Bean cultivars (Phaseolus vulgaris L.) have similar high antioxidant capacity, in vitro inhibition of α-amylase and α-glucosidase while diverse phenolic composition and concentration. (March 2015)

• Record Type: Journal Article
• Authors: Mojica, Luis; Meyer, Allison; Berhow, Mark A.; de Mejía, Elvira González
• Is Part Of: Food research international. Volume 69(2015)
• Page Start: 38
• Page End: 48
• Publication Date: 2015-03
• Subjects: TP total polyphenols -- AC antioxidant capacity -- ANT anthocyanins, L*, brightness -- a* redness b*, yellowness -- ROS oxygen reactive species -- FJ Flor de Junio -- FM Flor de Mayo -- BRS Brazilian -- GAE gallic acid equivalents -- C3GE cyaniding 3 glucoside equivalents -- AAPH α, α′-azodiisobutyramidine dihydrochloride -- RE rutin equivalents -- CAE catechin equivalents -- TOE Trolox equivalents; Catechin (PubChem CID: 9064) -- Delphinidin glucoside (PubChem CID: 31463) -- Petunidin glucoside (PubChem CID: 443651) -- Malvidin glucoside (PubChem CID: 443652) -- Proanthocyanidin dimer (PubChem CID: 124025) -- Quercetin 3-O-glucoside (PubChem CID: 44259229) -- Chlorogenic acid (PubChem CID: 1794427) -- Epicatechin (PubChem CID: 72276) -- Vanillic acid (PubChem CID: 8468) -- Syringic acid (PubChem CID: 10742) -- p-coumaric acid (PubChem CID: 637542) -- Myricetin 3-O-glucoside (PubChem CID: 44259426) -- Ferulic acid (PubChem CID: 445858) -- o-coumaric acid (PubChem CID: 637540) -- Kaempferol 3-O-galactoside (PubChem CID: 44258921); Common bean -- Anthocyanins -- Phenolics -- Antioxidant capacity -- Color -- α-Glucosidase -- α-Amylase; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2014.12.007
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Common beans are a good source of essential nutrients such as protein, fiber, vitamins, and minerals; they also contain phenolic compounds and other phytochemicals. Phenolic compounds exhibit high antioxidant capacity that promotes health benefits by reducing oxidative stress. The objective was to compare the composition and quantity of anthocyanins and other non-colored phenolic compounds in fifteen improved bean cultivars from Mexico and Brazil and their relation to antioxidant capacity and enzymes related to type-2 diabetes. Samples were analyzed for total phenolic compounds (TP), flavonoids, antioxidant capacity (AC), tannins and total anthocyanins. Type and quantity were evaluated by HPLC-ESI-MS. Delphinidin glucoside (0.9–129.0 mg/100 g dry coat), petunidin glucoside (0.7–115.0 mg/100 g dry coat) and malvidin glucoside (0.14–52.0 mg/100 g dry coat). Anthocyanidins were positively correlated when quantified by HPLC and colorimetric analysis (R = 0.99). Cultivar Negro-Otomi presented the highest concentration of anthocyanins (250 mg/100 g dry coat). Seventeen non-colored phenolic compounds were identified among cultivars; catechin, myricetin 3- O -arabinoside, epicatechin, vanillic acid, syringic acid and o -coumaric acid, presented the highest concentrations among identified phenolic compounds. The AC of all fifteen bean cultivars did not show significant differences (p > 0.05) ranging from 185.2 (FM-67) to 233.9 (FM-199) mmol TE/g coat. Compounds in the coat extracts of pinto and black cultivars were the most efficient to inhibit α-amylase and α-glucosidase. Studied cultivars differed in composition and concentration of phenolics including anthocyanins; however, there was no effect on AC as measured by oxygen radical absorbance capacity. Black beans contained delphinidin and ferulic acid, compounds commonly used as ingredients in functional foods due to their associated health benefits. Highlights: Black beans are a good source of anthocyanins such as delphinidin and petunidin. Black beans contain ferulic acid known for its nutraceutical properties. Common bean phenolics inhibit enzymes related to glucose absorption.