Chemical Components with Health Implications in Wild and Cultivated Mexican Common Bean Seeds (Phaseolus vulgaris L.)

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• 作者：Luis D&iacute ; az-Batalla ; Jack M. Widholm ; George C. Fahey ; Jr. ; Eduardo Castañ ; o-Tostado ; and Octavio Paredes-L&oacute ; pez
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2006
• 出版时间：March 22, 2006
• 年：2006
• 卷：54
• 期：6
• 页码：2045 - 2052
• 全文大小：82K
• 年卷期：v.54,no.6(March 22, 2006)
• ISSN：1520-5118

文摘

Common bean effects on health have been related to its dietary fiber content and other activecompounds. This study assessed the content of flavonoids, coumestrol, phenolic acids, galactooligosaccharides, and phytic acid in wild and cultivated Mexican common bean seeds (raw and cooked)and that of flavonoids, coumestrol, and phenolic acids in germinated bean seeds. The presence ofisoflavones in raw bean seeds was not confirmed by the UV spectra. Quercetin, kaempferol,p-coumaric acid, ferulic acid, p-hydroxybenzoic acid, and vanillic acid mean contents were 10.9, 52.3,10.1, 9.6, 5.4, and 18.2 g/g, respectively; raffinose, stachyose, verbascose, and phytic acid meancontents were 8.5, 56.3, 5.5, and 11.5 mg/g, respectively, in raw seeds. All compounds were affectedby autoclaving, and germination resulted in a de novo synthesis of flavonols, phytoestrogens, andphenolic acids. The impact on health of common bean seed is affected by dietary burden, specificcompounds content, and processing. On the other hand, germinated bean seed or beans sproutsmay be sources of antioxidants and phytoestrogens.Keywords: Common bean; Phaseolus vulgaris; wild; cultivated; chronic diseases; HPLC; activecompounds; antioxidants; isoflavonoids; flavonoids; flavonols; phenolic acids; phytoestrogens; prebiotics;galactooligosaccharides; phytic acid