Phenolics, Flavonoids and Other Nutraceuticals in Mexican Wild Common Beans (<i>Phaseolus vulgaris</i>)

Guevara‐Lara, Fidel; Espinosa‐Alonso, Laura Gabriela; Valverde, María Elena; Lygin, Anatoliy V.; Widholm, Jack M.; Paredes‐López, Octavio

doi:10.1021/bk-2007-0946.ch007

Cited by 3 publications

(2 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…No significant difference was found between 'Pinto' and 'Negro'/104 beans, which had the lowest concentration of these compounds, while 'Sangre de Toro', 'Peruano' and 'Flor de Mayo' showed the highest values with no statistical difference between them. Results were higher than those shown by Guevara-Lara et al (2006) in wild bean and weed samples from Chiapas, Chihuahua, Durango, Guerrero, Jalisco, Michoacán, Morelos, Nayarit, Oaxaca, Sinaloa and Zacatecas. Likewise, values obtained also exceeded the results presented by Reynoso-Camacho et al (2007) in 'Pinto Zapata', 'Flor de Mayo', 'Anita' and 'White Tlaxcala' beans, but were lower than those obtained in the 'Flor de Junio Marcela' variety.…”

Section: Nutraceutical Compoundscontrasting

confidence: 69%

“…Anthocyanins constitute one of the most important groups of natural pigments and are responsible for many of the colors of fruits and vegetables, as well as flowers; in beans they are present in higher amounts in black or blue-violet seeds (Guevara-Lara et al, 2006). Anthocyanins in the samples analysed ranged from 0.763 to 2.400 mg C3G g -1 .…”

Section: Nutraceutical Compoundsmentioning

confidence: 99%

See 1 more Smart Citation

Antioxidant capacity and nutraceutical compounds content of six common bean (Phaseolus vulgaris L.) varieties harvested in Morelos, Mexico

Chávez-Mendoza

Sánchez

2023

Not Sci Biol

View full text Add to dashboard Cite

Common bean is considered one of the most important legumes in the world. It is the main source of protein, calories, B vitamins, minerals, polyphenols and other elements, which collectively give it a high nutraceutical value. In Mexico a great agrobiodiversity exists in the production of this grain, which implies the need to generate information regarding its nutritional quality as a tool to apply future genetic improvement programs. The purpose of this study was to characterize the antioxidant capacity (AC) and nutraceutical content of six bean varieties produced in Morelos State, Mexico. Grain morphometric characteristics, color (L, a*, b* chroma and °hue), nutritional quality, AC (DPPH), nutraceutical compounds content, micro and macro nutrients were determined. A significant effect (p < 0.05) of variety on almost all the variables evaluated except for phytic acid, P, K, Ca, C, S and H was observed. Lower lightness was obtained in varieties with darker colors such as ‘Negro’/102 (24.96), ‘Negro’/104 (26.85) and ‘Sangre de Toro’ (32.41) and higher lightness in lighter colored varieties such as ‘Peruano’ bean (69.21), ‘Pinto’ (65.94) and ‘Flor de Mayo’ (50.14). Nutritional and nutraceutical quality of the latter genotype stood out, as it had the highest crude fiber content (5.71 %), total phenols (4.24 mg GAE g-1), flavonoids (1.99 mg CE g-1), AC (96.76% Inhibition), and a high protein content (23.29%). Results also exhibited significant correlation (p < 0.05) between total phenols and flavonoids with AC. It is concluded that the nutritional characterization carried out on bean varieties from important producing areas in Mexico provide a valuable database for genotype selection with high functional and nutritional character, either to be grown for direct consumption, future biofortification or breeding programs.

show abstract

Section: Nutraceutical Compoundscontrasting

confidence: 69%

Section: Nutraceutical Compoundsmentioning

confidence: 99%