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| Anthocyanin, Total Polyphenols and Antioxidant Activity of Common Bean |
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A.S.M. Golam Masum Akond,
Laila Khandaker,
Janelle Berthold,
Lori Gates,
Katelyn Peters,
Hardy Delong and Khwaja Hossain |
Abstract:
The anthocyanin, total polyphenol and antioxidant activity of 29 common bean from diverse origins and seed coat color, was assessed. Among the bean genotypes, fourteen were developed by CIAT in various interests; thirteen were from the USA, representing several market classes and one each from Brazil and India. The seeds of included genotypes have shown distinction in shape, color and seed weight. The variations of seed color are white, cream, purple, red and black, with variations being striped, rhomboid spotted and circular mottled. Bean genotypes exhibited distinguishing differences in anthocyanin, total polyphenol and antioxidant activities. Anthocyanin content varied significantly among genotypes and market classes, ranging from 0.05 to 0.47 mg g-1. The bean genotypes with total polyphenol content ranging from 5.87 to 14.14 mg of gallic acid equiv/g and the sample also exhibited significant variation in antioxidant activity (17.09 to 36.96%). Considering the profile of bioactive compounds the genotypes T-39, XAN 176, BAT 93 and MIB 154 are promising. Generally bean genotypes with high anthocyanin and polyphenol content exhibit high antioxidant activity. The information of this study can be used for selecting superior bean genotypes for targeted food and feed purposes and also for a breeding program.
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How to cite this article:
A.S.M. Golam Masum Akond, Laila Khandaker, Janelle Berthold, Lori Gates, Katelyn Peters, Hardy Delong and Khwaja Hossain, 2011. Anthocyanin, Total Polyphenols and Antioxidant Activity of Common Bean. American Journal of Food Technology, 6: 385-394.
DOI: 10.3923/ajft.2011.385.394
URL: https://scialert.net/abstract/?doi=ajft.2011.385.394
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