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Current IssueEditorial BoardOnline First ArticlesArchive
Current IssueEditorial BoardOnline First ArticlesArchive

volume 37 issue 5 (october 2014) : 492-499,   Doi: 10.5958/0976-0571.2014.00665.1

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.)

Y
Yuwei Luo*
J
Jing Li
C
Chuanxiu Xu
Z
Zhenping Hao
X
Xiaoxiao Jin
Q
Qian Wang
1College of Horticulture, Jinling Institute of Technology, 210 038, Nanjing, P. R. China
Cite article:- Luo* Yuwei, Li Jing, Xu Chuanxiu, Hao Zhenping, Jin Xiaoxiao, Wang Qian (2025). 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. 37(5): 492-499. doi: 10.5958/0976-0571.2014.00665.1.

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

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