Characteristics of Functional Components and Antioxidant Activity of 28 Common Beans

Abstract

Common beans are either white or colored. They contain large amounts of phenolic compounds and other phytochemicals. Polyphenols exhibit high antioxidant activity that promote health by reducing oxidative stress. The objective of this study was to compare the content and composition of polyphenols in 28 common beans and determine the relation between their antioxidant activities and seed coat color. Here, we measured seed coat color by the International Commission in Illumination method, estimated polyphenol content and antioxidant activity by colorimetry, and identified polyphenol compositions by RP-HPLC. The results showed that polyphenol content and antioxidant activity were higher in colored beans than in the white beans. Taisho-Kintoki (red kidney) had the highest polyphenol content (6.12 mg / g seed) and antioxidant activity (21.98 μmol / g seed; 3.75 mg / g seed). There was a high correlation between the total polyphenol content and seed coat redness. There were also high equilateral correlations between antioxidant activity and polyphenol content. Twelve phenolic compounds were identified. Based on their polyphenol compositions synthesized by various enzymes, the 28 common beans were divided into three groups. White beans and several half-spotted beans contained a large amount of catechin-7-O-glucoside with low antioxidant activity. Anthocyanin, procyanidin, and kaempferol-3-O-glucoside constituted significant proportions of the total polyphenol compounds and were positively correlated with antioxidant activity in the colored common beans. These findings are expected to help guide consumers and breeders in the selection of common bean varieties with high antioxidant activity.

Extractions, Contents, Antioxidant Activities and Compositions of Free and Bound Phenols from Kidney Bean Seeds Represented by ‘Yikeshu’ Cultivar in Cold Region

“…There were generally positive, but not significant, correlations in phenolic attributes between seed coat and cotyledon and also between free phenols and bound phenols (p > 0.05, Figure 7a,b). The content of phenols can influence the color of the bean seed coat, mainly reflecting the higher level of phenols in colored beans (red or black) than in white beans [43,44]. The same result was obtained in this study.…”

“…The content of phenols can influence the color of the bean seed coat, mainly reflecting the higher level of phenols in colored beans (red or black) than in white beans [ 43 , 44 ]. The same result was obtained in this study.…”

“…The 1 downregulated phenolic acid (2) and 1 downregulated flavonoid (41) were the differential phenolics in (SBC + SB-AC). While the 2 upregulated phenolic acids (4 and 16) and 13 up-regulated flavonoids (20,24,27,36,44,55,58,59, 60, 68,74 and 77) were the special phenolics in (CAC + CA-BC).…”

Quality Evaluation of Tigernut Milk-Based Popsicles Produced with Date Palm Fruits as Sweetener

“…The method of Oyaizu (1986) was used to quantify the reducing power of the tested samples as follows: an homogenous mixture of extracts (1ml), sodium phosphate buffer (1 ml, 200mM, pH 6.6) and potassium ferric cyanide (1 ml) was made and kept for 20 min at 50 o C. Thereafter, 10% trichloroacetic acid (1 ml) was introduced into the mixture, mixed and centrifuged for 10 min at 3000 rpm. 0.4 ml of ferric chloride (0.1%) was introduced into the mixture of 2 ml of supernatant and 2ml of distilled water then absorbance was taken at 700nm.…”