Phenolic antioxidants in beans and their effects on inhibition of radical‐induced DNA damage

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AbstractFour bean varieties with different hull colors (white, brown, red, and black) were extracted with 80% acetone and evaluated for their antioxidant potential. Red, brown, and black bean extracts were able to effectively retain supercoiled DNA against 2,2′‐azobis(2‐methylpropionamidine) dihydrochloride (AAPH)‐induced radical damage at the concentration levels (5, 10, 50, and 100 ppm) tested. Delphinidin, cyanidin, and procyanidins B2, C1, C2, and X were identified in red, brown, and black bean hull extracts, whereas white bean hull extract contained only a small amount of flavonoids. Vanillic, caffeic, p‐coumaric, ferulic, and sinapic acids were the main phenolic acids identified in bean hull extracts.