| Autor: |
Márquez K; Centro de Estudios en Alimentos Procesados (CEAP), Campus Lircay, Talca 3480094, Chile., Arriagada O; Centro de Estudios en Alimentos Procesados (CEAP), Campus Lircay, Talca 3480094, Chile., Pérez-Díaz R; Centro de Estudios en Alimentos Procesados (CEAP), Campus Lircay, Talca 3480094, Chile., Cabeza RA; Departamento de Producción Agrícola, Facultad de Ciencias Agrarias, Universidad de Talca, Talca 3460000, Chile., Plaza A; Centro de Estudios en Alimentos Procesados (CEAP), Campus Lircay, Talca 3480094, Chile., Arévalo B; Centro de Estudios en Alimentos Procesados (CEAP), Campus Lircay, Talca 3480094, Chile., Meisel LA; Laboratorio de Genética Molecular Vegetal, Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Chile, Santiago 7830490, Chile., Ojeda D; Laboratorio de Genética Molecular Vegetal, Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Chile, Santiago 7830490, Chile., Silva H; Laboratorio de Genómica Funcional & Bioinformática, Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago 8820808, Chile., Schwember AR; Departamento de Ciencias Vegetales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile., Fuentes C; Centro de Estudios en Alimentos Procesados (CEAP), Campus Lircay, Talca 3480094, Chile., Flores M; Laboratorio de Genómica Funcional & Bioinformática, Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago 8820808, Chile., Carrasco B; Centro de Estudios en Alimentos Procesados (CEAP), Campus Lircay, Talca 3480094, Chile. |
| Abstrakt: |
Common bean ( Phaseolus vulgaris L.) is the primary grain legume cultivated worldwide for direct human consumption due to the high nutritional value of its seeds and pods. The high protein content of common beans highlights it as the most promising source of plant-based protein for the food industry. Additionally, landraces of common bean have great variability in nutritional traits, which is necessary to increase the nutritional quality of elite varieties. Therefore, the main objective of this study was to nutritionally characterize 23 Chilean landraces and 5 commercial varieties of common bean to identify genotypes with high nutritional value that are promising for the food industry and for genetic improvement programs. The landrace Phv23 ('Palo') was the most outstanding with high concentrations of minerals such as P (7.53 g/kg), K (19.8 g/kg), Mg (2.43 g/kg), Zn (52.67 mg/kg), and Cu (13.67 mg/kg); essential amino acids (364.8 mg/g protein); and total proteins (30.35 g/100 g seed). Additionally, the landraces Phv9 ('Cimarrón'), Phv17 ('Juanita'), Phv3 ('Araucano'), Phv8 ('Cabrita/Señorita'), and Phv4 ('Arroz') had a high protein content. The landrace Phv24 ('Peumo') stood out for its phenolic compounds (TPC = 218.1 mg GA/100 g seed) and antioxidant activity (ORAC = 22,167.9 μmol eq trolox/100 g extract), but it has moderate to low mineral and protein concentrations. In general, the concentration of nutritional compounds in some Chilean landraces was significantly different from the commercial varieties, highlighting their high nutritional value and their potential use for the food industry and for genetic improvement purposes. |
