Centro de Estudios en Alimentos Procesados (CEAP), ANID-Regional, Gore Maule R0912001, Talca, 3480094, Chile.
Instituto de Química de Recursos Naturales, Universidad de Talca, Campus Lircay, Talca, 3480094, Chile.
Plant Foods Hum Nutr. 2023 Dec;78(4):762-767. doi: 10.1007/s11130-023-01111-4. Epub 2023 Oct 9.
The tender green pods of the common bean (Phaseolus vulgaris L.) are marketed fresh, frozen or canned. The main bean accessions cultivated for green pods in central Chile are Arroz, Magnum, Peumo and the introduced Malibú. Little is known about the identity of phenolics in the processed pods or in the boiled bean leaves. Raw leaves from Chilean bean landraces showed a strong inhibition towards the enzyme α-glucosidase, associated with flavonoids and caffeoyl malic acid content. The aim of this work was to assess the phenolic composition, antioxidant capacity and activity towards α-glucosidase of boiled leaves and green pods from selected bean landraces. The study was performed with four green pods samples and six leaf accessions, respectively. The leaves included the continuous growth bean Ñuño (red seed and black seed). Antioxidant capacity and inhibition of α-glucosidase were measured. The main phenolics were identified by comparison with standards and were quantified using calibration curves. The extracts of most boiled green pods inhibited α-glucosidase while the leaves were inactive. The content of phenolics in the boiled pods is low, with rutin and quercetin 3-O-glucuronide as the main constituents. In boiled leaves, the main phenolics were quercetin 3-O-glucuronide and kaempferol 3-O-glucuronide. The main flavonoids and caffeoyl malic acid in leaves decreased after boiling. Boiling affected the phenolic profile, reducing antioxidant capacity and glucosidase inhibition, highlighting the importance of characterizing foods as they are ingested.
普通菜豆（Phaseolus vulgaris L.）的嫩绿色豆荚既可以新鲜出售，也可以冷冻或罐装出售。智利中部种植的主要菜豆品种有 Arroz、Magnum、Peumo 和引进的 Malibú。关于加工后的豆荚或煮过的豆叶中的酚类物质的身份知之甚少。智利菜豆地方品种的生叶对与类黄酮和咖啡酰苹果酸含量相关的α-葡萄糖苷酶表现出强烈的抑制作用。本工作旨在评估所选菜豆地方品种的煮过的叶和绿荚的酚类成分、抗氧化能力和对α-葡萄糖苷酶的活性。该研究分别使用了四个绿荚样本和六个叶样本。叶样本包括连续生长的豆类Ñuño（红籽和黑籽）。测量了抗氧化能力和α-葡萄糖苷酶抑制率。通过与标准品比较来鉴定主要酚类物质，并使用校准曲线进行定量。大多数煮过的绿荚提取物抑制α-葡萄糖苷酶，而叶提取物则没有活性。煮过的豆荚中酚类物质的含量较低，主要成分是芦丁和槲皮素 3-O-葡萄糖苷。在煮过的叶中，主要的酚类物质是槲皮素 3-O-葡萄糖苷和山奈酚 3-O-葡萄糖苷。煮过之后，叶中的主要类黄酮和咖啡酰苹果酸含量下降。煮沸影响了酚类物质的组成，降低了抗氧化能力和葡萄糖苷酶抑制率，突出了在食用时对食物进行特征描述的重要性。
