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<p>Common beans are one of the primary legumes consumed worldwide. This study addressed the phenolic profile (UPLC-ESI–MS/MS), total phenolic content (TPC), and antioxidant activity (AA) of insoluble-bound enriched flours (IBEF) obtained from Andean common bean varieties (<i>Peumo</i>, <i>Magnum</i>, and <i>Mantequilla</i>). Phenolic acids were the predominant compounds in the <i>Mantequilla</i> variety, while flavonoids (catechin/epicatechin) were more prevalent in the <i>Magnum</i> and <i>Peumo.</i> The <i>Peumo</i> variety had the highest TPC and AA. Furthermore, cooking influenced the phenolic profile and TPC differently across varieties, but it generally reduced AA. This study is the first to characterize the insoluble phenolic profile in both raw and cooked samples of these three common bean varieties, revealing differences in phenolic profiles and antioxidant activities among varieties and underscoring the variable effects of cooking on the phenolic composition and content, with an overall negative impact on AA.</p> Graphical Abstract <p></p>

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Insoluble-bound phenolics of selected Andean common bean flours as affected by cooking: characterization and antioxidant activity

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年1月27日

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  • María José Rojas-Vidal,
  • Miguel Angel Varas Condori,
  • María Fernanda Arias-Santé,
  • Samantha Rhein,
  • Raquel Bridi,
  • Miguel Angel Rincón-Cervera,
  • Nélida Nina,
  • Guillermo Schmeda-Hirschmann,
  • Juana Frías,
  • Adriano Costa de Camargo

摘要

Common beans are one of the primary legumes consumed worldwide. This study addressed the phenolic profile (UPLC-ESI–MS/MS), total phenolic content (TPC), and antioxidant activity (AA) of insoluble-bound enriched flours (IBEF) obtained from Andean common bean varieties (Peumo, Magnum, and Mantequilla). Phenolic acids were the predominant compounds in the Mantequilla variety, while flavonoids (catechin/epicatechin) were more prevalent in the Magnum and Peumo. The Peumo variety had the highest TPC and AA. Furthermore, cooking influenced the phenolic profile and TPC differently across varieties, but it generally reduced AA. This study is the first to characterize the insoluble phenolic profile in both raw and cooked samples of these three common bean varieties, revealing differences in phenolic profiles and antioxidant activities among varieties and underscoring the variable effects of cooking on the phenolic composition and content, with an overall negative impact on AA.

Graphical Abstract