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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #312979
Title: Bean cultivars (Phaseolus vulgaris L.) have similar high antioxidant capacity, in vitro inhibition of alpha-amylase and alpha-glucosidase while diverse phenolic composition and concentration

Author
item MOJICA, LUIS - University Of Illinois
item MEYER, ALLISON - University Of Illinois
item Berhow, Mark
item GONZALEZ DE MEJIA, ELVIRA - University Of Illinois

Submitted to: Food Research International
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/6/2014
Publication Date: 12/15/2014
Publication URL: http://handle.nal.usda.gov/10113/60504
Citation: Mojica, L., Meyer, A., Berhow, M.A., Gonzalez de Mejia, E. 2015. Bean cultivars (Phaseolus vulgaris L.) have similar high antioxidant capacity, in vitro inhibition of alpha-amylase and alpha-glucosidase while diverse phenolic composition and concentration. Food Research International. 69:38-48.

Interpretive Summary: Common beans are a good source of essential nutrients such as protein, fiber, vitamins, and minerals; they also contain phenolic compounds and other phytochemicals. Phenolic compounds exhibit high antioxidant capacity that promotes health benefits by reducing oxidative stress. The objective was to compare the composition and quantity of anthocyanins and other non-colored phenolic compounds in fifteen improved bean cultivars from Mexico and Brazil and their relation to antioxidant capacity and enzymes related to type-2 diabetes. Samples were analyzed for total phenolic compounds, flavonoids, antioxidant capacity, tannins and total anthocyanins. Studied cultivars differed in composition and concentration of phenolics including anthocyanins; however, there was no effect on antioxidant capacity. Black beans contained delphinidin and ferulic acid, compounds commonly used as ingredients in functional foods due to their associated health benefits.

Technical Abstract: Common beans are a good source of essential nutrients such as protein, fiber, vitamins, and minerals; they also contain phenolic compounds and other phytochemicals. Phenolic compounds exhibit high antioxidant capacity that promotes health benefits by reducing oxidative stress. The objective was to compare the composition and quantity of anthocyanins and other non-colored phenolic compounds in fifteen improved bean cultivars from Mexico and Brazil and their relation to antioxidant capacity and enzymes related to type-2 diabetes. Samples were analyzed for total phenolic compounds (TP), flavonoids, antioxidant capacity (AC), tannins and total anthocyanins. Type and quantity were evaluated by HPLC-ESI-MS. Delphinidin glucoside (0.9-129.0 mg/100 g dry coat), petunidin glucoside (0.7-115.0 mg/100 g dry coat) and malvidin glucoside (0.14-52.0 mg/100 g dry coat). Anthocyanidins were positively correlated when quantified by HPLC and colorimetric analysis (R = 0.99). Cultivar Negro-Otomi presented the highest concentration of anthocyanins (250 mg/100 g dry coat). Seventeen non-colored phenolic compounds were identified among cultivars; catechin, myricetin 3-O-arabinoside, epicatechin, vanillic acid, syringic acid and o-coumaric acid, presented the highest concentrations among identified phenolic compounds. The AC of all fifteen bean cultivars did not show significant differences (p > 0.05) ranging from 185.2 (FM-67) to 233.9 (FM-199) mmol TE/g coat. Compounds in the coat extracts of pinto and black cultivars were the most efficient to inhibit alpha-amylase and alpha-glucosidase. Studied cultivars differed in composition and concentration of phenolics including anthocyanins; however, there was no effect on AC as measured by oxygen radical absorbance capacity. Black beans contained delphinidin and ferulic acid, compounds commonly used as ingredients in functional foods due to their associated health benefits.