Bioaccessibility of phenolic compounds in common beans (Phaseolus vulgaris L.) after in vitro gastrointestinal digestion : A comparison of two cooking procedures
Background and objectives: Beans (Phaseolus vulgaris L.) are widely consumed, but the bioaccessibility of their phenolic compounds (PCs) may be affected by different factors. Within this framework, an in vitro gastrointestinal digestion of two bean varieties: “Azufrado” and “Negro Jamapa,” was performed and the bioaccessibility and in vitro release kinetics of PC was evaluated. Mashed beans were p
