TY - CHAP
T1 - Phenolic content and antioxidant properties of seeds of the Arbuscular mycorrhiza colonized common bean variety Azufrasin from Northern Mexico
AU - Valdez Morales, M.
AU - López-Meyer, M.
AU - Leyva Mapo, H.
AU - Espinosa Alonso, L. G.
AU - Garay Román, A. A.
AU - Romero Urías, C.
AU - Martínez-Valenzuela, C.
AU - Mora Romero, G. A.
N1 - Publisher Copyright:
© 2018 Nova Science Publishers, Inc. All rights reserved.
PY - 2018/11/14
Y1 - 2018/11/14
N2 - Dry common beans are important food crops in Mexico, and represent a significant source of carbohydrates, proteins, lipids, minerals, and phenolic compounds in the Mexican diet. Phenolic compounds are important mainly due to their antioxidant properties, and their content differs among common bean varieties. It has been reported that arbuscular mycorrhiza colonization can change the content of phenolic compounds, as well as the antioxidant properties of plant tissues. In order to test whether this can also be observedWe tested this hypothesis in Azufrasin common bean, a new variety of yellow common bean, which is grown in northern Mexico; grains obtained from mycorrhiza colonized and non-colonized plants, grown under greenhouse conditions., were analyzed. First, three solvents, water, methanol and 80% ethanol extraction methods were evaluated on grain flour to improve the quality of the extraction procedure. The solvents used were water, methanol and 80% ethanol, the ethanolic method beingEthanol was the most efficient solvent for the extraction of total phenolic compounds. Our results on phenolic contents are similar to others previously reportsed for other varieties. Although no differences in total phenolic compounds were detected between mycorrhizal and nonmycorrhizal samples, two individual phenolic acids, catechin and gallic acid, showed higher accumulation in seed flour obtained from colonized plants. The antioxidant activity measured on ethanolic extracts by both DHHP and ORAC methods, was higher in the seeds obtained from mycorrhiza colonized than in non-colonized plants, which suggests that higher catechin and gallic acid increasing levels on mycorrhizal samples might may account for be the components that contributed to the increase of in the antioxidant capacity of these samples.
AB - Dry common beans are important food crops in Mexico, and represent a significant source of carbohydrates, proteins, lipids, minerals, and phenolic compounds in the Mexican diet. Phenolic compounds are important mainly due to their antioxidant properties, and their content differs among common bean varieties. It has been reported that arbuscular mycorrhiza colonization can change the content of phenolic compounds, as well as the antioxidant properties of plant tissues. In order to test whether this can also be observedWe tested this hypothesis in Azufrasin common bean, a new variety of yellow common bean, which is grown in northern Mexico; grains obtained from mycorrhiza colonized and non-colonized plants, grown under greenhouse conditions., were analyzed. First, three solvents, water, methanol and 80% ethanol extraction methods were evaluated on grain flour to improve the quality of the extraction procedure. The solvents used were water, methanol and 80% ethanol, the ethanolic method beingEthanol was the most efficient solvent for the extraction of total phenolic compounds. Our results on phenolic contents are similar to others previously reportsed for other varieties. Although no differences in total phenolic compounds were detected between mycorrhizal and nonmycorrhizal samples, two individual phenolic acids, catechin and gallic acid, showed higher accumulation in seed flour obtained from colonized plants. The antioxidant activity measured on ethanolic extracts by both DHHP and ORAC methods, was higher in the seeds obtained from mycorrhiza colonized than in non-colonized plants, which suggests that higher catechin and gallic acid increasing levels on mycorrhizal samples might may account for be the components that contributed to the increase of in the antioxidant capacity of these samples.
KW - Azufrado genotype common bean
KW - In vitro antioxidant activity
KW - Mycorrhiza
KW - Phenolic compounds
UR - http://www.scopus.com/inward/record.url?scp=85061891791&partnerID=8YFLogxK
M3 - Capítulo
AN - SCOPUS:85061891791
SN - 9781536135466
SP - 279
EP - 295
BT - Phaseolus vulgaris
PB - Nova Science Publishers, Inc.
ER -