Characterization of soaking process' impact in common beans phenolic composition: Contribute from the unexplored Portuguese germplasm

Elsa Mecha, Susana T. Leitão, Bruna Carbas, Ana T. Serra, Pedro M. Moreira, Maria Manuela Veloso, Ricardo Gomes, Maria E. Figueira, Carla Brites, Maria C. Vaz Patto, Maria R. Bronze

Research output: Contribution to journalArticlepeer-review

25 Citations (Scopus)


Despite the common beans' nutritional and phytochemical value, in Portugal its consumption decreased more than 50% in the last decade. The present study aimed to characterize phenolic composition of the Portuguese traditional varieties and corresponding soaked seed fractions (including soaking water). With such purpose, the phenolic composition (total content of soluble phenolics, flavonoids, and proanthocyanidins) and in vitro antioxidant activity were evaluated in the raw whole flour of 31 Portuguese common bean varieties. The phenolic composition of the soaked fractions was respectively compared to the raw flour. Phenolic compounds' identification and relative quantification were achieved by UPLC-TripleTOF-MS for one representative variety and their fractions. The highest phenolic content was found in colored varieties and the brown market class highlighted as the richest one. The loss of phenolic compounds to the soaking water was highly dependent on variety. The predominant phenolic compounds' classes were flavan-3-ols (soaking water and coats), flavonols (coats), and phenolic acids (cotyledons). This characterization study showed the diversity on the phenolic composition of Portuguese varieties and the need to adjust the soaking and peeling processes to the variety (considering the possible loss of potential health promoter compounds, e.g., phenolic compounds).

Original languageEnglish
Article number296
Issue number8
Publication statusPublished - 1 Jan 2019


  • Peeling
  • Phaseolus vulgaris
  • Phenolic compounds
  • Portuguese varieties
  • Soaking
  • Spectrophotometry
  • UPLC-TripleTOF-MS


Dive into the research topics of 'Characterization of soaking process' impact in common beans phenolic composition: Contribute from the unexplored Portuguese germplasm'. Together they form a unique fingerprint.

Cite this