ArticleFoods (Basel, Switzerland)2019
Characterization of Soaking Process' Impact in Common Beans Phenolic Composition: Contribute from the Unexplored Portuguese Germplasm.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed.
- Microencapsulation of Olive Oils from Nizip and Kilis Yağlik Varieties by Freeze-Drying: Effects of Wall Materials on Physicochemical Properties and Bioactive Compounds.Foods (Basel, Switzerland) · 2026Article
- Investigation of the Ultrasonic Treatment-Assisted Soaking Process of Different Red Kidney Beans and Compositional Analysis of the Soaking Water by NIR Spectroscopy.Sensors (Basel, Switzerland) · 2025Article
- Hydration and Fortification of Common Bean (Antioxidants (Basel, Switzerland) · 2024Article
- Profiles of Free and Bound Phenolics and Their Antioxidant Capacity in Rice Bean (Foods (Basel, Switzerland) · 2023Article
- Synergistic effect of microwave heating and hydrothermal treatment on cyanogenic glycosides and bioactive compounds of plum (Current research in food science · 2022Article
- Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model.Nutrients · 2020Article
- Nutrients, Antinutrients, Phenolic Composition, and Antioxidant Activity of Common Bean Cultivars and their Potential for Food Applications.Antioxidants (Basel, Switzerland) · 2020Article
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11 authors.
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Abstract
Despite the common beans' nutritional and phytochemical value, in Portugal its consumption decreased more than 50% in the last decade. The present study aimed to characterize phenolic composition of the Portuguese traditional varieties and corresponding soaked seed fractions (including soaking water). With such purpose, the phenolic composition (total content of soluble phenolics, flavonoids, and proanthocyanidins) and in vitro antioxidant activity were evaluated in the raw whole flour of 31 Portuguese common bean varieties. The phenolic composition of the soaked fractions was respectively compared to the raw flour. Phenolic compounds' identification and relative quantification were achieved by UPLC-TripleTOF-MS for one representative variety and their fractions. The highest phenolic content was found in colored varieties and the brown market class highlighted as the richest one. The loss of phenolic compounds to the soaking water was highly dependent on variety. The predominant phenolic compounds' classes were flavan-3-ols (soaking water and coats), flavonols (coats), and phenolic acids (cotyledons). This characterization study showed the diversity on the phenolic composition of Portuguese varieties and the need to adjust the soaking and peeling processes to the variety (considering the possible loss of potential health promoter compounds, e.g., phenolic compounds).
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