Antioxidant and angiotensin-converting enzyme inhibitory activities in common beans (Phaseolus Vulgaris L.)

Beans have been recognized as nutraceutical foods due to their content of phytochemicals such as phenolic compounds, tannins, anthocyanins, oligosaccharides, and phytates, among others. Biological activities attributed to beans include anti-inflammatory, antioxidant, and anticarcinogen. This study considers two aspects in the study of beans. In the first one, the contents of phenolic compounds, tannins, phytates, oligosaccharides and haemagglutinins, as well as the scavenging free radicals capacity (DPPH and ABTS), were evaluated in 25 varieties of beans. In the second part, 2 varieties of beans were used to produce peptides using Alcalase enzyme immobilized in a membrane bioreactor. The peptides produced were evaluated for their anti-hypertensive (Angiotensin converting enzyme inhibition) activity. The results showed that either phytochemicals or peptides have biological activities, making beans a source of compounds that could benefit the health of consumers.