Investigation of the vitamins B1, B2, and B6 vitamers bioaccessibilities of canned, dried legumes after in vitro gastrointestinal digestion system

Legumes are rich in minerals, B group vitamins, fiber, and protein. Intake of essential nutrients is vital in adequate and balanced nutrition. As it is crucial to evaluate final nutrient amounts, cooking losses and bio-accessibility values are determinant factors. This study investigates the quantity and vitamins B-1, B-2, and B6 vitamers bioaccessibilities in different dried, canned legume samples using an in vitro digestion model. High-performance liquid chromatography was used to determine the amount of each vitamin. Vitamin B-1 bio-accessibility in canned legumes was found above 72% except for red lentils (23%), vitamin B(2 )bioaccessibility was above 63% except for green lentils (44%), while total vitamin B-6 bioaccessibility (57%) was lower than vitamins B-1 and B-2. The form of pyridoxine with the highest bioaccessibility for vitamin B6 forms was found between 66 and 89%, except for peas and red lentils. Besides, pyridoxamine form bioaccessibility was very low compared to pyridoxal form. We believe bioaccessibility might relate to temperature, pH, bonds with poly-peptides and polysaccharides, and dietary fibers. As seen, the concept of bioaccessibility gains importance in the final nutrient amount.

Automated summary

This study used an in vitro digestion model to investigate the bioaccessibilities of different vitamin B variants in dried and canned legume samples. The results showed variations in the bioaccessibility of vitamin B variants among different legume samples, with vitamin B-1 having the highest bioaccessibility and vitamin B-6 having relatively lower bioaccessibility. Temperature, pH, bonds with poly-peptides and polysaccharides, and dietary fibers may be factors affecting the bioaccessibility of vitamins.