Chemical and functional properties of different common Brazilian bean (<i>Phaseolus vulgaris</i> L.) cultivars

Marquezi, Milene; Gervin, Vanessa Maria; Watanabe, Lucas Bertoldi; Moresco, Rodolfo; Amante, Edna Regina

doi:10.1590/1981-6723.0616

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Brazilian Journal of Food Technology

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Original Article • Braz. J. Food Technol. 20 • 2017 • https://doi.org/10.1590/1981-6723.0616 copy

Chemical and functional properties of different common Brazilian bean (Phaseolus vulgaris L.) cultivars

Propriedades químicas e funcionais de diferentes cultivares de feijão comum brasileiro (Phaseolus vulgaris L.)

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Six different common bean cultivars (BRS Embaixador, BRS Pitanga, BRS Estilo, Pérola, BRS Campeiro and BRS Esplendor) were characterized aiming to determine possible uses for them in various food products. The samples were analysed to determine their chemical composition, weight per hundred beans, pH, water and oil absorption capacities (WAC and OAC, respectively), foaming at pH 2.5, 5.6 and 8.0 and emulsifying properties. The relationship between the physicochemical and functional properties was described using the Principal Component Analysis (PCA). The results of the chemical composition, weight per hundred beans, WAC and OAC showed differences even between cultivars of the same commercial group. Foaming also varied between the cultivars and foaming capacity and stability were greatest at pH 5.6 and 8.0. The emulsifying capacity proved quite high for all cultivars, as well as the stability of the emulsion. According to these properties, with the contribution of the PCA, each different bean cultivar can be destined to specific applications according to its physicochemical properties.

Keywords:
Chemical characterization; Phaseolus vulgaris L.; Bean cultivars; Bean products

Parameters (g^.100 g^-1)	Red group		Carioca group		Black group
Parameters (g^.100 g^-1)	BRS Embaixador	BRS Pitanga	BRS Estilo	Pérola	BRS Campeiro	BRS Esplendor
Carbohydrate	45.9 ± 1.4^b	37.6 ± 0.8^c	48.9 ± 0.6^a	46.3 ± 0.4^ab	43.8 ± 1.1^b	38.0 ± 1.6^c
Protein	23.2 ± 0.4^b	25.1 ± 0.1^a	21.2 ± 0.1^c	22.8 ± 0.0^b	23.6 ± 0.8^b	23.4 ± 0.6^b
Insoluble fibres	12.2 ± 2.0^c	18.0 ± 0.2^b	11.4 ± 0.7^c	12.2 ± 0.1^c	16.0 ± 0.1^b	20.8 ± 0.7^a
Soluble fibres	2.5 ± 0.4^a	2.2 ± 1.2^a	2.6 ± 0.1^a	1.3 ± 0.1^ab	< 0.5 ± 0.0^b	2.2 ± 0.5^a
Moisture	10.8 ± 0.2^cd	11.9 ± 0.2^a	10.5 ± 0.2^de	11.4 ± 0.2^ab	11.1 ± 0.2^bc	10.1 ± 0.2^e
Ash	4.4 ± 0.1^a	4.1 ± 0.2^bc	3.8 ± 0.0^d	4.3 ± 0.0^ab	4.0 ± 0.1^cd	4.2 ± 0.1^ab
Lipids	1.0 ± 0.0^c	1.1 ± 0.1^c	1.7 ± 0.1^a	1.6 ± 0.1^a	1.0 ± 0.0^c	1.4 ± 0.0^b

Groups	Cultivars	Phytic acid (mg^.g^-1)	Tannins (mg catechin^.g^-1)	α-Amylase inhibitor (UIA^.g^-1)	Trypsin inhibitor (UIT^.g^-1)
Red	BRS Embaixador	7.7 ± 0.2^a	25.8 ± 2.0^c	110.6 ± 4.4^c	1247.7 ± 37.1^a
Red	BRS Pitanga	8.0 ± 0.4^a	31.1 ± 2.0^b	144.8 ± 4.4^a	555.1 ± 28.2^d
Carioca	BRS Estilo	7.4 ± 0.5^a	36.2 ± 1.8^a	85.9 ± 2.9^d	865.1 ± 18.5^c
Carioca	Pérola	7.2 ± 0.6^a	30.6 ± 1.6^b	121.1 ± 4.5^b	973.7 ± 8.0^b
Black	BRS Campeiro	7.3 ± 0.1^a	15.1 ± 0.4^d	153.7 ± 2.9^a	465.2 ± 23.4^e
Black	BRS Esplendor	8.2 ± 0.6^a	18.1 ± 0.9^d	92.8 ± 1.4^d	502.2 ± 6.4^de

Groups	Cultivars	Weight per 100 beans (g)	pH	WAC (%)	OAC (%)
Red	BRS Embaixador	46.00 ± 0.21^a	6.46 ± 0.01^a	137.9 ± 2.0^a	98.2 ± 0.2^a
Red	BRS Pitanga	19.99 ± 0.04^e	6.32 ± 0.02^b	123.7 ± 4.4^b	96.8 ± 2.0^a
Carioca	BRS Estilo	26.47 ± 0.22^c	6.42 ± 0.02^a	131.6 ± 1.0^a	86.4 ± 1.4^b
Carioca	Pérola	28.42 ± 0.25^b	6.31 ± 0.02^b	138.0 ± 0.9^a	95.4 ± 0.5^a
Black	BRS Campeiro	26.85 ± 0.22^c	6.32 ± 0.02^b	130.2 ± 4.3^ab	96.3 ± 3.8^a
Black	BRS Esplendor	21.33 ± 0.07^d	6.32 ± 0.02^b	137.4 ± 2.1^a	89.6 ± 2.0^b

Group	Cultivars	Foaming capacity (mL.100 mL^-1)			Foam stability (mL.100 mL^-1)
Group	Cultivars	pH 2.5	pH 5.6	pH 8.0	pH 2.5	pH 5.6	pH 8.0
Red	BRS Embaixador	53.0 ± 2.8^abA	56.4 ± 2.5^abA	35.9 ±4.2^dB	42.5 ± 1.3^aA	43.1 ± 0.4^aA	24.5 ± 0.6^eB
Red	BRS Pitanga	59.1 ± 0.6^aB	62.5 ± 2.2^aA	57.2 ± 0.8^bB	33.4 ± 2.8^bcC	47.3 ± 2.8^aA	41.6 ± 0.8^bB
Carioca	BRS Estilo	48.2 ± 3.5^bcB	47.4 ± 1.0^cB	63.9 ± 2.5^aA	34.8 ± 4.0^bcB	36.1 ± 1.2^bcB	48.0 ± 0.7^aA
Carioca	Pérola	45.6 ± 2.9^cdB	33.7 ± 1.7^dC	53.5 ± 2.3^bcA	31.0 ± 0.6^bcB	30.5 ± 1.0^cB	38.4 ± 2.6^bcA
Black	BRS Campeiro	53.1 ± 2.9^abA	55.4 ± 3.0^bA	50.5 ± 1.5^cA	37.2 ± 3.1^abB	42.0 ± 2.5^abA	30.3 ± 3.1^dC
Black	BRA Esplendor	41.1 ± 0.7^dB	43.2 ± 3.4^cB	50.0 ± 1.7^cA	28.9 ± 1.1^cB	32.7 ± 3.6^cA	34.7 ± 2.5^cdA

Groups	Cultivars	Emulsifying capacity (%)	Emulsion stability (%)
Red	BRS Embaixador	71.2 ± 2.4^ab	68.9 ± 2.4^b
Red	BRS Pitanga	68.3 ± 1.2^b	69.6 ± 3.0^b
Carioca	BRS Estilo	71.7 ± 1.9^ab	72.9 ± 1.8^ab
Carioca	Pérola	72.9 ± 2.1^a	77.3 ± 0.6^a
Black	BRS Campeiro	71.2 ± 1.1^ab	76.2 ± 2.4^a
Black	BRS Esplendor	72.6 ± 0.6^ab	76.1 ± 0.6^a

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
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[1] Edna Regina Amante, Universidade Federal de Santa Catarina (UFSC), Centre for Agricultural Sciences, Department of Food Science and Technology, Rod. Admar Gonzaga, 1346, CEP: 880034-001, Florianópolis/SC - Brazil, e-mail: e.amante@ufsc.br