Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 63, Issue 48, Pages 10448-10458Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.5b04005
Keywords
dry beans; phenolics; bioaccessibility; bound phenolics; antioxidants; resistant starch; digestibility
Funding
- Agriculture & Agri-Food Canada and the Ontario Research Fund through the Applied Bean Genomics and Bioproducts project [ORF-RE 04-043]
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Cranberry beans from regular (RR) and nondarkening (CND) genotypes were pressure cooked, and free, conjugated, and bound phenolics were analyzed. Simulated in vitro gastrointestinal digestion was used to assess the bioaccessibility of these phenolic fractions. Total phenolic content decreased after cooking and digestion, whereas individual phenolic compounds were affected differently. Cooking significantly increased the release of bound ferulic and sinapic acids and flavanols, whereas digestion released p-coumaric, ferulic, and sinapic acids in both genotypes, and p-hydroxybenzoic acid, epicatechin, and catechin in only P.R. Bioaccessibility of phenolics in RR and CND was 8.75 and 14.69%, respectively. Difference in total phenolics was smaller after digestion, and enzymes potentially secreted by colonic bacteria released similar amounts of phenolic acids in both varieties. Resistant and slowly digestible starch contents showed no differences between RR and CND. These results suggest that the lower phenolic content in raw CND may not completely negate its impact on gut health.
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