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J Agric Food Chem. 2006 Jun 14;54(12):4436-44.

Polyphenols in wild and weedy Mexican common beans (Phaseolus vulgaris L.).

Author information

1
Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Irapuato, Km 9.6 Libramiento Norte, Carr. Irapuato-León, P.O. Box 629, Irapuato, Gto. 36500, México.

Abstract

The polyphenolic composition of 62 wild and weedy Mexican bean collections from diverse origins, grouped by their seed coat color, was assessed. According to spectrophotometric analysis, the range of total phenols, condensed tannins, and total anthocyanins presented wide differences. Furthermore, the phenolic acid, flavonoid, and anthocyanin profiles were analyzed using HPLC. Ferulic was the main phenolic acid. Kaempferol and quercetin were the main flavonoids, and the isoflavones daidzein and coumestrol were found in only low levels in few collections. Delphinidin was the main anthocyanidin found, followed by petunidin, cyanidin, malvidin, pelargonidin, and peonidin. The wide variation observed in polyphenolic contents was more related to their genotype than to the color factor. These results show that some wild and weedy beans are good sources of phenolic compounds for use in breeding programs focused on nutrition and health.

PMID:
16756378
DOI:
10.1021/jf060185e
[Indexed for MEDLINE]

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