Phenolic Acid, Flavonoids and Antioxidant Activity of Common Brown Beans (Phaseolus vulgaris L.) Before and After Cooking

Huber, Karina; Brigide, Priscila; Bretas, Eloá Bolis; Canniatti‐Brazaca, Solange Guidolin

doi:10.4172/2155-9600.1000551

Cited by 27 publications

(32 citation statements)

References 22 publications

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“…Higher concentrations of flavonoids were found in the extract of cooked bean. This was consistent with Huber et al, 22 who reported that cooking increases the concentrations of flavonoids fractions in P. vulgaris especially catechin, quercetin and quercetin-3-glucoside and kaempferol and kaempferol-3-rutinoside. Quercetin was said to be very useful in the deterrence and management of cancer, inhibition of free radical generation by hydrogen peroxide, blockage of histamine generation and involved in the reversal of cognitive insufficiency 23 .…”

Section: Discussionsupporting

confidence: 92%

Heating Effect on Phytochemical and Proximate Contents of Cooked Aqueous Extract of Phaseolus Vulgaris (Kidney Beans)

Idoko

et al. 2020

Univ J Pharm Res

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Plant chemicals and nutrients abound in different parts of plants and in different compositions. P. vulgaris (kidney beans) is a nourishing leguminous food commonly eaten by both human beings and animals in the world due to its health benefits and risk reduction of diseases. It is however, indispensible for plants’ food stuff to retain their phytonutrients for maximum benefits. This study therefore investigated the effect of heat on the phytochemicals and proximate contents in cooked P. vulgaris (kidney beans). Qualitative and quantitative phytochemical analysis and proximate (nutrient contents) analysis were determined on fresh kidney bean (FKB) and cooked kidney bean (CKB). Results of phytochemical quantification revealed a significant (p˂0.05) increase of alkaloids and saponins in FKB than those in CKB, significant (p˂0.05) increase of flavonoids, glycosides and tannins in CKB than those in FKB. While proximate analysis of cooked sample (CKB) showed significant (p˂0.05) increase in protein content, crude ash content and carbohydrate content FKB. While moisture content, crude fibre and crude fat of FKB were significantly (p˂0.05) higher than those in CKB of Phaseolus vulgaris. Obviously, the increased concentrations of phytochemicals in fresh Phaseolus vulgaris may be due to the absence of heat action and the heating effect on cooked P. vulgaris could unleash the high rich nutrients value and could supply its antioxidants roles, thereby improving healthy life when eaten cooked. Peer Review History: UJPR follows the most transparent and toughest ‘Advanced OPEN peer review’ system. The identity of the authors and, reviewers will be known to each other. This transparent process will help to eradicate any possible malicious/purposeful interference by any person (publishing staff, reviewer, editor, author, etc) during peer review. As a result of this unique system, all reviewers will get their due recognition and respect, once their names are published in the papers. We expect that, by publishing peer review reports with published papers, will be helpful to many authors for drafting their article according to the specifications. Auhors will remove any error of their article and they will improve their article(s) according to the previous reports displayed with published article(s). The main purpose of it is ‘to improve the quality of a candidate manuscript’. Our reviewers check the ‘strength and weakness of a manuscript honestly’. There will increase in the perfection, and transparency. Received file Average Peer review marks at initial stage: 5.0/10 Average Peer review marks at publication stage: 7.5/10 Reviewer(s) detail: Name: Prof. Dr. Hüsniye Kayalar Affiliation: Ege University, Turkey E-mail: husniyekayalar@gmail.com Name: Dr. Mohamed Said Fathy Al-Refaey Affiliation: University of Sadat City, Menofia, Egypt E-mail: Mohamed.said@fop.usc.edu.eg Name: Dr. Gehan Fawzy Abdel Raoof Kandeel Affiliation: Pharmacognosy Department, National Research Centre, Dokki, 12622, Giza, Egypt E-mail: gehankandeel9@yahoo.com Comments of reviewer(s): Similar Articles: PHYTOCHEMICAL SCREENING AND IN-VITRO ANTIOXIDANT AND ANTI-INFLAMMATORY POTENTIAL EVALUATIONS OF METHANOLIC EXTRACTS OF COCOS NUCIFERA (L.) LEAVES PHYTOCHEMICAL SCREENING AND THIN LAYER CHROMATOGRAPHIC OF PRUNUS DULCIS (ALMOND) MEDICINAL PLANT LEAVES USED IN FOLK MEDICINE FOR TREATMENT OF WOUNDS AND BURNS IN HUFASH DISTRICT AL MAHWEET GOVERNORATE–YEMEN PHYTOCHEMICAL SCREENING AND IN VITRO ANTIOXIDANT AND ANTI-DIABETIC POTENTIALS OF PERSEA AMERICANA MILL. (LAURACEAE) FRUIT EXTRACT CYTOTOXIC EFFECT AND PHYTOCHEMICAL STUDY OF PETROLEUM ETHER EXTRACT OF TILIA CORDATA MILL

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Section: Discussionsupporting

confidence: 92%

Heating Effect on Phytochemical and Proximate Contents of Cooked Aqueous Extract of Phaseolus Vulgaris (Kidney Beans)

Idoko

et al. 2020

Univ J Pharm Res

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“…Results of phenotypic characterization for antioxidant activity showed a great level of diversity ranging from 2.15 to 60.48 with the mean TEAC of 20.03 µmol TE/g (Table S3). The observed range and average TEAC in the studied germplasm was much higher than reported by Huber et al [52], Weidner et al [34], and Bojilov et al [53]. Antioxidant activity during 2018 at both locations was recorded as higher compared to 2017.…”

Section: Discussioncontrasting

confidence: 53%

“…These differences in the antioxidant activity of common seeds grown in different years have been previously explained to be influenced by environmental variations, crop management practices, and genetic differences [55]. Frequency distribution reflected that a good number of landraces acquired TEAC contents similar to the results of earlier studies [34][35][36][37][38][39][40][41][42][43][44][45][46][47][48][49][50][51][52][53]. The ANOVA was performed within and across the four environments to evaluate the genotypic effect and explore the GEI for antioxidant capacity.…”

Section: Discussionmentioning

confidence: 74%

Uncovering Phenotypic Diversity and DArTseq Marker Loci Associated with Antioxidant Activity in Common Bean

Nadeem

Gündoğdu

Erċışlı

et al. 2019

Genes

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Antioxidants play an important role in animal and plant life owing to their involvement in complex metabolic and signaling mechanisms, hence uncovering the genetic basis associated with antioxidant activity is very important for the development of improved varieties. Here, a total of 182 common bean (Phaseolus vulgaris) landraces and six commercial cultivars collected from 19 provinces of Turkey were evaluated for seed antioxidant activity under four environments and two locations. Antioxidant activity was measured using ABTS radical scavenging capacity and mean antioxidant activity in common bean landraces was 20.03 µmol TE/g. Analysis of variance reflected that genotype by environment interaction was statistically non-significant and heritability analysis showed higher heritability of antioxidant activity. Variations in seed color were observed, and a higher antioxidant activity was present in seeds having colored seed as compared to those having white seeds. A negative correlation was found between white-colored seeds and antioxidant activity. A total of 7900 DArTseq markers were used to explore the population structure that grouped the studied germplasm into two sub-populations on the basis of their geographical origins and trolox equivalent antioxidant capacity contents. Mean linkage disequilibrium (LD) was 54%, and mean Genes 2020, 11, 36 2 of 17 LD decay was 1.15 Mb. Mixed linear model i.e., the Q + K model demonstrated that four DArTseq markers had significant association (p < 0.01) for antioxidant activity. Three of these markers were present on chromosome Pv07, while the fourth marker was located on chromosome Pv03. Among the identified markers, DArT-3369938 marker showed maximum (14.61%) variation. A total of four putative candidate genes were predicted from sequences reflecting homology to identified DArTseq markers. This is a pioneering study involving the identification of association for antioxidant activity in common bean seeds. We envisage that this study will be very helpful for global common bean breeding community in order to develop cultivars with higher antioxidant activity.

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“…Large amounts of chlorogenic acid have been recorded in raw bean extracts (Huber et al, 2016). Our observation also agrees with some of the main flavonoids and phenolic acids reported in common beans (Chávez‐Mendoza & Sánchez, 2017).…”

Section: Resultsmentioning

confidence: 99%

“…The data analysis was performed using OpenLab CDS, ChemStation Edition software (Agilent Technologies). The compounds were first detected using a single MS scan in the 100–1,500 m / z range based on previously reported m/z ions in common/cooked beans, according to the elution time described in the literature followed by a targeted search based on the peaks showing major signals in the UV–Vis chromatograms (Huber, Brigide, Bolis, & Canniatti‐Brazaca, 2016; Lin, Harnly, Pastor‐Corrales, & Luthria, 2008).…”

Section: Methodsmentioning

confidence: 99%

Bioaccessibility of phenolic compounds in common beans (Phaseolus vulgaris L.) after in vitro gastrointestinal digestion: A comparison of two cooking procedures

et al. 2020

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Background and objectives: Beans (Phaseolus vulgaris L.) are widely consumed, but the bioaccessibility of their phenolic compounds (PCs) may be affected by different factors. Within this framework, an in vitro gastrointestinal digestion of two bean varieties: "Azufrado" and "Negro Jamapa," was performed and the bioaccessibility and in vitro release kinetics of PC was evaluated. Mashed beans were prepared by two common culinary procedures in Mexico: pressure cooking followed by mashing, and pressure cooking and mashing, followed by frying. Findings: The bioaccessibility of PC was about 50% in the cooked samples and 30% in cooked-fried samples. The cooking condition did not modify the PC release kinetics during the first 60 min in any of the bean preparations. Three PCs were identified by HPLC-DAD-MS: kaempferol-3-O-glucoside, quercetin-3-O-glucoside, and chlorogenic acid, which was the main PC released from all samples. Conclusions: Simulated gastrointestinal digestion revealed processing-related differences in the PC bioaccessibility in these two bean varieties, which should be further considered and evaluated in nutritional studies. Significance and novelty: The study is in line with current approaches for assessing PC bioaccessibility during the gastrointestinal digestion, providing knowledge on the types and quantities of PC released from the food matrix of beans as eaten. K E Y W O R D S beans, bioaccessibility, kinetics, phenolic compounds

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Phenolic Acid, Flavonoids and Antioxidant Activity of Common Brown Beans (Phaseolus vulgaris L.) Before and After Cooking

Cited by 27 publications

References 22 publications

Heating Effect on Phytochemical and Proximate Contents of Cooked Aqueous Extract of Phaseolus Vulgaris (Kidney Beans)

Heating Effect on Phytochemical and Proximate Contents of Cooked Aqueous Extract of Phaseolus Vulgaris (Kidney Beans)

Uncovering Phenotypic Diversity and DArTseq Marker Loci Associated with Antioxidant Activity in Common Bean

Bioaccessibility of phenolic compounds in common beans (Phaseolus vulgaris L.) after in vitro gastrointestinal digestion: A comparison of two cooking procedures

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