Effect of ascorbic and folic acids on nutraceutic properties of adzuki bean (Vigna angularis Wild)

BENÍTEZ, J.; SAMPIETRO, D.A.; SOBERÓN, J.R.; SGARIGLIA, M.A.; VATTUONE, M.A.

Tucumán - Argentina

Congreso; XXV Annual Scientific Meeting of Tucuman Biology Society; 2008

Tucuman Biology Society (publicado en Bio Cell 33 (2))

Seedlings of adzuki bean have nutraceutic properties, mainly attributed to their antioxidant compounds. The aim of this work was to establish the effect of folic and ascorbic acids on the accumulation of antioxidant substances in adzuki beans. Seeds of adzuki bean were immersed in distilled water or solutions of ascorbic or folic acids. Then, the seeds were placed in the dark at 28ºC and 90% relative humidity for 7 days. Proline content and phenolic compounds were measured in cotyledons. Ascorbic acid at 0.1 mM and folic acid at 0.2 mM produced a transient increase in praline and phenolic compounds in the cotyledons, 5 days after sowing. Evolution of the cotyledonar content of ascorbic acid was not significantly different among treatments. Our results suggest that exposure to solutions of ascorbic acid 0.1 mM and folic acid 0.2 mM increase content of antioxidants in seedlings of adzuki bean.