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  • Title: Characterization of polyphenolics in the seed coat of Black Jamapa bean (Phaseolus vulgaris L.).
    Author: Aparicio-Fernandez X, Yousef GG, Loarca-Pina G, de Mejia E, Lila MA.
    Journal: J Agric Food Chem; 2005 Jun 01; 53(11):4615-22. PubMed ID: 15913334.
    Abstract:
    The common bean contains phytochemicals, including phenolic compounds, which can provide health benefits to the consumer. Our objective was to characterize the polyphenolic compounds present in the seed coat of Black Jamapa bean and to test fractionation methods that permit the recovery of polyphenolics in their naturally occurring forms. A 100% methanol extract from seed coats was subjected to different chromatographic fractionation methods. Analysis by HPLC-MS revealed that a better separation of phytochemicals was achieved using direct silica gel fractionation, which allowed more accurate identification of compounds, especially of the flavonols. Anthocyanins, flavanol monomers, and heterogeneous flavanol oligomers up to hexamers were detected. To our knowledge, this is the first time that myricetin glycoside and proanthocyanidin oligomers containing (epi)-gallocatechin have been reported in the black bean. The fractionation methods used in this study produced large quantities of natural mixtures of flavonoids suitable for testing bioactivity and phytochemical interactions.
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