Comprehensive analysis of antioxidant, phenolic thermal stability, mineral profile and hygroscopic properties in germinated faba bean flours

• Published in: Food bioscience 2025-01, Vol.63, p.105630, Article 105630
• Main Authors: Amadeu, Lumara Tatiely Santos, Queiroz, Alexandre José de Melo, Figueirêdo, Rossana Maria Feitosa de, Silva, Eugênia Telis de Vilela, Paiva, Yaroslávia Ferrreira, Reis, Carolaine Gomes dos, Ferreira, João Paulo de Lima, Santos, Francislaine Suelia dos, Carvalho, Ana Júlia de Brito Araújo, Lima, Marcos dos Santos, Macedo, Antônio Daniel Buriti de, Campos, Ana Regina Nascimento
• Format: Article
• Language: English
• Subjects: adsorption; Antioxidant activity; antioxidants; caffeic acid; chlorogenic acid; Degradation kinetics; faba beans; food industry; Germinated faba bean flours; hygroscopicity; Mineral profile; Phenolic compounds; phosphorus; potassium; procyanidins; product development; thermal stability; Water adsorption
• ISSN: 2212-4292
• DOI: 10.1016/j.fbio.2024.105630

The study aimed to evaluate the phenolic compounds, antioxidant properties, chemical compounds through FTIR analysis, thermal stability of phenolic compounds (at 15, 25, and 35 °C), hygroscopic properties, and minerals in flours made from germinated beans of the White (FBA) and Black Grandmother's Ear (FBB) varieties. To obtain the flours, the seeds were germinated for 96 h (FBA) and 72 h (FBB), followed by convective drying at 80 °C. The results indicated that both flours are rich in total phenolic compounds, with caffeic acid, chlorogenic acid, procyanidin B2, and kaempferol-3-glucoside also being identified. Among the methods used for determining antioxidant activity, the FRAP assay showed the highest values of 14.38 mmol Fe2⁺/kg dry basis (FBA) and 14.90 mmol Fe2⁺/kg dry basis (FBB). The FTIR analysis corroborated the findings from the other analyses. Regarding the thermal stability of phenolic compounds, the zero-order model was found to be the most suitable, indicating that higher temperatures, such as 35 °C, accelerate the degradation of these compounds. The adsorption isotherms analysis showed that the GAB (Guggenheim-Anderson-de Boer) model is highly effective in describing the water adsorption behavior of the flours at different temperatures. Finally, the mineral analysis revealed that the flours are particularly rich in potassium and phosphorus. The presence of beneficial minerals, combined with the bioactive functionality of the flours, as well as findings on their hygroscopic behavior and thermal stability, make these flours valuable for the food industry, providing essential insights for product development based on these raw materials. •The GAB model was well adjusted to the water adsorption isotherms of flours at 15, 25 and 35 °C.•FRAP demonstrated higher antioxidant activity in FBA and FBB flours.•FBA and FBB flours are rich in caftaric acid, chlorogenic acid, procyanidin B2, kaempferol-3-glucoside.•Higher temperatures (35 °C) accelerate the manipulation of phenolic compounds.•FBA and FBB flours are rich in potassium and phosphorus.