Bioactive phenolic compounds and fuctional properties of dehydrated bean flours

The impact of soaking, cooking, and industrial dehydration on the phenolic profile, antioxidant activity, and functional properties of two bean varieties (Cannellini and Pinta) was investigated. HPLC-PAC and HPLC-MS (ESI) analysis identified phenolic acids (44% and 41% of the total of identified phenolics, respectively) as the main phenolic compounds in raw Cannellini flour and catechins and procyanidins (63%) in raw Pinta flour. As a result of the industrial dehydration, a general reduction of these bioactive compounds and antioxidant activities (ORAC) was observed; however, their levels were still relevant in dehydrated bean flours. The raw and processed flours exhibited low oil holding capacity (1.00–1.15 mL/g), whereas water-holding capacities rose to 3.0–3.8 mL/g. Emulsifying activities and foaming capacities were inhibited during thermal processing. Thus, the significant occurrence of bioactive phenolic compounds, the relevant antioxidant capacities along with the interesting functional properties of dehydrated bean flours make them to be considered functional ingredients for food formulation.