Phenolic content and in vitro antioxidant activity in common beans (Phaseolus vulgaris L.) are not directly related to anti-proliferative activity

2020 ◽  
Vol 36 ◽  
pp. 100662 ◽  
Author(s):  
Qiong-Qiong Yang ◽  
Arakkaveettil Kabeer Farha ◽  
Lizeng Cheng ◽  
Gowoon Kim ◽  
Tongze Zhang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phaseolus Vulgaris ◽  
Proliferative Activity ◽  
Phenolic Content ◽  
Common Beans ◽  
Phaseolus Vulgaris L ◽  
In Vitro Antioxidant Activity

scholarly journals New Insights in the Quality of Phaseolus vulgaris L.: Nutritional Value, Functional Properties and Development of Innovative Tools for Their Assessment

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 25
Author(s):  
Bruna Carbas ◽  
Nelson Machado ◽  
Carla Brites ◽  
Eduardo A.S. Rosa ◽  
Ana I.R.N.A. Barros
Keyword(s):  
Antioxidant Activity ◽  
Phaseolus Vulgaris ◽  
Food Products ◽  
Added Value ◽  
Grain Legume ◽  
Human Consumption ◽  
Phaseolus Vulgaris L ◽  
Functional Value ◽  
In Vitro Antioxidant Activity

Common beans (Phaseolus vulgaris L.) globally represent the most consumed and produced grain legume for direct human consumption, due to their rich nutritional and functional value. Concomitantly, innovative methodologies and approaches have been developed, which improves the quality evaluation of food products, in order to replace conventional analysis, reduce the use of chemicals, save time, and minimize sample handling. The main objectives of this work are the characterization of beans and the study of their uses in the enrichment of food products, with added value for the agrifood chain. Linked to this objective is also envisaged the development of new methods, for the determination of relevant compounds present in bean cultivars, using Fourier Transform Infrared Spectroscopy (FTIR), through the multivariate analysis. Navy, black, and pink eyed cultivars are the most promising protein and amino acid sources, which can be used for nutritional enrichment. Red kidney and arikara yellow cultivars offer the best functional proprieties due to their higher phytochemical composition, in vitro antioxidant activity, and individual phenolic compounds. We also found that the FTIR techniques are suitable for the evaluation of an array of relevant macro compounds, as well as compounds present in low concentrations. In conclusion, the results of this work state a progress in the knowledge of the nutrients, phytochemicals, and in vitro antioxidant activity of each cultivar and their potential for food applications, besides proofing the suitability of the innovative and eco-friendly FTIR methodology as a routine method in laboratories and food industry.

Total Phenolic Content and In vitro Antioxidant Activity of Winged Bean (Psophocarpus tetragonolobus)

2013 ◽  
Vol 12 (5) ◽  
pp. 416-422 ◽  
Author(s):  
R. Mohd Adzim Khalili ◽  
S. Emynur Shafekh ◽  
A.H. Norhayati ◽  
I. Mohd Fatahudin ◽  
R. Rahimah ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Winged Bean ◽  
Total Phenolic ◽  
Psophocarpus Tetragonolobus ◽  
In Vitro Antioxidant Activity

scholarly journals in vitro Antioxidant Activity and Total Phenolic Content of Rhizome Extracts from Acorus calamus Linn.

2017 ◽  
Vol 29 (11) ◽  
pp. 2357-2360
Author(s):  
Pinky Chaubey ◽  
Archana ◽  
Om Prakash ◽  
Kiran Rai ◽  
Ravendra Kumar ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Acorus Calamus ◽  
In Vitro Antioxidant Activity

scholarly journals Bioactive compounds content and total antioxidant activity of two savoy cabbages

2014 ◽  
Vol 32 (No. 6) ◽  
pp. 549-554 ◽  
Author(s):  
M.A. Fernández-León ◽  
M. Lozano ◽  
D. González ◽  
M.C. Ayuso ◽  
M.F. Fernández-León
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Fresh Weight ◽  
Total Antioxidant ◽  
In Vitro Antioxidant Activity

The bioactive compounds, as well as the in vitro antioxidant activity of two Savoy cabbage cultivars, Dama and Leticia, grown in west of Spain under similar conditions were identified, quantified and compared. We found that cv. Dama presented in general betters results when compared with cv. Leticia. Cv. Dama presented higher concentrations of chlorophyll a (2.26 mg/100 g fresh weight), total phenolic content (102.71 mg of chlorogenic acid equivalent/100 g fresh weight) and total intact glucosinolates (195.22 µmol of sinigrin equivalent/100 g fresh weight). Thus, cv. Dama exhibited higher values of in vitro antioxidant activity.  

scholarly journals Bioaccesibilidad de compuestos antioxidantes de diferentes variedades de frijol (Phaseolus vulgaris L.) en México, mediante un sistema gastrointestinal in vitro//Bioaccessibility of antioxidant compounds from different bean varieties (Phaseolus vulgaris L.) in Mexico, through an in vitro gastrointestinal system

Biotecnia ◽  
2019 ◽  
Vol 22 (1) ◽  
pp. 117-125
Author(s):  
Liliana Maribel Pérez-Perez ◽  
Carmen Lizette Del Toro Sánchez ◽  
Esteban Sánchez Chavez ◽  
Ricardo Iván González Vega ◽  
Aline Reyes Díaz ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Phaseolus Vulgaris ◽  
Antioxidant Capacity ◽  
Phenolic Content ◽  
The Body ◽  
Gastrointestinal System ◽  
Antioxidant Compounds ◽  
Phaseolus Vulgaris L ◽  
In Vitro Bioaccessibility

El frijol tiene alto contenido fenólico y actividad antioxidante, por ello es importante conocer cuánto se libera de estos compuestos de la matriz alimentaria y es aprovechado en el organismo. Por lo tanto, el objetivo de este trabajo fue determinar la bioaccesibilidad de compuestos antioxidantes de diferentes variedades de frijol (Phaseolus vulgaris L.) mediante un sistema gastrointestinal in vitro. Se realizó la cuantificación de compuestos fenólicos, flavonoides y capacidad antioxidante (DPPH, ABTS y FRAP) de 6 cultivares: Negro, Flor de Mayo, Patol, Pinto Saltillo, Teapa y Peruano, antes y después del cocimiento. Adicionalmente, se evaluó la digestión gastrointetinal in vitro en frijol cocido. Los resultados obtenidos de las variedades de frijol Teapa y Peruano, presentaron mayor rendimiento de extracto crudo, y un incremento del contenido fenólico. El frijol cocido, mostró un incremento en el contenido de flavonoides en las variedades Teapa, Peruano y Pinto Saltillo, así como mayor capacidad antioxidante, en las variedades Negro, Flor de mayo, Teapa y Peruano. La concentración inhibitoria media (IC50) la alcanzaron Teapa, Pinto Saltillo y Flor de Mayo (106.45, 154.72 y 127.16 μg/mL respectivamente). La digestión gastrointestinal in vitro dio como resultado mayor bioaccesibilidad para compuestos fenólicos, resaltando las variedades Teapa, Pinto Saltillo y Flor de mayo.ABSTRACTBeans have high phenolic content and antioxidant activity, so it is important to know how much of these compounds is released from the food matrix and is used in the body. Therefore, the objective of this work was to determine the antioxidant compounds bioavailability on different bean varieties (Phaseolus vulgaris L.) through an in vitro gastrointestinal system. Quantification of phenolic compounds, flavonoids and antioxidant capacity (DPPH, ABTS and FRAP) of 6 cultivars (Black, Flor de Mayo, Patol, Pinto Saltillo, Teapa and Peruvian) was carried out, before and after cooking. Additionally, in vitro gastrointetinal digestion in cooked beans was evaluated. The results obtained from the Teapa and Peruvian bean varieties showed a higher yield of crude extract and an increase in phenolic content. Cooked beans showed an increase in flavonoid content in the Teapa, Peruvian and Pinto Saltillo varieties, as well as greater antioxidant capacity, in the Negro, Flor de Mayo, Teapa and Peruvian varieties. The mean inhibitory concentration (IC50) was reached by Teapa, Pinto Saltillo and Flor de Mayo (106.45, 154.72 and 127.16 μg/mL respectively). The gastrointestinal digestion in vitro resulted in greater bioavailability for phenolic compounds, highlighting the Teapa, Pinto Saltillo and Flor de Mayo varieties.

scholarly journals Characterization of Eucalyptus, Chestnut and Heather Honeys from Portugal Using Multi-Parameter Analysis and Chemo-Calculus

Foods ◽  
2018 ◽  
Vol 7 (12) ◽  
pp. 194 ◽  
Author(s):  
Ioannis Karabagias ◽  
Miguel Maia ◽  
Vassilios Karabagias ◽  
Ilias Gatzias ◽  
Anastasia Badeka
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Solid Phase ◽  
Parameter Analysis ◽  
Total Phenolic ◽  
Activity Parameter ◽  
In Vitro Antioxidant Activity

The present study was conducted to evaluate the quality and bio-functional properties of Portuguese honeys of different botanical and geographical origins. Quality parameter analyses included the determination of palynological (predominant, secondary, minor and isolated pollen percentage), physicochemical (°Brix, moisture content, pH, electrical conductivity, free acidity, total dissolved solids, salinity, vitamin C content and specific weight) including colour-metrics (CIELAB, Pfund and colour intensity determinations), along with volatile compounds identification using solid phase micro-extraction coupled to gas chromatography mass spectrometry. Bio-activity parameter analysis included the determination of in vitro antioxidant activity and total phenolic content using the 2,2-diphenyl-1-picryl-hydrazyl and Folin-Ciocalteu assays, respectively. Melissopalynological analysis showed that Portuguese honeys were classified as eucalyptus, chestnut and heather, recording significant variations (p < 0.05) among physicochemical, volatile and bio-activity parameter analyses according to both: botanical and geographical origin. Based on the multi-parameter analysis data Portuguese honeys could be characterized by a distinctive colour, a characteristic aroma, whereas conform to the European legislation relating to honey identity and quality. Specific attention should be given in the case of heather honey which showed the highest in vitro antioxidant activity and total phenolic content. Parameters that were also highly correlated using bivariate statistics.

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