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Nutrients, antinutrients, phenolic composition, and antioxidant activity of common bean cultivars and their potential for food applications

2020-02Artigo científico Acesso aberto
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dc.contributor.authorCarbas, Bruna
dc.contributor.authorMachado, Nelson
dc.contributor.authorOppolzer, David
dc.contributor.authorFerreira, Luís
dc.contributor.authorQueiroz, Marcelo
dc.contributor.authorBrites, Carla
dc.contributor.authorRosa, Eduardo A.S.
dc.contributor.authorBarros, Ana I.R.N.A.
dc.contributor.institutionInstituto de Tecnologia Química e Biológica António Xavier (ITQB)
dc.contributor.pblMDPI - Multidisciplinary Digital Publishing Institute
dc.date.accessioned2021-05-04T22:56:45Z
dc.date.available2021-05-04T22:56:45Z
dc.date.issued2020-02
dc.description.abstractPhaseolus vulgaris L. is the most commonly consumed legume in the world, given its high vegetable protein content, phenolic compounds, and antioxidant properties. It also represents one of the most sustainable, low-carbon and sources of food available at present to man. This study aims to identify the nutrients, antinutrients, phenolic composition, and antioxidant profile of 10 common bean cultivars (Arikara yellow, butter, cranberry, red kidney, navy, pinto, black, brown eyed, pink eyed, and tarrestre) from two harvest years, thereby assessing the potential of each cultivar for specific applications in the food industry. Navy and pink eyed beans showed higher potential for enrichment of foodstuffs and gluten-free products due to their higher protein and amino acid contents. Additionally, red kidney, cranberry and Arikara yellow beans had the highest content of phenolic compounds and antioxidant properties, which can act as functional ingredients in food products, thus bringing health benefits. Our study highlights the potential of using specific bean cultivars in the development of nutrient-enriched food and as functional ingredients in diets designed for disease prevention and treatment.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent2626479
dc.identifier.doi10.3390/antiox9020186
dc.identifier.issn2076-3921
dc.identifier.otherPURE: 28133013
dc.identifier.otherPURE UUID: 37ae95c9-7183-42e0-b1dc-f53e8e4f3b25
dc.identifier.otherScopus: 85079878513
dc.identifier.urihttp://hdl.handle.net/10362/117038
dc.identifier.urlhttps://www.scopus.com/pages/publications/85079878513
dc.language.isoeng
dc.peerreviewedyes
dc.subjectAmino acids
dc.subjectAntioxidants
dc.subjectPhaseolus vulgaris L
dc.subjectPhytochemicals
dc.subjectProtein
dc.subjectBiochemistry
dc.subjectPhysiology
dc.subjectMolecular Biology
dc.subjectClinical Biochemistry
dc.subjectCell Biology
dc.titleNutrients, antinutrients, phenolic composition, and antioxidant activity of common bean cultivars and their potential for food applicationsen
dc.typejournal article
degois.publication.issue2
degois.publication.titleAntioxidants
degois.publication.volume9
dspace.entity.typePublication
rcaap.rightsopenAccess

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