@article{jfnr20175124,
author={{Ci, Zhaohong and Jiang, Chengyu and Tsukamoto, Chigen and Kojima, Michiyuki},
title={DPPH Radical Scavenging Activity and Polyphenols in the Pods of 3 Common Beans},
journal={Journal of Food and Nutrition Research},
volume={5},
number={12},
pages={900--907},
year={2017},
url={http://pubs.sciepub.com/jfnr/5/12/4},
issn={2333-1240},
abstract={The pods of common beans (<i>Phaseolus</i><i> </i><i>vulgaris</i>) are rich in various nutrients, and they could therefore be important parts of the human diet. In the present study, we have analyzed the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and the contents of polyphenols, anthocyanin, vitamin C, and carotenoid in the pods of 3 varieties of common beans. French beans had the highest DPPH radical scavenging activity and polyphenol contents among the three varieties. The anthocyanin content was 3.93 mg/g D.W. in French beans, but not detected in bush beans and Romano beans. The vitamin C and carotenoid contents ranged from 0.45-1.96 and 0.31-0.60 mg/g D.W. in the pods of these common beans, respectively. Moreover, we found French beans contained monomeric (Fra.I), oligomeric (Fra.II), and polymeric (Fra.III) polyphenols (67%, 31%, and 2%, respectively). In contrast, monomeric polyphenols are the main polyphenols (Fra.I > 96%) in bush beans and Romano beans. Oligomeric polyphenols (Fra.II) show higher DPPH radical scavenging activity than monomeric ones (Fra.I) in French beans. Oligomeric polyphenols with both B-type and A-type bonds were present in Fra.II from French beans. We identified malvidin 3,5-diglucoside as the anthocyanin in French beans by HPLC-PDA/MS. In summary, as a vegetable, French beans have the highest antioxidant activity among the three varieties of common bean pods studied here.},
doi={10.12691/jfnr-5-12-4}
publisher={Science and Education Publishing}
}