Antioxidant and anitoperoxidative effect of polypeptides from common beans (Phaseolus vulgaris, cv BRS Pontal)

Abstract

Common beans have high content of protein and can be used as source for obtaining bioactive peptides which are compounds that exhibit an effect on body functions or conditions and may influence human health. This study was undertaken to examine the antioxidant and antiperoxidative potential of naturally-occurring peptides from easy-to-cook (ETC) and hard-to-cook (HTC) beans (Phaseolus vulgaris, cv BRS Pontal). The extracted proteins were partially purified using ultrafiltration membranes. Thereafter, the antioxidant activity of the produced fractions was analyzed by DPPH and FRAP methods. The lipid peroxidation was measured by thiobarbituric acid reactive substances (TBARS) analysis. Results evidenced that the antioxidant potential was highly improved after ultrafiltration, especially for those fractions containing molecules with low molecular weight. Peptide fractions (F3-10kDa) from ETC beans exhibited a better ability to inhibit the reactive oxygen species formation when compared to the synthetic antioxidant BHT, which corroborates their antioxidant role and protection against lipid peroxidation. Regarding the peptide fractions from HTC beans, the samples had similar lipid peroxidation to BHT in the tested concentration range (200 to 600μg). The HTC phenomenon did not seem to affect definitively the bioactivity of the bioactive peptides, suggesting that it is possible to use these components as an alternative for the use of the grains affected by the hardening process.

Biological Approaches for Extraction of Bioactive Compounds From Agro-industrial By-products: A Review

“…When applied directly to food, peptides can decrease the occurrence and speed of oxidation reactions, which is especially interesting in replacing synthetic antioxidants related to toxic effects on human health. Currently, studies report the antioxidant activities of plant-derived hydrolysates, such as soybean (Yang et al, 2019), sunflower (Prado et al, 2020), corn (Zhang et al, 2019), beans (Paula et al, 2020), and peanut flour (Yu et al, 2021), as well as hydrolysates from animal by-products such as fish (Hemker et al, 2020) and poultry (Bouhamed et al, 2020).…”

Potencial nutricional de farinhas de feijão branco e aplicação em produto de panificação / Nutritional potential of flour white bean and application of bakery product

“…Com base nos compostos bioativos constituintes no feijão, este possui alegação de propriedade funcional (LIN et al, 2008;RAMÍREZ-JIMÉNEZ et al, 2018;PAULA et al, 2020;LOPES et al, 2021), sendo uma nova tendência do mercado alimentício a aplicação de bioprodutos em alimentos industrializados, principalmente para aqueles que buscam a saúde.…”