Polyphenols in Common Beans (Phaseolus vulgaris L.): Chemistry, Analysis, and Factors Affecting Composition

Qiong Qiong Yang, Ren You Gan, Ying Ying Ge, Dan Zhang, Harold Corke*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

43 Scopus citations

Abstract

Common bean (Phaseolus vulgaris L.) is one of the most important grain legumes worldwide. Polyphenols are the predominant bioactive components with multifold bioactivities in diverse common bean cultivars. Phenolic acids, flavonoids, and proanthocyanidins are the main polyphenols in common beans, and colorful common beans are overall rich in polyphenols, mainly in their pigmented seed coats. In addition, factors of influence, such as genotype, environmental conditions, storage, and processing methods, play a critical role in the content and composition of common bean polyphenols. Besides, analytical methods, including extraction, separation, and identification, are of importance for precise and comparable evaluation of polyphenols in common beans. Therefore, in order to provide a comprehensive and updated understanding of polyphenols in common beans, this review first summarizes the content and different compositions of polyphenols in common beans, and next discusses the factors affecting these compositions, followed by introducing the analytical methods for common bean polyphenols, and finally highlights the antioxidant activity of polyphenols in common beans. Considering the recent surge in interest in the use of grain legumes, we hope this review will further stimulate work in this field by providing a blueprint for further analytical studies to better utilize common bean polyphenols in food products to improve human nutrition.

Original languageEnglish
Pages (from-to)1518-1539
Number of pages22
JournalComprehensive Reviews in Food Science and Food Safety
Volume17
Issue number6
DOIs
StatePublished - Nov 2018
Externally publishedYes

Keywords

  • analytic methods
  • antioxidant activity
  • common bean
  • phenolic composition
  • processing methods

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