REVIEW OF ARTICLES ON THE HEALTH BENEFITS AND PHYTOCHEMICAL COMPOSITION OF COMMON BEANS (PHASEOLUS VULGARIS L.): POLYPHENOL EXTRACTION AND ANALYSIS

Abstract

Common beans (Phaseolus vulgaris L.), which are famous for their high nutritional profile, are gaining popularity as a "superfood" due to their  health promoting bioactive compounds . This study focuses on the extraction and characterization of polyphenolic compounds from different kinds of beans to explore their role in medicinal world. Beans contain proteins, fiber, vitamins, and polyphenols, which are bioactive substances with known anti-inflammatory, anti-mutagenic, anti-obesity, anti-diabetic, and anti-carcinogenic properties. The study successfully showed that how these important polyphenols were being extracted by using modern solvent extraction techniques with methanol and ethanol, and optimized Soxhlet extraction. Black beans were found to have a high concentration of anthocyanin content. Mass spectrometry (MS) and high-performance liquid chromatography (HPLC) were used to identify and quantify specific phenolic components. Extraction techniques using methanol and ethanol, optimized by Soxhlet extraction. Using the Ferric Reducing Antioxidant Power (FRAP) test and the DPPH Radical Scavenging Assay, the antioxidant power of these compounds was thoroughly assessed. Both tests confirmed that the strong antioxidant ability of the extracts was connected with their rich phenolic contents. According to our study, common beans can have a major positive impact on oxidative stress reduction and the prevention of chronic illnesses. The study highlights the health benefits of common beans. It is suggested that common beans should be included in our diets to maximize health benefits and improve overall well-being.

Keywords: Common Beans (Phaseolus vulgaris), Polyphenolic Compounds, Antioxidant Power, Health Benefits, Phytochemicals