Phenolic compounds profile by UPLC-ESI-MS in black beans and its distribution in the seed coat during storage

Changes in nutritional quality-related traits of quinoa seeds under different storage conditions

“…These genotypic variations can be related to the differences in the antioxidant contents normally observed among quinoa cultivars ( 49 , 86 ). On the other hand, phenols (including flavonoids) are expected to vary during storage, not only due to their role in detoxifying ROS but also because mature seeds suffer biochemical changes (i.e., lignification) to ensure impermeabilization as protectant mechanisms to ensure seed preservation, in which phenols are directly implicated ( 87 ). Nonetheless, further research should be performed to elucidate the exact processes responsible for the antioxidant variations.…”

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

“…The study of these compounds is crucial due to their specific beneficial biological effects, acting as antioxidants, antimicrobials, anti-inflammatory, and/ or vasodilators. 7 In the literature, different amounts of total polyphenolic content have been reported in black beans in the range of not detectable to 48 710 µg GAE per g DW. 30 In this study, using HPLC-MSMS, a total of polyphenolic compounds in ranges of 100.0 to 337.4 µg per g DW was quantified in bean raw flour, 41.5 to 201.5 µg per g DW in cooked beans, and 23.4 to 163.9 µg g −1 in bean hummus (Table 4).…”

“…6 Polyphenolic compounds are one of the important bioactive components in black beans due to their diverse biological properties as antioxidants, antimicrobial and anti-inflammatory, which are associated with phenolic acids, flavonoids, and proanthocyanidins present in the whole seed. 7 The composition of these polyphenols can vary depending on the black bean variety, agricultural practices, and geographical origin. While complex carbohydrates are the main bioactive component in beans, they can interact with other nutrients, including polyphenols, affecting their absorption.…”

“…Some studies have investigated the polyphenolic content of black beans, highlighting their potential health benefits. 1,4,7 However, a comprehensive characterization of their polyphenolic profile is essential for a deeper understanding of these benefits. To achieve this, liquid chromatography coupled with mass spectrometry (LC-MS) to identify and quantify the specific polyphenolic compounds present in black beans can be used.…”