Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2017, 5(12), 900-907
DOI: 10.12691/jfnr-5-12-4
Open AccessArticle

DPPH Radical Scavenging Activity and Polyphenols in the Pods of 3 Common Beans

Zhaohong Ci1, 2, Chengyu Jiang1, 2, Chigen Tsukamoto2 and Michiyuki Kojima2, 3,

1Department of Food Production Science, Obihiro University of Agriculture and Veterinary Medicine, 11, Nishi-2-sen, Inada-machi, Obihiro, Hokkaido 080-8555, Japan

2United Graduate School of Agricultural Sciences, Iwate University, 3-18-8, Ueda, Morioka, Iwate 020-8550, Japan

3Department of Human Sciences, Obihiro University of Agriculture and Veterinary Medicine, 11, Nishi-2-sen, Inada-machi, Obihiro, Hokkaido 080-8555, Japan

Pub. Date: November 28, 2017

Cite this paper:
Zhaohong Ci, Chengyu Jiang, Chigen Tsukamoto and Michiyuki Kojima. DPPH Radical Scavenging Activity and Polyphenols in the Pods of 3 Common Beans. Journal of Food and Nutrition Research. 2017; 5(12):900-907. doi: 10.12691/jfnr-5-12-4


The pods of common beans (Phaseolus vulgaris) 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.

DPPH radical scavenging activity monomeric polyphenols oligomeric polyphenols anthocyanin malvidin 3 5-diglucoside

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