The impact of processing on in vitro bioactive compounds bioavailability and antioxidant activities in faba bean (Vicia faba L.) and azuki bean (Vigna angularis L.)

Even though bean varieties are widely consumed all over the world, data related to how cooking methods and in vitro digestion affect bioactive compounds they contain and data related to bioavailability of polyphenols are limited. The aim of the present study was to investigate how some cooking methods and in vitro digestion influence antioxidant activity, total phenols (TP), and total flavonoids (TF) of faba bean and azuki bean. Soaking caused a significant decrease (27.60-38.15%) in the bioavailability of TP of dry faba beans (FB). Soaking in cold water resulted in a significant decrease in TP bioavailability of dry azuki beans (AB). TF content was well retained in AB cooked without soaking but was not detected in FB after in vitro digestion. FB soaked in hot water and cooked with the addition of NaHCO3 showed the greatest inhibition effect on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical (p 0.05) after in vitro digestion. In vitro digestion caused increase in the antioxidant activity of both FB and AB.