Polyphenolic Profiles of Three Beans Varieties

Introduction Phenolic compounds are important phytonutrients that are ubiquitously distributed throughout the plant kingdom. These compounds are associated with the sensory and nutritional quality of fresh and processed plant foods. Several varieties of dry beans {Phaseolus vulgaris L.) varying in seed shape, size, and color are consumed throughout the world primarily as an important source of plant proteins (1). However, in recent years dry bean polyphenols have received considerable attention mainly due to their health promoting properties (1,2). Preliminary results suggest that phenolic compounds found in beans and other plant products provide protection against certain types of cancers, cardiovascular, and other chronic diseases due to their antioxidant activity and ability to chelate metal catalyst (1-4). In our previous communication, we reported the determination of phenolic acid content in the dry bean cultivars of phenolic acids commonly consumed in the United States (5). In continuation of our research, we have determined the polyphenolic content in three dry bean (Black, Navy and Pinto) varieties.