Evaluation of foliar phenols of 25 Mexican varieties of common bean (Phaseolus vulgaris L.) as antioxidants and varietal markers

Abstract

The antioxidant properties and the foliar phenol composition of 25 Mexican varieties of Phaseolus vulgaris L. (common bean) were evaluated. Phaseolus coccineus was analysed with comparative aims. The high performance liquid chromatography with photodiode array detection analysis revealed 27 phenolics in the leaves of P. vulgaris (13 quercetin-3-O-glycosides, 8 kaempferol-3-O-glycosides, 2 myricetin glycosides and 4 phenolic acids) and 5 in P. coccineus (2 kaempferol-3-O-glycoside, 2 apigenin-7-O-glycoside and 1 luteolin-7-O-glycoside). All extracts showed high levels of phenols and flavonoids (0.964-5.601 mg g⁻¹ dry tissue, and 0.287-1.418 mg g⁻¹ dry tissue, respectively) and relevant antioxidant properties, suggesting that the leaves of the varieties of P. vulgaris are a significant source of natural antioxidants. The foliar phenol profiles were species-specific and, besides, the qualitative variation allowed discriminating among varieties of P. vulgaris. These profiles can represent an important varietal authenticity proof.

Phytochemistry investigation and antioxidant activity of four edible Verbenaceae of Burkina Faso

“…Among these results, the strongest value was observed with L. rhodesiensis in decoction extract and it ethyl acetate fraction (0.05 EQ/g dry extracts). These results are consigned in Table 2 and are similar to those obtained by Reyes-Martinez et al [29]. These species also presented the strongest totals phenolic and flavonoids contents in their fractions (ethyl acetate fraction).…”

“…Some beverages such as tea (L. chevalieri) are also rich sources of antioxidants [8], [29], [54], [55], [56], [57]. According to Tilak et al [54], a growing body of evidence suggests that moderate consumption of tea and dietary may protect against several forms of cancer, Alzheimer's disease, cardiovascular diseases, and formation of kidney stones, bacterial infections, and dental cavities.…”

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“…In the same vein, a study on the phenolic acids' content of fifteen dry edible bean varieties revealed a high amount of caffeic acid in black beans (Luthria & Pastor-Corrales, 2006). The phenolic profiles of Phaseolus vulgaris revealed the presence of 13 quercetin-3-O-glycosides, eight kaempferol-3-O-glycosides, two myricetin glycosides and four phenolic acids with potential antioxidant activities (Reyes-Martinez et al, 2014). The reduction in phenolic contents of the Lima beans during cooking could be due to leaching of phenolic compounds in the soaking water.…”

Phytochemical variation among populations of Fouquieria splendens Engelm. (Fouquieriaceae)

“…Ethyl acetate fractionation was done due to this solvent increase the selectivity of the phenolic compounds and has been selected as the solvent with the highest phenolic affinity by several authors (Mantilla et al 2015). According to the experience of our research group, ethyl acetate produces phenolic-enriched extracts (Almaraz-Abarca et al 2006, Reyes-Martínez et al 2014, from which, well-resolved compounds can be obtained by HPLC (Barriada-Bernal et al 2014).…”