In the current study, the effect of salinity on the levels of flavonoids and anthocyanins was determined, as well as the inhibitory potential of the enzymes αglucosidase and α-amylase of tomatillo fruits (Physalis ixocarpa), a species with relevant nutritional and commercial

The determination of the changes in the composition of bioactive phenolic compounds of germinating seeds which accumulate high levels of these compounds could contribute to the understanding of the germination mechanism and the development of markers for the selection of plant genotypes. In the current study, the changes in the phenolic composition and a-glucosidase inhibition activity, taking place during the germination of four wild forms and four varieties of common bean (Phaseolus vulgaris L.) from Durango Mexico, were determined. A total of 66 phenolic compounds (19 phenolic acids, 18 isoflavones, 18 flavonol glycosides, 3 flavonol aglycones, 3 flavones, 2 dihydroflavonoids, 2 chalcones and one non-identified type) were found by HPLC-DAD, which were differentially accumulated by the seeds, 24 h-soaked seeds, and 4 day-sprouts of each genotype. The accumulation of the flavonol aglycones, myricetin, quercetin and kaempferol was distinctive of the wild seeds. Soaking not only caused leaching and degradation but also triggered the synthesis of new phenolic compounds whereas germination diversified the composition of isoflavones and flavonol glycosides. The seeds of all genotypes analyzed were important inhibitors of a-glucosidase, improving their potential after soaking and germination. The results suggested that the structure rather than the concentration of the flavonoids and phenolic acids determined the inhibitory potential of a-glucosidase of samples. The principal component analysis and cluster analysis revealed HPLC-DAD phenolic profiles as genotype-specific chemomarkers at any of the states (seeds, soaked seeds, and sprouts). The results have wide implications on agronomy and food quality.

In the present study, the variation in the contents of total phenolics, flavonoids, condensed tannins, and iron reducing power of fivewild populations of common bean (Phaseolusvulgaris L.) from the state of Durango, Mexico, was determined every two months,during six months of storage. For comparative purposes, the Negro Bola variety was analyzed in the same manner. The resultsrevealed a decrease in the phenolic compounds levels and in the reducing power for all the samples analyzed, but with importantvariations in the percentages of decrease between samples. The variations found suggest the existence of a high genetic diversityamong the wild forms. The results of the cluster analysis suggest that the variations in the levels of the different phenoliccompounds and in the reducing power were of such a magnitude that they allowed to discriminate between the seeds of differentgenotype at any time of storage, thus they can be useful chemomarkers for the development of quality control tools for commonbean.Keywords: Common bean, seed aging, phenolic content.AÑO 10 NÚMERO 19132 -140CambiosdeloscontenidosdecompuestosfenólicosycapacidadantioxidanteduranteelenvejecimientodesemillasdepoblacionessilvestresdePhaseolusvulgaris(fabaceae)Changes in the contents of phenolic compounds and antioxidant capacity during the aging of seeds of wildpopulations of Phaseolusvulgaris(Fabaceae).