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

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 contrib...

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Bibliographic Details
Published in:Brazilian Journal of Food Technology 2019, Vol.22, p.1-6
Main Authors: Fukuji, Anderson Yusei Suzuki, Constantino, Leonel Vinicius, Zeffa, Douglas Mariani, de Andrade, Felipe Aranha, da Silva, Mayara Barbosa, Gonçalves, Leandro Simões Azeredo
Format: Article
Language:English
Subjects:
Amino acids
Antioxidants
Beans
Composting
DPPH method
Economic importance
Food industry
Free radicals
French beans
Genetic improvement
Genotypes
Glutamic acid
Histidine
Legume
Legumes
Minerals
Nutrition
Nutritional profile
Nutritive value
Organic chemistry
Oxidation
Oxidation effects
Oxidation resistance
Phaseolus vulgaris
Phaseolus vulgaris L
Phenols
Protein quality
Protein sources
Scavenging
Vitamins
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Summary: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.
ISSN:1516-7275
1981-6723
1981-6723
DOI:10.1590/1981-6723.06918