Impact of Field Application with Salicylic Acid on Common Bean (Phaseolus vulgaris) Growth, Yield and Accumulation of Phenolic Compounds in Storage Seeds under Infestation with Acanthoscelides obtectus

2017 ◽  
Vol 2017 (1) ◽  
pp. 119-133
Keyword(s):  
Salicylic Acid ◽  
Phenolic Compounds ◽  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Growth Yield ◽  
Field Application ◽  
Acanthoscelides Obtectus

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

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.

Antioxidant and antimutagenic activity of phenolic compounds in three different colour groups of common bean cultivars (Phaseolus vulgaris)

2007 ◽  
Vol 103 (2) ◽  
pp. 521-527 ◽  
Author(s):  
Nuria Elizabeth Rocha-Guzmán ◽  
Annete Herzog ◽  
Rubén Francisco González-Laredo ◽  
Francisco Javier Ibarra-Pérez ◽  
Graciela Zambrano-Galván ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Antimutagenic Activity

scholarly journals Effect of Salicylic Acid and Structurally Related Compounds in the Accumulation of Phytoalexins in Cotyledons of Common Bean (Phaseolus vulgaris L.) Cultivars

Molecules ◽  
2013 ◽  
Vol 18 (9) ◽  
pp. 10609-10628 ◽  
Author(s):  
Diego Durango ◽  
Natalia Pulgarin ◽  
Fernando Echeverri ◽  
Gustavo Escobar ◽  
Winston Quiñones
Keyword(s):  
Salicylic Acid ◽  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Phaseolus Vulgaris L ◽  
Related Compounds

scholarly journals Highly diverse root endophyte bacterial community is driven by growth substrate and is plant genotype-independent in common bean (Phaseolus vulgaris L.)

PeerJ ◽  
2020 ◽  
Vol 8 ◽  
pp. e9423
Author(s):  
Aarón Barraza ◽  
Juan Carlos Vizuet-de-Rueda ◽  
Raúl Alvarez-Venegas
Keyword(s):  
Community Structure ◽  
Phaseolus Vulgaris ◽  
Bacterial Community ◽  
Common Bean ◽  
Bacterial Community Structure ◽  
Growth Yield ◽  
Grain Legume ◽  
Symbiotic Relationships ◽  
Genotype Effect ◽  
The Common

The common bean (Phaseolus vulgaris L.) is the most important grain legume in the human diet with an essential role in sustainable agriculture mostly based on the symbiotic relationship established between this legume and rhizobia, a group of bacteria capable of fixing atmospheric nitrogen in the roots nodules. Moreover, root-associated bacteria play an important role in crop growth, yield, and quality of crop products. This is particularly true for legume crops forming symbiotic relationships with rhizobia, for fixation of atmospheric N2. The main objective of this work is to assess the substrate and genotype effect in the common bean (Phaseolus vulgaris L.) root bacterial community structure. To achieve this goal, we applied next-generation sequencing coupled with bacterial diversity analysis. The analysis of the bacterial community structures between common bean roots showed marked differences between substrate types regardless of the genotype. Also, we were able to find several phyla conforming to the bacterial community structure of the common bean roots, mainly composed by Proteobacteria, Actinobacteria, Bacteroidetes, Acidobacteria, and Firmicutes. Therefore, we determined that the substrate type was the main factor that influenced the bacterial community structure of the common bean roots, regardless of the genotype, following a substrate-dependent pattern. These guide us to develop efficient and sustainable strategies for crop field management based on the soil characteristics and the bacterial community that it harbors.

scholarly journals Phenolic compounds and antioxidant activity of two bean cultivars (Phaseolus vulgaris L.) submitted to cooking

2017 ◽  
Vol 21 (0) ◽  
Author(s):  
Maira Oliveira Silva ◽  
Priscila Brigide ◽  
Nataly Maria Viva de Toledo ◽  
Solange Guidolin Canniatti-Brazaca
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Thermal Processing ◽  
Sulphonic Acid ◽  
Phaseolus Vulgaris L ◽  
Dpph Method ◽  
The Common

Abstract The common bean (Phaseolus vulgaris L.) is a source of nutrients and contains phenolic compounds that act as antioxidants. The aim of the present study was to determine the phenolic compounds and tannins in two bean cultivars (Phaseolus vulgaris L.): the biofortified carioca bean (Pontal) and the common bean (commercial). The antioxidant activity of the phenolic compounds and their fractions was also measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) methods. The thermal processing decreased the phenolic compounds, tannins and the antioxidant activity of beans. The Pontal cultivar exhibited higher levels of phenolic compounds even after cooking. For cooked beans, higher antioxidant activity was observed in the commercial beans by the DPPH method. Regarding to the fractions, in general, lower values of antioxidant activity by DPPH were observed for beans after cooking, except for fraction 6 of the Pontal bean and fraction 3 of the commercial bean. For fraction 4 no significant differences were observed by the ABTS method for both cultivars after thermal processing.

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