Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of peruvian and brazilian bean cultivars (Phaseolus Vulgaris L.) using In Vitro methods

Lena Galvez Ranilla, Young In Kwon, Maria Ines Genovese, Franco Maria Lajolo, Kalidas Shetty

Research output: Contribution to journalArticlepeer-review

36 Scopus citations

Abstract

The effect of thermal treatment on phenolic compounds and type 2 diabetes functionality linked to α-glucosidase and α-amylase inhibition and hypertension relevant angiotensin I-converting enzyme (ACE) inhibition were investigated in selected bean (Phaseolus vulgaris L.) cultivars from Peru and Brazil using in vitro models. Thermal processing by autoclaving decreased the total phenolic content in all cultivars, whereas the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity-linked antioxidant activity increased among Peruvian cultivars. α-Amylase and α-glucosidase inhibitory activities were reduced significantly after heat treatment (73-94% and 8-52%, respectively), whereas ACE inhibitory activity was enhanced (9-15%). Specific phenolic acids such as chlorogenic and caffeic acid increased moderately following thermal treatment (2-16% and 5-35%, respectively). No correlation was found between phenolic contents and functionality associated to antidiabetes and antihypertension potential, indicating that nonphenolic compounds may be involved. Thermally processed bean cultivars are interesting sources of phenolic acids linked to high antioxidant activity and show potential for hypertension prevention.

Original languageEnglish
Pages (from-to)329-355
Number of pages27
JournalJournal of Food Biochemistry
Volume34
Issue number2
DOIs
StatePublished - Apr 2010
Externally publishedYes

Fingerprint

Dive into the research topics of 'Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of peruvian and brazilian bean cultivars (Phaseolus Vulgaris L.) using In Vitro methods'. Together they form a unique fingerprint.

Cite this