114E-2 |
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X. APARICIO-FERNÁNDEZ1, F. G. Loarca-Piña1, L. Manzo-Bonilla1, H. Guzmán-Maldonado2, and E. Castaño-Tostado1. (1) Programa de Posgrado en Alimentos del Centro de la República, Universidad Autónoma de Querétaro. Facultad de Química, Centro Universitario, Cerro de las Campanas S/N, Querétaro, 76010, Mexico, (2) Biotechnology and Legume Laboratories, Experimental Station El Bajío, National Research Institute for Forestry, Agriculture and Livestock (INIFAP), Km 6 Carretera Celaya-San Miguel de Allende, Celaya, Celaya, Guanajuato, 38000, Mexico Diet has been related to the reduction of chronic and degenerative diseases such as cancer, cardiovascular and diabetes. Common beans (Phaseolus vulgaris) have attracted attention as a functional food; they are extensively consumed in Mexico. Among components with biological activity present in beans phenolic compounds are important because it has been shown that they have antioxidant, antimutagenic and anticarcinogenic properties. The objective of this study was to evaluate the effect of storage and thermal treatment on the concentration and the biological activity of phenolic compounds present in black beans. Beans were analyzed immediately after harvest and after two years of storage. Thermal treatment was as the traditional homemade procedure. Condensed tannins were quantified according to Deshpande and Cheryan (1985, 1987) and total anthocyanins by Abdel Aal and Hucl (1999). Antimutagenic activity of phenolic compounds from beans against aflatoxin B1 (AFB1) was tested by microsuspension assay with tester strain TA100 of Salmonella typhimurium (Kado et al., 1983, 1986). Thermal treatment reduced the quantifiable concentration of condensed tannins by 70% and anthocyanins by 50% in whole beans. On the other hand, storage had more effect on anthocyanins (75 % of reduction on quantifiable anthocyanins). Methanolic extract (ME) rich in phenolic compounds from newly harvested beans, showed higher antimutagenic activity against AFB1 mutagenicity than the same concentrations of ME from beans stored during two years. The results suggest that quantifiable phenolic compounds in common beans can be affected by storage and thermal treatment, and the apparent reduction of those compounds is accompanied with a reduction in their biological activity.
Session 114E, Nutraceuticals & Functional Foods: Bioactivity measurement and mechanism
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