Black Bean (Phaseolus vulgaris L.) Polyphenolic Extract Exerts Antioxidant and Antiaging Potential

Abstract

Phenolic compounds present in common beans (Phaseolus vulgaris L.) have been reported to possess antimicrobial, anti-inflammatory and ultraviolet radiation (UVR) protective properties. UVR from sunlight, which consists of UV-B and UV-A radiations, induces reactive oxygen species (ROS) and free radical formation, consequently activating proteinases and enzymes such as elastase and tyrosinase, leading to premature skin aging. The objective of this work was to extract, characterize and evaluate the antioxidant and antiaging potential of polyphenols from a black bean endemic variety. The polyphenolic extract was obtained from black beans by supercritical fluid extraction (SFE) using CO2 with a mixture of water–ethanol as a cosolvent and conventional leaching with a mixture of water–ethanol as solvent. The polyphenolic extracts were purified and characterized, and antioxidant potential, tyrosinase and elastase inhibitory potentials were measured. The extract obtained using the SFE method using CO2 and H2O–Ethanol (50:50 v/v) as a cosolvent showed the highest total phenolic compounds yield, with 66.60 ± 7.41 mg GAE/g coat (p > 0.05) and 7.30 ± 0.64 mg C3GE/g coat (p < 0.05) of anthocyanins compared to conventional leaching. Nineteen tentative phenolic compounds were identified in leaching crude extract using ESI-QTOF. Quercetin-3-D-galactoside was identified in crude and purified extracts. The purified SFC extract showed IC50 0.05 ± 0.002 and IC50 0.21 ± 0.008 mg/mL for DPPH and ABTS, respectively. The lowest IC50 value of tyrosinase inhibition was 0.143 ± 0.02 mg/mL and 0.005 ± 0.003 mg/mL of elastase inhibition for leaching purified extract. Phenolic compounds presented theoretical free energy values ranging from −5.3 to −7.8 kcal/mol for tyrosinase and −2.5 to −6.8 kcal/mol for elastase in molecular docking (in silico) studies. The results suggest that the purified extracts obtained by SFE or conventional leaching extraction could act as antioxidant and antiaging ingredients for cosmeceutical applications.

Common beans as a source of food ingredients: Techno‐functional and biological potential

“…These findings concord with the results obtained by Fonseca et al. (2021) and Alcazar‐Valle et al. (2020).…”

“…Moreover, noncolored phenolic compounds, such as phenolic acids, may not provide color but possesses antioxidant activity and may serve as a stabilizer of colored polyphenols as a copigmentation agent (Shoji, 2007). Colored polyphenols, particularly anthocyanins, are economically relevant for their potential use as natural colorants in the pharmaceutical, food, and feed industry (de Mejía et al., 2019; Fonseca et al., 2021; Yang et al., 2018). Common beans are diverse in phenolic compound composition among their hundreds of cultivars.…”

A Comparative Study on Phytochemical Fingerprint of Two Diverse Phaseolus vulgarisvar. Tondino del Tavo and Cannellino Bio Extracts

“…Fonseca-Hernández et al investigated tyrosinase inhibitory effects of black bean polyphenol extracts. The purified extracts (IC50: 0.143–0.147 mg/mL) displayed stronger inhibitory activity than crude extracts (IC50: 2.59–9.92 mg/mL) [ 42 ]. In order to complete our panel of biological activity screening, in vivo zymosan-induced oedema formation was applied for decoction extracts of Cannellino Bio and Tondino del Tavo, with the aim of highlighting possible anti-inflammatory activity ( Figure 2 ).…”

Anthocyanins in Chronic Diseases: The Power of Purple

“…Supercritical fluid extraction using carbon dioxide as a solvent has many advantages for phytochemical extraction, including its thermodynamic parameters and non-toxicity [ 29 ]. As an example, supercritical fluid extraction of black beans with carbon dioxide and water-ethanol as co-solvents increased the yield of polyphenols including anthocyanins for use as antioxidant and anti-ageing ingredients in cosmetics [ 30 ].…”