Bean phenolic compound changes during processing: Chemical interactions and identification

Abstract

The common bean (Phaseolus vulgaris L.) represents one of the main crops for human consumption, due to its nutritional and functional qualities. Phenolic compounds have beneficial health effects, and beans are an essential source of these molecules, being found mainly in the seed coat and its color depends on the concentration and type of phenolic compounds present. The bean during storage and processing, such as cooking, germination, extrusion, and fermentation, undergoes physical, chemical, and structural changes that affect the bioavailability of its nutrients; these changes are related to the interactions between phenolic compounds and other components of the food matrix. This review provides information about the identification and quantification of phenolic compounds present in beans and the changes they undergo during processing. It also includes information on the interactions between the phenolic compounds and the components of the bean's cell wall and the analytical methods used to identify the interactions of phenolic compounds with macromolecules.

Phenolic Compounds in Legumes: Composition, Processing and Gut Health

“…Legumes are part of the basic foods with great nutritional relevance due to their content of diverse phenolic compounds that promote health [5,9]. These compounds are distributed in the whole seed and are mainly responsible for the seed coat color that depends on the composition and concentration [10][11][12][13][14]. The potential health benefits of phenolic compounds in the diet depend on their absorption and metabolism, which in turn are determined by their structure, including their conjugation with other phenols, degree of glycosylation/acylation, molecular size, and solubility [9,[15][16][17].…”

“…Quality characteristics depend on biological factors between the environment and genetics [25]. Another important legume in food is the genus Phaseolus, which includes species such as P. vulgaris, P. lunatus, P. coccineus, P. acutifolius, and P. dumosus; among these, the most cultivated in Mexico is the common bean (P. vulgaris) that has more than 70 varieties grouped according to their color in black, yellow, red, brown, white, purple, and pinto [14,26,27].…”

“…Legumes are an excellent source of phytochemicals, including phenolic acids, flavonols, flavones, flavanols, flavanones, isoflavones, anthocyanins, tannins, and other phenolics [14,16,28,29]. The structure of polyphenols and their composition and interaction in a food matrix are important determinants of their bioavailability and bioactivity [12,15,30].…”

“…Therefore, it is very important to optimize the polyphenols extraction process [9,10]. Most of the phenolic compounds associated with whole seed are in insoluble bound forms, mainly phenolic acids, linked covalently to cell wall structural components like cellulose, hemicellulose, lignin, and pectin [14,20,30,45].…”

“…The main compounds in peas are glycosylated flavonols, condensed tannins, as well as hydroxybenzoic and hydroxycinnamic acids, such as quercetin, kaempferol, luteolin, apigenin, flavan-3-ols, apigenin-7-glucoside, quercetin-3-rhamnoside, kaempferol-3-glucoside, flavonols, flavones, and stilbenes; the main compounds identified in the whole seed are hesperidin and catechin [26,47]. In beans, phenolic acids and flavonoids represent 50% of the total content of phenolic compounds like vanillic, ferulic, 4-hydroxybenzoic, sinapic acids; quercetin, myricetin, and catechin are the major phenolic acids contained in bean seeds and determine the seed color [10,14,28]. [20,28,31].…”