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

Abstract

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.

How Nutritious Are French Beans (Phaseolus vulgaris L.) from the Citizen Science Experiment?

“…In addition, French bean pod samples KIS_10 and KIS_19 had the highest concentrations of Leu and Lys , KIS_2, KIS_3, KIS_4, and KIS_5 contained the highest concentration of Asp (>16% of total protein), while KIS_10 and KIS_19 were richest in Glu (>13% of total protein) ( Table 2 ). Fukuji et al [ 12 ] reported higher concentrations of the EAAs Val , Lys , Leu , and Phe and the NEAAs Glu , Pro , and Try in French bean genotypes compared with our data, whereas Asp and Ser were lower. Similarly, El Sheikha et al [ 20 ] reported higher Lys and Arg content and lower Asp and Ser content in pods of French bean variety Polista treated with biostimulants during growth.…”

“…The results of free amino acid analysis showed that significant differences in their concentrations in French bean pods could be due genotypic effects between genotypes/varieties [ 12 , 25 ] and growing conditions [ 26 ]. Leucine ( Leu ; average 5.11% of total protein) and lysine ( Lys ; average 4.58% of total protein) dominated among the EAAs in French bean pods, while aspartic acid ( Asp ; average 14.43% of total protein), glutamic acid ( Glu ; average 8.92% of total protein), and serine ( Ser ; average 7.40% of total protein) dominated among the NEAAs.…”

“…The consumption of French beans is highly recommended as part of a low-carbohydrate diet, and the low glycaemic index makes them suitable for diabetics [ 4 , 11 ]. The nutritional value of French bean protein depends mainly on its free amino acid content, of which leucine and glutamic acid are present in large quantities [ 12 ]. As the most abundant essential amino acids (EAAs), branched-chain amino acids (BCAAs), which include leucine, isoleucine, and valine, are not only the substrates for the synthesis of nitrogen compounds, but also serve as signalling molecules that regulate the metabolism of glucose, lipids, and protein synthesis, gut health, and immunity [ 13 ].…”

Free amino acid contents of selected Ethiopian plant and fungi species: a search for alternative natural free amino acid sources for cosmeceutical applications

“…The dominant FAAs in most of these plants were Arg, Asp, Glu, Asn, Gln, and Leu. Previous studies on some of these plants, namely flaxseeds (Panaite et al 2017 ), common bean (Fukuji et al 2019 ; Saboori-Robat et al 2019 ), and sunflower seeds (Robinson 1975 ) also indicated that the stated FAAs are the dominant ones. However, the concentrations obtained were different may be due the difference in testing methodology and source of the materials.…”

Comparison of Phenolic Compounds, Carotenoids, Amino Acid Composition, In Vitro Antioxidant and Anti-Diabetic Activities in the Leaves of Seven Cowpea (Vigna unguiculata) Cultivars

“…The results of amino acid analysis revealed that cowpea leaves contained both essential and non-essential amino acids and significant variation in the concentrations was the result of genotypic effects [47]. Non-essential amino acids, such as serine (Ser), arginine (Arg), glycine (Gly), aspartate (Asp), glutamate (Glu), alanine (Ala), proline (Pro), tyrosine (Tyr), were detected in all cowpea cultivars ( Table 4).…”