Black Bean Anthocyanin-Rich Extract from Supercritical and Pressurized Extraction Increased In Vitro Antidiabetic Potential, While Having Similar Storage Stability.

Ming Hsieh-Lo,Luis Mojica,Gustavo Castillo-Herrera

doi:10.3390/foods9050655

Abstract

Black bean is a source of anthocyanins and other phenolic compounds that are associated with health benefits. This work aimed to optimize the extraction and determine the stability and biological potential of black bean anthocyanin-rich extracts recovered by supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE). The highest concentration of anthocyanins and total phenolic compounds were recovered with SFE using 300 bar, 60 °C and co-solvent ethanol/distilled water (50/50, v/v). Eleven non-colored phenolic compounds were identified in SFE extract using Ultra performance liquid chromatography - Electrospray ionization–Quadrupole -Time of flight - Mass spectrometry (UPLC-ESI-QToF-MS/MS). Myricetin, syringic acid, rutin hydrate and chlorogenic acid presented the highest relative area among identified compounds. Compared to leaching extraction, SFE extracts showed a similar storage stability at 4, 25 and 32 °C (p < 0.05), but with a higher antioxidant potential (2,2-diphenyl-1-picryl-hydrazil (DPPH) IC50: 0.078 ± 0.01; 2,2’-azino-bis(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) IC50: 0.161 ± 0.03) and antidiabetic potential (α-amylase IC50: 124.76 ± 12.97; α-glucosidase IC50: 31.30 ± 0.84; dipeptidyl peptidase-IV IC50: 0.195 ± 0.01). SFE extraction is an efficient method to obtain anthocyanins and other phenolic compounds with exceptional biological potential.

Highlights

Common bean (Phaseolus vulgaris L.) is one of the most commonly consumed legumes worldwide.In 2016, Mexico produced 1.08 million tons of common bean, which is 5.5% of world production
It is an inexpensive source of proteins, minerals, vitamins and bioactive compounds such as phenolic compounds, including anthocyanins [1]
Anthocyanins have potential to be used as food colorants, due to their attractive blue/red colors and non-toxicity. These molecules are associated with potential health benefits, being able to provide anti-inflammatory, antioxidant and antidiabetic effects [2]

Summary

Introduction

In 2016, Mexico produced 1.08 million tons of common bean, which is 5.5% of world production. It is an inexpensive source of proteins, minerals, vitamins and bioactive compounds such as phenolic compounds, including anthocyanins [1]. Anthocyanins are found mainly in the seed coat of dark-colored common bean. They are water-soluble flavonoids constituted by an anthocyanidin (flavylium ring), sugars, and optionally acylation groups [2]. Anthocyanins have potential to be used as food colorants, due to their attractive blue/red colors and non-toxicity. These molecules are associated with potential health benefits, being able to provide anti-inflammatory, antioxidant and antidiabetic effects [2]

Objectives

Methods

Results