TITLE:
Phenolic Compound Profiles of Two Common Beans Consumed by Rwandans
AUTHORS:
Owino Joseph, Mukashyaka Phelomene, Ndayisaba Helene, Habimana Valens, Ongol Martin Patrick, Dil Thavarajah, Pushparajah Thavarajah
KEYWORDS:
Common Bean, Phenolic Compounds, Rwanda, Identification and Quantification
JOURNAL NAME:
American Journal of Plant Sciences,
Vol.5 No.20,
September
24,
2014
ABSTRACT: Legumes are high-protein, medium-energy and micronutrient-rich food consumed
in many parts of the world including Africa. This study evaluated the levels of
specific phenolic compounds in three legumes. Two varieties of the common bean,
(Phaseolus vulgaris L.) soybeans (Glycine max L.), and peas (Pisum sativum L.)
from Rwanda were analyzed using high performance liquid chromatography with
diode array detection. The phenolic compounds were identified by comparison to
the chromatographic retention times and UV spectra of known reference
compounds. This study results clearly shows the presence of 11 different
phenolic compounds in common beans: gallic acid, (+)-catechin, (–)-epicatechin,
caffeic acid, o-coumaric acid, chlorogenic acid, quercetin, 4-hydrobenzoic
acid, syringic acid, ferulic acid and vanillic acid. The concentration ranged
from 0.59 to 2.27 mg/kg for epicatechin. High levels of catechin (13.5 to 57.9
mg/kg) ferulic acid (26.1 to 47.6 mg/kg) were also observed. Therefore, the
results of this study show that Rwandan common beans are a good source of
phenolic acids in particular catechins and ferulic acid.