Bean phenolic compound changes during processing: Chemical interactions and identification
Mayra Nicolás‐García, Madeleine Perucini‐Avendaño, Cristian Jiménez‐Martínez, María de Jesús Perea‐Flores, Mayra Beatriz Gómez‐Patiño, Daniel Arrieta‐Báez, Gloria Dávila-Ortíz
Abstract
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.