Chemical profile and bioactivity of Chilean bean landraces (Phaseolus vulgaris L.)

被引：16

作者：

Nina, Nelida ^{[1
]}

Theoduloz, Cristina ^{[2
,5
]}

Paillan, Hernan ^{[3
]}

Jimenez-Aspee, Felipe ^{[4
]}

Marquez, Katherine ^{[5
]}

Schuster, Katharina ^{[6
]}

Becker, Laura ^{[6
]}

Oellig, Claudia ^{[6
]}

Frank, Jan ^{[4
]}

Schmeda-Hirschmann, Guillermo ^{[1
,5
]}

机构：

[1] Univ Talca, Lab Quim Prod Nat, Inst Quim Recursos Nat, Campus Lircay, Talca 3480094, Chile

[2] Univ Talca, Fac Ciencias Salud, Lab Cult Celular, Campus Lircay, Talca 3480094, Chile

[3] Univ Talca, Fac Ciencias Agr, Campus Lircay, Talca 3480094, Chile

[4] Univ Hohenheim, Inst Nutr Sci, Dept Food Biofunct 140b, D-70599 Stuttgart, Germany

[5] Ctr Estudios Alimentos Proc CEAP, Campus Lircay, Talca 3480094, Chile

[6] Univ Hohenheim, Inst Food Chem 170a, Garbenstr 28, D-70599 Stuttgart, Germany

来源：

JOURNAL OF FUNCTIONAL FOODS | 2023年 / 104卷

关键词：

Chilean traditional food; Andean beans; & alpha; -glucosidase inhibitors; Phenolics; Saponins; Antioxidants; PERFORMANCE LIQUID-CHROMATOGRAPHY; PHENOLIC COMPOSITION; COMMON BEANS; ANTIOXIDANT; SAPONIN; QUANTIFICATION; ANTHOCYANIN; COTYLEDONS; SEEDS;

D O I：

10.1016/j.jff.2023.105513

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Beans (Phaseolus vulgaris L.) are a traditional food in Chile. This work aimed to determine the chemical composition, antioxidant capacity, and enzyme inhibition effect of secondary metabolites-enriched extracts (SMEE) of thirteen Chilean bean landraces before and after boiling. The SMEE composition was assessed by HPLC-DAD-MS/MS, and the main compounds were quantified. Forty-three constituents were identified, including procyanidins, flavonoids, phenylpropanoids, and saponins. The chemical profiles, antioxidant and enzyme inhibition towards a-glucosidase allowed the differentiation of the samples into whole beans with lower and high phenolic and saponin contents. Cooking decreases the total phenolics and saponins content but some individual compounds such as ferulic acid and soyasaponins Ba and Bb increases. A significant correlation was found between total phenolics and antioxidant activity. A correlation was observed between some saponins and a-glucosidase inhibition. The bean components might exert a local activity on the intestine preventing oxidation of other nutrients and modulating gastrointestinal enzymes.

引用

页数：14

共 46 条

[1] UHPLC/MS2-based approach for the comprehensive metabolite profiling of bean (Vicia faba L.) by-products: A promising source of bioactive constituents [J].

Abu-Reidah, Ibrahim M. ;

Arraez-Roman, David ;

Warad, Ismail ;

Fernandez-Gutierrez, Alberto ;

Segura-Carretero, Antonio .

FOOD RESEARCH INTERNATIONAL, 2017, 93 :87-96

[2]

Bastola KP, 2017, American Journal of Analytical Chemistry, V08, P416, DOI [10.4236/ajac.2017.86032, 10.4236/ajac.2017.86032, DOI 10.4236/AJAC.2017.86032]

[3] Microsatellite Marker Characterization of Chilean Common Bean (Phaseolus vulgaris L.) Germplasm [J].

Becerra, Viviana V. ;

Paredes, Mario C. ;

Rojo, Carmen M. ;

Diaz, Lucy M. ;

Blair, Matthew W. .

CROP SCIENCE, 2010, 50 (05) :1932-1941

[4] Genetic diversity, seed size associations and population structure of a core collection of common beans (Phaseolus vulgaris L.) [J].

Blair, Matthew W. ;

Diaz, Lucy M. ;

Buendia, Hector F. ;

Duque, Myriam C. .

THEORETICAL AND APPLIED GENETICS, 2009, 119 (06) :955-972

[5] Prediction of Phytochemical Composition, In Vitro Antioxidant Activity and Individual Phenolic Compounds of Common Beans Using MIR and NIR Spectroscopy [J].

Carbas, Bruna ;

Machado, Nelson ;

Oppolzer, David ;

Queiroz, Marcelo ;

Brites, Carla ;

Rosa, Eduardo A. S. ;

Barros, Ana I. R. N. A. .

FOOD AND BIOPROCESS TECHNOLOGY, 2020, 13 (06) :962-977

[6] Domestication patterns in common bean (Phaseolus vulgaris L.) and the origin of the Mesoamerican and Andean cultivated races [J].

Chacón, MI ;

Pickersgill, B ;

Debouck, DG .

THEORETICAL AND APPLIED GENETICS, 2005, 110 (03) :432-444

[7] Characterization of free, conjugated and bound phenolics and lipophilic antioxidants in regular- and non-darkening cranberry beans (Phaseolus vulgaris L.) [J].

Chen, Peter X. ;

Tang, Yao ;

Marcone, Massimo F. ;

Pauls, Peter K. ;

Zhang, Bing ;

Liu, Ronghua ;

Tsao, Rong .

FOOD CHEMISTRY, 2015, 185 :298-308

[8] Saponin composition complexities in hypocotyls and cotyledons of nine soybean varieties [J].

Chitisankul, Wanida T. ;

Takada, Yoshitake ;

Takahashi, Yuya ;

Ito, Ayaka ;

Itabashi, Mei ;

Varanyanond, Warunee ;

Kikuchi, Akiko ;

Ishimoto, Masao ;

Tsukamoto, Chigen .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 89 :93-103

[9] NMR and LC-MS assessment of compound variability of common bean (Phaseolus vulgaris) stored under controlled atmosphere [J].

Coelho, Silvia Renata M. ;

Alves Filho, Elenilson G. ;

Silva, Lorena Mara A. ;

Bischoff, Tabata Z. ;

Ribeiro, Paulo R., V ;

Zocolo, Guilherme Juliao ;

Canuto, Kirley M. ;

Bassinello, Priscila Z. ;

de Brito, Edy S. .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 117 (117)

[10] Occurrence of Isoflavonoids in Brazilian Common Bean Germplasm (Phaseolus vulgaris L.) [J].

de Lima, Paula Feliciano ;

Colombo, Carlos Augusto ;

Chiorato, Alisson Fernando ;

Yamaguchi, Lydia Fumiko ;

Kato, Massuo Jorge ;

Morais Carbonell, Sergio Augusto .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2014, 62 (40) :9699-9704

← 1 2 3 4 5 →