Share This Article:

Effect of Water Regimes on Dietary Fiber, Polyphenols and Antioxidant Capacity of Black and Pinto Beans

Abstract Full-Text HTML Download Download as PDF (Size:369KB) PP. 342-352
DOI: 10.4236/as.2014.54036    3,757 Downloads   4,808 Views   Citations

ABSTRACT

Beans are rich in dietary fiber and polyphenols; however, growing conditions may affect the occurrence of these components. The effect of irrigation and rain fed conditions on dietary fiber, indigestible fraction, polyphenols and antioxidant capacity of Black 8025 and Pinto Durango bean cultivars grown in Mexico have been determined. Total dietary fiber decreased in beans grown under rain fed conditions compared to those grown under irrigation. The water regimes had an effect on the total indigestible fraction for Black 8025 bean. The extractable polyphenols were affected by the water regimes, while the antioxidant capacity of extractable and non-extractable polyphenols was dependent on the bean variety. Cooking the beans altered the extractable and non-extractable polyphenols and the antioxidant capacity. Also, the antioxidant properties and some extend, the digestibility of non-digestible carbohydrates of beans were affected by water regimes. This information could be taken into account for dry bean breeding programs to improve the nutritional quality of beans.

Conflicts of Interest

The authors declare no conflicts of interest.

Cite this paper

Ovando-Martínez, M. , Guzmán-Maldonado, S. , Simsek, S. , Bello-Pérez, L. and Osorio-Díaz, P. (2014) Effect of Water Regimes on Dietary Fiber, Polyphenols and Antioxidant Capacity of Black and Pinto Beans. Agricultural Sciences, 5, 342-352. doi: 10.4236/as.2014.54036.

References

[1] Chibba, R.N., Ambigaipalan, P. and Hoover, R. (2010) Molecular Diversity in Pulse Seed Starch and Complex Carbohydrates and Its Role in Human Nutrition and Health. Cereal Chemistry, 87, 342-352.
http://dx.doi.org/10.1094/CCHEM-87-4-0342
[2] Tosh, S.M. and Yada, S. (2010) Dietary Fibre in Pulse Seeds and Fractions: Characterization, Functional Attributes, and Applications. Food Research International, 43, 450-460. http://dx.doi.org/10.1016/j.foodres.2009.09.005
[3] Saura-Calixto, F., García-Alonso, A., Goñi, I. and Bravo, L. (2000) In Vitro Determination of the Indigestible Fraction in Foods: An Alternative to Dietary Fiber Analysis. Journal of Agricultural and Food Chemistry, 48, 3342-3347.
http://dx.doi.org/10.1021/jf0000373
[4] Espinosa-Martos, I. and Rupérez, P. (2009) Indigestible Fraction of Okara from Soybean: Composition, Physicochemical Properties and in Vitro Fermentability by Pure Cultures of Lactobacillus acidophilus and Bifidobacterium bifidum. European Food Research and Technology, 228, 685-693. http://dx.doi.org/10.1007/s00217-008-0979-7
[5] Goñi, I., Díaz-Rubio, M.E., Pérez-Jiménez, J. and Saura-Calixto, F. (2009) Towards an Updated Methodology for Measurement of Dietary Fiber, Including Associated Polyphenols, in Food and Beverages. Food Research International, 42, 840-846. http://dx.doi.org/10.1016/j.foodres.2009.03.010
[6] Xu, B. and Chang, S.K.C. (2009) Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and Flavonol Profiles and Antioxidant Properties of Pinto and Black Beans (Phaseolus vulgaris L.) as Affected by Thermal Processing. Journal of Agricultural and Food Chemistry, 57, 4754-4764. http://dx.doi.org/10.1021/jf900695s
[7] Silva-Cristóbal, L., Osorio-Díaz, P., Tovar, J. and Bello-Pérez, L.A. (2010) Chemical Composition, Carbohydrate Digestibility, Antioxidant Capacity of Cooked Black Bean, Chickpea, and Lentil Mexican Varieties. Composición química, digestibilidad de carbohidratos, y capacidad antioxidante de variedades mexicanas cocidas de frijol negro, garbanzo y lenteja. CyTA Journal of Food, 8, 7-14. http://dx.doi.org/10.1080/19476330903119218
[8] Chung, H.Y., Liu, Q., Pauls, K.P., Fan, M.Z. and Yada, R. (2008) In Vitro Starch Digestibility, Expected Glycemic Index and Some Physicochemical Properties of Starch and Flour From Common Bean (Phaseolus vulgaris L.) Varieties Grown in Canada. Food Research International, 41, 869-875. http://dx.doi.org/10.1016/j.foodres.2008.03.013
[9] Ovando-Martínez, M., Osorio-Díaz, P., Whitney, K., Bello-Pérez, L.A. and Simsek, S. (2011) Effect of the Cooking on Physicochemical and Starch Digestibility Properties of Two Varieties of Common Bean (Phaseolus vulgaris L.) Grown under Different Water Regimes. Food Chemistry, 129, 358-365.
http://dx.doi.org/10.1016/j.foodchem.2011.04.084
[10] AACC International (2000) Approved Methods of the American Association of Cereal Chemists. 10th Edition, AACC International, St. Paul.
[11] Laurentin, A. and Edwards, C.A. (2003) A Microtiter Modification of the Antrone-Sulfuric Acid Colorimetric Assay for Glucose-Based Carbohydrates. Analytical Biochemistry, 315, 143-145.
http://dx.doi.org/10.1016/S0003-2697(02)00704-2
[12] Scott, R.W. (1979) Colorimetric Determination of Hexauronic Acids in Plant Materials. Analytical Chemistry, 51, 936-941. http://dx.doi.org/10.1021/ac50043a036
[13] Singleton, V.L., Orthofer, R. and Lamuela-Raventos, R.M. (1999) Analysis of Total Phenols and Other Oxidation Substrates and Antioxidants by Means of Folin-Ciocalteu Reagent. Methods in Enzymology, 299, 52-178.
http://dx.doi.org/10.1016/S0076-6879(99)99017-1
[14] Reynoso-Camacho, R., Ríos-Ugalde, M. del C., Torres-Pacheco, I., Acosta-Gallegos, J.A., Palomino-Salinas, A.C., Ramos-Gómez, M., González-Jasso, E. and Guzmán-Maldonado, S.H. (2007) El consumo de frijol común (Phaseolus vulgaris L.) y su efecto sobre el cáncer de colon en ratas Sprague-Dawley. Agricultura Técnica en México, 33, 43-52.
[15] Ramamurthy, M.S., Maiti, B., Thomas, P. and Nair, M.P. (1992) High Performance Liquid Chromatography Determination of Phenolic Acids in Potato Tubers (Solanum tuberosum) during Wound Healing. Journal of Agricultural and Food Chemistry, 40, 569-572. http://dx.doi.org/10.1021/jf00016a007
[16] Hartzfeld, P.W., Forkner, R., Hunter, D.M. and Hagerman, A.E. (2002) Determination of Hydrolysable Tannins (Gallotannins and Ellagitannins) after Reaction with Potassium Iodate. Journal of Agricultural and Food Chemistry, 50, 1785-1790. http://dx.doi.org/10.1021/jf0111155
[17] Reed, J., McDowell, R.E., Van-Soest, P.J. and Horvarth, P.J. (1982) Condensed Tannins: A Factor Limiting the Use of Cassava Forage. Journal of the Science of Food and Agriculture, 33, 213-220.
http://dx.doi.org/10.1002/jsfa.2740330302
[18] Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. and Rice-Evans, C. (1999) Antioxidant Activity Apllying an Improved ABTS Radical Cation Decolorization Assay. Free Radical Biology & Medicine, 26, 1231-1237.
http://dx.doi.org/10.1016/S0891-5849(98)00315-3
[19] Pulido, R., Hernández-García, M. and Saura-Calixto, F. (2003) Contribution of Beverages to the Intake of Lipophilic and Hydrophilic Antioxidants in the Spanish Diet. European Journal of Clinical Nutrition, 57, 1275-1282.
http://dx.doi.org/10.1038/sj.ejcn.1601685
[20] Cuellar-Ortiz, S.M., Arrieta-Montiel, M.P., Acosta-Gallegos, J. and Covarrubias, A.A. (2008) Relationship between Carbohydrate Partitioning and Drought Resistance in Common Bean. Plant, Cell and Environment, 31, 1399-1409.
http://dx.doi.org/10.1111/j.1365-3040.2008.01853.x
[21] Halford, N.G., Curtis, T.Y., Muttucumaru, N., Postles, J. and Mottram, D.S. (2011) Sugars in Crop Plants. Annals of Applied Biology, 158, 1-25. http://dx.doi.org/10.1111/j.1744-7348.2010.00443.x
[22] Stoughton-Ens, M.D., Hatcher, D.W. and Warkentin, T.D. (2010) Influence of Genotype and Environment on the Dietary Fiber Content of Field Pea (Pisum sativum L.) Grown in Canada. Food Research International, 43, 547-552.
http://dx.doi.org/10.1016/j.foodres.2009.07.011
[23] Rosin, M.P., Lajolo, F.M. and Menezes, E.W. (2002) Measurement and Characterization of Dietary Starches. Journal of Food Composition and Analysis, 15, 367-377. http://dx.doi.org/10.1006/jfca.2002.1084
[24] de Almeida Costa, G.E., de Silva Queiroz-Monici, K., Reis, S.M.P.M. and de Oliveira, A.C. (2006) Chemical Composition, Dietary Fibre and Resistant Starch Contents of Raw and Cooked Pea, Common Beans, Chickpea and Lentil Legumes. Food Chemistry, 94, 327-330. http://dx.doi.org/10.1016/j.foodchem.2004.11.020
[25] Menezes, E.W., de Melo, A.T., Lima, G.H. and Lajolo, F.M. (2004) Measurement of Carbohydrate Components and Their Impact on Energy Value of Foods. Journal of Food Composition and Analysis, 17, 331-338.
http://dx.doi.org/10.1016/j.jfca.2004.03.018
[26] Saura-Calixto, F. and Goñi, I. (2004) The Intake of Dietary Indigestible Fraction in the Spanish Diet Shows the Limitations of Dietary Fibre Data for Nutritional Studies. European Journal of Clinical Nutrition, 58, 1078-1082.
http://dx.doi.org/10.1038/sj.ejcn.1601937
[27] Zhang, G. and Hamaker, B.R. (2010) Cereal Carbohydrates and Colon Health. Cereal Chemistry, 87, 331-341.
http://dx.doi.org/10.1094/CCHEM-87-4-0331
[28] André, C.M., Schafleitner, R., Legay, S., Lefevre, I., Aliaga, C.A., Nomberto, G., Hoffmann, L., Hausman, J.F., Larondelle, Y. and Evers, D. (2009) Gene Expression Changes Related to the Production of Phenolic Compounds in Potato Tubers Grown under Drought Stress. Phytochemistry, 70, 1107-1116.
http://dx.doi.org/10.1016/j.phytochem.2009.07.008
[29] Saura-Calixto, F., Serrano, J. and Goñi, I. (2007) Intake and Bioaccesibility of Total Polyphenols in a Whole Diet. Food Chemistry, 101, 492-501. http://dx.doi.org/10.1016/j.foodchem.2006.02.006
[30] Díaz, A.M., Caldas, G.V. and Blair, M.W. (2010) Concentrations of Condensed Tannins and Anthocyanins in Common Bean Seed Coats. Food Research International, 43, 595-601. http://dx.doi.org/10.1016/j.foodres.2009.07.014
[31] Díaz-Batalla, L., Widholm, J.M., Fahey, G.C., Castaño-Tostado, E.N. and Paredes-López, O. (2006) Chemical Composition with Health Implications in Wild and Cultivated Mexican Common Bean Seeds (Phaseolus vugaris L.). Journal of Agricultural and Food Chemistry, 54, 2045-2052. http://dx.doi.org/10.1021/jf051706l
[32] Espinoza-Alonso, L.G., Lygin, A., Widholm, J.M., Valverde, M.E. and Paredes-López, O. (2006) Polyphenols in Wild and Weedy Mexican Common Bean (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry, 54, 4436-4444. http://dx.doi.org/10.1021/jf060185e
[33] Marinova, E.M. and Yanishlieva, N.V. (2003) Antioxidant Activity and Mechanism of Action of Some Phenolic Acids at Ambient and High Temperatures. Food Chemistry, 81, 189-197. http://dx.doi.org/10.1016/S0308-8146(02)00411-9
[34] Mpofu, A., Sapirstein, H.D. and Beta, T. (2006) Genotype and Environmental Variation in Phenolic Content, Phenolic Acid Composition, and Antioxidant Activity of Hard Spring Wheat. Journal of Agricultural and Food Chemistry, 54, 1265-1270. http://dx.doi.org/10.1021/jf052683d

  
comments powered by Disqus

Copyright © 2018 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.