In Vitro Antioxidant, Antiglycemic, and Antitumor Potential of Anthocyanin-Rich Extracts from Black Bean Hulls Obtained by Pressurized Liquid Extraction

In this study, anthocyanins from black beans (Phaseolus vulgaris L.) were extracted using the pressurized liquid extraction (PLE) method. Six anthocyanins were identified by LC–ESI–QTOF–MS/MS/MS. The crude extract was partially purified using a macroporous resin, and the levels of anthocyanins were 2-fold higher than those in crude extracts. This process also led to a significant enhancement in the in vitro antioxidant activity, with a 3.7-fold increase in the DPPH assay and a 3.0-fold increase in the ABTS assay. Additionally, the purified extracts showed superior performance in inhibiting the α-amylase and α-glucosidase enzymes. These values are five times higher for α-amylase and six times higher for α-glucosidase compared to the crude extracts. Crude and partially purified extracts did not show cytotoxicity in normal L929 fibroblast cells at a concentration of 500 μg mL–1. Furthermore, in this concentration, the purified extracts revealed strong antitumor activity in all cell lines tested (A549, GL261, and C6), with final cell viability below 10% in all cases. Overall, black bean hull extract demonstrated great biological potential, especially in the partially purified one.