Flavonoid Composition of Three Genotypes of Dry Bean (Phaseolus vulgaris) Differing in Seedcoat Color

Abstract

<jats:p>Three dry bean (<jats:italic>Phaseolus vulgaris</jats:italic> L.) genotypes differing in seedcoat color, mineral brown (<jats:italic>P C D J G B v)</jats:italic>, yellow brown (<jats:italic>P C D J G b v</jats:italic>), and pale greenish yellow (<jats:italic>P C D J g b v</jats:italic>), were analyzed phytochemically. Kaempferol 3-<jats:italic>O-</jats:italic>β-<jats:sc>d</jats:sc>-glucoside (astragalin) was isolated and identified by nuclear magnetic resonance spectroscopy from all three genotypes, and was the main flavonoid monomer present. Flavonoid polymers (condensed tannins) were detected by thin layer chromatography, but anthocyanins were not detected in the three genotypes. High pressure liquid chromatography analyses indicated that astragalin was present at similar concentrations in pale greenish yellow and mineral brown genotypes, but was significantly lower in yellow brown. Presently, we do not know the functions of the <jats:italic>G</jats:italic> and <jats:italic>B</jats:italic> color genes, although the presence of astragalin in the three genotypes studied indicates these genes do not appear to act in a qualitative manner with regard to astragalin production, but may control the amount of astragalin present. Subtle differences in color between these genotypes may be due to the amount and type of tannins which have secondarily polymerized with phenolics and flavonoid monomers.</jats:p>

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

“…More recently, Yeo and Shahidi (2015) introduced a new indicator, the ratio of insoluble bound phenolics to soluble phenolics, and suggested it as an effective means to monitor changes in the antioxidant activity of lentils during processing as exemplified for the germination process.There are, however, only a few reports on identification and quantification of flavonoids in food legumes (Xu & Chang, 2007). For example, only several reports on common beans (Beninger, Hosfield, & Bassett, 1999;Beninger, Hosfield, & Nair, 1998;Hempel & Bohm, 1996;Madhujith, Naczk, et al, 2006;Romani et al, 2004) and peas (Troszyń ska et al, 2002) are available. Hempel and Bohm (1996) reported that 3-Oglucuronides and 3-O-rutinosides of quercetin and kaempferol were the main flavonoid glycosides in six varieties of yellow and green French beans.…”

Total phenolic content and antioxidant activity of two different solvent extracts from raw and processed legumes, Cicer arietinum L. and Pisum sativum L.

“…In vitro, flavonoids from several plant sources have shown free-radical scavenging activity and protection against oxidative stress . However, there were only a few reports on the identification and quantification of flavonoids in food legumes, including common beans (Hempel and Bohn, 1996;Beninger et al, 1999;Romani et al, 2004) and peas (Troszynska et al, 2002). The total flavonoid content of raw and processed C. arietinum and P. sativum seed samples are presented in Table 1.…”

Phenolics, Flavonoids and Other Nutraceuticals in Mexican Wild Common Beans (Phaseolus vulgaris)

“…The seed color of beans is determined by the presence and concentration of phenolic compounds such as flavonoid glycosides, anthocyanins, and condensed tannins (proanthocyanidins) [7,8].…”