气候变化领域集成服务门户(CCPortal): Effect of Cooking on Phenolic Compound Content and In Vitro Bioaccessibility in Sustainable Foods: A Case Study on Black Beans

CCPortal

DOI	10.3390/su16010279
	Effect of Cooking on Phenolic Compound Content and In Vitro Bioaccessibility in Sustainable Foods: A Case Study on Black Beans
	Melini, Francesca; Lisciani, Silvia; Camilli, Emanuela; Marconi, Stefania; Melini, Valentina
发表日期	2024
EISSN	2071-1050
起始页码	16
结束页码	1
卷号	16 期号:1
英文摘要	Legume production and consumption have emerged as meeting sustainability principles. Legumes can help fight climate change, hunger, and obesity. Legumes are also a valuable dietary source of phytochemicals, whose content and composition vary depending on genotype, as well as on growing conditions, geographical origin, storage, and cooking. The health effects of legume consumption are nevertheless related to the bioaccessibility of these molecules, which is deeply affected by the cooking method. The aim of this study was to investigate the content and composition of phenolic compounds and anthocyanins present in black beans grown locally and cooked with three different methods (i.e., regular boiling, pressure-cooking, and microwave-cooking) and determine the in vitro biaccessibility. It emerged that Total Phenolic Content (TPC) and Total Anthocyanin Content (TAC) decreased significantly in all three cooked black beans. TPC loss was lowest (63%) in pressure-cooked beans and highest (77%) in boiled beans. TAC loss ranged between 93 and 98% but was not significantly different among treatments. Caffeic, t-ferulic, and sinapic acids were identified by HPLC. Cyanindin-3-O-glucoside and Peonidin-3-O-glucoside were also detected. The simulation of gastrointestinal digestion showed that phenolic compound bioaccessibility was highest when beans were boiled or pressure-cooked, while anthocyanins were mostly bioaccessible in pressure-cooked black beans.
英文关键词	legumes; black beans; phytochemicals; anthocyanins; phenolic acids; Ultrasound Assisted Extraction; bioaccessibility
语种	英语
WOS研究方向	Science & Technology - Other Topics ; Environmental Sciences & Ecology
WOS类目	Green & Sustainable Science & Technology ; Environmental Sciences ; Environmental Studies
WOS记录号	WOS:001140715700001
来源期刊	SUSTAINABILITY
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/296539
作者单位	Consiglio per la Ricerca in Agricoltura e L'analisi Dell'economia Agraria (CREA)
推荐引用方式 GB/T 7714	Melini, Francesca,Lisciani, Silvia,Camilli, Emanuela,et al. Effect of Cooking on Phenolic Compound Content and In Vitro Bioaccessibility in Sustainable Foods: A Case Study on Black Beans[J],2024,16(1).
APA	Melini, Francesca,Lisciani, Silvia,Camilli, Emanuela,Marconi, Stefania,&Melini, Valentina.(2024).Effect of Cooking on Phenolic Compound Content and In Vitro Bioaccessibility in Sustainable Foods: A Case Study on Black Beans.SUSTAINABILITY,16(1).
MLA	Melini, Francesca,et al."Effect of Cooking on Phenolic Compound Content and In Vitro Bioaccessibility in Sustainable Foods: A Case Study on Black Beans".SUSTAINABILITY 16.1(2024).