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Effect of cooking on nutritional and non-nutritional compounds in two species of Phaseolus (P. vulgaris and P. coccineus) cultivated in Mexico

Corzo Ríos, Luis Jorge [autor] | Sánchez Chino, Xariss Miryam [autora] | Cardador Martínez, Anabertha [autora] | Martínez Herrera, Jorge [autor] | Jiménez Martínez, Cristian [autor].
Tipo de material: Artículo en línea Artículo en línea Tipo de contenido: Texto Tipo de medio: Computadora Tipo de portador: Recurso en líneaTema(s): Phaseolus vulgaris | Phaseolus coccineus | Frijoles | Contenido de nutrientes | Compuestos fenólicos | Composición químicaTema(s) en inglés: Phaseolus vulgaris | Phaseolus coccineus | Beans | Nutrient content | Phenolic compounds | Chemical compositionNota de acceso: Disponible para usuarios de ECOSUR con su clave de acceso En: International Journal of Gastronomy and Food Science. Volumen 20, 100206 (July 2020), páginas 1-7. --ISSN: 1878-450XNúmero de sistema: 61794Resumen:
Inglés

Common beans are one of the main protein sources for a large population because they are a valuable source of carbohydrates and proteins. In this study, the effect of cooking on the concentration of nutritional and non-nutritional compounds in eight varieties of Phaseolus vulgaris and two varieties of Phaseolus coccineus was evaluated. The nutritional composition of raw seeds varied significantly among all analyzed bean varieties. P. coccineus varieties presented greater concentrations of total phenolic compounds than those observed in the P. vulgaris varieties. After cooking, the concentration of total dietary fiber increased significantly, moreover, a decrease in non-nutritional compounds was achieved compared to those in the raw seeds. Changes in the compound contents were not correlated with the cooking time to which each variety was subjected. These results could be used to determine how these components are modified during the development of processed foods since they may be beneficial due to their nutraceutical characteristics.

Recurso en línea: https://doi.org/10.1016/j.ijgfs.2020.100206
Lista(s) en las que aparece este ítem: Mujeres en la ciencia-ECOSUR Villahermosa
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Disponible para usuarios de ECOSUR con su clave de acceso

Common beans are one of the main protein sources for a large population because they are a valuable source of carbohydrates and proteins. In this study, the effect of cooking on the concentration of nutritional and non-nutritional compounds in eight varieties of Phaseolus vulgaris and two varieties of Phaseolus coccineus was evaluated. The nutritional composition of raw seeds varied significantly among all analyzed bean varieties. P. coccineus varieties presented greater concentrations of total phenolic compounds than those observed in the P. vulgaris varieties. After cooking, the concentration of total dietary fiber increased significantly, moreover, a decrease in non-nutritional compounds was achieved compared to those in the raw seeds. Changes in the compound contents were not correlated with the cooking time to which each variety was subjected. These results could be used to determine how these components are modified during the development of processed foods since they may be beneficial due to their nutraceutical characteristics. eng

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