DEVELOPMENT OF ANALYTICAL METHODS FOR TRACE ELEMENTS AND ELEMENTAL SPECIES IN FOODS
Location: Food Composition and Methods Development Lab
Title: The polyphenolic profiles of common bean (Phaseolus vulgaris L.) (Experimental Biology Annal Meeting, April, 2006, Washington, D.C)
Submitted to: Experimental Biology
Publication Type: Abstract Only
Publication Acceptance Date: November 3, 2006
Publication Date: April 1, 2007
Citation: Lin, L., Harnly, J.M., Pastor Corrales, M.A., Luthria, D.L. 2007. The polyphenolic profiles of common bean (Phaseolus vulgaris L.). Experimental Biology, April 25, 2006, Washington, D.C.
Based on the phenolic profiles obtained by liquid chromatography/electrospray ionization mass spectrometry (LC-DAD-ESI/MS), 24 classes of bean cultivars can be organized into six groups. All of the tested beans contained the same hydroxycinnaminc acid derivatives, but the glycosylated flavonoid components showed distinct differences. Black beans contained primarily the 3-O-glucosides of delphinidin, petunidin and malvidin, while pinto beans contained kaempferol and its 3-O-glycosides. Light red kidney beans contained trace amounts of quercetin 3-O-glucoside and its malonates, but pink and dark red kidney beans contained the diglycosides of quercetin and kaempferol. Red Mexican beans contained mainly kaempferol 3-O-glucoside and pelargonidin 3-O-glucoside, while no detectable amounts of flavonoids were detected in alubia, cranberry, great northern, and navy beans. This is the first report of the existence of quercetin 3-O-pentosylhexoside and flavonoid glucoside malonates, and the first detailed detection of hydroxycinnamates, in common beans.