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

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 variety with larger content of reducing power 0.16% was Blanco Michigan bean. Lastly, it is also remarkable that such outstanding bean varieties are important to include in a biofortification program with micro-nutrients to improve the food safety and the nutrition in vulnerable communities of the urban and rural sector of Oaxaca (Mexico).

Edaphic and Foliar Biofortification of Common Black Bean (Phaseolus vulgaris L.) with Iron

“…W hen combination of application types was assessed, values between 0.76 and 1.64 mg EC3G/g anthocyanins extract were determined and the lowest value corresponded to control value. In general, anthocyanin content determined was similar to that which was reported by Armendáriz-Fernández et al (2019), who assessed varieties of Mexican beans. The combinations producing the greatest levels of anthocyanins that were within the range of dosages reported hare included 0 g edaphic and 25 µM foliar iron, 0.25 g edaphic and 0 µM foliar iron and 0 g edaphic -25 µM foliar iron.…”

“…the greatest activities were observed in plants that were provided a combination 0.25 g edaphic and 0 µM foliar iron, which was statistically similar to the antioxidant activities produced by providing the eight combinations, including the control. Accordingly, Armendáriz-Fernández et al (2019) In this regards you may please reply of the reviewer comments mail.…”

“…While moisture, ash, crude fiber and fat content was determined using the methods described by AOAC (2000). Protein content was determined using the Dumas method (Armendáriz-Fernández et al, 2019). Further, carbohydrates were estimated using the formula: %Carbohydrates = 100-(Ash+Protein+Fat+Humidity) and energy in Kcal 100 g -1 was determined using the formula: Energy (Kcal) = [(fat×9)+(carbohydrates×4)+(protein×4)].…”

Nutritional Composition, Total Phenolic Content, Antioxidant and α-Amylase Inhibitory Activities of Different Fractions of Selected Wild Edible Plants

“…It has been shown that there is an inverse relationship between morbidity and mortality from degenerative disorders and the ingestion of natural antioxidants [12]. Currently, wild or traditional plants, as a source of natural antioxidants, have received increased attention because of their ability to scavenge ROS and also as sources of trace elements, and their additional health properties, such as antidiabetic, antibacterial and anticancer activity, make them valuable for incorporation into the daily diet [13,14,15,16].…”

Basil seeds as a source of antioxidants affected by fortification with selenium

“…Ocimum sanctum L. leaves reached 73.70% ± 5.87% by DPPH method in the study by Farrukh et al (2006). In relation to seeds, 11 varieties of bean were studied by Armendáriz-Fernández et al (2019) and they were classified into three main groups: (1) high levels, (2) medium levels and (3) low levels of antioxidant capacity. Within the high level of antioxidant capacity are the following bean varieties: Sangre de Toro, Blanco Michigan, Pinto Americano and Flor de Mayo.…”