dc.creatorALVARADO LOPEZ, ALEJANDRA NABIL; 554202
dc.creatorGómez Olivan, Leobardo Manuel; 201091
dc.creatorHEREDIA, JOSE BASILIO; 35424
dc.creatorBAEZA JIMENEZ, RAMIRO; 209622
dc.creatorGarcía Galindo, Hugo Sergio; 318
dc.creatorLOPEZ MARTINEZ, LETICIA XOCHITL; 70869
dc.creatorALVARADO LOPEZ, ALEJANDRA NABIL
dc.creatorGómez Olivan, Leobardo Manuel
dc.creatorHEREDIA, JOSE BASILIO
dc.creatorBAEZA JIMENEZ, RAMIRO
dc.creatorGarcía Galindo, Hugo Sergio
dc.creatorLOPEZ MARTINEZ, LETICIA XOCHITL
dc.date2019-10-24T15:14:50Z
dc.date2019-10-24T15:14:50Z
dc.date2019-05-09
dc.identifier1947-6337
dc.identifierhttp://hdl.handle.net/20.500.11799/104724
dc.descriptionArtículo en revista indizada
dc.descriptionNutritional 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.languageeng
dc.publisherCyTA - Journal of Food
dc.relationVol.;17
dc.relationNo.;1
dc.rightsopenAccess
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/4.0
dc.subjectAntioxidant activity
dc.subjectAyocote bean
dc.subjectnutritional composition
dc.subjectphenolic compounds
dc.subjectMEDICINA Y CIENCIAS DE LA SALUD
dc.titleNutritional and bioactive characteristics of Ayocote bean (Phaseolus coccienus L): an underutilized legume harvasted in Mexico
dc.typeArtículo
dc.typearticle


Este ítem pertenece a la siguiente institución