Characterization of Bioactive Compounds, Mineral Content, and Antioxidant Activity in Bean Varieties Grown with Traditional Methods in Oaxaca, Mexico

Antioxidants
Karen Vanesa Armendáriz-FernándezEsteban Sánchez

Abstract

The aim of the current study is to characterize the bean varieties produced in the State of Oaxaca (Mexico) with the purpose of selecting varieties with the potential of being biofortified with micronutrients. Eleven bean varieties representative of the State of Oaxaca (Mexico) were harvested, the color was characterized and the physicochemical analysis, mineral content, antioxidant capacity, reducing power, and bioactive compounds were determined. Data obtained were subjected to a variance analysis for the difference between the means of the bean varieties studied through the 95% Tukey test. The results obtained show the significant difference was found among the 11 bean varieties harvested in Oaxaca (México). The analysis found five outstanding varieties with a larger quantity of favorable characteristics on the iron, zinc, protein content, antioxidant capacity and reducing power. The outstanding varieties relating Fe and Zn content were Michigan for Fe 67.4 ppm, Sangre de Toro 62.4 ppm, which showed the larger content of antioxidant capacity (82.12%) scavenging activity and Biche for Zn 34.7 ppm. The variety with a larger quantity of protein (26.66%) was Biche bean, followed by the Peruano bean with 24.91% of protein. The va...Continue Reading

References

Aug 22, 2001·Journal of Agricultural and Food Chemistry·A YildirimA A Kara
Feb 22, 2012·Journal of Food Science·Nuria Elizabeth Rocha-GuzmánSilvia Marina González-Herrera
Aug 18, 2017·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Celia Chávez-Mendoza, Esteban Sánchez

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Citations

Apr 28, 2020·Critical Reviews in Food Science and Nutrition·Fabiola Escalante-Araiza, Gabriela Gutiérrez-Salmeán

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Methods Mentioned

BETA
Atomic

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