Bioaccessibility of phenolic compounds in common beans (Phaseolus vulgaris L.) after in vitro gastrointestinal digestion: A comparison of two cooking procedures

Abstract

Background and objectives: Beans (Phaseolus vulgaris L.) are widely consumed, but the bioaccessibility of their phenolic compounds (PCs) may be affected by different factors. Within this framework, an in vitro gastrointestinal digestion of two bean varieties: "Azufrado" and "Negro Jamapa," was performed and the bioaccessibility and in vitro release kinetics of PC was evaluated. Mashed beans were prepared by two common culinary procedures in Mexico: pressure cooking followed by mashing, and pressure cooking and mashing, followed by frying. Findings: The bioaccessibility of PC was about 50% in the cooked samples and 30% in cooked-fried samples. The cooking condition did not modify the PC release kinetics during the first 60 min in any of the bean preparations. Three PCs were identified by HPLC-DAD-MS: kaempferol-3-O-glucoside, quercetin-3-O-glucoside, and chlorogenic acid, which was the main PC released from all samples. Conclusions: Simulated gastrointestinal digestion revealed processing-related differences in the PC bioaccessibility in these two bean varieties, which should be further considered and evaluated in nutritional studies. Significance and novelty: The study is in line with current approaches for assessing PC bioaccessibility during the gastrointestinal digestion, providing knowledge on the types and quantities of PC released from the food matrix of beans as eaten. K E Y W O R D S beans, bioaccessibility, kinetics, phenolic compounds

Phenolic Compounds in Legumes: Composition, Processing and Gut Health

“…Changes in phenolic content depend on the species, variety, and processing conditions [12,18,22]. Processes such as soaking, cooking, extrusion, germination, fermentation, and roasting improve the release of bound phenolic compounds, which influences the sensory properties of the seeds [51][52][53][54].…”

“…Milán-Noris et al [12] observed that chickpea cooking increased intestinal absorption of the existent isoflavones. On the other hand, Cárdenas-Castro et al [54] evaluated the bioaccessibility and in vitro release kinetics of phenolic compounds from two varieties of beans (Azufrado and Negro Jamapa). These authors reported that in cooked beans, the phenolic compounds showed 50% bioaccessibility, and 30% in cooked-fried beans, indicating that cooking did not modify the release kinetics of phenolic compounds during the first 60 min, being kaempferol-3-O-glucoside, quercetin-3-O-glucoside, and chlorogenic acid the main compounds released.…”

Bean phenolic compound changes during processing: Chemical interactions and identification

“…Thermal processes, such as cooking, attribute sensory properties to beans, including flavor, aroma, and texture, by breaking the cell wall through heating and cooking achieved through several methods, that is, boiling, pressure, or autoclaving (Ombra et al., 2016; López‐Martínez et al., 2017; Brigide et al., 2018; Silva et al., 2018; Mba et al., 2019; Teixeira‐Guedes et al., 2019; Cárdenas‐Castro et al., 2020). During this process, phenolic compounds are affected due to phenomena such as thermal degradation, breakdown of covalent bonds, partial release of free phenolics, and the interaction of phenolic acids with macromolecules in the food matrix (Eshraq et al., 2016; López‐Martínez et al., 2017; Giusti et al., 2019).…”

“…For its part, the fiber contained in the bean seed can interact with phenolic compounds. The binding among these molecules can occur through hydrophobic interactions and covalent linkages formed in the matrix (Edwards et al., 2017; Cardenas‐Castro et al., 2020). The association of polyphenols with the dietary fiber in cooked and sprouted beans exerts health effects, by increasing the antioxidant capacity, reducing cholesterol, triglycerides, and blood pressure (Dueñas et al., 2016; Mamilla & Mishra, 2017).…”

“…Protein and carbohydrate interactions of the cell wall with the polyphenols are accomplished by binding the aromatic ring or hydroxyl group (Jakobek, 2015). Interactions between phenolic compounds and proteins are associated with noncovalent and covalent interactions causing changes in protein structure (Figure 2) (Poklar‐Ulrih, 2017; Yildirim‐Elikoglu & Erdem, 2018; Fernandes et al., 2019; Quan et al., 2019; Cardenas‐Castro et al., 2020). Sęczyk et al.…”