Free and Conjugated Phenolics in Soaking Water from Chilean Common Bean Cultivars: Characterization and Antioxidant Potential. (PubMed, Plants (Basel)) - Oct 17, 2026 - "The free fraction showed the greatest phenolic diversity, dominated by catechin, chlorogenic acid, and trans-ferulic acid. Soaking water from Magnum beans exhibited significantly higher total phenolic content and greater antioxidant capacity than that from Peumo. These results suggest that bean soaking water, typically discarded as waste, is a source of phenolic compounds with high antioxidant potential and could be valorized as a functional food ingredient."
Journal
|
|
Adriano Costa de Camargo; Alina Concepción-Alvarez; Basilio Carrasco; Lee A Meisel; María Fernanda Arias-Santé; Miguel Ángel Rincón-Cervera; Raquel Bridi; Samantha Rhein
|