Phenolic composition changes of processed common beans: their antioxidant and anti-inflammatory effects in intestinal cancer cells

Moreno‐Jiménez, Martha Rocío; Cervantes-Cardoza, Verónica; Gallegos‐Infante, José Alberto; González‐Laredo, Rubén Francisco; Estrella, Isabel; García-Gasca, Teresa; Herrera-Carrera, E.; Díaz-Rivas, Jesús Omar; Rocha‐Guzmán, Nuria Elizabeth

doi:10.1016/j.foodres.2014.12.003

Cited by 32 publications

(33 citation statements)

References 21 publications

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“…Similar to our results, Moreno-Jiménez et al [21] highlighted that the changes in individual phytochemical classes did not follow the exact same trend as the results of their antioxidant assays, which however involved different methods than the ones used here. Chen et al [22] investigated cranberry beans and found that the total phenolics and total flavonoids level (as measured by the same methods we used) decreased as well.…”

Section: Discussionsupporting

confidence: 84%

Effect of Processing on Antioxidant Activity, Total Phenols, and Total Flavonoids of Pigmented Heirloom Beans

Garretson

Tyl

Marti

2018

Journal of Food Quality

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While extensive research has been performed on the composition and cooking quality of commodity beans, relatively little is known about pigmented heirloom varieties and the e ects of processing on their antioxidant capacity. e aim of this study was to evaluate the e ect of soaking and cooking on antioxidants in four heirloom bean varieties compared to Pinto. Water absorption kinetics, soaking and cooking time, DPPH radical scavenging activity, and total phenolic and total avonoid content were determined in raw, soaked, and cooked samples. Heirlooms required less time to hydrate compared to Pinto, whereas cooking times were similar. e e ect of soaking on antioxidant capacity and avonoids was minimal compared to cooking, which led to losses of up to 57%. Each pigmented heirloom bean had speci c characteristics, and three of them had equal or higher amounts of antioxidants or antioxidant activity than Pinto at every processing step. Among heirlooms, Koronis Purple and Jacob's Cattle had the highest antioxidant activity and Jacob's Cattle and Tiger's Eye the highest amount of avonoids, even after cooking.

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Section: Discussionsupporting

confidence: 84%

Effect of Processing on Antioxidant Activity, Total Phenols, and Total Flavonoids of Pigmented Heirloom Beans

Garretson

Tyl

Marti

2018

Journal of Food Quality

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“…An analysis of phenolics by liquid chromatography‐mass spectrometry was carried out as shown by Moreno‐Jiménez et al (). Briefly, individual analysis of phenolic compounds was carried out in HPLC‐PAD and HPLC‐MS systems.…”

Section: Methodsmentioning

confidence: 99%

“…Chemically, flavonoids represent a large heterogeneous group of compounds characterized by hydroxylated phenyl moieties. Flavonoids are classified into further subclasses according to their structural differences, including condensed tannins, flavanols, and flavonols and are distinctive phytochemical components of legumes such as common beans (Moreno‐Jiménez et al, ). Proanthocyanidins, also known as condensed tannins, are the most abundant oligomers or polymers of monomeric flavan‐3‐ols, belonging to the flavanol subclass.…”

Section: Introductionmentioning

confidence: 99%

Mechanisms associated to apoptosis of cancer cells by phenolic extracts from two canned common beans varieties (Phaseolus vulgarisL.)

et al. 2018

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Two varieties of common beans (Phaseolus vulgaris L.), Bayo Victoria and Negro 8025, were evaluated to determine the effect on cellular viability and mechanisms involved in apoptosis pathways, using a cellular model with HT‐29 cells. Aqueous methanolic (50:50) extracts from cooked beans were analyzed for phenolic composition, identifying greater diversity of phenolic compounds in Bayo Victoria extracts. However, Negro 8025 showed greater phenolic content and cytotoxicity effects at lower media inhibitory concentrations, and greater effectiveness to activate apoptotic pathways. Proteins related to the arrest of cell cycle were modulated by both bean cultivars. Qualitative analysis by HPLC‐PAD and HPLC‐MS systems of phenolic compounds in common bean extracts showed mainly hydroxybenzoic and hydroxycinnamic acids, flavonols, and monomeric flavan‐3‐ols. Bioactive phenolics such as catechin, kaempferol, and ferulic acid were found in both cultivars as well anticancer phytochemicals such as quercetin, protocatechuic acid, myricetin, naringenin and their derivatives, and procyanidins. Practical applications Polyphenols in common beans (Phaseolus vulgaris L.) cultivars processed by canning display chemoprotective potential as they activate mechanisms involved in apoptosis pathways. Phenolics in common beans modulate 28 proteins related to apoptotic processes. Therefore, a diet including canned beans (particularly darker varieties) might represent health benefits and cancer‐preventive effects.

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“…Although Reyes-Bastidas et al (2010) and Guzmán-Uriarte et al (2013) used Azufrado higuera, a yellow cultivar, we analyzed BV and PD cultivars. Moreno-Jiménez et al (2015) reported that BV beans are especially rich on flavan-3-ols, whereas PD beans are rich in phenolic acids.…”

Section: Phenolic Concentration Of Common Bean Tempeh Flourmentioning

confidence: 99%

“…Common beans have been studied due to their bioactive components, which include antioxidants, dietary fiber fractions, resistant starch and oligosaccharides present in the seed (Ramírez-Jiménez et al 2014). Several studies on Mexican beans have shown that they contain bioactive phytochemicals; e.g., polyphenols and tannins with antioxidant capacity (Rocha-Guzman et al 2013;Moreno-Jiménez et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Changes in Phytochemical and Antioxidant Potential of Tempeh Common Bean Flour from Two Selected Cultivars Influenced by Temperature and Fermentation Time

Gamboa‐Gómez

Muñoz-Martínez

Rocha‐Guzmán

et al. 2015

Journal of Food Processing and Preservation

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Processing option such as fungal fermentation (tempeh) improves legume nutraceutical properties. The aim of this work was to evaluate the physicochemical and antioxidant potential of common bean tempeh flour from two varieties: Bayo victoria (BV) and Pinto durango (PD) processed at two different temperature and fermentation times. Results showed differences between cultivars followed by changes in temperature and fermentation times, being more significant at 35C for 40 h. The phenolic content in both cultivars varied considerably after cooking, being higher in raw flour (0.4-3.0-fold for BV and 0.35-0.5-fold for PD). The highest phenolic content was for BV fermented at 35C and 40 h, whereas for PD was at 30C and 40 h. Antioxidant capacity was evaluated by 2,2-diphenyl-1-picrylhydrazyl, low-density lipoprotein oxidation and hydroxyl radical-scavenging assays. Results showed different antioxidant capacity for each test. The major differences in results were shown between cultivars than the processing variations of temperature and fermentation time. PRACTICAL APPLICATIONSPhaseolus vulgaris is one of the most important grain legumes for human consumption attributable to its nutritional properties, low cost and health promoter effects. However, the nutraceutical properties of this legume have changed due to process variables such as temperature and time of cooking. It has been demonstrated experimentally that fungal fermentation or tempeh production can be an efficient strategy to improve the phenolic content and antioxidant activity of common beans, becoming a favored alternative as an ingredient/supplement development for the prevention and control of degenerative diseases. However, little information is available on the effect of temperature, fermentation time and common bean cultivars in relation with their nutraceutical properties. The present investigation demonstrated that the major effects were between cultivars rather than processing variations of temperature and fermentation time. Therefore, considering cultivars and processing variables, common bean tempeh flour may be an efficient strategy to enhance the antioxidant activity of this seed.

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Phenolic composition changes of processed common beans: their antioxidant and anti-inflammatory effects in intestinal cancer cells

Cited by 32 publications

References 21 publications

Effect of Processing on Antioxidant Activity, Total Phenols, and Total Flavonoids of Pigmented Heirloom Beans

Effect of Processing on Antioxidant Activity, Total Phenols, and Total Flavonoids of Pigmented Heirloom Beans

Mechanisms associated to apoptosis of cancer cells by phenolic extracts from two canned common beans varieties (Phaseolus vulgarisL.)

Changes in Phytochemical and Antioxidant Potential of Tempeh Common Bean Flour from Two Selected Cultivars Influenced by Temperature and Fermentation Time

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