Black bean ( Phaseolus vulgaris L. cv. “Tolosa”) polyphenolic composition through cooking and in vitro digestion

Autores
Rodriguez, Marianela Desiree; Ruiz del Castillo, María Luisa; Blanch, Gracia Patricia; de Pascual Teresa, Sonia
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this study, five different black bean (Phaseolus vulgaris L. cv. Tolosa) populations cultivated in different geographical areas including Oiartzun, Andoain, Azkoitia, San Esteban and Amasa Villabona, were studied and their polyphenolic content was determined. Two food products were prepared from the five different bean populations, cooked “Tolosa” beans and a hummus made with “Tolosa” cooked beans. Moreover, the variations of total polyphenol content (TPC), total anthocyanin content (TAC) and free radical scaven ging activity by the 1,1-diphenyl-1-picrylhydrazyl (DPPH) method were analyzed for raw beans, cooked beans, and “Tolosa” beans hummus. Polyphenolic detailed composition was determined by means of HPLC-MS-QTOF analysis. The “Tolosa” bean population richest in polyphenols was selected in order to study the effect of in vitro digestion on the polyphenolic content and antioxidant effect and the degradation of the main anthocyanins was followed during the in vitro digestion. Finally, the effect of the different phases of digestion on the cytotoxicity in Caco-2 cells was determined. The results suggest that cooking “Tolosa” black beans results in an increase in the bioaccessibility of polyphenols and their antioxidant activity, which, additionally has a positive effect on Caco-2 intestinal cell viability.
Fil: Rodriguez, Marianela Desiree. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Ruiz del Castillo, María Luisa. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Blanch, Gracia Patricia. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: de Pascual Teresa, Sonia. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Materia
black beans
antioxidants
polyphenols
antioxidant activity
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/279290
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/279290
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Black bean ( Phaseolus vulgaris L. cv. “Tolosa”) polyphenolic composition through cooking and in vitro digestionRodriguez, Marianela DesireeRuiz del Castillo, María LuisaBlanch, Gracia Patriciade Pascual Teresa, Soniablack beansantioxidantspolyphenolsantioxidant activityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In this study, five different black bean (Phaseolus vulgaris L. cv. Tolosa) populations cultivated in different geographical areas including Oiartzun, Andoain, Azkoitia, San Esteban and Amasa Villabona, were studied and their polyphenolic content was determined. Two food products were prepared from the five different bean populations, cooked “Tolosa” beans and a hummus made with “Tolosa” cooked beans. Moreover, the variations of total polyphenol content (TPC), total anthocyanin content (TAC) and free radical scaven ging activity by the 1,1-diphenyl-1-picrylhydrazyl (DPPH) method were analyzed for raw beans, cooked beans, and “Tolosa” beans hummus. Polyphenolic detailed composition was determined by means of HPLC-MS-QTOF analysis. The “Tolosa” bean population richest in polyphenols was selected in order to study the effect of in vitro digestion on the polyphenolic content and antioxidant effect and the degradation of the main anthocyanins was followed during the in vitro digestion. Finally, the effect of the different phases of digestion on the cytotoxicity in Caco-2 cells was determined. The results suggest that cooking “Tolosa” black beans results in an increase in the bioaccessibility of polyphenols and their antioxidant activity, which, additionally has a positive effect on Caco-2 intestinal cell viability.Fil: Rodriguez, Marianela Desiree. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Ruiz del Castillo, María Luisa. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; EspañaFil: Blanch, Gracia Patricia. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; EspañaFil: de Pascual Teresa, Sonia. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; EspañaRoyal Society of Chemistry2024-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/279290Rodriguez, Marianela Desiree; Ruiz del Castillo, María Luisa; Blanch, Gracia Patricia; de Pascual Teresa, Sonia; Black bean ( Phaseolus vulgaris L. cv. “Tolosa”) polyphenolic composition through cooking and in vitro digestion; Royal Society of Chemistry; Food & Function; 15; 12; 5-2024; 6395-64072042-64962042-650XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://xlink.rsc.org/?DOI=D4FO01238Kinfo:eu-repo/semantics/altIdentifier/doi/10.1039/D4FO01238Kinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-02-26T10:21:10Zoai:ri.conicet.gov.ar:11336/279290instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-02-26 10:21:10.919CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Black bean ( Phaseolus vulgaris L. cv. “Tolosa”) polyphenolic composition through cooking and in vitro digestion
title Black bean ( Phaseolus vulgaris L. cv. “Tolosa”) polyphenolic composition through cooking and in vitro digestion
spellingShingle Black bean ( Phaseolus vulgaris L. cv. “Tolosa”) polyphenolic composition through cooking and in vitro digestion
Rodriguez, Marianela Desiree
black beans
antioxidants
polyphenols
antioxidant activity
title_short Black bean ( Phaseolus vulgaris L. cv. “Tolosa”) polyphenolic composition through cooking and in vitro digestion
title_full Black bean ( Phaseolus vulgaris L. cv. “Tolosa”) polyphenolic composition through cooking and in vitro digestion
title_fullStr Black bean ( Phaseolus vulgaris L. cv. “Tolosa”) polyphenolic composition through cooking and in vitro digestion
title_full_unstemmed Black bean ( Phaseolus vulgaris L. cv. “Tolosa”) polyphenolic composition through cooking and in vitro digestion
title_sort Black bean ( Phaseolus vulgaris L. cv. “Tolosa”) polyphenolic composition through cooking and in vitro digestion
dc.creator.none.fl_str_mv Rodriguez, Marianela Desiree
Ruiz del Castillo, María Luisa
Blanch, Gracia Patricia
de Pascual Teresa, Sonia
author Rodriguez, Marianela Desiree
author_facet Rodriguez, Marianela Desiree
Ruiz del Castillo, María Luisa
Blanch, Gracia Patricia
de Pascual Teresa, Sonia
author_role author
author2 Ruiz del Castillo, María Luisa
Blanch, Gracia Patricia
de Pascual Teresa, Sonia
author2_role author
author
author
dc.subject.none.fl_str_mv black beans
antioxidants
polyphenols
antioxidant activity
topic black beans
antioxidants
polyphenols
antioxidant activity
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In this study, five different black bean (Phaseolus vulgaris L. cv. Tolosa) populations cultivated in different geographical areas including Oiartzun, Andoain, Azkoitia, San Esteban and Amasa Villabona, were studied and their polyphenolic content was determined. Two food products were prepared from the five different bean populations, cooked “Tolosa” beans and a hummus made with “Tolosa” cooked beans. Moreover, the variations of total polyphenol content (TPC), total anthocyanin content (TAC) and free radical scaven ging activity by the 1,1-diphenyl-1-picrylhydrazyl (DPPH) method were analyzed for raw beans, cooked beans, and “Tolosa” beans hummus. Polyphenolic detailed composition was determined by means of HPLC-MS-QTOF analysis. The “Tolosa” bean population richest in polyphenols was selected in order to study the effect of in vitro digestion on the polyphenolic content and antioxidant effect and the degradation of the main anthocyanins was followed during the in vitro digestion. Finally, the effect of the different phases of digestion on the cytotoxicity in Caco-2 cells was determined. The results suggest that cooking “Tolosa” black beans results in an increase in the bioaccessibility of polyphenols and their antioxidant activity, which, additionally has a positive effect on Caco-2 intestinal cell viability.
Fil: Rodriguez, Marianela Desiree. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Ruiz del Castillo, María Luisa. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Blanch, Gracia Patricia. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: de Pascual Teresa, Sonia. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
description In this study, five different black bean (Phaseolus vulgaris L. cv. Tolosa) populations cultivated in different geographical areas including Oiartzun, Andoain, Azkoitia, San Esteban and Amasa Villabona, were studied and their polyphenolic content was determined. Two food products were prepared from the five different bean populations, cooked “Tolosa” beans and a hummus made with “Tolosa” cooked beans. Moreover, the variations of total polyphenol content (TPC), total anthocyanin content (TAC) and free radical scaven ging activity by the 1,1-diphenyl-1-picrylhydrazyl (DPPH) method were analyzed for raw beans, cooked beans, and “Tolosa” beans hummus. Polyphenolic detailed composition was determined by means of HPLC-MS-QTOF analysis. The “Tolosa” bean population richest in polyphenols was selected in order to study the effect of in vitro digestion on the polyphenolic content and antioxidant effect and the degradation of the main anthocyanins was followed during the in vitro digestion. Finally, the effect of the different phases of digestion on the cytotoxicity in Caco-2 cells was determined. The results suggest that cooking “Tolosa” black beans results in an increase in the bioaccessibility of polyphenols and their antioxidant activity, which, additionally has a positive effect on Caco-2 intestinal cell viability.
publishDate 2024
dc.date.none.fl_str_mv 2024-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/279290
Rodriguez, Marianela Desiree; Ruiz del Castillo, María Luisa; Blanch, Gracia Patricia; de Pascual Teresa, Sonia; Black bean ( Phaseolus vulgaris L. cv. “Tolosa”) polyphenolic composition through cooking and in vitro digestion; Royal Society of Chemistry; Food & Function; 15; 12; 5-2024; 6395-6407
2042-6496
2042-650X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/279290
identifier_str_mv Rodriguez, Marianela Desiree; Ruiz del Castillo, María Luisa; Blanch, Gracia Patricia; de Pascual Teresa, Sonia; Black bean ( Phaseolus vulgaris L. cv. “Tolosa”) polyphenolic composition through cooking and in vitro digestion; Royal Society of Chemistry; Food & Function; 15; 12; 5-2024; 6395-6407
2042-6496
2042-650X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://xlink.rsc.org/?DOI=D4FO01238K
info:eu-repo/semantics/altIdentifier/doi/10.1039/D4FO01238K
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Royal Society of Chemistry
publisher.none.fl_str_mv Royal Society of Chemistry
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.176822

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