Artículo
Nutritional and bioactive characteristics of Ayocote bean (Phaseolus coccienus L): an underutilized legume harvasted in Mexico
Autor
ALVARADO LOPEZ, ALEJANDRA NABIL; 554202
Gómez Olivan, Leobardo Manuel; 201091
HEREDIA, JOSE BASILIO; 35424
BAEZA JIMENEZ, RAMIRO; 209622
García Galindo, Hugo Sergio; 318
LOPEZ MARTINEZ, LETICIA XOCHITL; 70869
ALVARADO LOPEZ, ALEJANDRA NABIL
Gómez Olivan, Leobardo Manuel
HEREDIA, JOSE BASILIO
BAEZA JIMENEZ, RAMIRO
García Galindo, Hugo Sergio
LOPEZ MARTINEZ, LETICIA XOCHITL
Institución
Resumen
Artículo en revista indizada Nutritional composition, content of phenolic compounds and antioxidant properties of the four Mexican varieties of Ayocote beans (Phaseolus coccineus L.) were studied. Ayocote beans were found to be a promising source of proteins, carbohydrates, fibre and minerals. Sucrose (55.6–62.2 g/kg) and stachyose (24–24.4 g/kg) were considered as the major sugar and oligosaccharide, respectively. Glutamic acid was the most abundant amino acid (32.2 to 35.8 g/kg), while cysteine was present at the lowest concentration (2.3–2.4 g/100 kg). Purple variety contains the highest amount of total phenolic compounds (2075.9 mg GAE/kg), total flavonoids (1612.9 mg QE/kg) and total anthocyanins (1193.2 mg CGE/kg). This variety also exhibited the most effective antioxidant activities, which were evaluated by DPPH (17,040 μmol TE/kg) and ORAC (51,620 μmol TE/kg). The results obtained reveal a high potential for wider use of Ayocote bean as a remarkable source of bioactive compounds and health-promoting food.