Impact of processing on in vitro bioavailability of phenols and flavonodis and antioxidant activities in faba bean (Vicia faba L.) and Azuki bean (Vigna angularis L.)

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 thegreatest 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.