Water-Assisted Microwave Processing: Rapid Detoxification and Antioxidant Enhancement in Colored Kidney Beans.

ABSTRACT: This study aimed to develop an industrially viable method for rapid detoxification of raw kidney beans (Phaseolus vulgaris L.) while enhancing nutritional properties. Through optimized 5 min water soaking combined with intermittent microwaving (500 W, 5 min), we achieved significant reductions in key antinutrients, namely phytic acid (43-49%), tannins (74-90%), and saponins (59-68%)-all below safety thresholds-concurrently elevating antioxidant capacity (e.g., Ferric Reducing Antioxidant Power: +66-115%) across four colored varieties. Metabolomic analysis of 412 identified metabolites revealed substantial accumulation of key antioxidants including glutathione and quercetin derivatives. Pathway analysis demonstrated dual mechanisms: (1) Detoxification via activated phenylpropa

SUBMITTER: Yu S 

PROVIDER: S-EPMC12564649 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature