Phenolic Content and Antioxidant Activity in Seeds of Common Bean (Phaseolus vulgaris L.).

Roberto Rodríguez Madrera,Belén Suárez Valles,Ana Campa Negrillo,Juan José Ferreira Fernández

doi:10.3390/foods10040864

Roberto Rodríguez Madrera, Belén Suárez Valles + Show 2 more

Open Access

https://doi.org/10.3390/foods10040864

Copy DOI

Abstract

Dry bean (Phaseolus vulgaris L.) is one of the most important pulses consumed in the world. Total phenolic content, total flavonoid content, total monomeric anthocyanin content and antioxidant capacity were determined, using ferric reducing antioxidant power and free radical scavenging activity, in 255 lines grown under the same environmental conditions. For all parameters analysed, there was a wide range of variability, with differences always above one order of magnitude. Phenolic compounds in beans with coloured coats were found to be more efficient antioxidants than those with completely white coats, and samples with more strongly coloured coats (red, cream, black, pink and brown) showed the highest antioxidant capacities. Based on the strong correlation detected between the variables, total phenolic content can be considered an appropriate indicator of antioxidant activity. The results provide a robust database for selecting those lines of greater functional and nutritional interest in terms of cultivation for direct consumption, for inclusions in food formulations or for use in future breeding programs.

Highlights

Common bean (Phaseolus vulgaris L.) is one of the most important pulses cultivated and consumed the world over, with an estimated annual production of around 12 million tonnes [1]
Detailed information on each line analysed, their phenotypic characteristics, Total Phenolic Content (TPC), Total Flavonoid Content (TFC), Monomeric Anthocyanin Content (MAC), ferric reducing antioxidant power (FRAP), DPPH and phenol antioxidant index (PAOXI) is available as Supplementary Materials (Table S1)
Comparison of some of the lines in our study showed that lines with similar TPC content, such as SPD008 (TPC: 3135 μg gallic acid equivalent (GAE)/g; cream) and SDP047 (3067 μg GAE/g; pink), have very different antiradical scavenging values, in this case 33.23 and 17.2 μmol trolox equivalent (TE)/g respectively, which demonstrates the greater effectiveness as antioxidants of the phenolic compounds present in SPD008 (PAOXI: 28.4) compared to those of SDP047 (PAOXI: 15.1)

Summary

Introduction

Common bean (Phaseolus vulgaris L.) is one of the most important pulses cultivated and consumed the world over, with an estimated annual production of around 12 million tonnes [1]. Phenolic compounds are one of the most important families of phytochemicals present in beans. These molecules play an important role in human health because they possess antioxidant activity related to anti-diabetic, anti-obesity, anti-inflammatory, anti-mutagenic and anti-carcinogenic properties [4]. The phenolic composition of P. vulgaris seeds has been described in several works, showing a clear difference between the compounds constituting cotyledons and coat. Derivatives of phenolic acids are major compounds in cotyledons (mainly p-coumaric, ferulic and cinnamic acids), while in the coat, there are different flavonoids and, to a lesser extent, tannins [5,6,7,8,9,10,11]

Objectives

Methods

Results

Conclusion