Bioaccessibility of phenolic compounds in common beans (Phaseolus vulgaris L.) after in vitro gastrointestinal digestion: A comparison of two cooking procedures
[Background and objectives]: Beans (Phaseolus vulgaris L.) are widely consumed, but the bioaccessibility of their phenolic compounds (PCs) may be affected by different factors. Within this framework, an in vitro gastrointestinal digestion of two bean varieties: “Azufrado” and “Negro Jamapa,” was performed and the bioaccessibility and in vitro release kinetics of PC was evaluated. Mashed beans were prepared by two common culinary procedures in Mexico: pressure cooking followed by mashing, and pressure cooking and mashing, followed by frying.
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| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Wiley-VCH
2020
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| Online Access: | http://hdl.handle.net/10261/219335 http://dx.doi.org/10.13039/501100003141 |
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