EVOLUTION OF PHENOLIC-COMPOUNDS AND TANNI NS IN BEANS DURING SEED DEVELOPMENT

The evolution of phenolic compounds and tannins (proanthocyanidins) of bean seeds, Phaseolus vulgaris L., (cultivar aroana 80), from anthesi s to maturity (10 to 45 days after anthesis), was investigated. During seed development, phenolic compounds and tannins contents increased b y seed unit, until the 31st and 21st day after anthesis respectively, decreasing afterwards. The gradual decrease in catechin and the increa se of its polymers (intermediate compounds), as well as the gradual in crease in alpha-amylase inhibition capacity were indications that tann ins polymerize during seed development.