Physicochemical Characterization and Functional Potential of Phaseolus vulgaris L. and Phaseolus coccineus L. Landrace Green Beans

Abstract

The green bean is an important crop worldwide, because it is rich in protein, dietary fiber, vitamins, and minerals, as well as bioactive compounds that provide it with important functional properties; however, the composition of many landraces is still unknown. The purpose of this project was to characterize Phaselus vulgaris and coccineus L. landrace green beans on pH, titratable acidity, total soluble solids, total sugars, color parameters, total phenols, monomeric anthocyanins, and in vitro antioxidant activity (DPPH and FRAP). Regarding the content of total sugars, differences were registered between both species, as opposed to results observed in total soluble solids. Color parameters showed higher reddish tones for P. vulgaris landraces, though P. coccineus had a higher total phenolic content, especially the reddish landraces, which correlated directly to a higher antioxidant activity by DPPH and FRAP. In the protein content, the species P. vulgaris registered the highest content. These results could contribute to a greater use and even promote the genetic improvement of the outstanding pods that serve as one of the main food products in rural regions for higher benefits.

Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread

“…The value of polyphenols content could be related to the antioxidant activity itself. The GBF phenolic compound and antioxidant activity values are similar to those reported by Aquino-Bolaños [31] in green bean landraces. The quantification of total phenolics in green beans reaches 4.9-10.1 mg GA eq/g dw and 23.4 to 45.6 and 14.2 to 44.8 µmol TE/g dw of antiradical activity when using the DPPH and FRAP methods, respectively.…”

“…These flours contain almost double the total protein compared to MF. Recently, Aquino-Bolaños et al [31] determined that the protein content in P. vulgaris green beans exists in a range of 7 to 12%, much lower than the values obtained in GBF; nonetheless, the protein values in white beans are 36.5-37.1% [7]. This value is close to the one obtained for GBF.…”

Effect of hermetic Purdue Improved Crop Storage (PICS) bag on chemical and anti-nutritional properties of common Bean (Phaseolus vulgaris L.) varieties during storage

“…However, the IVPD values (51.94–54.74) were lower than the 71.75–83.18% that were reported by Giuberti et al (2019) . The TSS obtained (4.16–4.18 o Brix) and FAN were also much lower than those (6.8–13.2 o Brix) obtained by Aquino-Bolaños et al (2021) and Savedboworn et al (2014) , respectively, for P. vulgaris L landraces. The TSS is constituted by organic acids and total sugars and can be influenced by agricultural practices, post-harvest handling, and the state of maturity in which the bean is harvested hence the variations.…”

Nutritional Characterization and Novel Use of “Copafam” Bean (Phaseolus coccineus L.) for the Sustainable Development of Mountains Areas

“…The species/cultivars of Fabaceae family (legumes) are one of the most important crops in the world since they represent one of the main food and income sources in developing countries as well as in marginal areas. Among them, the genus Phaseolus includes more than one hundred species cultivated worldwide [24][25][26]. To promote sustainable vegetable protein production from higher plants (for example, legumes) the application of innovative technologies could be strategic to ensure sufficient, safe, and healthy food for a growing population [27].…”