title: [Evolution of phenolic compounds and condensed tannins (Proanthocyanidins) during the development of bean seeds (Phaseolus vulgaris L.)].
abstract: The evolution of phenolic compounds and tannins (proanthocyanidins) of bean seeds, Phaseolus vulgaris L., (cultivar aroana 80), from anthesis to maturity (10 to 45 days after anthesis), was investigated. During seed development, phenolic compounds and tannins contents increased by seed unit, until the 31st and 21st day after anthesis respectively, decreasing afterwards. The gradual decrease in catechin and the increase of its polymers (intermediate compounds), as well as the gradual increase in alpha-amylase inhibition capacity were indications that tannins polymerize during seed development.
authors.affiliation: Departamento de Alimentos, Faculdade de Farmácia-UFMG-Belo Horizonte-MG, Brasil.
authors.forename: J V
authors.initials: JV
authors.lastname: Coelho
authors.forename: F M
authors.initials: FM
authors.lastname: Lajolo
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D002392:Catechin / Q000032:analysis; D007887:Fabaceae / Q000737:chemistry / Q000254:growth & development*; D010636:Phenols / Q000032:analysis*; D010946:Plants, Medicinal; D011108:Polymers / Q000032:analysis; D044945:Proanthocyanidins; D012639:Seeds / Q000737:chemistry / Q000254:growth & development*; D013997:Time Factors; D000516:alpha-Amylases / Q000032:analysis
chemical_list: D000872:Anthocyanins; D010636:Phenols; D011108:Polymers; D044945:Proanthocyanidins; C013221:proanthocyanidin; D002392:Catechin; D000516:alpha-Amylases
vernacular_title: Evolução dos fenólicos totais e taninos condensados (Proantocianidinas) durante o desenvolvimento das sementes do feijão (Phaseolus vulgaris L.).