Plants are reservoirs of molecules of great interest in medicine, including degenerative diseases mainly due to oxidative stress and those caused by deficiencies in certain micronutrients. Since ancient times, in the Congo and elsewhere, humans have used natural resources to treat certain ailments. Among the plants used in traditional medicine is Phaseolus vulgaris. The methodology used here, based on qualitative research of chemical families, allowed us to identify terpenoids. Extracts of P. vulgaris revealed the presence of flavonoids as well as polyphenols. Quantitatively, the determination of total polyphenols yielded the following results: P. vulgaris var. Kitaka: 266.04 mgGAE/100g DM; P. vulgaris var Lékana: 602.91 mgGAE/100g dry matter. Regarding total flavonoids, we obtained: P. vulgaris var Kitaka: 120.86 mgEC/100g dry matter; P. vulgaris var Lékana: 289.98 mgEC/100g dry matter. TLC for the detection of free radical scavenging activity yielded a positive result for each sample. The free radical scavenging activity assay provided the following results regarding IC 50: P. vulgaris var Kitaka: 241.756 mg/ml; P. vulgaris var Lékana: 148.124 mg/ml. The bean seeds of the studied varieties have significant phytotherapeutic properties.
References
[1]
Heuzé, V., Tran, G., Lebas, F. and Nozière, P. (2013) Common Bean (Phaseolus vulgaris) Feedipedia.org—Animal Feed Resources Information System—A Programme by INRA, CIRAD, AFZ and FAO. http://www.feedipedia.org/node/266
[2]
Nyabyenda P. (2005) Les plantes cultivées en régions tropicales d’altitude d’Afrique: Généralités, Légumineuses alimentaires, Plantes à tubercules et racines, Céréales. Presse agronomique Gembloux Agro bio Tech.
[3]
Delobel, A. and Epouna-Mouinga, S. (1984) La bruche acanthoscelides obtectus et la commercialisation du haricot sur le plateau koukouya (district de Lekana): Rapport d’une mission effectuée du 21 au 26 novembre 1984. https://www.researchgate.net/publication/32987288
[4]
Hennebelle, T. (2006) Investigations chimique, chimiotaxonomique et pharmacologique de lamiales productrices d’antioxydants: Marrubium peregri-num, ballota larendana, ballota pseudodictamnus (Laminacées) et Lippia alba (Verbénacées). Thèse de Doctorat de l’Université des Sciences et Technologies de Lille-Lille 1. Ecole Doctorale Sciences de la Matière, du Rayonnement et de l’Environnement.
[5]
Thi Thu Ha, P., Thi Bao Tran, N., Thi Ngoc Tram, N. and Hoang Kha, V. (2020) Total Phenolic, Total Flavonoid Contents and Antioxidant Potential of Common Bean (Phaseolus vulgaris L.) in Vietnam. AIMS Agriculture and Food, 5, 635-648. https://doi.org/10.3934/agrfood.2020.4.635
[6]
Bouhezila, N., Djidjelli, F. and Kahlessenane, D. (2019) Impact du traitement thermique sur les variations quantitatives et qualitatives des composés phénoliques des haricots secs. Mémoire de fin d’études, Université Mohamed Seddik Benyahia.
[7]
Aquino-Bolaos, E., Garca-Daz, Y., Chavez-Servia, J., Carrillo-Rodrguez, J., Vera-Guzman, A. and Heredia-Garcia, E. (2016) Anthocyanins, Polyphenols, Flavonoids and Antioxidant Activity in Common Bean (Phaseolus vulgaris L.) Landraces. Emirates Journal of Food and Agriculture, 28, 581-588. https://doi.org/10.9755/ejfa.2016-02-147
[8]
Golam Masum Akond, A.S.M., Crawford, H., Berthold, J., Talukder, Z.I. and Hossain, K. (2011) Minerals (Zn, Fe, Ca and Mg) and Antinutrient (Phytic Acid) Constituents in Common Bean. American Journal of Food Technology, 6, 235-243. https://doi.org/10.3923/ajft.2011.235.243
[9]
Laparra, J.M., Glahn, R.P. and Miller, D.D. (2008) Bioaccessibility of Phenols in Common Beans (Phaseolus vulgaris L.) and Iron (Fe) Availability to Caco-2 Cells. Journal of Agricultural and Food Chemistry, 56, 10999-11005. https://doi.org/10.1021/jf802537t
[10]
Tan, S.Y., Yeung, C.K., Tako, E., Glahn, R.P., Welch, R.M., Lei, X., et al. (2008) Iron Bioavailability to Piglets from Red and White Common Beans (Phaseolus vulgaris) Journal of Agricultural and Food Chemistry, 56, 5008-5014. https://doi.org/10.1021/jf8000026
[11]
Xu, B. and Chang, S.K.C. (2008) Effect of Soaking, Boiling, and Steaming on Total Phenolic Content and Antioxidant Activities of Cool Season Food Legumes. Food Chemistry, 110, 1-13. https://doi.org/10.1016/j.foodchem.2008.01.045
[12]
Miakayizila, B.D.E., Mondjo, R.D.E., Nguié, S.G., Miakayizila, S.B., Tsiba, G. and Ossoko, J.P.L. (2024) Phytochemical Study and Anti-Radical Power of Seeds of Tetracarpidium Conopho-Rum, Pachira Glabra and Pentaclethra Macrophylla. International Journal of Development Research, 14, 66260-66265.
[13]
Tsiba, G., Yoca, J.E., Blondy, M., Thimoleon, A. and Ongoka, P. (2020) Chemical Characterization and Anti-Radical Activity of Fruits and Vegetables Commonly Consumed in Brazzaville. Food and Nutrition Sciences, 11, 773-788. https://doi.org/10.4236/fns.2020.118055
[14]
Pietta, P. (2000) Flavonoids as Antioxidants. Journal of Natural Products, 63, 1035-1042. https://doi.org/10.1021/np9904509
[15]
Tabart, J., Kevers, C., Sipel, A., Pincemail, J., Defraigne, J. and Dommes, J. (2007) Optimisation of Extraction of Phenolics and Antioxidants from Black Currant Leaves and Buds and of Stability during Storage. Food Chemistry, 105, 1268-1275. https://doi.org/10.1016/j.foodchem.2007.03.005
[16]
Leung, F.Y. (1998) Trace Elements that Act as Antioxidants in Parenteral Micronutrition. The Journal of Nutritional Biochemistry, 9, 304-307. https://doi.org/10.1016/s0955-2863(98)00018-7
[17]
Dzomba, P., Togarepi, E. and Mupa, M. (2013) Anthocyanin Content and Antioxidant Activities of Common Bean Species (Phaseolus vulgaris L.) Grown in Mashonaland Central, Zimbabwe. African Journal of Agricultural Research, 8, 3330-3333.
[18]
Tsuda, T., Watanabe, M., Ohshima, K., Norinobu, S., Choi, S., Kawakishi, S., et al. (1994) Antioxidative Activity of the Anthocyanin Pigments Cyanidin 3-O-.beta.-D-Glucoside and Cyanidin. Journal of Agricultural and Food Chemistry, 42, 2407-2410. https://doi.org/10.1021/jf00047a009
[19]
Wu, X., Beecher, G.R., Holden, J.M., Haytowitz, D.B., Gebhardt, S.E. and Prior, R.L. (2004) Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States. Journal of Agricultural and Food Chemistry, 52, 4026-4037. https://doi.org/10.1021/jf049696w
[20]
Oomah, B.D., Blanchard, C. and Balasubramanian, P. (2008) Phytic Acid, Phytase, Minerals, and Antioxidant Activity in Canadian Dry Bean (Phaseolus vulgaris L.) Cultivars. Journal of Agricultural and Food Chemistry, 56, 11312-11319. https://doi.org/10.1021/jf801661j
[21]
Trêche, S., De Benoist, B., Bzenbourzid, D. and Delpeuch, F. (1994) L’alimentation de complément du jeune enfant. ORSTOM Éditions, 39-46.
