Bioactive Compounds and Antioxidant Activity in Seeds of Bred Lines of Common Bean Developed from Interspecific Crosses
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material
2.2. Preparation of Methanolic Extracts
2.3. Phenolic Compounds
2.3.1. Total Phenolic Content (TPC)
2.3.2. Total Flavonoid Content (TFC)
2.3.3. Total Condensed Tannin Content (TCTC)
2.4. Pigments
2.4.1. Total Monomeric Anthocyanin Content (MAC)
2.4.2. Total Carotenoid Content (TCC)
2.5. Antioxidant Activity
2.5.1. DPPH Radical Scavenging Activity (DRSA)
2.5.2. ABTS-+ Radical Scavenging Activity (ARSA)
2.5.3. Reducing Capacity FRAP (Ferric Reducing Antioxidant Power)
2.6. Sugar Content
2.6.1. Total Sugar Content (TSC)
2.6.2. Total Reducing Sugar Content (TRSC)
2.7. Data Analysis
3. Results
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Variable | HBF | MBFC | MACP | MALAP | ALBF | Overall Average | p-Value |
---|---|---|---|---|---|---|---|
Total sugars | 126.05 ± 13.81 b | 147.61 ± 10.49 b | 137.29 ± 9.23 b | 146.31 ± 10.08 b | 505.13 ± 63.99 a | 159.93 ± 9.43 | <0.0001 |
Reducing sugars | 0.3 ± 0.02 a | 0.28 ± 0.01 a | 0.3 ± 0.02 a | 0.32 ± 0.01 a | 0.24 ± 0.02 b | 0.3 ± 0.01 | 0.0002 |
Total phenolic content | 15.77 ± 0.86 a | 10.05 ± 0.25 d | 9.35 ± 0.3 c | 7.06 ± 0.22 b | 5.14 ± 0.53 e | 9.26 ± 0.28 | <0.0001 |
Total flavonoid content | 15.15 ± 0.53 a | 12.85 ± 0.34 c | 12.61 ± 0.43 b | 8.57 ± 0.31 b | 6.83 ± 0.25 d | 11.34 ± 0.3 | <0.0001 |
DPPH | 3068.68 ± 104.56 a | 2501.95 ± 37.61 c | 1126.2 ± 32.84 d | 2250.97 ± 80.3 b | 2167.89 ± 78.07 c | 2282.76 ± 56.75 | <0.0001 |
FRAP | 7.19 ± 0.35 a | 5.15 ± 0.17 c | 6.93 ± 0.37 a | 3.74 ± 0.24 b | 1.85 ± 0.42 d | 4.94 ± 0.18 | <0.0001 |
ABTS | 1791.85 ± 133.61 a | 945.56 ± 38.26 c | 827.89 ± 36.2 c | 546.25 ± 29.49 b | 329.23 ± 38.2 e | 846.98 ± 40.24 | <0.0001 |
Carotenoids | 5.49 ± 0.96 a | 2.85 ± 0.22 c | 2.04 ± 0.2 c | 1.53 ± 0.17 b | 1.5 ± 0.23 c | 2.49 ± 0.17 | <0.0001 |
Condensed tannins | 1.1 ± 0.15 c | 1.48 ± 0.08 b | 1.54 ± 0.1 c | 3.49 ± 0.27 c | 5.59 ± 1.61 a | 2.29 ± 0.16 | <0.0001 |
Monomeric anthocyanins | 0.01 ± 0 | 8.8 ± 0.56 | 10.34 ± 0.79 | 0.01 ± 0 | 10.58 ± 1.02 | 8.82 ± 0.28 | |
NQI | 0.74 ± 0.04 a | 0.41 ± 0.01 d | 0.35 ± 0.03 c | 0.2 ± 0.02 b | 0.11 ± 0.01 c | 0.35 ± 0.02 | <0.0001 |
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Suárez, J.C.; Polanía-Hincapié, P.A.; Saldarriaga, S.; Ramón-Triana, V.Y.; Urban, M.O.; Beebe, S.E.; Rao, I.M. Bioactive Compounds and Antioxidant Activity in Seeds of Bred Lines of Common Bean Developed from Interspecific Crosses. Foods 2023, 12, 2849. https://doi.org/10.3390/foods12152849
Suárez JC, Polanía-Hincapié PA, Saldarriaga S, Ramón-Triana VY, Urban MO, Beebe SE, Rao IM. Bioactive Compounds and Antioxidant Activity in Seeds of Bred Lines of Common Bean Developed from Interspecific Crosses. Foods. 2023; 12(15):2849. https://doi.org/10.3390/foods12152849
Chicago/Turabian StyleSuárez, Juan Carlos, Paola Andrea Polanía-Hincapié, Sebastian Saldarriaga, Vivian Yorlady Ramón-Triana, Milan O. Urban, Stephen E. Beebe, and Idupulapati M. Rao. 2023. "Bioactive Compounds and Antioxidant Activity in Seeds of Bred Lines of Common Bean Developed from Interspecific Crosses" Foods 12, no. 15: 2849. https://doi.org/10.3390/foods12152849