Simulated Digestion of the Pigmented Legumes’ (Black Chickpea (Cicer arietinum L.) and Brown Lentil (Lens culinaris Medikus) Phenolics to Estimate Their Bioavailability

Abstract

This study simulated the gastrointestinal digestions of black chickpea (BC) and brown lentil (BL). BC phenolics were better retained (an increase of 35.1%) than the BL phenolics (a loss of 7.4%) after cooking. In contrast, the remaining avonoids after cooking were higher in BL (about 47%). TAA (Total antioxidant activity) of free fractions increased in BC and BL samples by cooking. After in vitro GID, moderate levels of avonoids were detected in colon (OUT) fractions. TAA levels correlated well with total avonoids. TAA by the CUPRAC assay was higher in cooked and in vitro GID BC and BL samples. Catechin was the most abundant compound detected in BC samples, while gallic acid was for BL. BC and BL, have unique and superior bene ts for health when compared with the conventional legumes. The possible interactions between their remaining phenolics and other bioactives in the colon are promising for their widespread consumption.

Bioaccessibility and Antioxidant Capacity of Grape Seed and Grape Skin Phenolic Compounds After Simulated In Vitro Gastrointestinal Digestion

“…Despite the evident bioactivity of polyphenols, it is relevant to first consider their bioaccessibility [ 10 ]. It refers to polyphenols released from the matrix by the action of the gastrointestinal enzymes, whereas bioavailability considers the absorbed compounds from the gastrointestinal tract and their transportation to body tissues [ 11 ].…”