Abstract
The common bean is a good source of protein and bioactive substances giving it a large antioxidant capacity. The extensive variability of bean genotypes creates the need to characterize them with regard to their nutritional value as a tool in biofortification programs. The purpose of this study was to obtain the antioxidant capacity and phytonutrient content both in the seed coat and the cotyledon of 12 common bean varieties from different regions in Mexico. In the case of the whole seed, lightness (L*), a* (red-purple) and b* (yellow-purple) color coordinates were determined, as well as the chroma and hue angle. In the case of the seed coat and the cotyledon, the protein content, the phytonutrient content and the antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl (DPPH)) were evaluated. A significant difference was observed (p ≤ 0.05) among bean varieties and between seed coat and cotyledon in all variables evaluated. Cotyledon showed a higher content of protein, H, Ni, Zn, Cu, N, P, K S and Mn, while the seed coat showed a higher content of Fe, Ca and Mg and a greater antioxidant capacity (59.99%). The Higuera Azufrado bean variety stood out as having a higher content of N, S and protein. We have concluded that the nutritional characterization performed on Mexican bean varieties represents a valuable tool for genetic enhancement programs and crop biofortification strategies.
Highlights
The common bean is a legume pertaining to the Phaseoleae family and to the Papilionoideae sub-family
Results obtained in this study exceeded the results reported by Acosta-Gallego et al [25] who used various genotypes of common beans grown in Mexico
This study showed the bean genotype and the seed part have a significant effect on the color, antioxidant capacity and phytonutrient content of bean grains
Summary
The common bean is a legume pertaining to the Phaseoleae family and to the Papilionoideae sub-family. The common bean originated in Mesoamerica and was later domesticated between 5000 and 2000 B.C. at two locations in the Americas: Mesoamerica (Mexico and Central America) and the. The common bean contains a large number of bioactive substances, including enzyme inhibitors, lectins, phytates, oligosaccharides and phenolic compounds [3]. Phenolic compounds are mainly compounds in legumes responsible for the antioxidant potential attributed to these seeds, which possess a wide array of pharmacological and medicinal properties, such as anti-inflammatory, anti-carcinogenic and vasodilation activities [4]. The common bean possesses an extensive variety of flavonoids, such as anthocyanins, proanthocyanidins, flavonols, phenolic acids and isoflavones.
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