Laparra, J,M. and Glahn, R.P. and Miller, D. D. (2008) Bioaccessibility of Phenols in Common Beans (Phaseolus vulgaris L.) and Iron (Fe) Availability to Caco-2 Cells. Journal of Agricultural and Food Chemistry, 56 (22). pp. 10999-11005.
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Abstract
Samples of common and biofortified beans (Phaseolus vulgaris), both raw and cooked (autoclaved at 120 °C for 20 min) were analyzed for their polyphenol composition. Polyphenols were identified via HPLC-UV/diode array detection. Cooking favored the extraction of polyphenols without the need of a hydrolysis step, a fact that is of interest because this is the usual form in which beans are consumed. The main differences between white and colored beans were the presence of free kaempferol (13.5−29.9 μg g−1) and derivatives (kaempferol-3-O-glucoside) (12.5−167.5 μg g−1), only in red and black beans. An in vitro digestion (pepsin, pH2; pancreatin−bile extract, pH 7) was applied to beans to estimate bioaccessibility of individual polyphenols. Kaempferol from seed coats exhibited high bioaccessibility (45.4−62.1%) and a potent inhibitor effect on Fe uptake at concentrations ranging from 0.37 to 1.30 μM. Caco-2 cell ferritin formation was used to evaluate Fe uptake. Cell Fe uptake was significant only from white beans.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Polyphenols; bioaccessibility; iron bioavailability; Caco-2 |
| Author Affiliation: | Department of Food Science, Cornell University, Ithaca, NewYork 14853, |
| Subjects: | Postharvest Management > Food Technology |
| Divisions: | General Other Crops |
| Depositing User: | Mr Siva Shankar |
| Date Deposited: | 19 Jul 2013 05:18 |
| Last Modified: | 19 Jul 2013 05:18 |
| Official URL: | http://dx.doi.org/10.1021/jf802537t |
| URI: | http://eprints.icrisat.ac.in/id/eprint/11157 |
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