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Extractions, Contents, Antioxidant Activities and Compositions of Free and Bound Phenols from Kidney Bean Seeds Represented by 'Yikeshu' Cultivar in Cold Region

文献类型： 外文期刊

作者： Zhu, Lei 1 ; Zhan, Chuan 1 ; Yu, Xinchu 1 ; Hu, Xixi 4 ; Gao, Sibo 1 ; Zang, Yanqing 1 ; Yao, Di 1 ; Wang, Changyuan 1 ; Xu, Jingyu 5 ;

作者机构： 1.Heilongjiang Bayi Agr Univ, Coll Food Sci & Technol, Daqing 163319, Peoples R China

2.Natl Coarse Cereals Engn Res Ctr, Daqing 163319, Peoples R China

3.Agri Food Proc & Engn Technol Res Ctr, Daqing 163319, Peoples R China

4.Heilongjiang Acad Agr Sci, Daqing Branch, Daqing 163319, Peoples R China

5.Heilongjiang Bayi Agr Univ, Coll Agr, Daqing 163319, Peoples R China

关键词： kidney bean; free and bound phenols; content; antioxidant activities; composition; extraction; seed coat and cotyledon

期刊名称：FOODS （ 影响因子：4.7； 五年影响因子：5.1 ）

ISSN：

年卷期： 2024 年 13 卷 11 期

页码：

收录情况： SCI

摘要： To thoroughly understand the profile of phenolic phytochemicals in kidney bean seeds cultivated in a cold region, the extractions, contents, antioxidant activities, compositions of free and bound phenols in the seed coat and cotyledon, and also relevant color attributes, were investigated. The results indicated that ultrasound-assisted extraction was an efficient method for free phenols. The bound phenols in seed coat and cotyledon were released more efficiently by alkali-acid and acid-alkali sequential hydrolysis, respectively. Under the optimized extractions, total phenols (TPC), flavonoids (TFC), and anthocyanins (TAC) ranged in 7.81-32.89 mg GAE/g dw, 3.23-15.65 mg RE/g dw, and 0-0.21 mg CE/g dw in the whole seeds of the five common kidney beans. There was a big difference in phenolic distribution between red and white seeds. From whole seed, the phenols in the four red cultivars mainly existed in free state (78.84%) and seed coat (71.56%), while the phenols in the white 'Sark' divided equally between free (51.18%) and bound (48.82%) states and consisted chiefly in cotyledon (81.58%). The correlation analyses showed that the antioxidant activities were significantly and positively correlated with TPC and TFC. The phenolic attributes were closely associated with the color of the seed coat. Red seeds had higher total contents of phenols than white seeds. TAC had a positively significant correlation with redness. Brightness and yellowness showed a negatively significant correlation with TPC, TFC, and antioxidant capacities, which were necessarily linked with redness degree and spot in red seeds. The spotted red 'Yikeshu' with the most outstanding performance on phenolic attributes was selected to analyze phenolic compounds with UHPLC-QE-MS. Among the 85 identified phenolics, 2 phenolic acids and 10 flavonoids were dominant. The characteristic phenolics in free and bound states were screened in both seed coat and cotyledon, respectively. The available information on the phenolic profile may expand the utilization of kidney beans as a nutritional ingredient in the food industry.

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