Free and conjugated phenolic compounds and their antioxidant activities in regular and non-darkening cranberry bean (Phaseolus vulgaris L.) seed coats

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creativework.keywords - en

Common bean--Postharvest physiology

Phenolic acids

Post harvest seed coat darkening

Flavonoids

creativework.keywords - fr

Haricot commun--Physiologie après récolte

Acides phénoliques

Noircissement du tégument de la graine après la récolte

Flavonoïdes

dc.contributor.author

Chen, Peter X.

Bozzo, Gale G.

Freixas-Coutin, José A.

Marcone, Massimo F.

Pauls, Peter K.

Tang, Yao

Zhang, Bing

Liu, Ronghua

Tsao, Rong

dc.date.accepted

2014-10-28

dc.date.accessioned

2025-10-20T18:38:39Z

dc.date.available

2025-10-20T18:38:39Z

dc.date.issued

2014-11-26

dc.date.submitted

2014-06-13

dc.description.abstract - en

Postharvest darkening in dry bean (Phaseolus vulgaris L.) negatively impacts consumer preference. Regular-darkening (RD) and non-darkening (ND) cranberry beans were profiled for seed coat phenolics using HPLC–DAD/LC–ESI–MSn and assessed for antioxidant activity using oxygen radical absorbing capacity (ORAC) and ferric-reducing antioxidant power (FRAP) assays. Flavonoids were exclusive to free phenolic extracts of RD beans. Total phenolic content (TPC) was significantly higher (p <0.05) in RD seed coats (52.41–56.43 mg GAE/g) compared to ND seed coats (2.00–2.06 mg GAE/g). Alkaline hydrolysis revealed the presence of phenolic acids and flavonoid conjugates in RD beans. Only p-coumaric and ferulic acids were found in ND beans. Overall antioxidant activity was stronger in RD seed coats (125.28–287.87 µmole TE/g and 20.71–54.01 µmole AAE/g) compared to ND seed coats (2.11–10.09 µmole TE/g and 0.73–1.88 µmole AAE/g). This is the first report of specific flavonoids in cranberry beans.

dc.description.fosrcfull - en

Published online in 2014. Published in print in 2015.

dc.description.fosrcfull-fosrctranslation - fr

Publié en ligne en 2014. Publié en version imprimée en 2015.

dc.identifier.citation

Chen, P. X., Bozzo, G. G., Freixas-Coutin, J. A., Marcone, M. F., Pauls, P. K., Tang, Y., Zhang, B., Liu, R., & Tsao, R. (2015). Free and conjugated phenolic compounds and their antioxidant activities in regular and non-darkening cranberry bean (Phaseolus vulgaris L.) seed coats. Journal of Functional Foods, 18, 1047–1056. https://doi.org/10.1016/j.jff.2014.10.032

dc.identifier.doi

https://doi.org/10.1016/j.jff.2014.10.032

dc.identifier.issn

2214-9414

1756-4646

dc.identifier.uri

https://open-science.canada.ca/handle/123456789/3974

dc.language.iso

en

dc.publisher - en

Elsevier B. V.

dc.publisher - fr

Elsevier B. V.

dc.rights - en

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)

dc.rights - fr

Creative Commons Attribution - Pas d'utilisation commerciale - Pas de modification 4.0 International (CC BY-NC-ND 4.0)

dc.rights.openaccesslevel - en

Gold

dc.rights.openaccesslevel - fr

Or

dc.rights.uri - en

https://creativecommons.org/licenses/by-nc-nd/4.0/

dc.rights.uri - fr

https://creativecommons.org/licenses/by-nc-nd/4.0/deed.fr

dc.subject - en

Crops

dc.subject - fr

Cultures

dc.subject.en - en

Crops

dc.subject.fr - fr

Cultures

dc.title - en

Free and conjugated phenolic compounds and their antioxidant activities in regular and non-darkening cranberry bean (Phaseolus vulgaris L.) seed coats

dc.type - en

Article

dc.type - fr

Article

local.article.journaltitle - en

Journal of Functional Foods

local.article.journalvolume

18

local.pagination

1047-1058

local.peerreview - en

Yes

local.peerreview - fr

Oui

local.requestdoi - en

No

local.requestdoi - fr

No

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