Nutrients, Antinutrients, Phenolic Composition, and Antioxidant Activity of Common Bean Cultivars and their Potential for Food Applications

Abstract

Phaseolus vulgaris L. is the most commonly consumed legume in the world, given its high vegetable protein content, phenolic compounds, and antioxidant properties. It also represents one of the most sustainable, low-carbon and sources of food available at present to man. This study aims to identify the nutrients, antinutrients, phenolic composition, and antioxidant profile of 10 common bean cultivars (Arikara yellow, butter, cranberry, red kidney, navy, pinto, black, brown eyed, pink eyed, and tarrestre) from two harvest years, thereby assessing the potential of each cultivar for specific applications in the food industry. Navy and pink eyed beans showed higher potential for enrichment of foodstuffs and gluten-free products due to their higher protein and amino acid contents. Additionally, red kidney, cranberry and Arikara yellow beans had the highest content of phenolic compounds and antioxidant properties, which can act as functional ingredients in food products, thus bringing health benefits. Our study highlights the potential of using specific bean cultivars in the development of nutrient-enriched food and as functional ingredients in diets designed for disease prevention and treatment.

Bioactive Compounds, Antioxidant Activity, and Antinutritional Content of Legumes: A Comparison between Four Phaseolus Species

“…Taking into account all the results, the bean species collected in the Mayan region of Mexico exhibit high potential for biological activity that could be used to develop products due their nutritional, phenolic content, and their antioxidant effect could prevent some chronic diseases related to the oxidative stress [32].…”

“…In this region, rural areas with low economic resources, a lack of social assistance and information on health issues, low academic preparation, and the deep-rooted predominance of their culture, among other factors, influence the nutritional status of these communities [33]. nutritional, phenolic content, and their antioxidant effect could prevent some chronic diseases related to the oxidative stress [32].…”

Bioactive Compounds of Legume Seeds

“…In four varieties of common beans and soybeans, catechin was reported in largest levels in soybeans but appeared in all the varieties before and after the cooking process [6]. Apart from catechin, quercetin 3-glucoside and kaempferol 3-glucoside were identified in three-fourths of bean varieties, whereas myricetin 3glucoside was present in 10% of varieties only [34]. In another study, the presence of quercetin and kaempferol 3-glucoside was reported for different bean varieties [35].…”

“…Black beans and pearl beans were able to show strong AA among the studied bean varieties [69]. In another study, red kidney beans showed strongest AA (15 μmol Trolox equivalents g À1 seed dry weight), while brown-eyed bean varieties had the lowest AA (6.22 μmol Trolox equivalents g À1 seed dry weight) [34]. In the case of underutilized legume seeds, velvet bean seed had the highest AA, followed by cowpea and French bean [70].…”

“…The authors reported catechin, quercetin glycoside, epicatechin glycoside, and kaempferol glycoside as the major flavonoids in the aforementioned legume species. Catechin was documented to be a major flavonoid in different bean varieties such as kidney, navy, and pinto beans, with a range of 0.32 to 1.41 mg g À1 [34]. In four varieties of common beans and soybeans, catechin was reported in largest levels in soybeans but appeared in all the varieties before and after the cooking process [6].…”