Polyphenols in wild and weedy Mexican common beans (Phaseolus vulgaris L.)

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 12, 2006, Pages 4436-4444

  Espinosa Alonso, L Gabriela ^a   Lygin, Anatoly ^b   Widholm, Jack M ^b   Valverde, Maria E ^a   Paredes Lopez, Octavio ^a  

^a DEPARTAMENTO DE INGENIERÍA GENÉTICA   (Mexico)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Anthocyanins; Color seed coats; Common bean; Condensed tannins; Flavonoids; Phaseolus vulgaris; Phenolic acids; Polyphenols; Total phenols; Weedy bean; Wild bean

Indexed keywords

ANTHOCYANIN; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS; TANNIN DERIVATIVE;

ARTICLE; BEAN; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PIGMENTATION; PLANT SEED; SPECTROPHOTOMETRY;

ANTHOCYANINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; PHASEOLUS; PHENOLS; PIGMENTATION; SEEDS; SPECTROPHOTOMETRY; TANNINS;

PHASEOLUS VULGARIS;

EID: 33745741313     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060185e     Document Type: Article

References (30)

1. Rui Hai, L. Potential synergy of phytochemicals in cancer prevention: mechanism of action. J. Nutr. 2004, 134, 3479S-3485S.
2. Lock, K.; Pomerleau, J.; Causer, L.; Altmann, D. R.; McKee, M. The global burden of disease attributable to low consumption of fruit and vegetables: implications for the global strategy on diet. Bull. W. H. O. 2005, 83, 100-108.
3. Bermudez, O. I.; Tucker, K. L. Trends in dietary patterns of Latin American populations. Cad. Saude Pública (Río de Janeiro) 2003, 19 (Suppl.), 87-99.
4. Frazào, E.; Golan, E. Diets high in fruit and vegetables are more expensive than diets high in fats and sugars. Evidence-Based Healthcare Public Health 2005, 9, 104-107.
5. Guzmán-Maldonado, S. H.; Paredes-López, O. Biotechnology for the improvement of nutritional quality of food crop plants. In Molecular Biotechnology for Plant Food Production; Paredes-López, O., Ed.; Technomic Publishing Company, Inc.: Lancaster, PA, 1999; pp 590-591.
6. Beninger, C. W.; Hosfield, G. L. Flavonoid composition of three genotypes of dry bean (Phaseolus vulgaris) differing in seed coat color. J. Am. Soc. Hortic. Sci. 1999, 124, 514-518.
7. Takeoka, G. R.; Dao, L. T.; Full, G. H.; Wong, R. Y.; Harden, L. A.; Edwards, R. H.; Berrios, J. De J. Characterization of black bean (Phaseolus vulgaris L.) anthocyanins. J. Agric. Food Chem. 1997, 45, 3395-3400.
8. Choung, M. G.; Choi, B. R.; An, Y. N.; Chu, Y. H.; Cho, Y. S. Anthocyanin profile of Korean cultivated kidney bean (Phaseolus vulgaris L.). J. Agric. Food Chem. 2003, 51, 7040-7043.
9. Salinas-Moreno, Y.; Rojas-Herrera, L.; Sosa-Montes, E.; Pérez-Herrera, P. Anthocyanin composition in black bean varieties grown in Mexico. Agrociencia 2005, 39, 385-394.
10. Romani, A.; Vignolini, P.; Galardi, C.; Nulinacci, N.; Benedettelli, S.; Heimler, D. Germplasm characterization of Zolfino landraces (Phaseolus vulgaris L.) by flavonoid content. J. Agric. Food Chem. 2004, 52, 3838-3842.
11. Islam, F. M. A.; Rengifo, J.; Redden, R. J.; Basford, K. E.; Beebe, S. E. Association between seed coat polyphenolics (tannins) and disease resistance in common bean. Plant Foods Hum. Nutr. 2003, 58, 285-297.
12. González de Mejia, E.; Castaño-Tostado, E.; Loarca-Piña, G. Antimutagenic effects of natural phenolic compounds in beans. Mutat. Res. Genet. Toxicol. Environ. Mutagen. 1999, 441, 1-9.
13. Cardador-Martinez, A.; Loarca-Piña, G.; Oomah, B. D. Anti-oxidant activity in common beans (Phaseolus vulgaris L.). J. Agric. Food Chem. 2002, 50, 6975-6980.
14. Beninger, C. W.; Hosfield, G. L. Antioxidant activity of extracts, condensed tannins fractions, and pure flavonoids from Phaseolus vulgaris L. Seed coat color genotypes. J. Agric. Food Chem. 2003, 51, 7879-7883.
15. Gepts, P. Origin and evolution of common bean: past events and recent trends. HortScience 1998, 33, 1124-1130.
16. Guzmán-Maldonado, S. H.; Acosta-Gallegos, J.; Paredes- López, O. Protein and mineral content of a novel collection of wild and weedy common bean (Phaseolus vulgaris L.). J. Sci. Food Agric. 2000, 80, 1874-1881.
17. Castellanos, J. Z.; Guzman-Maldonado, H. S.; Jiménez, A.; Mejia, C.; Muñoz-Ramos, J. J.; Acosta-Gallegos, J. A.; Hoyos, G.; Lopez-Salinas, E.; Gonzalez-Eguiarte, D.; Salinas-Perez, R.; Gonzalez-Acuña, J.; Muñoz-Villalobos, J. A.; Fernandez-Hernandez, P.; Cazares, B. Preferential habits of consumers of common bean (Phaseolus vulgaris L.) in Mexico. Arch. Latinoam. Nutr. 1997, 47, 163-167.
18. Singleton, V. L.; Rossi, A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 1965, 16, 144-158.
19. Deshpande, S. S.; Cheryan, M. Determination of phenolic compound of dry beans using vanillin, redox and precipitation assays. J. Food Sci. 1987, 52, 332-334.
20. Abdel-Aal, E. S.; Hucl, P. A rapid method for quantifying total anthocyanins in blue aleurone and purple pericarp wheats. Cereal Chem. 1999, 76, 350-354.
21. Graham, T. L. A rapid high-resolution high performance liquid chromatography profiling procedure for plant and microbial aromatic secondary metabolites. Plant Physiol. 1991, 95, 584-593.
22. Taruscio, T. G.; Barney, D. L.; Exon, J. Content and profile of flavonoid and phenolic acid compounds in conjunction with the antioxidant capacity or a variety of Northwest Vaccinium berries. J. Agric. Food Chem. 2004, 52, 3169-3176.
23. Vinson, J. A.; Hao, Y.; Su, X.; Zubilk, L. Phenol antioxidant quantity and quality in foods: vegetables. J. Agric. Food Chem. 1998, 46, 3630-3634.
24. De Mejia, E. G.; Guzman-Maldonado, S. H.; Acosta-Gallegos, J. A.; Reynoso-Camacho, R.; Ramirez-Rodriguez, E.; Pons-Hernandez, J. L.; Gonzalez-Chavira, M. M.; Castellanos, J. Z.; Kelly, J. D. Effect of cultivar and growing location on the trypsin inhibitors, tannins and lectins of common beans (Phaseolus vulgaris L.) grown in the semiarid highlands of Mexico. J. Agric. Food Chem. 2003, 51, 5962-5966.
25. Aparicio-Fernandez, X.; Manzo-Bonilla, L.; Loarca-Piña, G. F. Comparison of antimutagenic activity of phenolic compounds in newly harvested and stored common beans Phaseolus vulgaris against aflatoxin B1. J. Food Sci. 2005, 70, S73-S78.
26. Sosulski, F. W.; Dabowski, K. J. Composition of free and hydrolyzable phenolic acids in the flours and hulls of 10 legume species. J. Agric. Food Chem. 1984, 32, 131-133.
27. Díaz-Batalla, L.; Widholm, J. M.; Fahey, G. C., Jr.; Castaño-Tostado, E.; Paredes-López, O. Chemical components with health implications in wild and cultivated Mexican common bean seeds (Phaseolus vulgaris, L.) J. Agric. Food Chem. 2006, 54, 2045-2052.
28. Garcia, E.; Filisetti, T. M. C. C.; Udaeta, J. E. M.; Lajolo, F. M. Hard to cook beans (Phaseolus vulgaris): involvement of phenolic compounds and pectates. J. Agric. Food Chem. 1998, 46, 2110-2116.
29. Hempel, J.; Böhm, H. Quality and quantity of prevailing flavonoid glycosides of yellow and green French beans (Phaseolus vulgaris L.). J. Agric. Food Chem. 1996, 44, 2114-2116.
30. Clifford, M. N. Anthocyanins - nature, occurrence and dietary burden. J. Sci. Food Agric. 2000, 80, 1063-1072.