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Food Chem. 2017 Aug 15;229:628-639. doi: 10.1016/j.foodchem.2017.02.124. Epub 2017 Feb 27.

Black bean anthocyanin-rich extracts as food colorants: Physicochemical stability and antidiabetes potential.

Author information

1
Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL 61801, United States; Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A. C., CIATEJ, 44270 Guadalajara, Mexico.
2
United States Department of Agriculture, Agricultural Research Service, 1815 North University Street, Peoria, IL 61604, United States.
3
Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL 61801, United States. Electronic address: edemejia@illinois.edu.

Abstract

Black beans contain anthocyanins that could be used as colorants in foods with associated health benefits. The objective was to optimize anthocyanins extraction from black bean coats and evaluate their physicochemical stability and antidiabetes potential. Optimal extraction conditions were 24% ethanol, 1:40 solid-to-liquid ratio and 29°C (P<0.0001). Three anthocyanins were identified by MS ions, delphinidin-3-O-glucoside (465.1m/z), petunidin-3-O-glucoside (479.1m/z) and malvidin-3-O-glucoside (493.1m/z). A total of 32mg of anthocyanins were quantified per gram of dry extract. Bean anthocyanins were stable at pH 2.5 and low-temperature 4°C (89.6%), with an extrapolated half-life of 277days. Anthocyanin-rich extracts inhibited α-glucosidase (37.8%), α-amylase (35.6%), dipeptidyl peptidase-IV (34.4%), reactive oxygen species (81.6%), and decreased glucose uptake. Black bean coats are a good source of anthocyanins and other phenolics with the potential to be used as natural-source food colorants with exceptional antidiabetes potential.

KEYWORDS:

2-NBDG (PubChem CID: 163790); Acarbose (PubChem CID: 41774); Anthocyanins; Antidiabetes potential; Black bean coats; DCFDA (PubChem CID: 6711158); Delphinidin-3-O-glucoside (PubChem CID: 443650); Extraction optimization; Malvidin-3-O-glucoside (PubChem CID: 443652); Natural pigments; Petunidin-3-O-glucoside (PubChem CID: 176449); Phloretin (PubChem CID: 4788); ROS inhibition; Sitagliptin (PubChem CID: 4369359)

PMID:
28372224
DOI:
10.1016/j.foodchem.2017.02.124
[Indexed for MEDLINE]

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