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.)

DOI: 10.5958/0976-0571.2014.00665.1    | Article Id: LR-193 | Page : 492-499
Citation :- 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-An International Journal.2014.(37):492-499
Yuwei Luo*, Jing Li, Chuanxiu Xu, Zhenping Hao, Xiaoxiao Jin and Qian Wang lyw@jit.edu.cn
Address : College of Horticulture, Jinling Institute of Technology, 210 038, Nanjing, P. R. China

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

Keywords

Antioxidant activity Azuki bean Bioactive compounds Bioavailability Faba bean.

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