Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Agriculture Biochemistry

In the current study, four colored varieties of beans (white, dark red, light red and black bean) were used to determined the antioxidant and anticancer activities in raw and processed beans (soaking, cooking and germination). Proximate analyses of the tested beans were determined, and the resulted data showed that white bean was the highest variety in crude protein content. Total phenolics content, total flavonoids, tannins and total anthocyanins were also evaluated in raw and processed beans. Significant differences in these compounds values were found among most processing methods for different tested bean varieties. Twenty-four phenolic and nine flavonoid compounds were detected and determined by HPLC and the obtained data showed that white beans and black beans contained high level of pyrogallol while that compound was lower in dark and light red beans. Black beans and light red beans contained the high level of catechein. White beans had the highest content amount of kaempferol. Whereas black beans and light red beans had the highest amount of hespirtin and quercetin. Hespiridin was the most flavonoids compound affected with germination since it was showed in the highest level at 48 h of germination compared with other detected flavonoids. The potential anticancer activities of ethanolic extracts of the different varieties of beans were tested against five cancer cell lines colon carcinoma cell line (HCT), breast carcinoma cell line (MCF-7), lung carcinoma cell line (A549), prostate carcinoma cell line (PC-3) and hela carcinoma cell line (HELA). The results showed that white bean had a higher anticancer activity against prostate carcinoma (PC3), in lines in-vitro. Both black bean and light red beans (raw and processed) had a strong cytotoxicity against breast carcinoma (MCF-7). Anticancer activity realized a noticeable reduction of tumor inhibition after 48 h of germination

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