Characteristics of a common bean landrace (Phaseolus vulgaris L) of great culinary value and selection of a commercial inbred line

The Ganxet bean is a landrace that is greatly appreciated in northeast Spain. For commercial purposes a pure line selection process was undertaken in this landrace. Simultaneously, the Ganxet bean was compared with standard controls for nutritional traits. Seven inbred lines, representative of the variability within the Ganxet germplasm, were studied per se and compared with bean varieties White Kidney, Navy, Faba Asturiana and Tolosa. The Ganxet germplasm was found to contain more protein, less total dietary fibre, more digestible dietary fibre, a higher proportion of seedcoat, more glucose and less starch than the controls. Study of the agronomic, commercial, nutritional and gastronomic aspects of the Ganxet inbred lines showed sufficient variability to allow two inbred lines representative of Ganxet germplasm to be chosen for commercialisation. © 1999 Society of Chemical Industry     

Protein profile and antioxidant capacity of processed seeds from two common bean (Phaseolus vulgaris L.) cultivars

Common bean (Phaseolus vulgaris L.) seeds are an economical protein source rich in bioactive compounds with antioxidant activity. In this work, we evaluated processed seeds from two common bean cultivars regarding protein profile and antioxidant capacity before and after enzymatic digestion in vitro. We provided protein maps by two-dimensional electrophoresis (2-DE) of seeds germinated during 36 h and 72 h. The principal component analysis (PCA) showed that protein abundance had more variation on germination times than the cultivar ones. Seeds germinated for 36 h showed greater antioxidant capacity compared to germination for 72 h and cooking, before and after enzymatic digestion. In protein isolates, cooking associated with digestion provided better antioxidant capacity. Germination time influences protein expression as well as the antioxidant capacity of common beans. Furthermore, in vitro digestion increases the antioxidant capacity of cooked bean protein isolates.     

Effect of pressure cooking on the antioxidant activity of extracts from three common bean (Phaseolus vulgaris L.) cultivars

Common bean is a traditional legume that is becoming more attractive because of its dietary and associated health benefits. Flor de Mayo M38, Pinto Villa and Bayo Victoria, three common bean cultivars developed in Mexico, were tested for phenol content and free radical scavenging activity before and after autoclaving. Independent analysis of seed coat and cotyledon was performed for each cultivar. Longer cooking times enhanced diffusion of phenols from seed coats to cooking water and from there to cotyledons. Cooking waters showed a remarkable activity similar to crude seed coats extracts although their phenol content was 80% lower.     

Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods

ABSTRACT:  The effects of soaking, boiling, and steaming processes on the phenolic components and antioxidant activity of black beans were investigated. All processed beans exhibited significantly ( P < 0.05) lower antioxidant activities than raw beans in total phenolic content (TPC), DPPH free radical scavenging activity (DPPH), and oxygen radical absorbing capacity (ORAC). Steaming processes resulted in a greater retention of TPC and ORAC values than the boiling processes. Pressure boiling shortened processing time compared to regular boiling, resulted in insignificant differences in TPC, but significantly increased in ORAC as compared to the regular boiling method. Pressure steaming resulted in significant decreases in TPC, DPPH, while significantly increased in ORAC compared to regular steaming. Greater TPC, DPPH, and ORAC values were detected in boiling water than in the soaking and steaming water. Mass balance analysis showed that boiling caused more dry solid loss than steaming. All of these results indicated that processing methods significantly changed contents and activities of antioxidant components of black beans. Steam processing exhibited several advantages in appearance and texture of the cooked product, shortening processing time, and in greater retention of TPC and antioxidant activities. Steam processing may be used to develop high-quality health-promoting black bean products.     

Physiological traits related to terminal drought resistance in common bean (Phaseolus vulgaris L.)

BACKGROUND: A major problem in common bean (Phaseolus vulgaris L.) agriculture is the low yield due to terminal drought. Because common beans are grown over a broad variety of environments, the study of drought‐resistant genotypes might be useful to identify distinctive or common mechanisms needed for survival and seed production under drought. RESULTS: In this study the relationship between terminal drought resistance and some physiological parameters was analysed using cultivars contrasting in their drought response from two different gene pools. Trials were performed in three environments. As expected, drought treatments induced a decrease in leaf relative humidity and an increase in leaf temperature; however, when these parameters were compared between susceptible and resistant cultivars under optimal irrigation and drought, no significant differences were detected. Similar results were obtained for chlorophyll content. In contrast, analysis of relative water content (RWC) and stomatal conductance values showed reproducible significant differences between susceptible and resistant cultivars grown under optimal irrigation and drought across the different environments. CONCLUSIONS: The data indicate that drought‐resistant cultivars maximise carbon uptake and limit water loss upon drought by increasing stomatal closure during the day and attaining a higher RWC during the night as compared with susceptible cultivars, suggesting a water balance fine control to achieve enough yield under drought. Copyright © 2012 Society of Chemical Industry     

Phenolics and antioxidative activities in common beans (Phaseolus vulgaris L)

Six bean cultivars grown in southern Manitoba for 2 years were evaluated for variability in yield of millstreams and phenolic constituents. The ethanolic extract of bean cultivars and millstreams was screened for antioxidant activity using the β‐carotene‐linoleate and the 1, 1‐diphenyl‐2‐picrylhydrazyl (DPPH) in vitro model systems. Cultivar was the main source of variation for yield of millstreams, content of phenolic compounds and antioxidant activities. Phenolic compounds in cultivars varied from 3.3 to 16.6 mg catechin equivalent and from 0.15 to 0.32 mg cyanidin‐3‐glucoside equivalent g^?1 bean for total phenolic and anthocyanin contents, respectively. The bean cultivars exhibited antioxidant activity (AA) of 10–46% inhibition of lipid peroxidation in the linoleate and 0.4–1.3 trolox equivalent antioxidant capacities (TEAC) in the DPPH model systems. The hull millstream with maximum concentration of phenolic compounds exhibited the strongest antioxidant activity of 383 µM trolox equivalent g^?1 hull. Total phenolic content, alone or in combination with other phenolic constituents, is a potential candidate as a selection criterion for antioxidant activity in beans. Copyright © 2005 Society of Chemical Industry     

Phytate Reduction in Brown Beans (Phaseolus vulgaris L.)

Brown beans (Phaseolus vulgaris L.) were subjected to treatments to evaluate effects of pH, temperature, CaCl₂, tannase and fermentation on degradation of phytate. Soaking was performed at 21°C, 37°C and 55°C at pH 4.0, 6.0, 6.4, 7.0, and 8.0. Optimal conditions for phytate degradation were pH 7.0 and 55°C. After soaking 4, 8 or 17 hr at these conditions 79%, 87% and 98% of phytate was degraded, respectively. Addition of tannase enhanced reduction of phytate. Fermentation of presoaked whole beans resulted in reduction of 88% of phytate after 48 hr.     

Comparisons of physicochemical properties and antioxidant activities among pumpkin (Cucurbita moschata L.) flour and isolated starches from fresh pumpkin or flour

Physicochemical properties (pasting and thermal properties, swelling power, water solubility and antioxidant activities) and chemical composition of pumpkin flour (PF) and starches, isolated from fresh pumpkin (SFF) or flour (SFP) were compared. SFP and SFF had similar proximate composition and amylose content. Drying process during PF preparation modified starch properties. PF exhibited greater antioxidant activities (DPPH, ABTS and FRAP), but had lower β‐carotene than fresh pumpkin. SFF and SFP had higher amylose content than PF, and exhibited a B‐type X‐ray diffraction pattern with spherical and dome‐like starch granules. Peak viscosity of SFP was relatively higher than that of SFF, probably due to lower swelling power and water solubility, which indicated increased granular rigidity in the SFP starch structure. Compared with SFF and SFP, PF had significantly higher onset (T_o), peak (T_p) and conclusion (T_c) temperatures due to a lower starch content and relatively higher fibre content, which resulted in lower gelatinisation enthalpy (ΔH).     

Functional,biochemical and pasting properties of extruded bean (Phaseolus vulgaris) cotyledons

Response surface methodology was used to investigate the effects of extrusion conditions – namely moisture content (12.3–23.7 g 100 g^?1) and temperature (150–178 °C) – on physicochemical, antinutritional compounds, functional and pasting properties of extruded bean cotyledons. Results indicated that extrusion cooking did not change the chemical composition of bean flours, but completely eliminated the activity of the trypsin and α‐amylase inhibitors and haemagglutinins. The extrusion significantly improved starch and protein digestibility, water solubility and absorption of bean cotyledon. In addition, extrusion conditions significantly affected pasting properties, resulting in extrudate flours with different peaks and final viscosity values. From the results obtained in this work, it is possible to design a product with specific physicochemical, functional and nutritional properties using the appropriate moisture and temperature during extrusion.     

Protein and mineral content of a novel collection of wild and weedy common bean (Phaseolus vulgaris L)

Protein and total calcium, iron, and zinc were determined in 70 accessions of wild and weedy common bean (Phaseolus vulgaris L) from different sites in two Mexican states (Jalisco and Durango). Protein digestibility, essential amino acid profiles, tannins, phytic acid and extractable iron were determined in selected accessions. The phytate/zinc and the phytate × (calcium/zinc) molar ratios were also determined as predictors of zinc bioavailability. For comparative purposes, two cultivated common beans were included. The wild and weedy beans contained more protein and similar protein digestibility compared with cultivated samples. The contents of sulfur amino acids were low in all samples; additionally, beans from Jalisco had higher contents of sulfur amino acids than cultivated ones. Beans from Durango showed higher leucine, valine and aromatic amino acids contents than cultivated beans. Some wild and weedy beans from Jalisco and Durango showed high contents of calcium (7470 mg kg⁻¹), iron (280 mg kg⁻¹), and zinc (33.1 mg kg⁻¹). The phytic acid × (calcium/zinc) molar ratios of some wild and weedy beans were similar to those of cultivated beans. Amounts of extractable iron were in the order of 26–74%. © 2000 Society of Chemical Industry     

酰化对芸豆分离蛋白热学特性的影响研究

从参与酰化反应基团的视角,运用热分析(DSC)技术,研究了不同酰化阶段芸豆分离蛋白热学性质的变化规律。芸豆分离蛋白(KPI)的酰化过程存在两个主要的酰化阶段,酸酐-蛋白比为0～0.1(乙酰化)和0～0.2(琥珀酰化)g/g,为ε-氨基(Lys)酰化阶段(N-酰化);再增加酸酐与蛋白比,ε-氨基酰化基本完成,反应进入羟基(Thr,Ser)酰化阶段(O-酰化)。在N-酰化阶段,琥珀酰化诱导KPI的热稳定性增加,而焓变(ΔH)略有降低,乙酰化不影响KPI的热稳定性和焓变(ΔH);羟基酰化阶段,酰化导致KPI变性温度(Td)降低,伴随焓变(ΔH)急剧下降。     

Variability in some texture characteristics and chemical composition of common beans (Phaseolus vulgaris L.)

The increase in the consumption of pulses in developed countries is strongly related to the availability of varieties with high‐quality sensory attributes. Local varieties show variability of this characteristic but the extent is unknown. This study aims to assess the variability in texture and chemical composition among traditional Spanish varieties of common beans. Texture differences among varieties found by panellists correspond to chemical variation, although chemical differences within varieties seem greater than those reported in sensory analyses. It seems reasonable to screen existing information on the chemical composition of common beans to identify promising varieties to be tested in sensory trials. Nevertheless, selection within varieties should be performed only after sensory tests on the degree of differences shown by extreme genotypes for components such as protein or starch. Copyright © 2006 Society of Chemical Industry     

Physicochemical properties of acetylated starches from some Indian kidney bean (Phaseolus vulgaris L.) cultivars

Starches separated from four kidney bean cultivars were modified by acetylation to reduce retrogradation and increase gel stability and compared with respective native starches (data of native starch reported by Wani et al., 2010 ). Acetylation was carried out by treating starches with 0.04 and 0.08 g of acetic anhydride per gram of starch dry weight basis (dwb) at 25 °C and pH between 8.0 and 8.5. The extent of acetylation increased proportionally with the concentration of acetic anhydride used. The pasting curves of 10.7% starch determined by Rapid Visco Analyzer at 160 rpm showed that acetylation decreased the setback viscosity values by 0.64–34.58% and pasting temperature by 4.4–9.2 °C when compared with the native starch. Differential scanning calorimetry observations also revealed significant (P ≤ 0.05) decrease in gelatinisation temperature of acetylated starches than the corresponding native starches. Hardness of starch gels varied between 14.3 and 44.0 g, which was significantly (P ≤ 0.05) lower than the corresponding native starch gels.     

Enzymatic hydrolysis of hard‐to‐cook bean (Phaseolus vulgaris L.) protein concentrates and its effects on biological and functional properties

Inadequate postharvest handling and storage under high temperature and relative humidity conditions produce the hard‐to‐cook (HTC) defect in beans. However, these can be raw material to produce hydrolysates with functional activities. Angiotensin I‐converting enzyme (ACE) inhibitory and antioxidant capacities were determined for extensively hydrolysed proteins of HTC bean produced with sequential systems Alcalase‐Flavourzyme (AF) and pepsin–pancreatin (Pep‐Pan) at 90 min ACE inhibition expressed as IC₅₀ values were 4.5 and 6.5 mg protein per mL with AF and Pep‐Pan, respectively. Antioxidant activity as Trolox equivalent antioxidant capacity (TEAC) was 8.1 mm  mg^?1 sample with AF and 6.4 mm  mg^?1 sample with Pep‐Pan. The peptides released from the protein during hydrolysis were responsible for the observed ACE inhibition and antioxidant activities. Nitrogen solubility, emulsifying capacity, emulsion stability, foaming capacity and foam stability were measured for limited hydrolysis produced with Flavourzyme and pancreatin at 15 min. The hydrolysates exhibited better functional properties than the protein concentrate.     

Quinone reductase inducing and antioxidant activities of aqueous isolates of green bean (Phaseolus vulgaris L.)

Aqueous extracts of green bean (Phaseolus vulgaris L.) were examined for antioxidant functions in terms of total reducing power (TRP), peroxyl radical quenching (PRAC), total antioxidant activity (TAA), and the ability to induce quinone reductase (QR) as a biomarker for phase II detoxification enzymes in Murine hepatoma (Hepa) cells. In terms of Trolox equivalents (TE), crude aqueous extracts exhibited 71 μmol TE/g dry weight (gdw) for TRP, 29 μmol TE/gdw for PRAC, and 8.5 μmol TE/gdw for TAA. Aqueous extractable QR-inducing activity was fractionated by Sephadex LH-20 chromatography with several resulting fractions capable of doubling QR specific activity in the Hepa bioassay. Of 10 recovered fractions, the first and most polar fraction doubled QR at a level of 39 μg/ml (CD value), while the ninth fraction exhibited a similar CD value of 35 μg/ml. Semi-preparative LC and UV spectral analysis of fraction 9 indicated the presence of quercetin and kaempferol glycosides, and simple phenolics among the enriched QR-inducing isolates.     

Antioxidant and functional properties of a high dietary fibre powder from carambola (Averrhoa carambola L.) pomace

The use of carambola pomace as a raw material for the production of a high dietary fibre powder (HDFP) was investigated. A face‐centred design was used to study the effects of extraction conditions, namely water‐to‐pomace ratio, time and temperature, on both reducing sugars (RS) and total extractable polyphenols (EPP) contents of fibre concentrate. RS content decreased by increasing extraction times and water‐to‐pomace ratios, while EPP tend to diminish by increasing temperature and contact time (P < 0.01). Selected HDFPs showed an EPP content in the range of 5.0–6.1 g GAE 100 g^?1 dry basis (db), with antioxidant activities between 386.2–443.9 and 204.7–228.6 μmol Trolox equivalents g^?1 db according to FRAP and ABTS assays, respectively. HDFP obtained at 55 °C, 5 min and 2:1 water‐to‐pomace ratio exhibited the highest EPP content, total dietary fibre (84.0% db) and dietary indigestible fraction (61.3% db). This product can be considered as a potential valuable food ingredient considering their oil retention and swelling capacities.