Phenolic compounds and the antioxidant properties in seeds of green- and yellow-podded bean (Phaseolus vulgaris L.) varieties

CyTA - Journal of Food

卷:16

Magdalena Karamać¹  Ryszard Amarowicz¹  Stanisław Weidner²  Angelika Król² 

[1] Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences;

[2] University of Warmia and Mazury in Olsztyn;

关键词: Bean seeds;    phenolic compounds;    reducing power;    DPPH•;    ABTS+•;    phenolic acids;   

DOI  :  10.1080/19476337.2017.1407826

来源: DOAJ

【 摘 要 】

The objective of the article was to compare the types and quantities of phenolic compounds found in seeds of French bean from two green- and two yellow-podded cultivars. The study also comprised determinations of antioxidant properties and reducing capacity of extracts from these seeds, as well as RP-HPLC analysis of their phenolic acids. A relationship was demonstrated between the content of phenolic compounds in the seeds and the colour of their pods. Seeds of the green-podded cultivars were distinguished by a higher total content of phenolics than the yellow-podded varieties. RP-HPLC analysis of the extracts showed the presence of four phenolic acids that were identified as caffeic acid, p-coumaric acid, ferulic acid and sinapic acid. The demonstrated relationship between the seed phenolics and the pod colour can help which bean cultivars most suitable for organic cultivation and better effects on consumer health and those. Abbreviations: ABTS•+ – 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) enhancer; FRAP – reducing power of extracts; PAL – phenyl-alanine ammonia lyase; ROS – reactive oxygen species; TEAC – Trolox equivalent antioxidant capacity; TPTZ – 2,4,6-tris(2-pyridyl)-s-triazine;

【 授权许可】

Unknown