Work

Bioaccessibility of thiamin, riboflavin, niacin, and folate in legume matrices

Year: 2025

Type: article

Abstract: Legumes are potential sources of B vitamins. Knowledge regarding the liberation of vitamins from legumes and their stability in digestion is scarce. Hence, we examined the thiamin, riboflavin, niacin, and folate contents and their in vitro bioaccessibility in dry, soaked, boiled, and germinated legume seeds. The contents in faba bean, lupin, and pea mainly retained in soaking (18 h, 8 °C) but decreased by 13-62 % in boiling (45 min). Germination (5 days, 15 °C) retained or increased the contents in faba bean and lupin seeds, and vitamins were synthesised in sprouts. The bioaccessibility of thiamin, riboflavin, and niacin was generally good (64-128 %), whereas the bioaccessibility of folate was lower (19-68 %) likely due to instability in digestion. Processing did not consistently enhance or diminish the bioaccessibility. The bioaccessible B vitamin contents varied among differently processed seeds, being the lowest in boiled seeds and the highest in dry seeds.

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2025.145564

Authors: Aino Siitonen, Minnamari Edelmann, Miikka Olin, Kirsi Jouppila, Vieno Piironen, Susanna Kariluoto

Institution: University of Helsinki

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $4,930