Chemical profile and bioactivity of Chilean bean landraces (Phaseolus vulgaris L.)
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...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-05-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464623001135 |
| _version_ | 1797837076319698944 |
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| author | Nélida Nina Cristina Theoduloz Hernán Paillán Felipe Jiménez-Aspee Katherine Márquez Katharina Schuster Laura Becker Claudia Oellig Jan Frank Guillermo Schmeda-Hirschmann |
| author_facet | Nélida Nina Cristina Theoduloz Hernán Paillán Felipe Jiménez-Aspee Katherine Márquez Katharina Schuster Laura Becker Claudia Oellig Jan Frank Guillermo Schmeda-Hirschmann |
| author_sort | Nélida Nina |
| collection | DOAJ |
| description | 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 α-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 α-glucosidase inhibition. The bean components might exert a local activity on the intestine preventing oxidation of other nutrients and modulating gastrointestinal enzymes. |
| first_indexed | 2024-04-09T15:20:05Z |
| format | Article |
| id | doaj.art-1c7a899c104b4a2fa70d42edb55ec843 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-04-09T15:20:05Z |
| publishDate | 2023-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-1c7a899c104b4a2fa70d42edb55ec8432023-04-29T14:48:22ZengElsevierJournal of Functional Foods1756-46462023-05-01104105513Chemical profile and bioactivity of Chilean bean landraces (Phaseolus vulgaris L.)Nélida Nina0Cristina Theoduloz1Hernán Paillán2Felipe Jiménez-Aspee3Katherine Márquez4Katharina Schuster5Laura Becker6Claudia Oellig7Jan Frank8Guillermo Schmeda-Hirschmann9Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Campus Lircay, Universidad de Talca, 3480094 Talca, ChileLaboratorio de Cultivo Celular, Facultad de Ciencias de la Salud, Universidad de Talca, Campus Lircay, 3480094 Talca, Chile; Centro de Estudios en Alimentos Procesados (CEAP), Campus Lircay, 3480094 Talca, ChileFacultad de Ciencias Agrarias, Universidad de Talca, Campus Lircay, 3480094 Talca, ChileDepartment of Food Biofunctionality (140b), Institute of Nutritional Sciences, University of Hohenheim, D-70599 Stuttgart, GermanyCentro de Estudios en Alimentos Procesados (CEAP), Campus Lircay, 3480094 Talca, ChileInstitute of Food Chemistry (170a), Universität Hohenheim, Garbenstrasse 28, 70599 Stuttgart, GermanyInstitute of Food Chemistry (170a), Universität Hohenheim, Garbenstrasse 28, 70599 Stuttgart, GermanyInstitute of Food Chemistry (170a), Universität Hohenheim, Garbenstrasse 28, 70599 Stuttgart, GermanyDepartment of Food Biofunctionality (140b), Institute of Nutritional Sciences, University of Hohenheim, D-70599 Stuttgart, GermanyLaboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Campus Lircay, Universidad de Talca, 3480094 Talca, Chile; Centro de Estudios en Alimentos Procesados (CEAP), Campus Lircay, 3480094 Talca, Chile; Corresponding author at: Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Campus Lircay, Universidad de Talca, 3480094 Talca, Chile.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 α-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 α-glucosidase inhibition. The bean components might exert a local activity on the intestine preventing oxidation of other nutrients and modulating gastrointestinal enzymes.http://www.sciencedirect.com/science/article/pii/S1756464623001135Chilean traditional foodAndean beansα-glucosidase inhibitorsPhenolicsSaponinsAntioxidants |
| spellingShingle | Nélida Nina Cristina Theoduloz Hernán Paillán Felipe Jiménez-Aspee Katherine Márquez Katharina Schuster Laura Becker Claudia Oellig Jan Frank Guillermo Schmeda-Hirschmann Chemical profile and bioactivity of Chilean bean landraces (Phaseolus vulgaris L.) Journal of Functional Foods Chilean traditional food Andean beans α-glucosidase inhibitors Phenolics Saponins Antioxidants |
| title | Chemical profile and bioactivity of Chilean bean landraces (Phaseolus vulgaris L.) |
| title_full | Chemical profile and bioactivity of Chilean bean landraces (Phaseolus vulgaris L.) |
| title_fullStr | Chemical profile and bioactivity of Chilean bean landraces (Phaseolus vulgaris L.) |
| title_full_unstemmed | Chemical profile and bioactivity of Chilean bean landraces (Phaseolus vulgaris L.) |
| title_short | Chemical profile and bioactivity of Chilean bean landraces (Phaseolus vulgaris L.) |
| title_sort | chemical profile and bioactivity of chilean bean landraces phaseolus vulgaris l |
| topic | Chilean traditional food Andean beans α-glucosidase inhibitors Phenolics Saponins Antioxidants |
| url | http://www.sciencedirect.com/science/article/pii/S1756464623001135 |
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