Nutrients, antinutrients, phenolic composition, and antioxidant activity of common bean cultivars and their potential for food applications

Bruna Carbas, Nelson Machado, David Oppolzer, Luís Ferreira, Marcelo Queiroz, Carla Brites, Eduardo A.S. Rosa, Ana I.R.N.A. Barros

Research output: Contribution to journalArticlepeer-review

17 Citations (Scopus)
5 Downloads (Pure)

Abstract

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.

Original languageEnglish
Article number186
JournalAntioxidants
Volume9
Issue number2
DOIs
Publication statusPublished - Feb 2020

Keywords

  • Amino acids
  • Antioxidants
  • Phaseolus vulgaris L
  • Phytochemicals
  • Protein

Fingerprint

Dive into the research topics of 'Nutrients, antinutrients, phenolic composition, and antioxidant activity of common bean cultivars and their potential for food applications'. Together they form a unique fingerprint.

Cite this