Biofortification potential in common bean (Phaseolus vulgaris L.): bioactive compounds, antioxidant capacity and physicochemical properties of 155 varieties grown in México

Common bean has been classified as an almost perfect food due to its high content of fiber, protein and bioactive compounds and its high antioxidant capacity, which has been attributed to having prevent diabetes, oxidative stress, bowel inflammation and cardiovascular diseases. The objective of this research work was to characterize the physicochemical properties and bioactive compounds of 155 varieties of common bean (Phaseolus vulgaris L.) produced in Mexico with potential to be biofortified. The contents of protein, fiber, fat, carbohydrates and energy were analyzed by the methods established by the AOAC, in addition the antioxidant capacity (DPPH), the content of total phenols, flavonoids, anthocyanins and phytic acid were obtained. Cluster, correlation, and principal component analysis were conducted. A total of 14 outstanding varieties was identified, where four varieties stood out about phenol and flavonoid content. A second group comprised by 10 varieties had high protein and anthocyanin levels and showed the second highest content of phenols and flavonoids. The diversity of beans obtained in outstanding varieties provides options for biofortification programs based on the consumption or place of origin of each variety.

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Black Bean (Phaseolus vulgaris L.) Phenolic Extract Exhibits Antioxidant and Anti-Aging Potential

Current Developments in Nutrition ◽

10.1093/cdn/nzaa040_024 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 24-24

Author(s):

David Fonseca Hernandez ◽

Ignacio Orozco-Avila ◽

Eugenia Lugo-Cervantes ◽

Luis Mojica

Keyword(s):

Phenolic Compounds ◽

Phaseolus Vulgaris ◽

Antioxidant Capacity ◽

Common Bean ◽

Total Phenolic ◽

Phaseolus Vulgaris L ◽

Total Anthocyanin ◽

Black Bean ◽

Phenolic Extract ◽

Inhibitory Potential

Abstract Objectives The objective of this work was to evaluate the potential of common bean phenolic extract to exert anti-aging and antioxidant effect by inhibiting the collagenase, elastase, tyrosinase enzymes and free radicals. Methods 18 varieties of common bean (Phaseolus vulgaris L.) from Chiapas, Mexico, were analyzed for total phenolic content (TPC) and total anthocyanin content (ACN). Supercritical fluid (SCF) and leaching extractions were used for phenolic compounds extraction. Antioxidant capacity was evaluated using DPPH and ABTS scavenging assay. The inhibitory potential of the extract was evaluated for tyrosinase from mushroom, collagenase type-1 from Clostridium histolycum and elastase from porcine pancreas enzymes. Results The TPC ranged from 3.8–34.33 mg GAE/g coat and ACN ranged from 0.04–9.41 mg C3GE/g coat among the 18 common bean varieties (P < 0.05). The cultivar selected for this study was black bean with a TPC of 27.45 ± 0.7 mg GAE/g coat and ACN of 5.3 ± 0.1 mg C3GE/g coat. The best extraction conditions for the obtention of phenolic compounds and anthocyanins were SCF water-ethanol 50% as cosolvent, obtaining 66.60 ± 7.4 mg GAE/g coat (TPC) and 7.3 ± 0.6 mg C3GE/g coat (ACN). TPC and ACN content between each extraction process were statistically different (P < 0.05). For DPPH scavenging assay the IC50 for the black bean extract was 0.32 ± 0.01 mg GAE/g coat, and 0.40 ± 0.03 mg GAE/g coat for ABTS assay. Finally, the IC50 for the enzymatic inhibition assays of tyrosinase, collagenase and elastase were 10.44 ± 1.32, 8.33 ± 0.65 and 0.11 ± 0.02 mg GAE/g coat, respectively. Conclusions Black bean (Phaseolus vulgaris L.) extract presents high antioxidant capacity and inhibitory potential for tyrosinase and metalloproteinases such as collagenase and elastase. Black bean phenolic extracts could be used in cosmeceutical products related to preventing oxidative stress and aging. Funding Sources Author David Fonseca Hernández was supported by a scholarship from Consejo Nacional de Ciencia y Tecnología CONACyT-México, number 901,000. CONACYT-FORDECYT GRANT.

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Physicochemical properties and digestibility of common bean (Phaseolus vulgaris L.) starches

Carbohydrate Polymers ◽

10.1016/j.carbpol.2014.03.004 ◽

2014 ◽

Vol 108 ◽

pp. 200-205 ◽

Cited By ~ 44

Author(s):

Shuang-kui Du ◽

Hongxin Jiang ◽

Yongfeng Ai ◽

Jay-lin Jane

Keyword(s):

Phaseolus Vulgaris ◽

Physicochemical Properties ◽

Common Bean ◽

Phaseolus Vulgaris L

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Prediction of macro- and microelements content in Croatian common bean landraces (Phaseolus vulgaris L.) by NIR spectroscopy

Poljoprivreda ◽

10.18047/poljo.25.1.7 ◽

2019 ◽

Vol 25 (1) ◽

pp. 48-55

Author(s):

Marina Vranić ◽

Marko Petek ◽

Krešimir Bošnjak ◽

Boris Lazarević ◽

Klaudija Carović Stanko

Keyword(s):

Phaseolus Vulgaris ◽

Common Bean ◽

Near Infrared ◽

Model Development ◽

Nir Spectroscopy ◽

Principal Component ◽

Partial Least Square ◽

Least Square ◽

Potassium Oxide ◽

Phaseolus Vulgaris L

In this study, near-infrared spectroscopy (NIRS) was used to predict the contents of essential macro- and microelements in common bean (Phaseolus vulgaris L.) accessions of most widespread Croatian landraces. Total of 175 samples were used for the model development by modified partial least square (MPLS), principal component regression (PCR) and partial least square (PLS) techniques. Based on the coefﬁcients of determination (R2), standard error of calibration (SEC) and error of prediction (SEP) the models developed were (i) nearly applicable for nitrogen (N) (0.89, 0.12 and 0.45 respectively), (ii) poor for iron (Fe), cinc (Zn), potassium oxide (K2O) and potassium (K), (iii) usable for phosphorus pentoxide (P2O5), phosphorus (P), phytic acid (PA) and manganese (Mn). The MPLS regression statistics suggested the most accurate models developed comparing with PLS and PCR. It was concluded that a wider set of common bean samples needs to be used for macro- and microelements prediction by NIRS.

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Peptides present in the non-digestible fraction of common beans (Phaseolus vulgaris L.) inhibit the angiotensin-I converting enzyme by interacting with its catalytic cavity independent of their antioxidant capacity

Food & Function ◽

10.1039/c5fo00190k ◽

2015 ◽

Vol 6 (5) ◽

pp. 1470-1479 ◽

Cited By ~ 24

Author(s):

Diego A. Luna-Vital ◽

Elvira González de Mejía ◽

Sandra Mendoza ◽

Guadalupe Loarca-Piña

Keyword(s):

Phaseolus Vulgaris ◽

Antioxidant Capacity ◽

Common Bean ◽

Antioxidant Activities ◽

Common Beans ◽

Converting Enzyme ◽

Phaseolus Vulgaris L ◽

Angiotensin I ◽

Angiotensin I Converting Enzyme

Pure peptides present in common-bean non-digestible fraction inhibited ACE by interacting with its catalytic cavity, and presented antioxidant activities.

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