Physicochemical Characterization and Functional Potential of <i>Phaseolus vulgaris</i> L. and <i>Phaseolus coccineus</i> L. Landrace Green Beans
Elia Nora Aquino-Bolaños | Alma Karina Garzón-García | Jimena Esther Alba-Jiménez | José Luis Chávez-Servia | Araceli Minerva Vera-Guzmán | José Cruz Carrillo-Rodríguez | Manuel Alberto Santos-Basurto
The green bean is an important crop worldwide, because it is rich in protein, dietary fiber, vitamins, and minerals, as well as bioactive compounds that provide it with important functional properties; however, the composition of many landraces is still unknown. The purpose of this project was to characterize <i>Phaselus vulgaris</i> and <i>coccineus</i> L. landrace green beans on pH, titratable acidity, total soluble solids, total sugars, color parameters, total phenols, monomeric anthocyanins, and in vitro antioxidant activity (DPPH and FRAP). Regarding the content of total sugars, differences were registered between both species, as opposed to results observed in total soluble solids. Color parameters showed higher reddish tones for <i>P. vulgaris</i> landraces, though <i>P. coccineus</i> had a higher total phenolic content, especially the reddish landraces, which correlated directly to a higher antioxidant activity by DPPH and FRAP. In the protein content, the species <i>P. vulgaris</i> registered the highest content. These results could contribute to a greater use and even promote the genetic improvement of the outstanding pods that serve as one of the main food products in rural regions for higher benefits.
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