EFFECT OF THERMAL TREATMENT ON PHENOLIC COMPOUNDS AND FUNCTIONALITY LINKED TO TYPE 2 DIABETES AND HYPERTENSION MANAGEMENT OF PERUVIAN AND BRAZILIAN BEAN CULTIVARS (PHASEOLUS VULGARISL.) USINGIN VITROMETHODS

Abstract

The effect of thermal treatment on phenolic compounds and type 2 diabetes functionality linked to α‐glucosidase and α‐amylase inhibition and hypertension relevant angiotensin I‐converting enzyme (ACE) inhibition were investigated in selected bean (Phaseolus vulgaris L.) cultivars from Peru and Brazil using in vitro models. Thermal processing by autoclaving decreased the total phenolic content in all cultivars, whereas the 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity‐linked antioxidant activity increased among Peruvian cultivars. α‐Amylase and α‐glucosidase inhibitory activities were reduced significantly after heat treatment (73–94% and 8–52%, respectively), whereas ACE inhibitory activity was enhanced (9–15%). Specific phenolic acids such as chlorogenic and caffeic acid increased moderately following thermal treatment (2–16% and 5–35%, respectively). No correlation was found between phenolic contents and functionality associated to antidiabetes and antihypertension potential, indicating that nonphenolic compounds may be involved. Thermally processed bean cultivars are interesting sources of phenolic acids linked to high antioxidant activity and show potential for hypertension prevention. PRACTICAL APPLICATIONS Dry beans (Phaseolus vulgaris L.) represent an important protein source in countries such as Brazil and Peru. Beyond the protein value, insights from this study using in vitro models indicate that thermally processed bean cultivars have potential for hypertension management and associated vascular complications linked to cellular oxidation stress. These results provide a strategy for the selection and genetic improvement of bean cultivars for better design of whole food systems to manage chronic diseases such as type 2 diabetes and associated cardiovascular diseases. Also, this research provides the biochemical rationale for further animal and clinical studies.

Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao)

“…On the one hand, heat treatment had a decomposition effect on phenolic compounds (Ranilla et al, 2010), which also may have been lost to the solution, in which the bamboo shoots were boiled; on the other hand, heat treatment could make the existed polyphenol oxidases inactive so that prevented polyphenols' decomposition (Yamaguchi et al, 2003), and heat treatment could promote dietary fiber-binding type polyphenols decomposition into free phenolic compounds and then made the detected value much higher (Stewart et al, 2000). In contrast with fresh bamboo shoots, the antioxidant capacity of boiled samples reduced apparently, steamed ones remained unchanged, and stirfried ones increased slightly (Fig.…”

Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.)

“…Many studies showed their beneficial effects on blood cholesterol, glucose and insulin levels, in addition to prevention of various cancers, such as gastrointestinal, breast and prostate. These properties have been attributed to the unique nutritional composition of the bean that is rich in fibre and phenolic compounds, and low in total fat and saturated fat (Boateng et al, 2008;Karababa, 2006;Marathe et al, 2011;Ranilla et al, 2010;Sievenpiper et al, 2009;Thompson et al, 2008;Wu et al, 2004;Xu & Chang, 2009). The Chinese and Brazilian beans have a similarly high content of dietary fibre (Wu et al, 2004;Costa et al, 2006).…”

Phenolic Composition and Antioxidant and Antiproliferative Activities of the Extracts of Twelve Common Bean (Phaseolus vulgaris L.) Endemic Ecotypes of Southern Italy before and after Cooking

“…The beneficial effects of polyphenols on human health are expressed primarily through the reduction of the oxidative stress [4]. Some polyphenols are also able to exert antiapoptotic, antiaging, as well as anticarcinogenic activity, overall inhibiting the cell proliferation processes [5, 6].…”