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Current IssueEditorial BoardOnline First ArticlesArchive

volume 37 issue 5 (october 2014) : 492-499,   Doi: 10.5958/0976-0571.2014.00665.1

IMPACT OF PROCESSING ON IN VITRO BIOAVAILABILITY OF PHENOLS AND FLAVONODIS AND ANTIOXIDANT ACTIVITIES IN FABA BEAN (VICIA FABA L.) ANDAZUKI BEAN (VIGNA ANGULARIS L.)

Y
Yuwei Luo*
J
Jing Li
C
Chuanxiu Xu
Z
Zhenping Hao
X
Xiaoxiao Jin
Q
Qian Wang
1College of Horticulture, Jinling Institute of Technology, 210 038, Nanjing, P. R. China
Cite article:- Luo* Yuwei, Li Jing, Xu Chuanxiu, Hao Zhenping, Jin Xiaoxiao, Wang Qian (2025). IMPACT OF PROCESSING ON IN VITRO BIOAVAILABILITY OF PHENOLS AND FLAVONODIS AND ANTIOXIDANT ACTIVITIES IN FABA BEAN (VICIA FABA L.) ANDAZUKI BEAN (VIGNA ANGULARIS L.). Legume Research. 37(5): 492-499. doi: 10.5958/0976-0571.2014.00665.1.

ABSTRACT

The aim of the present study was to investigate how some cooking methods and in vitro digestion influence antioxidant activity, total phenols (TP), and total flavonoids (TF) of faba bean and azuki bean. Soaking caused a significant decrease (27.60-38.15%) in the bioavailability of TP of dry faba beans (FB). Soaking in cold water resulted in a significant decrease in TP bioavailability of dry azuki beans (AB). TF content was well retained in AB cooked without soaking but was not detected in FB after in vitro digestion. FB soaked in hot water and cooked with the addition of NaHCO3 showed thegreatest inhibition effect on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical (p

REFERENCES

  1. Acar, O., Gokmen, V.and Pellegrini, N. (2009). Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds.Eur. Food Res. Tech.229: 961-969.
  2. Alonso, R., Aguirre, A.and Marzo, F. (2000). Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chem.68: 159-165.
  3. Anderson, J. C., Idowu, A. O.and Singh, U. (1994). Physicochemical characteristics of flours of faba bean as influenced by processing methods.Plant Foods. Hum. Nutr.45: 371-379.
  4. Anderson, J. W.and Major, A. W. (2002). Pulses and lipaemia, shortand long-term effect: potential in the prevention of cardiovascular disease. Bri. J. Nutri.88:263-271.
  5. Anderson, J. W., Smith, B. M.and Washnock, C. S. (1999). Cardiovascular and renal benefits of dry bean and soybean intake. Ame. J. Cli Nutri.70: 464S-474S.
  6. Aune, D., De Stefani, E., and Ronco A. (2009). Legume intake and the risk of cancer: a multisite case-control study in Uruguay. Cancer Causes Control, 20:1605-1615.
  7. Bouhnik, Y., Flourie, B.and D’Agay-Abensour, L. (1997). Administration of transgalacto-oligosaccharides increases fecal bifidobacteria and modifies colonic fermentation metabolism in healthy human. J. Nutri.127:444-448.
  8. Campos-Vega, R., Loarca-Pina , G.and Oomah, B. D. (2010). Minor components of pulses and their potential impact on human health. Food Res Inter, 43: 461-482.Cardador-Martinez, A., Loacra-Pina, G. and Oomah, B. D. (2002). Antioxidant activity in common beans (Phaseolus vulgaris L.). J. Agri. Food Chem, 50: 6975-6980.
  9. Clifford, M. N. (2004). Diet-derived phenols in plasma and tissues and their implications for health. Planta Medicine, 70:1103-1114
  10. Dueñas, M., Hernández, T.and Estrella, I. (2006). Assessment of in vitro antioxidant capacity of the seed coat and cotyledon of legumes in relation to their phenolic contents. Food Chem, 98: 95-103.
  11. Fardet, A., Rock, E.and Rémésy, C. (2008). Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo. J. Cereal Sci, 48: 258-276.
  12. Ferguson, L. R. (2001). Role of plant polyphenols in genomic stability. Mutate Research, 475:89-111.
  13. Fernandez-Panchon, M. S., Villano, D., Troncoso, A. M.and Garcia-Parrilla, M. C. (2008). Antioxidant activity of phenolic compounds: from in vitro results to in vivo evidence. Cri. Rev Food Sci. Nutri, 48:649-671.
  14. Gil-Izquierdo, A., Zafrilla, P.and Tomás-Barberán, F. A. (2002). An in vitro method to simulate phenolic compound release from the food matrix in the gastrointestinal tract. Eur. Food Res. Tech, 214: 155-159.
  15. Gomez, M., Oliete, B.and Rosell, C. M. (2008). Studies on cake quality made of wheat-chickpea flour blends. LWT- Food Sci.Tech, 41:1701-1709.
  16. Jung, M. J., Heo, S. I. and Wang, M. H. (2008). Free radical scavenging and total phenolic contents from methanolic extracts of Ulmus davidiana. Food Chem, 108: 482-487.
  17. Lin, L. Z., Harney, J. M., Pastor-Corrales, M. S.and Lutria, D. L. (2008). The polyphenolic profiles of common bean (Phaseolus vulgaris L.). Food Chem, 107:399-410.
  18. Liyana-Pathirana, C. M.and Shahidi, F. (2005). Antioxidant activity of commercial soft and hard wheat (Triticum aestivium L.) as affected by gastric pH conditions. J. Agric Food Chem, 53:2433-2440.
  19. Luo, Y. W.and Xie, W., H. (2013). Effect of different processing methods on certain antinutritional factors and protein digestibility in green and white faba bean (Vicia faba L.). CyTA -J. Food, 11:43-49.
  20. Luo, Y. W., Xie, W. H., Xie, C. Y., Li, Y.and Gu, Z. X. (2009). Impact of soaking and phytase treatments on phytic acid, calcium, iron and zinc in faba bean fractions. Inter. J. Food Sci. Tech, 44:2590-2597.
  21. Mathers, J. C. (2002). Pulses and carcinogenesis: potential for the prevention of colon, breast and other cancers. Bri. J. Nutri, 88:273-279.
  22. Osawa, T. (1999). Protective role of dietary polyphenols in oxidative stress. Mech. Ageing Develop, 11: 133-139.
  23. Pérez-Jiménez, J., Arranz, S., Tabernero, M., Díaz-Rubio, M. E., Serrano, J.and Goñi, I. (2008). Updated methodology to determine antioxidant capacity in plant foods,oils and beverages: Extraction, measurement and expression of results. Food Res. Inter, 41: 274-285.
  24. Patterson, C. A., Maskus, H.and Bassett, C. M. C. (2010). Fortifying foods with pulses. Cer. Foods World, 55: 56-62.
  25. Perez-Jimenez, J.and Saura-Calixto, F. (2005). Literature data may underestimate the actual antioxidant capacity of cereals. J. Agric. Food Chem, 53:5036-5040.
  26. Pryor, W. A. (2000). Vitamin E and heart disease: Basic science to clinical intervention trials. Free Rad. Bio. Med, 28: 141-146.
  27. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M.and Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Rad. Bio. Med, 26:1231-1237.
  28. Saura-Calixto, F., Serrano, J.and Goñi, I. (2007). Intake and bioaccessibility of total phenols in a whole diet. Food Chem, 101:492-501.
  29. Xu, B. J.and Chang, S. K. C. (2007). A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. J. Food Sci, 72:159-166.
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    volume 37 issue 5 (october 2014) : 492-499,   Doi: 10.5958/0976-0571.2014.00665.1

    IMPACT OF PROCESSING ON IN VITRO BIOAVAILABILITY OF PHENOLS AND FLAVONODIS AND ANTIOXIDANT ACTIVITIES IN FABA BEAN (VICIA FABA L.) ANDAZUKI BEAN (VIGNA ANGULARIS L.)

    Y
    Yuwei Luo*
    J
    Jing Li
    C
    Chuanxiu Xu
    Z
    Zhenping Hao
    X
    Xiaoxiao Jin
    Q
    Qian Wang
    1College of Horticulture, Jinling Institute of Technology, 210 038, Nanjing, P. R. China
    Cite article:- Luo* Yuwei, Li Jing, Xu Chuanxiu, Hao Zhenping, Jin Xiaoxiao, Wang Qian (2025). IMPACT OF PROCESSING ON IN VITRO BIOAVAILABILITY OF PHENOLS AND FLAVONODIS AND ANTIOXIDANT ACTIVITIES IN FABA BEAN (VICIA FABA L.) ANDAZUKI BEAN (VIGNA ANGULARIS L.). Legume Research. 37(5): 492-499. doi: 10.5958/0976-0571.2014.00665.1.

    ABSTRACT

    The aim of the present study was to investigate how some cooking methods and in vitro digestion influence antioxidant activity, total phenols (TP), and total flavonoids (TF) of faba bean and azuki bean. Soaking caused a significant decrease (27.60-38.15%) in the bioavailability of TP of dry faba beans (FB). Soaking in cold water resulted in a significant decrease in TP bioavailability of dry azuki beans (AB). TF content was well retained in AB cooked without soaking but was not detected in FB after in vitro digestion. FB soaked in hot water and cooked with the addition of NaHCO3 showed thegreatest inhibition effect on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical (p

    REFERENCES

    1. Acar, O., Gokmen, V.and Pellegrini, N. (2009). Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds.Eur. Food Res. Tech.229: 961-969.
    2. Alonso, R., Aguirre, A.and Marzo, F. (2000). Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chem.68: 159-165.
    3. Anderson, J. C., Idowu, A. O.and Singh, U. (1994). Physicochemical characteristics of flours of faba bean as influenced by processing methods.Plant Foods. Hum. Nutr.45: 371-379.
    4. Anderson, J. W.and Major, A. W. (2002). Pulses and lipaemia, shortand long-term effect: potential in the prevention of cardiovascular disease. Bri. J. Nutri.88:263-271.
    5. Anderson, J. W., Smith, B. M.and Washnock, C. S. (1999). Cardiovascular and renal benefits of dry bean and soybean intake. Ame. J. Cli Nutri.70: 464S-474S.
    6. Aune, D., De Stefani, E., and Ronco A. (2009). Legume intake and the risk of cancer: a multisite case-control study in Uruguay. Cancer Causes Control, 20:1605-1615.
    7. Bouhnik, Y., Flourie, B.and D’Agay-Abensour, L. (1997). Administration of transgalacto-oligosaccharides increases fecal bifidobacteria and modifies colonic fermentation metabolism in healthy human. J. Nutri.127:444-448.
    8. Campos-Vega, R., Loarca-Pina , G.and Oomah, B. D. (2010). Minor components of pulses and their potential impact on human health. Food Res Inter, 43: 461-482.Cardador-Martinez, A., Loacra-Pina, G. and Oomah, B. D. (2002). Antioxidant activity in common beans (Phaseolus vulgaris L.). J. Agri. Food Chem, 50: 6975-6980.
    9. Clifford, M. N. (2004). Diet-derived phenols in plasma and tissues and their implications for health. Planta Medicine, 70:1103-1114
    10. Dueñas, M., Hernández, T.and Estrella, I. (2006). Assessment of in vitro antioxidant capacity of the seed coat and cotyledon of legumes in relation to their phenolic contents. Food Chem, 98: 95-103.
    11. Fardet, A., Rock, E.and Rémésy, C. (2008). Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo. J. Cereal Sci, 48: 258-276.
    12. Ferguson, L. R. (2001). Role of plant polyphenols in genomic stability. Mutate Research, 475:89-111.
    13. Fernandez-Panchon, M. S., Villano, D., Troncoso, A. M.and Garcia-Parrilla, M. C. (2008). Antioxidant activity of phenolic compounds: from in vitro results to in vivo evidence. Cri. Rev Food Sci. Nutri, 48:649-671.
    14. Gil-Izquierdo, A., Zafrilla, P.and Tomás-Barberán, F. A. (2002). An in vitro method to simulate phenolic compound release from the food matrix in the gastrointestinal tract. Eur. Food Res. Tech, 214: 155-159.
    15. Gomez, M., Oliete, B.and Rosell, C. M. (2008). Studies on cake quality made of wheat-chickpea flour blends. LWT- Food Sci.Tech, 41:1701-1709.
    16. Jung, M. J., Heo, S. I. and Wang, M. H. (2008). Free radical scavenging and total phenolic contents from methanolic extracts of Ulmus davidiana. Food Chem, 108: 482-487.
    17. Lin, L. Z., Harney, J. M., Pastor-Corrales, M. S.and Lutria, D. L. (2008). The polyphenolic profiles of common bean (Phaseolus vulgaris L.). Food Chem, 107:399-410.
    18. Liyana-Pathirana, C. M.and Shahidi, F. (2005). Antioxidant activity of commercial soft and hard wheat (Triticum aestivium L.) as affected by gastric pH conditions. J. Agric Food Chem, 53:2433-2440.
    19. Luo, Y. W.and Xie, W., H. (2013). Effect of different processing methods on certain antinutritional factors and protein digestibility in green and white faba bean (Vicia faba L.). CyTA -J. Food, 11:43-49.
    20. Luo, Y. W., Xie, W. H., Xie, C. Y., Li, Y.and Gu, Z. X. (2009). Impact of soaking and phytase treatments on phytic acid, calcium, iron and zinc in faba bean fractions. Inter. J. Food Sci. Tech, 44:2590-2597.
    21. Mathers, J. C. (2002). Pulses and carcinogenesis: potential for the prevention of colon, breast and other cancers. Bri. J. Nutri, 88:273-279.
    22. Osawa, T. (1999). Protective role of dietary polyphenols in oxidative stress. Mech. Ageing Develop, 11: 133-139.
    23. Pérez-Jiménez, J., Arranz, S., Tabernero, M., Díaz-Rubio, M. E., Serrano, J.and Goñi, I. (2008). Updated methodology to determine antioxidant capacity in plant foods,oils and beverages: Extraction, measurement and expression of results. Food Res. Inter, 41: 274-285.
    24. Patterson, C. A., Maskus, H.and Bassett, C. M. C. (2010). Fortifying foods with pulses. Cer. Foods World, 55: 56-62.
    25. Perez-Jimenez, J.and Saura-Calixto, F. (2005). Literature data may underestimate the actual antioxidant capacity of cereals. J. Agric. Food Chem, 53:5036-5040.
    26. Pryor, W. A. (2000). Vitamin E and heart disease: Basic science to clinical intervention trials. Free Rad. Bio. Med, 28: 141-146.
    27. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M.and Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Rad. Bio. Med, 26:1231-1237.
    28. Saura-Calixto, F., Serrano, J.and Goñi, I. (2007). Intake and bioaccessibility of total phenols in a whole diet. Food Chem, 101:492-501.
    29. Xu, B. J.and Chang, S. K. C. (2007). A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. J. Food Sci, 72:159-166.
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