Evaluation of Bioactive Compounds in Bean Oils (Phaseolus vulgaris L.), Perola and BRS Valente Varieties

Umeda, Wellington Mamoro; Luzia, Débora Maria Moreno; Jorge, Neuza

doi:10.2174/1573401313666170427145043

Cited by 4 publications

(6 citation statements)

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“…Different authors have shown the presence of fat-soluble bioactives such as γ-tocopherol, stigmasterol, β-sitosterol, and α-linolenic acid in beans. 10 The presence of water-soluble bioactives, including anthocyanidins, has also been described in black beans. 25 In our work, the content of total polyphenolic compounds was in the range between 2.14 and 5.15 mg GAE per g DW for the raw black bean samples (Table 1).…”

Section: Resultsmentioning

confidence: 99%

“…Some authors have shown the nutritional importance of bean consumption in the Brazilian diet, based on their bioactive constituents ( phytosterols, tocopherols, and essential fatty acids), showing that bean oils from different bean varieties when submitted to maceration and boiling, conserve a significant content in all three groups of lipid bioactive. 10 Additionally, Hernández-Salazar et al 11 evaluated the polyphenolic content and antioxidant capacity of the indigestible fraction of three pulses, including black beans, showing that some condensed tannins were retained in the indigestible fraction and contributed to the retained antioxidant activity. However, no studies about the polyphenolic profile of different geographic "Tolosa" black beans cultivar have been reported and in no case, the effect of cooking and in vitro digestion has been explored.…”

Section: Introductionmentioning

confidence: 99%

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Black bean (Phaseolus vulgaris L. cv. “Tolosa”) polyphenolic composition through cooking and in vitro digestion

Rodríguez,

Ruiz del Castillo,

Blanch

et al. 2024

Food Funct.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Black bean (Phaseolus vulgaris L. cv. “Tolosa”) polyphenolic composition through cooking and in vitro digestion

Rodríguez,

Ruiz del Castillo,

Blanch

et al. 2024

Food Funct.

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“…Of minerals, magnesium content is particularly high. The beans are a source of other important compounds, such as polyphenols, sterols, tocopherols and polyunsaturated fatty acids, which can be found in significant amounts, even in heat-treated products [Umeda et al 2018, Wołosiak et al 2018.…”

Section: Piękny Jaś Runner Bean From the Dunajec Valleymentioning

confidence: 99%

Indicators of change in cultural heritage. Monograph

Hernik¹,

Król²,

Prus³

et al. 2021

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Polish regions exhibit individual architectural features. That notwithstanding, they have been undergoing unification and destruction for years. The features need to be extracted to preserve the cultural continuity of specific areas.The paper looks into the problem of the individuality of cultural heritage characteristics of the investigated area. An attempt was made to identify indicators in the village of Lanckorona, known for its specific architecture and ornaments. One-storey buildings feature jerkinhead roofs with extended eaves that make up a kind of overhang, drive-through entrance halls of front buildings with massive doors, or houses separated by narrow paths along boundaries. All these features are typical of the village. The distinctive wooden architecture, gathered around a rectangular market square, contrasts with multi-storey wooden residences. As the study includes a mediaeval castle overlooking the village, the palette of forms unique to Lanckorona appears substantial. I. Cultural landscape 8The study involved methods typical of architecture and landscape architecture. They involved in-situ research, including landscape architecture survey with an analysis of valuable cultural assets and an archive source material research. A cartographic and iconographic review of historical sources provided insight into objects that do not exist anymore but had indicator features that confirm their unique nature.The work was aimed at preserving and presenting the indicators using Lanckorona with its particular cultural heritage qualities as an example so that the research procedure could be applied to other rural areas.

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“…Beans were soaked to soften the texture and shorten cooking time. On the other hand, soaking could reduce polar bioactive compounds [23]- [25]. The bioactive compound is quite susceptible to heat and is easily dissolved in water [26].…”

Section: Introductionmentioning

confidence: 99%

Immunomodulatory Potentials of Winged Bean (Psophocarpus tetragonolobus) Bioactive Compounds on Human Lymphocyte Proliferation

Nirbaya

Zakaria

Wijaya³

et al. 2021

Int. J. Adv. Sci. Eng. Inf. Technol.

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Winged bean (Psophocarpus tetragonolobus) has been reported to consist of many bioactive compounds that can improve the human immune system. Food preparation using heat treatment applied typically can change the bioactive properties of the bean. These studies' main aims were to analyze antioxidants activity and immunomodulatory effect of young winged bean pods and mature winged beans, boiled or canned on human lymphocytes, representing the immune system. The samples were extracted using three-stage maceration methods with n-hexane, ethyl acetate, and water. The extracts were cultured with lymphocyte cells using various concentrations representing normal consumption. IL-2 representing cell proliferation was analyzed using ELISA. Cell marker proteins CD4+, CD8+, CD3+, CD19, and CD16/56 were analyzed using a flow cytometer. The highest antioxidants activity was on the water extract of raw mature bean (7.2175±0.4794 mg AAE/g). The boiling process increased young winged bean anti-oxidant activity (P<0.05), but decreases the anti-oxidant activity of the mature bean (P<0.05). The highest proliferation indexes were obtained from water extracts of both boiled (2.13) and canned mature bean (2.12). Water extracts of all samples increased expressions of IL-2, CD4+, CD8+, CD3+, CD19 and CD16/56 on the cell surface. Boiled young winged bean pods have the best activity in increasing CD19 marker. Canned mature bean was effective in increasing CD16/56 expression. Boiling and canning of both young and mature winged beans can increase the immune system as shown by the immune parameter analyzed.

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Evaluation of Bioactive Compounds in Bean Oils (Phaseolus vulgaris L.), Perola and BRS Valente Varieties

Cited by 4 publications

References 0 publications

Black bean (Phaseolus vulgaris L. cv. “Tolosa”) polyphenolic composition through cooking and in vitro digestion

Black bean (Phaseolus vulgaris L. cv. “Tolosa”) polyphenolic composition through cooking and in vitro digestion

Indicators of change in cultural heritage. Monograph

Immunomodulatory Potentials of Winged Bean (Psophocarpus tetragonolobus) Bioactive Compounds on Human Lymphocyte Proliferation

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