Caracterização das propriedades tecnológicas, nutricionais e bioativas de genótipos de feijões

Abstract

The technological characteristics and the nutritional quality of new bean genotypes must be considered and explored in order to generate knowledge about them, before being commercially launched. Thus, beans from cultivation with creole genotypes can present technological and nutritional quality characteristics as, or more, advantageous than commercial cultivars, being a good alternative for consumption. The aim of the study was to characterize the technological, nutritional and bioactive properties of creole genotypes of black beans (Phaseolus vulgaris L.). Creole genotypes BRS Expedito, TB02-19 and TB02-23 obtained from the Brazilian Agricultural Research Corporation (Embrapa) - Estação Clima Temperado - Pelotas/Brazil were used. The samples were stored in transparent polyethylene bags with a thickness of 80 μm in a storage room, where they remained until the laboratory analysis was carried out, in a period of 365 days. For analyzes with storage, evaluations were performed every four months. Storage provided an increase in the cooking time and browning until the eighth month, and at the end, an increase in the hydration coefficient. BRS Expedito had a higher content of phenolic compounds and total flavonoids, TB02-19 of total anthocyanins and proanthocyanidins and an average antioxidant capacity of 22% by the ABTS method and 46% by the DPPH method, with no difference between them. The starch of the three genotypes had high amylose content and the TB02-23 bean had the highest resistant starch content. The starch granules presented smooth surfaces, oval to spherical shape and heterogeneous size, revealing no discrepancies. The starches showed high luminosity, indicating whiter starches. The main fatty acids found were -linolenic and linoleic, considered essential fatty acids. The thermal process provided a decrease in anthocyanins and also for most sugars. The study of the concentration of minerals in cooked beans is nutritionally more important than the characterization of raw beans, as they are consumed cooked. The results found in this study indicate that the water and the cooking process possibly have a significant influence on the mineral content, and the maceration of beans causes a leaching of minerals. And the most bioaccessible elements among all the elements considered were copper and zinc. Finally, it can be concluded that each creole genotype studied has different characteristics, and knowledge of the technological and nutritional characteristics of creole bean genotypes increases the availability of quality seeds for cultivation.