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Bioaccessibility of phenolic compounds in common beans ( Phaseolus vulgaris L. ) after in vitro gastrointestinal digestion: a comparison of two cooking procedures
Cereal Chemistry ( IF 2.2 ) Pub Date : 2020-04-06 , DOI: 10.1002/cche.10283
Alicia P. Cárdenas‐Castro 1 , Jara Pérez‐Jiménez 2 , Luis A. Bello‐Pérez 3 , Juscelino Tovar 4 , Sonia G. Sáyago‐Ayerdi 1
Affiliation  

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. (Less)

中文翻译:

体外胃肠消化后普通豆类(菜豆)中酚类化合物的生物可及性:两种烹饪程序的比较

背景和目的:豆类(Phaseolus vulgaris L.)被广泛食用,但其酚类化合物(PC)的生物可及性可能受到不同因素的影响。在此框架内,对两种豆类品种“Azufrado”和“Negro Jamapa”进行了体外胃肠消化,并评估了 PC 的生物可及性和体外释放动力学。在墨西哥,豆泥是通过两种常见的烹饪程序制备的:压力烹饪然后捣碎,以及压力烹饪和捣碎,然后油炸。结果:PC 的生物可及性在煮熟的样品中约为 50%,在煮熟的油炸样品中约为 30%。在任何豆制品的前 60 分钟内,烹饪条件都没有改变 PC 的释放动力学。通过 HPLC-DAD-MS 鉴定了三种 PC:山奈酚-3-O-葡萄糖苷、槲皮素-3-O-葡萄糖苷和绿原酸,这是所有样品释放的主要 PC。结论:模拟胃肠消化揭示了这两个豆类品种 PC 生物可及性的加工相关差异,应在营养研究中进一步考虑和评估。意义和新颖性:该研究符合当前评估胃肠消化过程中 PC 生物可及性的方法,提供有关从食用豆类食物基质中释放的 PC 类型和数量的知识。(较少的)意义和新颖性:该研究符合当前评估胃肠消化过程中 PC 生物可及性的方法,提供有关从食用豆类食物基质中释放的 PC 类型和数量的知识。(较少的)意义和新颖性:该研究符合当前评估胃肠消化过程中 PC 生物可及性的方法,提供有关从食用豆类食物基质中释放的 PC 类型和数量的知识。(较少的)
更新日期:2020-04-06
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