Anti-oxidative characterisation of NaN3-induced common bean mutants

作者：Jeng Toong Long; Shih Yi Ju; Lai Chia Chi; Wu Min Tze; Sung Jih Min^*

来源：Food Chemistry, 2010, 119(3): 1006-1011.

DOI：10.1016/j.foodchem.2009.08.001

• Anthocyanins
• Antioxidant activity
• Common bean mutant
• Proanthocyanidins
• Sodium azide
• Total phenolics

The contents of total phenolics, total anthocyanins, total proanthocyanidins and antioxidant activities were measured using 2,2-diphenyl-1-picrylhydrazyl radicals scavenging activity, ferric reducing antioxidant power, lipid peroxidation inhibition ability and ABTS(-) radical-scavenging activity assays. These were compared in the seed coats of common bean (Phaseolus vulgaris L) cultivar Hwachia and its eighteen NaN3-induced mutants. NaN3-induced mutants generally accumulated more total phenolics (19% more), total anthocyanins (65% more) and total proanthocyanidins (4% more) than Hwachia (containing 29.94 mg g(-1) total phenolics, 0.31 mg g(-1) total anthocyanins and 12.94 mg g(-1) total proanthocyaniclins, respectively). Anthocyanidins including delphinine, cyanidin and pelargonidin were detectable in seed coat, each with different levels depending on the tested accessions. Significant correlations (average of 0.847 across all comparisons, p < 0.01) were found between the tested antioxidant activities, total phenolics, total anthocyanins and total proanthocyaniclins. Mutants SA-11-2, SA-13-2 and SA-34-2 that are enriched with antioxidants may be useful in food and other applications.

• 出版日期2010-4-1