Nutritional and bioactive characteristics of Ayocote bean (Phaseolus coccienus L.): An underutilized legume harvested in Mexico | Características nutricionales y bioactivas del frijol Ayocote (Phaseolus coccienus L.): una leguminosa subutilizada cultivada en México
2019
Alvarado-López, Alejandra Nabil | Gómez-Oliván, Leobardo Manuel | Heredia, J Basilio | Baeza-Jiménez, Ramiro | Garcia-Galindo, Hugo Sergio | Lopez-Martinez, Leticia Xochitl
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.
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