Concentrations of condensed tannins and anthocyanins in common bean seed coats

Díaz, Aura M. P. de; Caldas, Gina V.; Blair, Matthew W.

doi:10.1016/j.foodres.2009.07.014

Cited by 101 publications

(74 citation statements)

References 42 publications

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“…Seed coat color genes are divided into those that control pattern and those that control tone of color (Caldas and Blair, 2009). These genes are underlayed by pro-anthocyanidin pathway genes, resulting in the accumulation of tannins and anthocyanins (Díaz et al, 2010). Determinacy is also believed to be an important trait in the domestication of common bean from a viny wild phenotype to a short, rapidly maturing phenotype in some regions of early agriculture in the Americas.…”

Section: A Genetic Aspects Of Legume Domesticationmentioning

confidence: 99%

Legume Crops Phylogeny and Genetic Diversity for Science and Breeding

Smýkal

Coyne

Ambrose

et al. 2014

Critical Reviews in Plant Sciences

269

189

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Section: A Genetic Aspects Of Legume Domesticationmentioning

confidence: 99%

Legume Crops Phylogeny and Genetic Diversity for Science and Breeding

Smýkal

Coyne

Ambrose

et al. 2014

Critical Reviews in Plant Sciences

269

189

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“…Grain hardening increases with storage time and is related to changes in the cell walls of the bean cotyledons (RUPOLLO et al, 2011). The cell wall components such as polysaccharides, glycoproteins and phenolic compounds may undergo crosslinking with each other, making the wall more rigid and resistant to boiling (DÍAZ et al, 2010).…”

Section: Physical Integritymentioning

confidence: 99%

“…Furthermore, tannins may migrate from the seed coat to the cotyledons, forming cross-links with cellular macromolecules within the cell walls or in the middle lamella during storage. Tannins may even undergo oxidation by enzymes, such as peroxidase and polyphenoloxidase (DÍAZ et al, 2010).…”

Section: Tanninsmentioning

confidence: 99%

Physicochemical properties and enzymatic bean grains dried at different temperatures and stored for 225 days

Elias

Ziegler

Romano

et al. 2016

SCA

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Beans are an important food in the world and are present on the tables of Brazilians almost daily. The harvest of these grains occurs seasonally during the year, and hence, steps after harvesting are essential to maintain product demand. However, the drying and storage conditions may alter the characteristics of the beans, reducing their economic value and their acceptability to consumers. The objective of this study was to evaluate the impact of storage time on the chemical, technological and enzymatic parameters of black beans dried at three temperatures (30, 45 and 60 °C) and stored for 225 days in conventional woven polypropylene bags. The results show that the increase in storage time leads to a lower protein solubility, and a decreased content of tannins, lipids and proteins; and an increased cooking time, fat acidity, and the enzymatic activity of peroxidase and polyphenol oxidase. These parameters are important in the quality control of beans for consumption and as a raw material for the food industry. The quantity of broken grains and the grain roughness index are only influenced by the drying temperature regardless of the storage time of 225 days. Key words: Conservation. Quality. Phaseolus vulgaris L. Postharvest. ResumoO feijão é um alimento importante em todo o mundo, estando presente quase que diariamente na mesa dos brasileiros. A colheita desses grãos ocorre sazonalmente durante o ano, e por isso, as etapas de pós-colheita são imprescindíveis para manter a demanda do produto, no entanto, as condições de secagem e armazenamento podem alteram suas características, reduzindo o valor econômico e a aceitabilidade dos consumidores. O objetivo do estudo foi avaliar os efeitos do tempo de armazenamento sobre parâmetros químicos, tecnológicos e enzimáticos de avaliação da qualidade de grãos de feijão preto secos em três temperaturas (30, 45 e 60°C), e armazenados por 225 dias em um sistema convencional de sacos de polipropileno trançado. Os resultados mostram que o aumento do tempo de armazenamento provoca redução da solubilidade proteica, dos níveis de taninos, do conteúdo de lipídios e de proteínas, com o aumento do tempo de cocção, da acidez lipídica e da atividade enzimática da peroxidase e polifenoloxidase à 30, 45 e 60°C. Esses parâmetros são importantes para o controle de qualidade dos grãos para o consumo e como matéria-prima para a indústria de alimentos. A quantidade de grãos quebrados e o índice de rugosidade dos grãos são alterados apenas pela temperatura de secagem, independentemente do tempo de armazenamento de 225 dias. Palavras-chave: Conservação. Qualidade. Phaseolus vulgaris L. Pós-colheita.

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“…Dimeta had the lowest total anthocyanin content (29.73 μg/g) among the beans. Previous studies indicated that the total anthocyanin content in bean coats ranged from 0.20 to 1.29 mg/g [14] and 0.13 to 2.10 mg/g [15]; however, there are no reports on the total anthocyanin content of whole beans. The results illustrated that the anthocyanins are primarily concentrated on the bean coats and therefore, the bean coats should be included during consumption of the beans.…”

Section: Phytochemicals and Antioxidant Capacity In Bean Varietiesmentioning

confidence: 96%

“…The conditions were set as follows: 35 °C column temperature, 0.9 mL/min flow rate, 20 μL injection volume. A 70 min gradient was programmed as follows: 0-11 min, 9-14% B; 11-14 min, 14-15% B; [14][15][16][17] The phenolic acids were detected at a wavelength of 280 nm. Phenolic compounds were identified by comparing retention times with those of their respective standards.…”

Section: Hplc For Analysis Of Phenolic Compoundsmentioning

confidence: 99%

Proximate Composition, Phenolic Profiles and Antioxidant Capacity of Three Common Bean Varieties (Phaseolus Vulgaris L.)

Fan¹,

Beta²

2016

J Food Chem Nanotechnol

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Proximate composition, phenolic profiles and antioxidant capacity of three bean varieties (Dimeta, Napirira and Nanyati) were investigated. There were significant (p < 0.05) differences among varieties in all proximate components. Dimeta bean had the highest content of crude fat, and free and bound phenolic compounds, while Nanyati bean had the highest content of ash and carbohydrate. Napirira bean had the highest content of crude protein and all phytochemicals, as well as the oxygen radical absorbance capacity (ORAC). The phenolic compounds existed mainly in the free form as detected by high performance liquid chromatography (HPLC). A total of five phenolic compounds (protocatechuic, p-hydroxybenzoic, p-coumaric, ferulic and sinapinic) were found in these bean varieties while catechin was only detected in Napirira bean. The anthocyanins in these three bean varieties were detected by HPLC-MS. Delphinidin 3-O-glucoside, cyanidin 3-O-glucoside and pelargonidin 3-O-glucoside were the main anthocyanins in Dimeta bean, while cyanidin 3-O-glucoside, pelargonidin 3-O-glucoside and pelargonidin derivatives were the major anthocyanins in both Napirira and Nanyati beans. It could be concluded that significant differences in proximate composition, phenolic profiles and antioxidant capacity occurred among the three varieties with Napirira bean showing superiority as a functional food ingredient.

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Concentrations of condensed tannins and anthocyanins in common bean seed coats

Cited by 101 publications

References 42 publications

Legume Crops Phylogeny and Genetic Diversity for Science and Breeding

Legume Crops Phylogeny and Genetic Diversity for Science and Breeding

Physicochemical properties and enzymatic bean grains dried at different temperatures and stored for 225 days

Proximate Composition, Phenolic Profiles and Antioxidant Capacity of Three Common Bean Varieties (Phaseolus Vulgaris L.)

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