Journal
FOOD CHEMISTRY
Volume 229, Issue -, Pages 628-639Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.02.124
Keywords
Anthocyanins; Antidiabetes potential; Black bean coats; Extraction optimization; Natural pigments; ROS inhibition
Funding
- Consejo Nacional de Ciencia y Tecnologia CONACyT-Mexico
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Black beans contain anthocyanins that could be used as colorants in foods with associated health benefits. The objective was to optimize anthocyanins extraction from black bean coats and evaluate their physicochemical stability and antidiabetes potential. Optimal extraction conditions were 24% ethanol, 1:40 solid-to-liquid ratio and 29 degrees C (P < 0.0001). Three anthocyanins were identified by MS ions, delphinidin-3-O-glucoside (465.1 m/z), petunidin-3-O-glucoside (479.1 m/z) and malvidin-3-O-glucoside (493.1 m/z). A total of 32 mg of anthocyanins were quantified per gram of dry extract. Bean anthocyanins were stable at pH 2.5 and low-temperature 4 degrees C (89.6%), with an extrapolated half-life of 277 days. Anthocyanin-rich extracts inhibited alpha-glucosidase (37.8%), alpha-amylase (35.6%), dipeptidyl peptidase-IV (34.4%), reactive oxygen species (81.6%), and decreased glucose uptake. Black bean coats are a good source of anthocyanins and other phenolics with the potential to be used as natural-source food colorants with exceptional antidiabetes potential. (C) 2017 Elsevier Ltd. All rights reserved.
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