Influence of Seasonal Dynamics on Carbohydrate, Lipid, and Protein Contents in Phaseolus vulgaris Pods

Eshbekov, A. E.; Маликова, М. Х.; Рахманбердыева, Р. К.; Mezhlumyan, L. G.; Khidoyatova, Sh. K.; Гусакова, С. Д.

doi:10.1007/s10600-021-03266-5

Cited by 3 publications

(1 citation statement)

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“…This finding is in contradiction with our results, which highlighted the polyunsaturated fatty acids (C18, C21) as the prevailing fatty acids, accounting the 278.9 mg/g of extract. It must be noted however that the literature findings have determined irrelevant the influence of post-harvest treatments on the fluctuation of fatty acid content [15], while other studies investigating the fatty acid content during fruit ripening have reported that the fatty acid content is dominated by saturated components [16]. These reports are in contradiction with our findings indicating that saturated fatty acids comprise only 16.4% of the total fatty acids content of the beans investigated.…”

Section: Fatty Acids Compositioncontrasting

confidence: 99%

Εleven Greek Legume Beans: Assessment of Genotypic Effect on Their Phytochemical Content and Antioxidant Properties

Myrtsi,

Vlachostergios,

Petsoulas

et al. 2024

Antioxidants

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Legumes, one of the first crops of humanity, inherently constitute a staple nutritional source for mankind, attracting significant research attention that has been afforded to the development of numerous cultivars. The study herein concerns the exploitation of the nutritional and bio-functional content of beans harvested from eleven Greek cultivars belonging to five different species, namely Cicer arietinum L., Pisum sativum L., Vicia faba L., Lens culinaris L., and Phaseolus vulgaris L. The final goal is to define their varietal identity and correlate their phytochemical content with their potential utilization as functional foods and/or feed of high nutritional value. In this respect, their extracts were screened against the presence of 27 fatty acids and 19 phenolic compounds, revealing the presence of 22 and 15 molecules, respectively. Specifically, numerous fatty acids were detected in significant amounts in all but C. arietinum extract, while significant polyphenolic content was confirmed only in P. vulgaris. Among individual compounds, linoleic acid was the major fatty acid detected in amounts averaging more than 150 mg/g, followed by oleic acid, which was present as a major compound in all extracts. Among the nine polyphenols detected in P. vulgaris, the molecules of genistein (3.88 mg/g) and coumestrol (0.82 mg/g) were the most abundant. Their antioxidant properties were evaluated through DPPH and FRAP assays, which were highlighted as most potent in both tests of the V. faba extract, while C. arietinum was determined as totally inactive, indicating a potential correlation between the phenolic content of the plant species and antioxidant activity. These results are indicative of the significant advances achieved for the cultivars investigated and reveal their important role as nutritional crops for human and animal consumption.

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Section: Fatty Acids Compositioncontrasting

confidence: 99%