Phenolic composition changes of processed common beans: their antioxidant and anti-inflammatory effects in intestinal cancer cells

• Canned beans showed high antioxidant capacity.
• The higher antioxidant activity was shown by black beans.
• Cooking effect on bioactive compounds from beans is cultivar dependent.
• Cooking effect on bean phenolics is more quantitative than qualitative.
• Canning process shows dose-dependent anti-proliferative potential in HT29 cells.

Four varieties of common beans, Negro 8025 (N), Bayo Victoria (BV), Pinto Durango (PD), and Pinto Saltillo (PS) were evaluated and compared for phenolic composition, antioxidant activity and anti-inflammatory effects by in vitro human intestinal cell model. Beans were processed by canning and boiling in open pot. Acetone/Water extracts were analyzed for phenolic composition by HPLC-PAD and HPLC-MS, screened for antioxidant activities, as lipid peroxidation inhibition and chelating capacities by inhibition of deoxi-D-ribose degradation. It was investigated their anticarcinogenic effect by inhibiting cell proliferation, decreasing interleukin-8 (IL-8), modulating interleukin-10 (IL-10), inhibiting tumor necrosis factor alpha (TNFα) and regulating nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κβ). Canning induced antioxidant compounds in order N > PD > BV > PS associated with potential for scavenging hydroxyl radicals and metal chelating capacities. Effect of cooking on bioactive compounds was cultivar dependent, being more quantitative than qualitative due to release of bonded phenolics. Inhibition of cyclooxygenase-2 (COX-2), TNFα and NF-κβ was observed, and the induced expression of IL-10. Both effects were also cultivar and process dependent, particularly in PD beans.