Polyphenolic components of common beans (Phaseolus vulgaris L.) and their significance
Abstract
Objective. To determine and analyze the polyphenolic components of common beans of different genotypes and colors. Methods. Biochemical, organoleptic, analytical and statistical methods were used. The content of polyphenolic compounds, its amount was determined by extraction methods, thin-layer chromatography (TLC), paper chromatography (PC) and HPLC (high-performance liquid chromatography) were used. Results. In the studied common beans of different genotypes and colors, polyphenolic acids were identified, which are synthesized and are derivatives of benzoic acid (vanillic, p-hydroxybenzoic and gallic acids) and cinnamic acid (ferulic, p-coumaric and chlorogenic acids). The white-colored varieties Stryjskiy Yas and Mavka have the lowest amount of phenolic acids: chlorogenic acid < 0.005 mg/g, coumaric acid (0.0030–0.0024 mg/g) and ferulic acid (0.0016–0.0014 mg/g). Benzoic acid derivatives were found in the following amounts: vanillic acid (0.0052–0.0031 mg/g), n-hydroxybenzoic acid – 0.0042–0.0039 mg/g, gallic acid – 0.018–0.017 mg/g. The Pinto varieties (cappuccino bean color with brown specks) and Lastivka (burgundy color with white uneven specks) had more polyphenolic acids. The amount of hydroxy-cinnamic acid derivatives was 0.050 and 0.041 mg/g, respectively, and benzoic acid derivatives were 0.021 and 0.027 mg/g. The dark burgundy Kindi variety had the highest content of polyphenols – 0.140 mg/g. Among them, the total amount of hydroxycinnamic acid derivatives was 0.058 mg/g (vanillic – 0.0166 mg/g, n-hydroxybenzoic – 0.0086 and gallic – 0.047 mg/g), benzoic acid derivatives – 0.09 mg/g (ferulic – 0.0036 mg/g, n-coumaric – 0.0068 and chlorogenic – 0.011 mg/g). The amount of isoflavonoids was found to be less than 0.05 mg/g. Conclusions. Beans of the Kindi genotype (dark burgundy color) have a high content of polyphenols (0.140 mg/g), compared to white beans, varieties Stryjskiy Yas (0.118 mg/g) and Mavka (0.114 mg/g). Spotted beans of the Pinto and Lastivka varieties had an average of 0.121 mg/g of polyphenolic components. Maceration of beans reduced the content of polyphenolic acids by an average of 30–50%. The nutritional properties of beans are closely related to the protein content and, to a lesser extent, to the content of carbohydrates, minerals and lipids. They have a low content of saturated fats. The studied beans differed in taste, color and texture, size and shape and cooking time.
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