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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 #399217
Research Project: Development of Enhanced Bio-Based Products from Low Value Agricultural Co-Products and Wastes

Location: Functional Foods Research

Title: Black and pinto beans (Phaseolus vulgaris L.) unique mexican varieties exhibit antioxidant and anti-inflammatory potential

Author
item FONSECA HERNANDEZ, DAVID - University Of Illinois
item MOJICA, LUIS - Centro De Investigación Y Asistencia En Tecnología Y Diseño Del Estado De Jalisco
item Berhow, Mark
item BROWNSTEIN, KOREY - Orise Fellow
item LUGO-CERVANTES, EUGENIA - Centro De Investigación Y Asistencia En Tecnología Y Diseño Del Estado De Jalisco
item GONZALEZ DE MEJIA, ELVIRA - University Of Illinois

Submitted to: Food Research International
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/11/2023
Publication Date: 4/17/2023
Citation: Fonseca Hernandez, D., Mojica, L., Berhow, M.A., Brownstein, K., Lugo Cervantes, E., Gonzalez De Mejia, E. 2023. Black and pinto beans (Phaseolus vulgaris L.) unique mexican varieties exhibit antioxidant and anti-inflammatory potential. Food Research International. 169. Article 112816. https://doi.org/10.1016/j.foodres.2023.112816.
DOI: https://doi.org/10.1016/j.foodres.2023.112816

Interpretive Summary: Oxidative stress, which is caused by an imbalance between production and accumulation of oxygen reactive species in cells, triggers inflammation of body tissues and organs and plays a key role in diverse medical conditions such as cancer, heart disease, and diabetes. The objective of this study was to determine the antioxidant and anti-inflammatory potential of crude and purified extracts obtained from the seed coat of black beans and pinto beans. Extracts prepared from the seed coats were shown to have antioxidant and free radical scavenging activities as well as significant levels of phenolic chemical compounds that possess aromatic rings in their structures and are indicators of natural antioxidants. The enriched phenolic extracts with good antioxidant and anti-inflammatory potential could be used as ingredients for the development of novel products using bean seed coats or extracts prepared from them.

Technical Abstract: Oxidative stress and inflammation play a key role in diverse pathological conditions such as cancer and metabolic disorders. The objective of this study was to determine the antioxidant and anti-inflammatory potentials of crude extract (CE) and phenolic-enriched extract (PHE) obtained from the seed coats (SCs) of black bean (BB) and pinto bean (PB) varieties. Delphinidin-3-O-glucoside (46 mg/g SC), malvidin-3-O-glucoside (29.9 mg/g SC), and petunidin-3-O-glucoside (7.5 mg/g SC) were found in major concentrations in the PHE-BB. Pelargonidin (0.53 mg/g SC) was only identified in the PHE-PB. PHE from both varieties showed antioxidant and radical scavenging capacities, with strong correlations associated with total phenolic content (TPC). Polyphenolics, including catechin, myricetin, kaempferol, quercetin, and isorhamnetin glucosides, were identified in the extracts. In terms of the anti-inflammatory potentials, PHE-PB had an IC50 of 10.5 µg dry extract/mL (µg DE/mL) for cyclooxygenase-2 (COX-2) inhibition. The inhibition values for cyclooxygenase-1 (COX-1) ranged from 118.1 to 162.7 µg DE/mL. Regarding inducible nitric oxide synthase (iNOS) inhibition, PHE-BB had an IC50 of 62.6 µg DE/mL. As determined via in silico analysis, pelargonidin showed binding affinities of -7.8 and -8.5 kcal/mol for COX-1 and iNOS, respectively, and catechin had a value of -8.3 kcal/mol for COX-2. Phenolic-enriched extracts from seed coats of black and pinto beans showed good antioxidant and anti-inflammatory potential that warrants in vitro and in vivo studies.