HPLC profiling, in vitro antisickling and antioxidant activities of phenolic compound extracts from black bean seeds (Phaseolus vulgarus L.) used in the management of sickle cell disease in the West Region of Cameroon

Abstract

Natural molecules from food have been used to manage sickle cell crises. As a genetic blood disorder, treatment is complex and expensive. This study was carried out to establish the phenolic compounds profile of black bean seeds (Phaseolus vulgarus. L) commonly used by some families in the Western Region of Cameroon to manage sickle cell disease and to evaluate their in vitro antisickling, membrane stability and antioxidant properties. Free, bound and total phenolic contents were estimated to be 0.1±0; 0.108±0 and 0.212±0 mg EAG/g of sample respectively. Free phenolic compounds contain ferulic acid (0.013 μg/g), while bound phenolic compounds contain gallic acid (2.13 μg/g) and ferulic acid (0.037 μg/g). Free phenolic compounds had the higher rates of inhibition (82.26±2%), reversibility (69.86±3%) of sickling and the best effect on membrane stability of erythrocytes. Phenolic extracts from black bean seeds also showed a high global antioxidant activity with free phenolic compounds (28.42± 0 mgFeII/100g). Total phenolic compounds showed a better activity on DPPH radical with a IC50 of 2.42±1µg/µL while free phenolic compounds showed a better activity on scavenging hydroxyl radical with a IC50 of 1.5±0.5µg/µL. These results may justify the use of black bean seeds by sickle cell patients from Cameroon.