Nutrients, antinutrients, phenolic composition, and antioxidant activity of common bean cultivars and their potential for food applications
| Autor: | Marcelo Queiroz, David Oppolzer, Eduardo As Rosa, Bruna Carbas, Luis M.M. Ferreira, Carla Brites, Nelson Machado, Ana Barros |
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| Přispěvatelé: | Instituto de Tecnologia Química e Biológica António Xavier (ITQB) |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
Antioxidant Food industry Physiology medicine.medical_treatment Phytochemicals Clinical Biochemistry Health benefits Biochemistry Article Antioxidants 03 medical and health sciences 0404 agricultural biotechnology Nutrient Phaseolus vulgaris L medicine Food science Cultivar Molecular Biology Legume amino acids 030109 nutrition & dietetics phaseolus vulgaris l biology business.industry Protein lcsh:RM1-950 food and beverages 04 agricultural and veterinary sciences Cell Biology phytochemicals biology.organism_classification 040401 food science antioxidants lcsh:Therapeutics. Pharmacology Amino acids Composition (visual arts) Phaseolus protein business |
| Zdroj: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP Antioxidants, Vol 9, Iss 2, p 186 (2020) Antioxidants Volume 9 Issue 2 |
| Popis: | 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. publishersversion published |
| Databáze: | OpenAIRE |
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