Effect of thermal processing on mineral content, phenolic compounds, and antioxidant activity of bean (Phaseolus vulgaris L.) grain
Effect of thermal processing on mineral content, phenolic compounds, and antioxidant activity of bean (Phaseolus vulgaris L.) grain
Keywords:
Bioactive compounds, micro and macronutrients minerals, thermic treatment of grainsAbstract
Common bean grains are source of mineral nutriments and phenolic compounds, but the thermic process of cooking in water modify substantially their chemical composition and the final bioavailable fraction is variable on base to variety. The aim was evaluated the changes on mineral micro and microelement contents, in phenolic compounds and antioxidant activity in grain as result of the water cooking effect based in the evaluation of local collection of pigmented bean populations from Oaxaca. Mineral content in grain samples with and without cooking of five accessions or populations of common bean was determined by inductively coupled plasma–optical emission spectrometry, and thermic effect in polyphenols, flavonoids, anthocyanins and antioxidant activity (DPPH and FRAP) was evaluated by spectrophotometry UV-vis. The cooking process change substantially the grain composition; for example, the Cu, Fe, Mg, K and S content decreased and this response patterns presented high variability among accessions. In phenolic compounds and antioxidant activity the cooking produced a drastic reduction from 50% or more in polyphenols, flavonoids, anthocyanins and antioxidant activity (DPPH and FRAP) and indicate that practice common at home of beans cooking produce denaturation of bioactive compounds and their antioxidant activity, but the final fraction available is relevant for the health.
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Copyright (c) 2025 Brenda Yudith Gómez-Pérez, Araceli Minerva Vera-Guzmán, José Luis Chávez-Servia, Prisciliano Diego Flores, Mónica Lilian Pérez Ochoa
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