Mexican Endemic Black Bean Phenolic Extract Antioxidant and Anti-Inflammatory Potential

Abstract Objectives The objective of this work was to evaluate anti-inflammatory and antioxidant potential of black bean (Phaseolus vulgaris L.) phenolic extract. Methods Supercritical fluid extraction was used to obtain a water-ethanol 50% v/v phenolic extract from black beans. Total phenolic content (TPC) and total anthocyanin content (TAC) were quantified. Mass spectrometry analysis was used for compounds identification. Antioxidant potential was evaluated using radicals DPPH and ABTS inhibition assays. The extract was tested for Cyclooxygenase-2 human recombinant (COX-2) and nitric oxide synthase (NOs) inhibition assays. Results TPC was 44.31 ± 1.91 mg GAE/g dry coat and TAC was 2.46 ± 0.04 mg C3GE/g dry coat. Ferulic, caffeic, p-coumaric, chlorogenic acids, rutin, glycitein, catechin, myricetin, kaempferol, cyanidin-3-glucoside, delphinidin-3-glucoside, petunidin-3-glucoside and malvinidin-3-glucoside were identified. DPPH assay IC50 was 143.8 ± 2.76 mg GAE/g dry coat and for to ABTS assay was 1.197 ± 0.01 mg GAE/g dry coat. Furthermore, Black beans phenolic extract inhibited COX-2 and NOs enzymes activity by 30.63 ± 0.73% and 32.33 ± 2.9%, respectively. Conclusions Phenolic compounds from endemic Mexican black present antioxidant and anti-inflammatory potential. These beans could be used in the development of functional foods. Funding Sources CONACYT-FORDECYT GRANT “Apro-vechamiento”.