Plant Foods for Human Nutrition

, Volume 61, Issue 4, pp 161–168 | Cite as

Relationship Among Antimutagenic, Antioxidant and Enzymatic Activities of Methanolic Extract from Common Beans (Phaseolus vulgaris L)



Common beans are rich in phenolic compounds, which can provide health benefits to the consumer. The objective of this work was to study the relationship among antimutagenicity, antioxidant and enzymatic activities of methanolic extract and trolox by principal components multivariate analysis. Antimutagenicity of phenolic compounds present in methanolic extract from the seed coat of common beans (P. vulgaris, Flor de Mayo Bajío cultivar) and trolox against AFB1 mutagenicity were evaluated in the Salmonella typhimurium microsuspension assay. Antioxidant capacity of methanolic extract and trolox were evaluated using β-carotene and 1,1-diphenyl-2-picryhydrazyl (DPPH) in vitro model assays. Cythrome P450 activity was measured by fluorometric assay. For phenolic extract, trolox and phenolic extract + trolox, the inhibition on AFB1 mutagenicity in tester strain TA100 was 47, 59 and 69%, respectively. While in TA98 was 39, 48 and 68%. The inhibition of phenolic compounds, trolox and phenolic compounds + trolox on cytochrome P450 (CYP450) activity was 48, 59 and 88%, respectively. Correlation analysis showed that phenolic extract and trolox have high antimutagenic and antioxidant activity and also inhibited enzymatic activity. The results suggest that the primary mechanism of action of phenolic compounds in beans against AFB1 mutagenicity may be extra-cellular in the microsuspension assay.

Key words

Aflatoxin B1 Antioxidant P450 enzymatic activity Phenolic compounds Salmonella typhimurium 



Phenolic extract




Aflatoxin B1


Antioxidant activity


Antiradical activity


Trolox equivalent antioxidant capacity



The authors thank Paul A Kuzmicky the University of California at Davis for the comments on the manuscript. The authors thank Consejo Nacional de Ciencia y Tecnologia (CONACYT) for supporting the work under grant 31623-B.


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© Springer Science&#x002B;Business Media, Inc. 2006

Authors and Affiliations

    • 1
    • 2
    • 1
    • 3
    • 1
    • 4
    • 5
    • 1
  1. 1.PROPAC (Programa de Posgrado en Alimentos del Centro de la República), Research and Graduated Studies in Food ScienceSchool of Chemistry, Universidad Autónoma de QuerétaroQuerétaroMéxico
  2. 2.Sección de Toxicologia, Cinvestav-IPNAve. IPN 2508MéxicoMéxico
  3. 3.Departamento de BioquímicaCinvestav-IPNMéxicoMéxico
  4. 4.Departamento de Ingeniería Bioquímica, Instituto Tecnológico de CelayaAvenida Tecnológico s/n, Celaya, GuanajuatoMéxicoMéxico
  5. 5.Laboratorio de Rumiología y Metabolismo NutricionalFacultad de Estudios Superiores – Cuauhtitlán, UNAM, Colón, QuerétaroMéxico 76280México

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