Amino acid concentration, total phenolic compound content and antioxidant activity of snap bean genotypes
| Autor: | Fukuji,Anderson Yusei Suzuki, Constantino,Leonel Vinicius, Zeffa,Douglas Mariani, Andrade,Felipe Aranha de, Silva,Mayara Barbosa da, Gonçalves,Leandro Simões Azeredo |
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| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: | |
| Zdroj: | Brazilian Journal of Food Technology v.22 2019 Brazilian Journal of Food Technology Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
| Popis: | The snap bean (Phaseolus vulgaris L.) is an economically important legume worldwide due to its good nutritional quality, being considered as a source of protein, fibre, vitamins and minerals. Furthermore, snap beans present high phenolic compound levels and antioxidant activity, factors that contribute in the prevention of the oxidation effects by free radicals. Hence, the present study characterized five snap bean genotypes (UEL 1, UEL 2, UEL 405, UEL 415 and Alessa) with respect to their amino acid concentrations, total phenolic compound contents and antioxidant activities. The amino acid analysis indicated that UEL 415 showed the highest glutamic acid content (12.9 g / 100 g) and UEL 2 the highest histidine content (2.27 g / 100 g). However, only the UEL 1 genotype showed the highest total phenolic compound content (0.492 mg GAE / 100 g) and highest antioxidant activity according to DPPH• radical scavenging (64.71%). The UEL 1, UEL 2 and UEL 415 genotypes presented desirable chemical characteristics for genetic improvement programmes and their commercial exploitation by food industries. |
| Databáze: | OpenAIRE |
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