dc.creator | ALVARADO LOPEZ, ALEJANDRA NABIL; 554202 | |
dc.creator | Gómez Olivan, Leobardo Manuel; 201091 | |
dc.creator | HEREDIA, JOSE BASILIO; 35424 | |
dc.creator | BAEZA JIMENEZ, RAMIRO; 209622 | |
dc.creator | García Galindo, Hugo Sergio; 318 | |
dc.creator | LOPEZ MARTINEZ, LETICIA XOCHITL; 70869 | |
dc.creator | ALVARADO LOPEZ, ALEJANDRA NABIL | |
dc.creator | Gómez Olivan, Leobardo Manuel | |
dc.creator | HEREDIA, JOSE BASILIO | |
dc.creator | BAEZA JIMENEZ, RAMIRO | |
dc.creator | García Galindo, Hugo Sergio | |
dc.creator | LOPEZ MARTINEZ, LETICIA XOCHITL | |
dc.date | 2019-10-24T15:14:50Z | |
dc.date | 2019-10-24T15:14:50Z | |
dc.date | 2019-05-09 | |
dc.identifier | 1947-6337 | |
dc.identifier | http://hdl.handle.net/20.500.11799/104724 | |
dc.description | Artículo en revista indizada | |
dc.description | 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. | |
dc.language | eng | |
dc.publisher | CyTA - Journal of Food | |
dc.relation | Vol.;17 | |
dc.relation | No.;1 | |
dc.rights | openAccess | |
dc.rights | http://creativecommons.org/licenses/by-nc-nd/4.0 | |
dc.subject | Antioxidant activity | |
dc.subject | Ayocote bean | |
dc.subject | nutritional composition | |
dc.subject | phenolic compounds | |
dc.subject | MEDICINA Y CIENCIAS DE LA SALUD | |
dc.title | Nutritional and bioactive characteristics of Ayocote bean (Phaseolus coccienus L): an underutilized legume harvasted in Mexico | |
dc.type | Artículo | |
dc.type | article | |