Abstract

PEREZ-PEREZ, Liliana Maribel et al. Bioaccessibility of antioxidant compounds from different bean varieties (Phaseolus vulgaris L.) in Mexico, through an in vitro gastrointestinal system. Biotecnia [online]. 2020, vol.22, n.1, pp.117-125.  Epub Aug 03, 2020. ISSN 1665-1456.  https://doi.org/10.18633/biotecnia.v22i1.1159.

Beans have high phenolic content and antioxidant activity, so it is important to know how much of these compounds is released from the food matrix and is used in the body. Therefore, the objective of this work was to determine the antioxidant compounds bioavailability on different bean varieties (Phaseolus vulgaris L.) through an in vitro gastrointestinal system. Quantification of phenolic compounds, flavonoids and antioxidant capacity (DPPH, ABTS and FRAP) of 6 cultivars (Black, Flor de Mayo, Patol, Pinto Saltillo, Teapa and Peruvian) was carried out, before and after cooking. Additionally, in vitro gastrointetinal digestion in cooked beans was evaluated. The results obtained from the Teapa and Peruvian bean varieties showed a higher yield of crude extract and an increase in phenolic content. Cooked beans showed an increase in flavonoid content in the Teapa, Peruvian and Pinto Saltillo varieties, as well as greater antioxidant capacity, in the Negro, Flor de Mayo, Teapa and Peruvian varieties. The mean inhibitory concentration (IC50) was reached by Teapa, Pinto Saltillo and Flor de Mayo (106.45, 154.72 and 127.16 μg/mL respectively). The gastrointestinal digestion in vitro resulted in greater bioavailability for phenolic compounds, highlighting the Teapa, Pinto Saltillo and Flor de Mayo varieties.

Keywords : Phenolic compounds; antioxidants; bioaccessibility; digestibility.

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