Please use this identifier to cite or link to this item:
http://ri.uaemex.mx/handle20.500.11799/104724| DC Field | Value | Language |
|---|---|---|
| dc.creator | ALEJANDRA NABIL ALVARADO LOPEZ | - |
| dc.creator | Leobardo Manuel Gómez Olivan | - |
| dc.creator | JOSE BASILIO HEREDIA | - |
| dc.creator | RAMIRO BAEZA JIMENEZ | - |
| dc.creator | Hugo Sergio García Galindo | - |
| dc.creator | LETICIA XOCHITL LOPEZ MARTINEZ | - |
| dc.date | 2019-05-09 | - |
| dc.date.accessioned | 2022-04-21T06:01:43Z | - |
| dc.date.available | 2022-04-21T06:01:43Z | - |
| dc.identifier | http://hdl.handle.net/20.500.11799/104724 | - |
| dc.identifier.uri | http://ri.uaemex.mx/handle20.500.11799/104724 | - |
| dc.description | Artículo en revista indizada | - |
| dc.description | Nutritional composition, content of phenolic compounds and antioxidant properties of the four Mexican varieties of Ayocote beans (Phaseolus coccineus L.) were studied. Ayocote beans were found to be a promising source of proteins, carbohydrates, fibre and minerals. Sucrose (55.6–62.2 g/kg) and stachyose (24–24.4 g/kg) were considered as the major sugar and oligosaccharide, respectively. Glutamic acid was the most abundant amino acid (32.2 to 35.8 g/kg), while cysteine was present at the lowest concentration (2.3–2.4 g/100 kg). Purple variety contains the highest amount of total phenolic compounds (2075.9 mg GAE/kg), total flavonoids (1612.9 mg QE/kg) and total anthocyanins (1193.2 mg CGE/kg). This variety also exhibited the most effective antioxidant activities, which were evaluated by DPPH (17,040 μmol TE/kg) and ORAC (51,620 μmol TE/kg). The results obtained reveal a high potential for wider use of Ayocote bean as a remarkable source of bioactive compounds and health-promoting food. | - |
| dc.language | eng | - |
| dc.publisher | CyTA - Journal of Food | - |
| dc.relation | Vol.;17 | - |
| dc.relation | No.;1 | - |
| dc.rights | info:eu-repo/semantics/openAccess | - |
| dc.rights | http://creativecommons.org/licenses/by-nc-nd/4.0 | - |
| dc.source | 1947-6337 | - |
| dc.subject | Antioxidant activity | - |
| dc.subject | Ayocote bean | - |
| dc.subject | nutritional composition | - |
| dc.subject | phenolic compounds | - |
| dc.subject | info:eu-repo/classification/cti/3 | - |
| dc.title | Nutritional and bioactive characteristics of Ayocote bean (Phaseolus coccienus L): an underutilized legume harvasted in Mexico | - |
| dc.type | article | - |
| dc.audience | students | - |
| dc.audience | researchers | - |
| item.grantfulltext | none | - |
| item.fulltext | No Fulltext | - |
| Appears in Collections: | Producción | |
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