title: Physicochemical Properties and in Vitro Digestibility of Cooked Regular and Nondarkening Cranberry Beans (Phaseolus vulgaris L.) and Their Effects on Bioaccessibility, Phenolic Composition, and Antioxidant Activity.
abstract: Cranberry beans from regular (RR) and nondarkening (CND) genotypes were pressure cooked, and free, conjugated, and bound phenolics were analyzed. Simulated in vitro gastrointestinal digestion was used to assess the bioaccessibility of these phenolic fractions. Total phenolic content decreased after cooking and digestion, whereas individual phenolic compounds were affected differently. Cooking significantly increased the release of bound ferulic and sinapic acids and flavanols, whereas digestion released p-coumaric, ferulic, and sinapic acids in both genotypes, and p-hydroxybenzoic acid, epicatechin, and catechin in only RR. Bioaccessibility of phenolics in RR and CND was 8.75 and 14.69%, respectively. Difference in total phenolics was smaller after digestion, and enzymes potentially secreted by colonic bacteria released similar amounts of phenolic acids in both varieties. Resistant and slowly digestible starch contents showed no differences between RR and CND. These results suggest that the lower phenolic content in raw CND may not completely negate its impact on gut health.
authors.affiliation: Guelph Food Research Center, Agriculture and Agri-Food Canada , 93 Stone Road West, Guelph, Ontario, Canada N1G 5C9.|Department of Food Science, Ontario Agricultural College, University of Guelph , Guelph, Ontario, Canada N1G 2W1.
authors.forename: Peter X
authors.initials: PX
authors.lastname: Chen
authors.affiliation: Guelph Food Research Center, Agriculture and Agri-Food Canada , 93 Stone Road West, Guelph, Ontario, Canada N1G 5C9.|Department of Food Science, Ontario Agricultural College, University of Guelph , Guelph, Ontario, Canada N1G 2W1.
authors.forename: John H
authors.initials: JH
authors.lastname: Dupuis
authors.affiliation: Department of Food Science, Ontario Agricultural College, University of Guelph , Guelph, Ontario, Canada N1G 2W1.
authors.forename: Massimo F
authors.initials: MF
authors.lastname: Marcone
authors.affiliation: Department of Plant Agriculture, University of Guelph , Guelph, Ontario, Canada N1G 2W1.
authors.forename: Peter K
authors.initials: PK
authors.lastname: Pauls
authors.affiliation: Guelph Food Research Center, Agriculture and Agri-Food Canada , 93 Stone Road West, Guelph, Ontario, Canada N1G 5C9.
authors.forename: Ronghua
authors.initials: R
authors.lastname: Liu
authors.affiliation: Guelph Food Research Center, Agriculture and Agri-Food Canada , 93 Stone Road West, Guelph, Ontario, Canada N1G 5C9.
authors.forename: Qiang
authors.initials: Q
authors.lastname: Liu
authors.affiliation: Key Laboratory of Food Nutrition & Safety, Tianjin University of Science & Technology, Ministry of Education , Tianjin 300457, China.
authors.forename: Yao
authors.initials: Y
authors.lastname: Tang
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang 330047, China.
authors.forename: Bing
authors.initials: B
authors.lastname: Zhang
authors.affiliation: Guelph Food Research Center, Agriculture and Agri-Food Canada , 93 Stone Road West, Guelph, Ontario, Canada N1G 5C9.
authors.forename: Rong
authors.initials: R
authors.lastname: Tsao
mesh_terms: D000975:Antioxidants; D003296:Cooking; D004063:Digestion; D006801:Humans; D027805:Phaseolus / Q000737:chemistry / Q000378:metabolism*; D010636:Phenols / Q000737:chemistry* / Q000378:metabolism; D013213:Starch / Q000378:metabolism
chemical_list: D000975:Antioxidants; D010636:Phenols; D013213:Starch
keywords: antioxidants; bioaccessibility; bound phenolics; digestibility; dry beans; phenolics; resistant starch