The polyphenolic profiles of common bean (Phaseolus vulgaris L.)

Lin, Long-Ze; Harnly, James M.; Pastor-Corrales, Marcial S; Luthria, Devanand L.

doi:10.1016/j.foodchem.2007.08.038

Cited by 196 publications

(144 citation statements)

References 26 publications

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“…Ranilla et al [16] detected quercetin and kaempferol in brown beans and Lin et al [22] detected kaempferol-3-glucoside. It is known that kaempferol is associated with a reduced risk of developing cancer and that kaempferol-3-glucoside possesses anticancer properties and neuroprotective properties against diseases such as Parkinson's and Alzheimer's [2,18].…”

Section: Discussionmentioning

confidence: 99%

Phenolic Acid, Flavonoids and Antioxidant Activity of Common Brown Beans (Phaseolus vulgaris L.) Before and After Cooking

Huber¹,

Brigide²,

Bretas³

et al. 2016

J Nutr Food Sci

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This study aimed to evaluate the impact of thermal processing and soaking on the profiles and contents of phenolic compounds in brown beans, as well as their antioxidant activity. We evaluated the antioxidant activity of extracts and the contents of phenolic acids and flavonoids by high-performance liquid chromatography (HPLC). With the exception of chlorogenic acid, the contents of all of the other phenolic acids were increased by cooking. Kaempferol was only detected in samples treated by soaking followed by cooking. Catechin and kaempferol-3-glucoside were found in all of the brown bean extracts. Cooking, with or without soaking, caused significant increases in the concentrations of quercetin and quercetin-3-glucoside only. The effect of the heat treatment increased the antioxidant activity and the concentrations of the phenolic compounds evaluated.

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Section: Discussionmentioning

confidence: 99%

Phenolic Acid, Flavonoids and Antioxidant Activity of Common Brown Beans (Phaseolus vulgaris L.) Before and After Cooking

Huber¹,

Brigide²,

Bretas³

et al. 2016

J Nutr Food Sci

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“…In common beans (Phaseolus vulgaris L.) phenolic compounds (phenolic acids and flavonoids) were mostly described in the seed coat and at lower amounts in cotyledons [58,62,63]. Compounds, such as p-hydroxybenzoic, vanillic, caffeic, syringic, coumaric, ferulic and synapic acids as well as flavonoids such as quercetin, kaempferol, daidzein, genistein, p-coumestrol and anthocyanins like delphinidin and cyaniding were already identified in common beans [63].…”

Section: Phenolic Compoundsmentioning

confidence: 99%

“…Compounds, such as p-hydroxybenzoic, vanillic, caffeic, syringic, coumaric, ferulic and synapic acids as well as flavonoids such as quercetin, kaempferol, daidzein, genistein, p-coumestrol and anthocyanins like delphinidin and cyaniding were already identified in common beans [63]. It is widely accepted that thermal processing (boiling or steaming treatment) affects phenolic compounds content and antioxidant activity values [64,65].…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Participatory Plant Quality Breeding: An Ancient Art Revisited by Knowledge Sharing. The Portuguese Experience

Patto¹,

Mendes-Moreira²,

Alves³

et al. 2013

Plant Breeding From Laboratories to Fields

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“…Brazil is the world´s largest producer of the common bean, followed by India. Beans are present in the daily diet of Brazilians (LIN et al, 2008;RUPOLLO et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties and enzymatic bean grains dried at different temperatures and stored for 225 days

Elias

Ziegler

Romano

et al. 2016

SCA

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Beans are an important food in the world and are present on the tables of Brazilians almost daily. The harvest of these grains occurs seasonally during the year, and hence, steps after harvesting are essential to maintain product demand. However, the drying and storage conditions may alter the characteristics of the beans, reducing their economic value and their acceptability to consumers. The objective of this study was to evaluate the impact of storage time on the chemical, technological and enzymatic parameters of black beans dried at three temperatures (30, 45 and 60 °C) and stored for 225 days in conventional woven polypropylene bags. The results show that the increase in storage time leads to a lower protein solubility, and a decreased content of tannins, lipids and proteins; and an increased cooking time, fat acidity, and the enzymatic activity of peroxidase and polyphenol oxidase. These parameters are important in the quality control of beans for consumption and as a raw material for the food industry. The quantity of broken grains and the grain roughness index are only influenced by the drying temperature regardless of the storage time of 225 days. Key words: Conservation. Quality. Phaseolus vulgaris L. Postharvest. ResumoO feijão é um alimento importante em todo o mundo, estando presente quase que diariamente na mesa dos brasileiros. A colheita desses grãos ocorre sazonalmente durante o ano, e por isso, as etapas de pós-colheita são imprescindíveis para manter a demanda do produto, no entanto, as condições de secagem e armazenamento podem alteram suas características, reduzindo o valor econômico e a aceitabilidade dos consumidores. O objetivo do estudo foi avaliar os efeitos do tempo de armazenamento sobre parâmetros químicos, tecnológicos e enzimáticos de avaliação da qualidade de grãos de feijão preto secos em três temperaturas (30, 45 e 60°C), e armazenados por 225 dias em um sistema convencional de sacos de polipropileno trançado. Os resultados mostram que o aumento do tempo de armazenamento provoca redução da solubilidade proteica, dos níveis de taninos, do conteúdo de lipídios e de proteínas, com o aumento do tempo de cocção, da acidez lipídica e da atividade enzimática da peroxidase e polifenoloxidase à 30, 45 e 60°C. Esses parâmetros são importantes para o controle de qualidade dos grãos para o consumo e como matéria-prima para a indústria de alimentos. A quantidade de grãos quebrados e o índice de rugosidade dos grãos são alterados apenas pela temperatura de secagem, independentemente do tempo de armazenamento de 225 dias. Palavras-chave: Conservação. Qualidade. Phaseolus vulgaris L. Pós-colheita.

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The polyphenolic profiles of common bean (Phaseolus vulgaris L.)

Cited by 196 publications

References 26 publications

Phenolic Acid, Flavonoids and Antioxidant Activity of Common Brown Beans (Phaseolus vulgaris L.) Before and After Cooking

Phenolic Acid, Flavonoids and Antioxidant Activity of Common Brown Beans (Phaseolus vulgaris L.) Before and After Cooking

Participatory Plant Quality Breeding: An Ancient Art Revisited by Knowledge Sharing. The Portuguese Experience

Physicochemical properties and enzymatic bean grains dried at different temperatures and stored for 225 days

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