title: Characterization of free, conjugated and bound phenolics and lipophilic antioxidants in regular- and non-darkening cranberry beans (Phaseolus vulgaris L.).
abstract: Cranberry beans (Phaseolus vulgaris L.) from 7 different cultivars were characterized for phytochemicals and assessed for antioxidant activities. In vitro colorimetric methods were used to measure total phenolic (TPC) and total proanthocyanidin (PAC) contents. Free, conjugated and bound phenolic acids and flavonoids were also identified and quantified using HPLC-DAD/ESI-MS(n). Regular-darkening (RD) seeds contained higher TPC, PAC and flavonoids which were absent in the non-darkening (ND) seeds. Bound and conjugated phenolics in RD and ND mainly included cinnamic and benzoic acids. DPPH, FRAP and ORAC showed strong positive correlation with TPC, PAC, and with specific phenolics such as free catechin and bound p-hydroxybenzoic acid. Lipophilic extracts were rich in polyunsaturated fatty acids (69.20-76.89%). Carotenoid and tocopherol were limited to γ-tocopherol and β-carotene. Results from this study can contribute to the development of cranberry bean cultivars with increased health benefits and addresses specific phenolic contributors to antioxidant activity.
authors.affiliation: Guelph Food Research Center, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada; Department of Food Science, Ontario Agricultural College, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
authors.forename: Peter X
authors.initials: PX
authors.lastname: Chen
authors.affiliation: Guelph Food Research Center, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada; Key Laboratory of Food Nutrition & Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin 300457, China.
authors.forename: Yao
authors.initials: Y
authors.lastname: Tang
authors.affiliation: Department of Food Science, Ontario Agricultural College, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
authors.forename: Massimo F
authors.initials: MF
authors.lastname: Marcone
authors.affiliation: Department of Plant Agriculture, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
authors.forename: Peter K
authors.initials: PK
authors.lastname: Pauls
authors.affiliation: Guelph Food Research Center, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
authors.forename: Bing
authors.initials: B
authors.lastname: Zhang
authors.affiliation: Guelph Food Research Center, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada.
authors.forename: Ronghua
authors.initials: R
authors.lastname: Liu
authors.affiliation: Guelph Food Research Center, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada. Electronic address: rong.cao@agr.gc.ca.
authors.forename: Rong
authors.initials: R
authors.lastname: Tsao
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D005419:Flavonoids / Q000032:analysis; D027805:Phaseolus / Q000737:chemistry*; D010636:Phenols / Q000032:analysis*; D064209:Phytochemicals / Q000032:analysis; D010936:Plant Extracts / Q000032:analysis; D044945:Proanthocyanidins / Q000032:analysis; D012639:Seeds / Q000737:chemistry
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D010636:Phenols; D064209:Phytochemicals; D010936:Plant Extracts; D044945:Proanthocyanidins; C013221:proanthocyanidin
keywords: Antioxidant activity; Bound; Carotenoids; Conjugated; Dry beans; Fatty acids; Free; Lipophilic extract; Phenolics; Phytochemicals