期刊
FOOD CHEMISTRY
卷 370, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.131021
关键词
Chickpeas; Germination; Phytates; Tannins; Saponins; Vitamin D; Vitamin K; Bioaccessibility; Caco-2 cells
资金
- INRAE (National Research Institute for Agriculture, Food and Environment)
- CTCPA (Technical Center for the Conservation of Agricultural Products)
- C2VN (Center for CardioVascular research and Nutrition)
The study found that after optimizing the canning process, phytate, saponin, and tannin content in canned chickpeas were significantly reduced, while folate also decreased. However, the bioaccessibility and cellular uptake of vitamin D and K remained unaffected after in vitro digestion.
Some bioactive compounds found in pulses (phytates, saponins, tannins) display antinutritional properties and interfere with fat-soluble vitamin bioavailability (i.e., bioaccessibility and intestinal uptake). As canned chickpeas are consumed widely, our aim was to optimize the chickpea canning process and assess whether this optimization influences fat-soluble vitamin bioavailability. Different conditions during soaking and blanching were studied, as was a step involving prior germination. Proteins, lipids, fibers, vitamin E, lutein, 5-methyl-tetrahydro-folate, magnesium, iron, phytates, saponins and tannins were quantified. Bioaccessibility and intestinal uptake of vitamin D and K were assessed using in vitro digestion and Caco-2 cells, respectively. Significant reductions of phytate, saponin and tannin contents (-16 to-44%), but also of folate content (up to-97%) were observed under optimized canning conditions compared with the control. However, bioaccessibility and cellular uptake of vitamin D and K remained unaffected after in vitro digestion of test meals containing control or optimized canned chickpeas.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据