Polyphenols in Wild and Weedy Mexican Common Beans (Phaseolus vulgaris L.)

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• 作者：L. Gabriela Espinosa-Alonso ; Anatoly Lygin ; Jack M. Widholm ; Maria E. Valverde ; and Octavio Paredes-Lopez
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2006
• 出版时间：June 14, 2006
• 年：2006
• 卷：54
• 期：12
• 页码：4436 - 4444
• 全文大小：267K
• 年卷期：v.54,no.12(June 14, 2006)
• ISSN：1520-5118

文摘

The polyphenolic composition of 62 wild and weedy Mexican bean collections from diverse origins,grouped by their seed coat color, was assessed. According to spectrophotometric analysis, the rangeof total phenols, condensed tannins, and total anthocyanins presented wide differences. Furthermore,the phenolic acid, flavonoid, and anthocyanin profiles were analyzed using HPLC. Ferulic was themain phenolic acid. Kaempferol and quercetin were the main flavonoids, and the isoflavones daidzeinand coumestrol were found in only low levels in few collections. Delphinidin was the main anthocyanidinfound, followed by petunidin, cyanidin, malvidin, pelargonidin, and peonidin. The wide variationobserved in polyphenolic contents was more related to their genotype than to the color factor. Theseresults show that some wild and weedy beans are good sources of phenolic compounds for use inbreeding programs focused on nutrition and health.Keywords: Common bean; Phaseolus vulgaris; wild bean; weedy bean; color seed coats; polyphenols;total phenols; condensed tannins; anthocyanins; phenolic acids; flavonoids