Bioactive Profile of Edible Ripened Split Beans of Three Wild Landraces of Coastal Canavalia

Bioactive Compounds of Jack Beans (Canavalia Species)

“…Vitamin C content of split beans of C. cathartica and C. maritima significantly decreased about 50% on cooking, while increased significantly by fermentation using Rhizopus oligosporus [43]. Its content did not change significantly in ripened split beans of C. cathartica on cooking, while it was opposite in C. maritima [44].…”

“…Dry seeds and ripened beans of C. cathartica and C. maritima were devoid of orthodihydric phenols [25,45]. However, ripened split beans of C. cathartica consist of orthodihydric phenols, which decreased significantly on cooking, while C. maritima devoid of it [44].…”

“…In ripened seeds of C. cathartica and C. maritima, 50% decrease in total phenolics was seen on cooking [24,25]. On cooking ripened split beans of C. cathartica and C. maritima, one-third decrease of total phenolics was seen [44]. Dry seeds and ripened beans of C. cathartica and C. maritima were devoid of orthodihydric phenols [25,45].…”

“…Tannins in C. cathartica significantly decreased only at 15 kGy of EB irradiation, while in C. maritima there was no significant change [20,21]. Tannins in ripened seeds and ripened split beans of C. cathartica and C. maritima decreased substantially on cooking [24,44]. Gallotannins have been extracted from red bean coat of C. gladiata which showed potent antioxidant as well as antibacterial activity [46].…”

“…Pressure-cooking reduced the hemagglutinin activities of germinated seeds of C. cathartica as well as C. maritima [22,23], and also the ripened seeds [24,25]. The ripened split beans of C. cathartica lost the hemagglutinin activity against the blood groups A, B, and O, while C. maritima did not show agglutination against A and B [44].…”