Table 1 shows the digestibility of phaseolin before and after the addition of polyphenolic crude extract for the three bean cultivars under study. The results of the first analysis proved to be superior to those reported by Genovese and Lajolo (1998), who obtained results from 9.8% to 22.5% for the digestibility of

phaseolin obtained from raw bean. According to Genovese and Lajolo (1998), in the raw bean, phaseolin is highly resistant to hydrolysis in vitro. This probably occurs selleck compound because the phaseolin is not very hydrophilic, which limits the access of proteases ( Nielsen, Deshpande, Hermodson, & Scott, 1988). In the first analysis, which involved only the digestibility of phaseolin without the addition of the polyphenols, there was no statistically significant selleck difference between the digestibilities of different cultivars. In the second analysis, there was a significant difference between BRS Supremo (black beans) and WAF 75 (white beans). When comparing the two treatments, it is observed that, after addition of 2.5 mg of polyphenolic crude extract, there is a significant decrease in the digestibility of the three cultivars. This change in

digestibility is due to the fact that the polyphenols have the ability to form complexes, as well as to precipitate proteins (Bressani, Mora, Flores, & Brenes-Gomes, 1991). With the addition of polyphenol fractions (Table 2), there were statistically significant differences Dapagliflozin between the digestibilities of white

beans and coloured beans (brown and black) in all treatments. According to Bressani et al. (1991), the highest concentration of polyphenols is found in the coloured seeds. The digestibility of protein decreases with the increased pigmentation of the seed coat. The pigments are generally phenolic compounds that can interact with the bean proteins, decreasing their digestibility and utilisation. There were significant differences with respect to the treatments, due to the fact that they have different compositions because of the extracting solvents and their concentrations. After analysing the approximate ratio of main flavonoids detected by HPLC–MS in 100% methanol bean extract, obtained using direct silica gel fractionation (SG), Aparicio-Fernandez, Yousef, et al. (2005) observed that the fractions B and C were primarily composed of proanthocyanidins while the fraction D had mainly anthocyanins and the fractions E and F mainly flavonols. For the BRS Pontal, there were no statistically significant differences among treatments C, E, and F: for BRS Supremo between treatments C and E and for WAF 75 between treatments B and C. Fig. 1 shows the electrophoresis of phaseolin for the three bean cultivars, before and after the addition of polyphenolic crude extracts. By comparing the samples with the standard, it can be affirmed that the molecular weight of phaseolin is approximately 50 and 20 kDa.