 至 0.036 g kg DW），烘焙后略有下降。不可提取的聚合原花青素保持稳定，而皂苷含量显著降低（某些品种高达 77%），表明风味有所改善。豆甾醇和β-谷甾醇是主要的植物甾醇，烘焙后可用性增强。脂肪酸分析表明，饱和脂肪酸占主导，范围从 54.7%（曼特卡豆）到 70%（大北豆），而所有品种的脂肪酸组成相似。
这些发现强调，在温和可控条件下烘焙能保留并改善普通豆粉中的关键生物活性化合物。特别是有色品种具有卓越的抗氧化和植物化学特性。本研究为将烘焙豆类纳入具有饮食和工业应用的功能性配方奠定了基础。© 2025 作者。《食品与农业科学杂志》由 John Wiley & Sons Ltd 代表化学工业协会出版。
