Abstract
Four bean varieties with different hull colors (white, brown, red, and black) were extracted with 80% acetone and evaluated for their antioxidant potential. Red, brown, and black bean extracts were able to effectively retain supercoiled DNA against 2,2′-azobis(2-methylpropionamidine) dihydrochloride (AAPH)-induced radical damage at the concentration levels (5, 10, 50, and 100 ppm) tested. Delphinidin, cyanidin, and procyanidins B2, C1, C2, and X were identified in red, brown, and black bean hull extracts, whereas white bean hull extract contained only a small amount of flavonoids. Vanillic, caffeic, p-coumaric, ferulic, and sinapic acids were the main phenolic acids identified in bean hull extracts.
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Madhujith, T., Amarowicz, R. & Shahidi, F. Phenolic antioxidants in beans and their effects on inhibition of radical-induced DNA damage. J Amer Oil Chem Soc 81, 691–696 (2004). https://doi.org/10.1007/s11746-004-963-y
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DOI: https://doi.org/10.1007/s11746-004-963-y