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- W3198385569 abstract "Some bioactive compounds found in pulses (phytates, saponins, tannins) display antinutritional properties and interfere with fat-soluble vitamin bioavailability (i.e., bioaccessibility and intestinal uptake). As canned chickpeas are consumed widely, our aim was to optimize the chickpea canning process and assess whether this optimization influences fat-soluble vitamin bioavailability. Different conditions during soaking and blanching were studied, as was a step involving prior germination. Proteins, lipids, fibers, vitamin E, lutein, 5-methyl-tetrahydro-folate, magnesium, iron, phytates, saponins and tannins were quantified. Bioaccessibility and intestinal uptake of vitamin D and K were assessed using in vitro digestion and Caco-2 cells, respectively. Significant reductions of phytate, saponin and tannin contents (-16 to -44%), but also of folate content (up to -97%) were observed under optimized canning conditions compared with the control. However, bioaccessibility and cellular uptake of vitamin D and K remained unaffected after in vitro digestion of test meals containing control or optimized canned chickpeas." @default.
- W3198385569 created "2021-09-13" @default.
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- W3198385569 date "2022-02-01" @default.
- W3198385569 modified "2023-10-18" @default.
- W3198385569 title "Reduction of pulse “antinutritional” content by optimizing pulse canning process is insufficient to improve fat-soluble vitamin bioavailability" @default.
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- W3198385569 doi "https://doi.org/10.1016/j.foodchem.2021.131021" @default.
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