Accumulation of Calcium in Bean Cultivars Differing in Seed Size

Moraghan, J. T.; Grafton, K.F.

doi:10.1002/(sici)1097-0010(199706)74:2<251::aid-jsfa799>3.0.co;2-x

Cited by 22 publications

(25 citation statements)

References 22 publications

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“…Our result related to P content is within the range reported by Moraghan and Grafton [15], whereas, K content was in lower range. It was reported that seed P and K content ranged between 0.41-0.47% and 1.42-1.69% under green house condition.…”

Section: Variations In Bean Seed Propertiessupporting

confidence: 90%

“…It was reported that seed P and K content ranged between 0.41-0.47% and 1.42-1.69% under green house condition. In another study, Moraghan and Grafton [15] reported that P and K ranged between 0.45-0.54% and 1.54-1.69%, respectively.…”

Section: Variations In Bean Seed Propertiesmentioning

confidence: 92%

“…As a result, the contribution of genetic factors to mineral accumulation is poorly understood [15]. To our best knowledge, few studies have investigated the mineral content as well as other nutritional and antinutritional components of wild and weedy common beans in order to gain knowledge of their genetic potential for the improvement of cultivated beans.…”

Section: Introductionmentioning

confidence: 99%

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Variability of Nutritional and Cooking Quality in Bean (Phaseolus vulgaris L) as a Function of Genotype

Saha

Singh

Mahajan

et al. 2009

Plant Foods Hum Nutr

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Screening of natural biodiversity for the better quality traits are of prime importance for quality breeding programs. The objective of this investigation was to select candidate accession of bean having high concentrations of protein as well as macro and micro minerals with good cooking quality for use as parents in breeding programme for these compounds. Thirty-five accessions of bean (Phaseolus vulgaris L) were field grown and their seeds were analyzed for their cooking quality and nutritional composition. Wide variations were observed in most of the measurements e.g. protein (18.7-26.2%), iron (79.4-137.6 ppm) and hardness after cooking (4.65-9.88 Kg) suggesting that there are considerable levels of genetic diversity. Across all accessions the concentration of potassium was negatively correlated with protein (r = -0.43, P < 0.05). Concentrations of protein was significantly greater in accessions VIII, XIII and XIX compared to other accessions analyzed. Iron concentrations were greatest (137 ppm) in XIX and lowest (79 ppm) in XXVII. Lines with less cooking time were line III, X, XXVI, XXX and XXXI. Bean line XIX contains high protein (24.9%) with high zinc (33.3 ppm) and highest iron (137.6 ppm), but it has high hardness after cooking (7.32 kg). Four clusters were computed by cluster analysis that explained quite a good variation in the traits. The great variability for these attributes suggests that these selected accessions may be useful as parents in hybridization programs to produce bean with value-added traits. This information was also potentially useful for pulse breeders working on the development of new varieties.

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Section: Variations In Bean Seed Propertiessupporting

confidence: 90%

Section: Variations In Bean Seed Propertiesmentioning

confidence: 92%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Variability of Nutritional and Cooking Quality in Bean (Phaseolus vulgaris L) as a Function of Genotype

Saha

Singh

Mahajan

et al. 2009

Plant Foods Hum Nutr

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“…Phenolic compounds have a superior hydrogen donating capability as compare to other compounds. Therefore phenolic content is often responsible for the observed antioxidant activity and plays an important role in stability of oil (Moraghan & Grafton, ). There is an increasing interest in utilization of phenolic compounds to retard oxidative degradation of lipids and preserve the quality of food products (Ghafoor, ; Ozcan, ).…”

Section: Resultsmentioning

confidence: 99%

Barley-wheat brewers' spent grain: A potential source of antioxidant rich lipids

Parekh

Khanvilkar

Naik

2017

J Food Process Preserv

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Brewers' spent grain (BSG), a brewery by‐product, seldom finds high value applications. The present work investigated functionality of BSG oil fractions through evaluation of its 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) quenching ability. The scavenging activity of BSG oil was 71.60% and was more than its polar, nonpolar and unsaponified fractions (61.14, 52.42, and 34.47%). The IC50 of the BSG oil (7.39 µg mL−1) was 1000 times lower than common antioxidants—Ascorbic acid (2.86 mg mL−1) and BHT (2.60 mg mL−1), establishing its superior antioxidant activity. The total phenolic content of oil was found to be 1.22 mg GAE per ml of oil while its protein content was found to be between 10.2 and 11.0 mg mL−1. EPR spectroscopy showed 100% quenching of DPPH at 0.5% (w/v) of oil. GCMS revealed the presence of anti‐oxidants. The accelerated oxidation study showed acceptable values for peroxide (till 6 hr) and anisidine (1 hr) tests. Practical applications Brewer' spent grain (BSG) comprises residual constituents of the brewing process that have been utilized for low value applications. The present study revealed a number of bioactive compounds (antioxidants and phenolic compounds) and volatiles in the BSG oil. The antioxidant functionality of this phytochemical rich extract can be utilized for nutraceutical applications to reduce free radical damage in humans. For food preservation, the oil can be employed to reduce browning, rancidity and other deterioration reactions. Thus oil extracted from waste by‐product can be used for high value applications.

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“…Cardinal is a cranberry bean cultivar that was not commercialized because of an internal black spot problem known as “marsh spot” in the center of seed. The defect is a physiological disorder not unlike the phenomenon of “hollow heart” defect in vegetable crops caused by limitations in the translocation and accumulation of key minerals in the bean seed (Moraghan and Grafton, 1997, 2001; Wallace, 1943). The problem results in a discoloration of the interior of the cotyledon and renders the split seed unmarketable for specialty niche markets.…”

mentioning

confidence: 99%