Nutritional composition, content of phenolic compounds and antioxidant properties of the four Mexican varieties of Ayocote beans (Phaseolus coccineus L.) were studied. Ayocote beans were found to be a promising source of proteins, carbohydrates, fibre and minerals. Sucrose (55.6-62.2 g/kg) and stachyose (24-24.4 g/kg) were considered as the major sugar and oligosaccharide, respectively. Glutamic acid was the most abundant amino acid (32.2 to 35.8 g/kg), while cysteine was present at the lowest concentration (2.3-2.4 g/100 kg). Purple variety contains the highest amount of total phenolic compounds (2075.9 mg GAE/kg), total flavonoids (1612.9 mg QE/kg) and total anthocyanins (1193.2 mg CGE/kg). This variety also exhibited the most effective antioxidant activities, which were evaluated by DPPH (17,040 µmol TE/kg) and ORAC (51,620 µmol TE/kg). The results obtained reveal a high potential for wider use of Ayocote bean as a remarkable source of bioactive compounds and health-promoting food.Características nutricionales y bioactivas del frijol Ayocote (Phaseolus coccienus L.): una leguminosa subutilizada cultivada en México RESUMEN Se estudiaron la composición nutricional, contenido de compuestos fenólicos y propiedades antioxidantes de cuatro variedades de Ayocote (Phaseolus coccineus L.) mexicano. Dicho cultivo mostró ser una buena fuente de proteínas, carbohidratos, fibra y minerales. La sacarosa (55.6-62.2 g/kg) y estaquiosa (24-24.4 g/kg) se identificaron como los principales azúcar y oligosacárido, respectivamente. En cuanto a aminoácidos, el ácido glutámico (32.2-35.8 g/kg) y la cisteína (2075.9 mg GAE/kg), son el de mayor y menor abundancia, respectivamente. En la variedad morada se cuantificaron las mayores concentraciones de compuestos fenólicos totales (2075.9 mg GAE/kg), flavonoides totales (1612.9 mg QE/kg) y antocianinas totales (1193.2 mg CGE/kg), así como presentar la mayor actividad antioxidante evaluándose por DPPH (17,040 µmol TE/kg) y ORAC (5162 µmol TE/kg). Los resultados obtenidos revelan un alto potencial para un uso más amplio del frijol Ayocote como una fuente prometedora de compuestos bioactivos y alimentos que promueven la salud.
ARTICLE HISTORY
This study reports the effect of the addition of oat bran and apple flour on the cooking quality, digestibility, antioxidant, nutritional and texture characteristics of a spaghetti-type pasta. Pasta samples were prepared by substituting 50% of durum wheat semolina with oat bran (OBP) or apple flour (AFP). AFP presented higher cooking loss and water absorption index than the control pasta prepared with 100% durum wheat semolina (WSP). The supplementation of pasta with oat bran increased the total dietary fiber content (16.43% w/w, dw), while apple flour decreased the protein content (11.16% w/w, dw). There was no significant difference in the resistant starch content among all pasta samples. The pasta samples made with 50/50 durum wheat semolina/oat bran and 50/50 durum wheat semolina/apple flour increased the antioxidant activity by ≈46% and ≈97%, respectively. The OBP and AFP samples had a similar texture to the control pasta. A 50% replacement of durum wheat semolina with oat bran in a pasta formulation decreased the caloric content and digestibility of its starch components. These attributes found in the oat bran pasta and apple flour pasta make them a healthy choice for the diet of people with specific nutritional needs.
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