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Simulated Digestion of the Pigmented Legumes’ (Black Chickpea (Cicer arietinum L.) and Brown Lentil (Lens culinaris Medikus) Phenolics to Estimate Their Bioavailability

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Abstract

This study simulated the gastrointestinal digestion (GID) of black chickpeas (BC) and brown lentils (BL). BC phenolics increased from 105.01 to 141.86 mg GAE/100 g DW) while the BL phenolics decreased from 143.26 to 132.70 mg GAE/100 g DW after cooking. In contrast, the remaining flavonoids after cooking were higher in BL (325.55 mg RE/100 g DW). After in vitro GID, moderate levels of flavonoids were detected in the colon (OUT) fractions (144.36 and 104.22 mg RE/100 g DW for cooked BC and BL, respectively). The highest TAA levels were detected as by CUPRAC assay, in cooked and in vitro GID BC (517.03 mg TEAC/100 g DW) and BL (604.98 mg TEAC/100 g DW) samples. Catechin was the most abundant compound detected in BC samples, while gallic acid was the most abundant in BL. BC and BL have unique and superior benefits for health when compared with conventional legumes. The possible interactions between their remaining phenolics and other bioactive components in the colon are promising for their widespread consumption.

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Data Availability

The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.

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Funding

This study was supported by the ITU Graduate Study Support Fund (Number: 37954).

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Authors and Affiliations

  1. Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, Istanbul Technical University, 34469, Istanbul, Turkey

    Bengi Ece Kose & Dilara Nilufer-Erdil

  2. Faculty of Engineering and Natural Sciences, Department of Molecular Biology and Genetics, Bahcesehir University, Besiktas, Istanbul, Turkey

    Zeynep Tacer-Caba

Authors
  1. Bengi Ece Kose
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  2. Zeynep Tacer-Caba
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  3. Dilara Nilufer-Erdil
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Contributions

D.N.E. created the study concept. B.E.K conducted the analyses. Z.T.C. helped with the analyses and methodology. Z.T.C. and B.E.K wrote the main manuscript text, and Z.T.C. prepared the tables. All authors reviewed the manuscript.

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Correspondence to Zeynep Tacer-Caba.

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Kose, B.E., Tacer-Caba, Z. & Nilufer-Erdil, D. Simulated Digestion of the Pigmented Legumes’ (Black Chickpea (Cicer arietinum L.) and Brown Lentil (Lens culinaris Medikus) Phenolics to Estimate Their Bioavailability. Plant Foods Hum Nutr 77, 584–590 (2022). https://doi.org/10.1007/s11130-022-01006-w

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