Organic Black Beans ( Phaseolus vulgaris L.) from Rio de Janeiro State, Brazil, Present More Phenolic Compounds and Better Nutritional Profile Than Nonorganic.

Autor: Barreto NMB; Laboratory of Nutritional Biochemistry and Food, Chemistry Institute, Federal University of Rio de Janeiro, 149 Av. Athos da Silveira Ramos, CT, Bloco A, sala 528A, Rio de Janeiro 21941-909, Brazil.; Laboratory of Functional Foods, Nutrition Institute, Federal University of Rio de Janeiro, 373 Av. Carlos Chagas Filho, CCS, Bloco J, 2 andar, sala 16, Rio de Janeiro 21941-902, Brazil., Pimenta NG; Laboratory of Nutritional Biochemistry and Food, Chemistry Institute, Federal University of Rio de Janeiro, 149 Av. Athos da Silveira Ramos, CT, Bloco A, sala 528A, Rio de Janeiro 21941-909, Brazil.; Technical Area of Food, Nutrition, Physical Activity and Cancer, National Institute of Cancer, Ministry of Health, 125 Rua Marquês de Pombal 5 andar, Rio de Janeiro 20230-240, Brazil., Braz BF; Laboratory of Analytical Development, Chemistry Institute, Federal University of Rio de Janeiro, 149 Av. Athos da Silveira Ramos, CT, Bloco A, sala 518A, Rio de Janeiro 21941-909, Brazil., Freire AS; Laboratory of Analytical Development, Chemistry Institute, Federal University of Rio de Janeiro, 149 Av. Athos da Silveira Ramos, CT, Bloco A, sala 518A, Rio de Janeiro 21941-909, Brazil., Santelli RE; Laboratory of Analytical Development, Chemistry Institute, Federal University of Rio de Janeiro, 149 Av. Athos da Silveira Ramos, CT, Bloco A, sala 518A, Rio de Janeiro 21941-909, Brazil., Oliveira AC; Laboratory of Pesticide Residues, Chemistry Department, National Institute of Quality Control in Health (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), 4365 Av. Brasil, Rio de Janeiro 21045-900, Brazil., Bastos LHP; Laboratory of Pesticide Residues, Chemistry Department, National Institute of Quality Control in Health (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), 4365 Av. Brasil, Rio de Janeiro 21045-900, Brazil., Cardoso MHWM; Laboratory of Pesticide Residues, Chemistry Department, National Institute of Quality Control in Health (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), 4365 Av. Brasil, Rio de Janeiro 21045-900, Brazil., Monteiro M; Laboratory of Functional Foods, Nutrition Institute, Federal University of Rio de Janeiro, 373 Av. Carlos Chagas Filho, CCS, Bloco J, 2 andar, sala 16, Rio de Janeiro 21941-902, Brazil., Diogenes MEL; Technical Area of Food, Nutrition, Physical Activity and Cancer, National Institute of Cancer, Ministry of Health, 125 Rua Marquês de Pombal 5 andar, Rio de Janeiro 20230-240, Brazil.; Department of Basic and Experimental Nutrition, Nutrition Institute, State University of Rio de Janeiro, 524 Rua São Francisco Xavier, Pavilhão João Lyra Filho, 12º andar, Bloco D, sala 12.023, Rio de Janeiro 20559-900, Brazil., Perrone D; Laboratory of Nutritional Biochemistry and Food, Chemistry Institute, Federal University of Rio de Janeiro, 149 Av. Athos da Silveira Ramos, CT, Bloco A, sala 528A, Rio de Janeiro 21941-909, Brazil.
Jazyk: angličtina
Zdroj: Foods (Basel, Switzerland) [Foods] 2021 Apr 19; Vol. 10 (4). Date of Electronic Publication: 2021 Apr 19.
DOI: 10.3390/foods10040900
Abstrakt: Brazil is the world's third largest common bean ( Phaseolus vulgaris L.) producer, and 60% of its population consumes this legume. Although organic farming is a sustainable alternative to nonorganic agriculture, its effect on chemical composition is still controversial. Therefore, the aim of this study was to investigate differences in the nutritional and phenolic compounds profiles between organically and nonorganically produced Brazilian black beans. Samples were obtained from the same harvest periods and from near geographical locations at metropolitan and coastal regions of Rio de Janeiro state, Brazil. No residues of 294 evaluated pesticides were detected in the samples. In both regions, organic beans had 17% fewer lipids, 10% less phytate and 20% more proteins when compared to nonorganic ones. Sixteen different phenolic compounds were identified as soluble and insoluble forms in black beans, with anthocyanins being the most abundant (on average, 66%). In both regions, soluble and total phenolic compounds contents in organic beans were consistently higher (on average, 25% and 28%, respectively) than in nonorganic ones. Our results show that organic farming improves the nutritional profile and increases the phenolic compounds content of black beans.
Databáze: MEDLINE
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