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Updated: Jun 13, 2026
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A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes
Published on: June 10, 2022
Bioaccessibility and Dynamic Changes in Free and Bound Phenolics in Rice Bean (Vigna umbellata) During Simulated
Xiao Peng1, Qinzhang Jiang2, Jucai Xu1
1School of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, China.
Foods (Basel, Switzerland)
|June 12, 2026
Summary
Rice bean phenolics undergo significant changes during digestion. Gastric digestion releases flavonoids, while intestinal digestion degrades some but accumulates phenolic acids, impacting overall bioactivity.
Area of Science:
- Food Science and Nutrition
- Biochemistry
- Analytical Chemistry
Background:
- Phenolic compounds in rice beans (Vigna umbellata) contribute to their health benefits.
- Understanding the fate of these compounds during digestion is crucial for assessing their bioactivity.
Purpose of the Study:
- To investigate the dynamic changes and bioaccessibility of free and bound phenolics in rice beans during simulated gastrointestinal digestion.
- To identify and quantify phenolic compounds across different digestive phases.
Main Methods:
- Simulated gastrointestinal digestion (oral, gastric, intestinal phases).
- Ultra-Performance Liquid Chromatography-Mass Spectrometry (UPLC-MS/MS) for identification and quantification of 34 phenolic compounds.
Main Results:
- Gastric digestion significantly increased flavonoids like rutin and isoquercitrin (2-3 fold).
- Intestinal digestion led to the degradation of some flavonoids but accumulation of phenolic acids (p-hydroxybenzoic acid, trans-cinnamic acid).
- Most bound phenolics remained stable, with exceptions like p-coumaric acid and phloroglucinol showing gradual release.
Conclusions:
- Rice bean phenolics exhibit dual fates during digestion, with significant transformations occurring.
- The release and transformation of bound phenolics are critical for evaluating the bioactivity of rice bean polyphenols.
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