Premium
Bean phenolic compound changes during processing: Chemical interactions and identification
Author(s) -
NicolásGarcía Mayra,
PeruciniAvendaño Madeleine,
JiménezMartínez Cristian,
PereaFlores María de Jesús,
GómezPatiño Mayra Beatriz,
ArrietaBáez Daniel,
DávilaOrtiz Gloria
Publication year - 2021
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15632
Subject(s) - phaseolus , chemistry , food science , bioavailability , coffee bean , germination , nutrient , organic chemistry , biology , botany , bioinformatics
The common bean ( Phaseolus vulgaris L.) represents one of the main crops for human consumption, due to its nutritional and functional qualities. Phenolic compounds have beneficial health effects, and beans are an essential source of these molecules, being found mainly in the seed coat and its color depends on the concentration and type of phenolic compounds present. The bean during storage and processing, such as cooking, germination, extrusion, and fermentation, undergoes physical, chemical, and structural changes that affect the bioavailability of its nutrients; these changes are related to the interactions between phenolic compounds and other components of the food matrix. This review provides information about the identification and quantification of phenolic compounds present in beans and the changes they undergo during processing. It also includes information on the interactions between the phenolic compounds and the components of the bean's cell wall and the analytical methods used to identify the interactions of phenolic compounds with macromolecules.