Content of anthocyanins of seed of Phaseolus vulgaris

Abstract

The common bean (Phaseolus vulgaris L) is an important food in Mexico that provides both macronutrients and bioactive substances that are beneficial for the health of its consumers, in particular it provides polyphenolic compounds such as anthocyanins that make it a functional food; the objective of the present work was to evaluate the content of polyphenols and their ferric iron reducing activity of beans grown in the Municipality of Hopelchen, Campeche (Mexico) to characterize their agronomic and alimentary value. The morphometric parameters of length, width, thickness, weight and volume were measured; An aqueous maceration of the bean seeds was carried out in an acid medium (0.1 M HCl) and the content of polyphenols (Folin Ciocalteu Method), anthocyanins (visible spectrophotometry) and determination of the Reducing Iron Power (FRAP, by the method of TPTZ) of the aqueous extracts. It was found that the concentration of anthocyanins correlates with the total content of polyphenols and with the reducing activity of the ferric ion, the aqueous extracts obtained had a content of total phenols of 413 mg EAG/100g of seed, of anthocyanins of 42 mg MGE/100 g of seed and an iron reducing power of 10.26 mol of Fe2+/g of seed. The morphometric characteristics and the polyphenol content of the Hopelchén bean demonstrate that the harvested grain is of good quality and corresponds to the expected values for this food.