%0 Journal Article
%T Nutritional and bioactive characteristics of Ayocote bean (Phaseolus coccienus L.): An underutilized legume harvested in Mexico
%A Alej
%A Hugo Sergio Garcia-Galindo
%A J. Basilio Heredia
%A Leobardo Manuel G車mez-Oliv芍n
%A Leticia Xochitl Lopez-Martinez
%A Ramiro Baeza-Jim谷nez
%A ra Nabil Alvarado-L車pez
%J CyTA - Journal of Food
%D 2019
%R https://doi.org/10.1080/19476337.2019.1571530
%X ABSTRACT 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每62.2 g/kg) and stachyose (24每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每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 米mol TE/kg) and ORAC (51,620 米mol 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
%U https://www.tandfonline.com/doi/full/10.1080/19476337.2019.1571530