Determination of Phenolic Compounds of Dry Beans Using Vanillin, Redox and Precipitation Assays

摘要: Phenolic compounds of ten genotypes dry beans (Phaseolus vulgaris L.) were investigated using four different methods. Assayable tannins the 0.5% vanillin assay ranged from 49–306 mg catechin equivalents/100 g beans. Significant differences observed for measured by and protein precipitable phenol tests. Of two redox assays, Prussian blue gave significantly higher total values than Folin-Ciocalteu assay. Both these reagents more sensitive to tannic acid catechin. Although tannin varied 2–3 fold a given variety, excellent correlation was between assays employed bean analysis.