Impact of cooking and germination on phenolic composition and dietary fibre fractions in dark beans (Phaseolus vulgaris L.) and lentils (Lens culinaris L.)
作者： Montserrat Dueñas , Thaise Sarmento , Yolanda Aguilera , Vanesa Benitez , Esperanza Mollá
DOI: 10.1016/J.LWT.2015.10.025
关键词: Phaseolus 、 Flavones 、 Chemistry 、 Fraction (chemistry) 、 Composition (visual arts) 、 Phytochemical 、 Legume 、 Germination 、 Food science 、 Flavonols
摘要: Abstract The impact of cooking and germination on dietary fibre phenolic compound composition was studied in beans (Phaseolus vulgaris L.) lentils (Lens culinaris L.). An investigation compounds fractions carried out due to the scarce literature behaviour these during legume processing. A general decrease concentration insoluble soluble were observed processed bean lentil flours, although an increase content sprouts cooked beans, respectively, found. Hydroxybenzoic hydroxycinnamic compounds, flavan-3-ols, procyanidins, flavonols flavones identified germinated lentils. Phenolic constituents different accounted from 73% 97% fraction (IDF) flours 3% 25% (SDF) raw flours. These processing techniques may produce positive changes its association could improve phytochemical nutritional quality maximize health-promoting properties legumes.
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