Laboratorio de Biotecnología y Bioingeniería, Centro de Investigación en Alimentación y Desarrollo, A.C. Av. Cuarta Sur 3820, Fracc. Vencedores del Desierto, Delicias CP 3089, Chihuahua, Mexico.
Laboratorio de Antioxidantes y Alimentos Funcionales, Centro de Investigación en Alimentación y Desarrollo, CONAHCYT-CIAD, A.C. Carr. Gustavo Enrique Astiazarán Rosas 46, Col. La Victoria, Hermosillo CP 83304, Sonora, Mexico.
Molecules. 2024 Aug 7;29(16):3744. doi: 10.3390/molecules29163744.
Ayocote beans ( L.) are a rich source of some bioactive molecules, such as phenolic compounds that exhibit antioxidant capacity that promote health benefits. Ayocote is mainly consumed after cooking, which can impact the antioxidant characteristics of the phenolic compounds responsible for some of its health benefits. Therefore, this study investigated the effects of boiling on the phenolic composition and bioactivities of ayocote beans before and after boiling. Boiling decreased the total phenolic content (70.2, 60.3, and 58.2%), total anthocyanin (74.3, 80.6, and 85.7%), and antioxidant activity (DPPH: 41.2, 46.9, and 59.1%; ORAC: 48.23, 53.6 and 65.7%) of brown, black, and purple ayocote beans, respectively. All the extracts also inhibited the activity of α-glucosidase with efficacy values from 29.7 to 87.6% and α-amylase from 25.31 to 56.2%, with moderate antiglycation potential (15.2 to 73.2%). Phenolic acids, anthocyanins, and flavonoid decreases were detected in boiled samples by HPLC-MS analysis. Although boiling reduced the phenolic compounds, bioactive compounds remained in a considerable content in boiled ayocote.
阿约科特豆（L.）是一些生物活性分子的丰富来源，如酚类化合物，具有抗氧化能力，促进健康益处。阿约科特豆主要在烹饪后食用，这会影响负责其一些健康益处的酚类化合物的抗氧化特性。因此，本研究调查了煮沸对煮前和煮后阿约科特豆中酚类成分和生物活性的影响。煮沸降低了总酚含量（70.2、60.3 和 58.2%）、总花青素（74.3、80.6 和 85.7%）和抗氧化活性（DPPH：41.2、46.9 和 59.1%；ORAC：48.23、53.6 和 65.7%）的棕色、黑色和紫色阿约科特豆，分别。所有提取物还抑制α-葡萄糖苷酶的活性，效力值为 29.7%至 87.6%，α-淀粉酶的活性为 25.31%至 56.2%，具有中等的抗糖化潜力（15.2%至 73.2%）。通过 HPLC-MS 分析检测到煮过的样品中酚酸、花青素和类黄酮的减少。尽管煮沸降低了酚类化合物，但生物活性化合物在煮过的阿约科特豆中仍保持相当高的含量。
