Diversity in Antioxidant Capacity, Phenolic Contents, and Flavonoid Contents of 42 Edible Beans from China

Abstract

Cereal Chem. 94(2):291-297Edible beans are among the most important grain legumes consumed by humans. To provide new information on the antioxidant phenolics of edible beans, the antioxidant capacity, total phenolic content (TPC), and total flavonoid content (TFC) in both soluble and bound fractions of 42 edible beans from China were systematically evaluated, with main phenolic compounds identified and quantified in 10 beans possessing the highest TPC. Edible beans contained a wide range of total antioxidant capacity and TPC generally comparable with common grains, fruits, and vegetables, and their bound fractions had significant antioxidant capacity, TPC, and TFC. Red sword bean was found for the first time to show extremely high total antioxidant capacity (ferrous[II] at 235 ± 13.2 µmol/g and Trolox at 164 ± 10.5 µmol/g) and TPC (1767 ± 58.3 mg of GAE/100 g). Phenolic compounds such as catechin, ferulic acid, gallic acid, p-coumaric acid, and protocatechuic acid were widely detected in selected beans. A positive correlation was found between antioxidant capacity (ferric-reducing antioxidant power [FRAP] and Trolox equivalent antioxidant capacity [TEAC] values) and TPC, with correlation coefficient r = 0.974 (FRAP value versus TPC) and r = 0.914 (TEAC value versus TPC). Therefore, beans with high antioxidant capacity and phenolic content can be valuable sources of dietary natural antioxidants for the prevention of oxidative stress-related chronic diseases. † Corresponding authors. Phone:

The antioxidant index and chemometric analysis of tannin, flavonoid, and total phenolic extracted from medicinal plant foods with the solvents of different polarities

“…In this study, the TPC of C. asiatica , M. acuminata , and P. tetragonolobus water extracts was comparable to those reported by Tan, Tan, and Ho (2011) (967.2 mg GAE/100 g), Ng and See (2019) (647.1 mg GAE/100 g), and Gan et al. (2017) (344 mg GAE/100 g), respectively. For water and ethyl acetate, each gave the highest TPC yield in P. pellucida and C. asiatica , respectively.…”

“…The TFC in M. acuminata flower (159.45 mg QE/100 g) and P. tetragonolobus (172.44 mg QE/100 g) water extracts was consistent with Ng and See (2019) (196.3 mg QE/100 g) and Gan et al. (2017) (185 mg QE/100 g). When compared to water extracts, methanol significantly ( p < .05) increased the yield of TFC from M. acuminata flower (24%) and P. tetragonolobus (73%), while n ‐hexane gave the lowest TFC in both plants.…”

Bioaccessibility of phenolic compounds in common beans (Phaseolus vulgaris L.) after in vitro gastrointestinal digestion: A comparison of two cooking procedures

“…Xu and Chang (2008) reported that controlled pressure cooking allows a better release and preservation of TSP than the conventional cooking process (boiling). Additionally, Gan et al (2017) reported the total PC content in undigested raw common beans. Our results are similar to this study, which it could be concluded that the cooking process did not affect the PC compared to raw seeds but in contrast, the cooking–mashing–frying procedure used here caused losses in TSP if it is compared with the cooking–mashing process, probably due to changes in the chemical structure—mostly oxidations—associated with the high temperatures applied.…”

Potential of Grape Wastes as a Natural Source of Bioactive Compounds

“…Both of the TFC values of the grape peels and seeds were lower than those of most medicinal plants and some common plant/tree waste [ 51 , 52 ]. Moreover, extracts with higher TPC values did not always have higher TFC values, different extracts contained different levels of TFC as a portion of phenols [ 51 , 52 , 53 ]. So it should be pointed out that grape peels and seeds were valuable resources of natural phenols but not flavonoids.…”