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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 #339881
Research Project: Evaluation of the Chemical and Physical Properties of Low-Value Agricultural Crops and Products to Enhance Their Use and Value

Location: Functional Foods Research

Title: Black bean anthocyanin-rich extracts as food colorants: Physicochemical stability and antidiabetes potential

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

Submitted to: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/25/2017
Publication Date: 2/27/2017
Publication URL: https://handle.nal.usda.gov/10113/5639762
Citation: Mojica, L., Berhow, M.A., Gonzalez De Mejia, E. 2017. Black bean anthocyanin-rich extracts as food colorants: Physicochemical stability and antidiabetes potential. Food Chemistry. 229:628-639.

Interpretive Summary: Black beans contain colored compounds that could be used as colorants in foods with associated health benefits. The objective was to optimize color extraction from black bean coats and evaluate their stability and antidiabetes potential. This work shows that Black bean coats are a good source of purple-red colors and other bioactive compounds with the potential to be used as natural-source food colorants and have been shown to have exceptional antidiabetes potential.

Technical Abstract: Black beans contain anthocyanins that could be used as colorants in foods with associated health benefits. The objective was to optimize anthocyanins extraction from black bean coats and evaluate their physicochemical stability and antidiabetes potential. Optimal extraction conditions were 24% ethanol, 1:40 solid-to-liquid ratio and 29 deg C (P < 0.0001). Three anthocyanins were identified by MS ions, delphinidin-3-O-glucoside (465.1 m/z), petunidin-3-O-glucoside (479.1 m/z) and malvidin-3-Oglucoside (493.1 m/z). A total of 32 mg of anthocyanins were quantified per gram of dry extract. Bean anthocyanins were stable at pH 2.5 and low-temperature 4 deg C (89.6%), with an extrapolated half-life of 277 days. Anthocyanin-rich extracts inhibited a-glucosidase (37.8%), a-amylase (35.6%), dipeptidyl peptidase-IV (34.4%), reactive oxygen species (81.6%), and decreased glucose uptake. Black bean coats are a good source of anthocyanins and other phenolics with the potential to be used as natural-source food colorants with exceptional antidiabetes potential.