Submitted to: Bean Improvement Cooperative Annual Report
Publication Type: Trade Journal
Publication Acceptance Date: January 3, 2006
Publication Date: March 1, 2006
Citation: Luthria, D.L., Pastor Corrales, M.A. 2006. Phenolic acids profiles of beans commonly consumed in united states. Bean Improvement Cooperative Annual Report. 49:6-7. Interpretive Summary: The two major health problems, malnutrition and chronic diseases such as diabetes, obesity, cancer and cardiovascular can be reduced by consumption of dry beans. As dry beans, a staple food for many Latin American and African countries and is largely consumed for its rich source of proteins. In addition, there are several recent publications linking bean consumption to reduced risk of chronic diseases due to the presence of micronutrients, such as phenolic compounds, that possess antioxidant properties. This research publication on beans is primarily focused on assay of phenolic acids from beans samples commounly consumed in United States. This report describes isolation and identification of phenolic acids from three black bean cultivars. Ferulic acid, p-coumaric acid and sinapic acid were three main phenolic acids identified in all three cultivars, however, quantifiable amounts of caffeic acid were isolated from only in two cultivars (T-39 and Eclipse). This result can either be used by nutrient data laboratory for nutrient database and also enable researcher to develop new nutrition enriched and better flavor bean cultivars.
Technical Abstract: Phenolic acids were saponified, extracted and analyzed by a high performance liquid chromatography procedure with diode array detection (DAD). Three phenolic acids namely, ferulic acid, p-coumaric acid and sinapic acid were detected and quantified in all dry bean (Phaseolus vulgaris L.) commonly consumed in United States of America. All samples were provided by Dr. Pastor-Corrales of Vegetable Laboratory, Plant Sciences Institute, USDA (Beltsville, MD). Ferulic acid was the major phenolic acid in all three cultivars of black bean and intermediate levels of p-coumaric acid and sinapic acid were identified in all cultivars