Characterization of Black Bean (<i>Phaseolus vulgaris</i>L.) Anthocyanins

Abstract

Three anthocyanins were isolated from the acidified methanol extracts of UI 911 black beans (Phaseolus vulgaris L.) using solid phase extraction and preparative high-performance liquid chromatography . The anthocyanins were characterized using chromatographic and spectroscopic methods as delphinidin 3-glucoside (56%), petunidin 3-glucoside (26%), and malvidin 3-glucoside (18%). The monomeric anthocyanin content was 213 ± 2 mg/100 g of black beans (moisture content was 10.04 ± 0.02%). Keywords: Black beans; antioxidants; pigments; anthocyanins; electrospray ionization mass spectrometry