Comparative Evaluation of a Modified Acetic Method for Extraction of Antioxidant Compounds from Black Beans (Phaseolus vulgaris)

DOI: 10.4236/fns.2012.33050   PDF   HTML     4,984 Downloads   9,002 Views   Citations


Extraction of phenolic compounds from bean seed coats by acetic acid was evaluated and compared to conventional extraction with 80% methanol. Total phenols, flavonoids and free radical scavenging capacity were determined by colorimetric methods. Furthermore, qualitative flavonoid characterization was performed via HPLC diode array. The acetic acid extract contained 73.4 ± 7 mg/g of sample expressed as gallic acid equivalents (GAE), and 41.3 ± 4 mg/g as catechin equivalents (CE). The acetic acid extract (at 1 mg/mL) showed over 89% efficiency to scavenge the 1,1 diphenyl-2-picrylhydrazil (DPPH) radical (EC50 = 6.13 mg extract/mg standard). Gallic acid, delphinidin-3-glycoside, petunidinglycoside, petunidin, malvidin-3-glycoside, myricetin-glycoside, quercitin-glycoside, saponin (β-g), and 3-hydroxy-5, 7-megastigmadien-9-one were identified in both extracts. Additionally, kaempferol-3-glycoside was found in the acetic acid extract. Sequential acetic acid extractions indicated that the antiradical activity was about 90% in DPPH radical scavenging within the first 8 h of extraction, when compared to a 24 h extraction. In general, acetic acid offered a faster and more efficient approach for the extraction of phenolic

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J. Islas, A. Dávalos-Balderas, N. Arroyo-Currás, B. Cano, P. Galindo-Jacobo, G. Guajardo-Salinas, A. Gaytan-Ramos and J. Moreno-Cuevas, "Comparative Evaluation of a Modified Acetic Method for Extraction of Antioxidant Compounds from Black Beans (Phaseolus vulgaris)," Food and Nutrition Sciences, Vol. 3 No. 3, 2012, pp. 348-353. doi: 10.4236/fns.2012.33050.

Conflicts of Interest

The authors declare no conflicts of interest.


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