TY - JOUR
T1 - Phenolic compounds profile by UPLC-ESI-MS in black beans and its distribution in the seed coat during storage
AU - Nicolás-García, Mayra
AU - Perucini-Avendaño, Madeleine
AU - Arrieta-Báez, Daniel
AU - de Jesús Perea-Flores, María
AU - Jiménez-Martínez, Cristian
AU - Beatriz Gómez-Patiño, Mayra
AU - Dávila-Ortiz, Gloria
N1 - Publisher Copyright:
© 2022 Elsevier Ltd
PY - 2022/11/30
Y1 - 2022/11/30
N2 - Hard to cook phenomenon results from inadequate post-harvest storage of the bean associated with the microstructure and changes in seed color and texture. The aim of this study was to evaluate the physical and chemical properties, identify the phenolic compounds and their relationship with the black bean seed coat microstructure during 270 days at 30 °C and 70% r. h. The water absorption capacity decrease to 12.19% that induced changes in seed texture observed by increasing the hardness from 5.42 to 19.96 N. A total of 37 compounds were identified by UPLC-ESI-MS and the changes in phenolic profile during storage period contribute to the seed coat color saturation. The identification of flavonoids, hydroxybenzoic and hydroxycinnamic acids, as well as distribution of condensed tannins in the seed coat, the changes in physical properties evidenced by seed darkening and hardening contribute to the seed coat impermeability.
AB - Hard to cook phenomenon results from inadequate post-harvest storage of the bean associated with the microstructure and changes in seed color and texture. The aim of this study was to evaluate the physical and chemical properties, identify the phenolic compounds and their relationship with the black bean seed coat microstructure during 270 days at 30 °C and 70% r. h. The water absorption capacity decrease to 12.19% that induced changes in seed texture observed by increasing the hardness from 5.42 to 19.96 N. A total of 37 compounds were identified by UPLC-ESI-MS and the changes in phenolic profile during storage period contribute to the seed coat color saturation. The identification of flavonoids, hydroxybenzoic and hydroxycinnamic acids, as well as distribution of condensed tannins in the seed coat, the changes in physical properties evidenced by seed darkening and hardening contribute to the seed coat impermeability.
KW - Black bean
KW - Darkening
KW - Hardening
KW - Phenolic compounds
KW - Post-harvest storage
KW - Seed coat microstructure
UR - http://www.scopus.com/inward/record.url?scp=85133940831&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2022.133638
DO - 10.1016/j.foodchem.2022.133638
M3 - Artículo
C2 - 35816985
AN - SCOPUS:85133940831
SN - 0308-8146
VL - 395
JO - Food Chemistry
JF - Food Chemistry
M1 - 133638
ER -