Amino acid concentration, total phenolic compound content and antioxidant activity of snap bean genotypes

Anderson Yusei Suzuki Fukuji,Felipe Aranha De Andrade,Leonel Vinicius Constantino,Mayara Barbosa Da Silva,Leandro Simões Azeredo Gonçalves,Douglas Mariani Zeffa

doi:10.1590/1981-6723.06918

Anderson Yusei Suzuki Fukuji, Felipe Aranha De Andrade + Show 4 more

Open Access

https://doi.org/10.1590/1981-6723.06918

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Abstract

Abstract The snap bean (Phaseolus vulgaris L.) is an economically important legume worldwide due to its good nutritional quality, being considered as a source of protein, fibre, vitamins and minerals. Furthermore, snap beans present high phenolic compound levels and antioxidant activity, factors that contribute in the prevention of the oxidation effects by free radicals. Hence, the present study characterized five snap bean genotypes (UEL 1, UEL 2, UEL 405, UEL 415 and Alessa) with respect to their amino acid concentrations, total phenolic compound contents and antioxidant activities. The amino acid analysis indicated that UEL 415 showed the highest glutamic acid content (12.9 g / 100 g) and UEL 2 the highest histidine content (2.27 g / 100 g). However, only the UEL 1 genotype showed the highest total phenolic compound content (0.492 mg GAE / 100 g) and highest antioxidant activity according to DPPH• radical scavenging (64.71%). The UEL 1, UEL 2 and UEL 415 genotypes presented desirable chemical characteristics for genetic improvement programmes and their commercial exploitation by food industries.

Highlights

Snap bean (Phaseolus vulgaris L.) is an economically important legume available worldwide, known as green beans, which may be harvested for fresh consumption, freezing or canning (Prohens & Nuez, 2008)
The aim of this study was focused on the determination of the free amino acids, the total phenolic compound content and the antioxidant activity in snap bean genotypes, since higher levels of amino acids, total phenolic compounds and antioxidant activity in snap beans contribute to the selection of genotypes with desirable nutritional attributes for genetic improvement programmes and commercial exploitation
High contents of aspartic acid and leucine were observed in all the snap bean genotypes, agreeing with the data of Sgarbieri et al (1979) and of Tessari et al (2016), who found values that ranged from 13.8 to 14.5 g / 100 g for aspartic acid and from 8.85 to 9.94 g / 100 g for leucine, similar concentrations to those found in the present study

Summary

Introduction

Snap bean (Phaseolus vulgaris L.) is an economically important legume available worldwide, known as green beans, which may be harvested for fresh consumption, freezing or canning (Prohens & Nuez, 2008). Snap beans have great nutritional quality, considered as a source of fibre, vitamins, minerals and mainly of protein, which is one of the most important components of the human diet. It contains antioxidant substances that promote beneficial health effects (Baardseth et al, 2010). Legumes, such as beans, soybeans, peas, lentils, peanuts and other pod plants have played an important role in the traditional diets of many countries, besides constituting an excellent source of protein (Sgarbieri et al, 1979; Messina, 1999). The antioxidant substances present in vegetables can aid in the prevention, protection against and delay in oxidation that makes free radicals inactive, playing an important role in the human defence system against reactive oxygen species (ROS) (Devasagayam et al, 2004; Dauchet et al, 2006)

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