TY - JOUR
T1 - Simulated Digestion of the Pigmented Legumes’ (Black Chickpea (Cicer arietinum L.) and Brown Lentil (Lens culinaris Medikus) Phenolics to Estimate Their Bioavailability
AU - Kose, Bengi Ece
AU - Tacer-Caba, Zeynep
AU - Nilufer-Erdil, Dilara
N1 - Publisher Copyright:
© 2022, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
PY - 2022/12
Y1 - 2022/12
N2 - This study simulated the gastrointestinal digestion (GID) of black chickpeas (BC) and brown lentils (BL). BC phenolics increased from 105.01 to 141.86 mg GAE/100 g DW) while the BL phenolics decreased from 143.26 to 132.70 mg GAE/100 g DW after cooking. In contrast, the remaining flavonoids after cooking were higher in BL (325.55 mg RE/100 g DW). After in vitro GID, moderate levels of flavonoids were detected in the colon (OUT) fractions (144.36 and 104.22 mg RE/100 g DW for cooked BC and BL, respectively). The highest TAA levels were detected as by CUPRAC assay, in cooked and in vitro GID BC (517.03 mg TEAC/100 g DW) and BL (604.98 mg TEAC/100 g DW) samples. Catechin was the most abundant compound detected in BC samples, while gallic acid was the most abundant in BL. BC and BL have unique and superior benefits for health when compared with conventional legumes. The possible interactions between their remaining phenolics and other bioactive components in the colon are promising for their widespread consumption.
AB - This study simulated the gastrointestinal digestion (GID) of black chickpeas (BC) and brown lentils (BL). BC phenolics increased from 105.01 to 141.86 mg GAE/100 g DW) while the BL phenolics decreased from 143.26 to 132.70 mg GAE/100 g DW after cooking. In contrast, the remaining flavonoids after cooking were higher in BL (325.55 mg RE/100 g DW). After in vitro GID, moderate levels of flavonoids were detected in the colon (OUT) fractions (144.36 and 104.22 mg RE/100 g DW for cooked BC and BL, respectively). The highest TAA levels were detected as by CUPRAC assay, in cooked and in vitro GID BC (517.03 mg TEAC/100 g DW) and BL (604.98 mg TEAC/100 g DW) samples. Catechin was the most abundant compound detected in BC samples, while gallic acid was the most abundant in BL. BC and BL have unique and superior benefits for health when compared with conventional legumes. The possible interactions between their remaining phenolics and other bioactive components in the colon are promising for their widespread consumption.
KW - Bioavailability
KW - Black chickpea
KW - Brown lentil
KW - Legumes
UR - http://www.scopus.com/inward/record.url?scp=85136241114&partnerID=8YFLogxK
U2 - 10.1007/s11130-022-01006-w
DO - 10.1007/s11130-022-01006-w
M3 - Article
C2 - 35980501
AN - SCOPUS:85136241114
SN - 0921-9668
VL - 77
SP - 584
EP - 590
JO - Plant Foods for Human Nutrition
JF - Plant Foods for Human Nutrition
IS - 4
ER -