MINERALS, TRACE ELEMENTS AND FLAVONOIDS CONTENT IN WHITE AND COLOURED KIDNEY BEAN
Abstract
The aim of the study was to determine the contents of mineral elements (Ca, K, Mg, N, P), trace elements (Cu, Fe, Mn, Cd, Pb, Ni, Co, Cr, and Zn), and certain phenolic compounds (flavonoids, isoflavones) in the fourteen varieties of cultivated raw kidney beans (Phaseolus vulgaris L.).Heavy metals and mineral elements were analyzed by AAS methods, phenolics were detected by HPLC. Compared with vegetables, legumes proved to be a good source of many minerals and elements, e.g., the contents of K, Mg, P, Fe, and Zn varied in the ranges 13.02 - 23.08 g.kg-1, 1.41 - 2.52 g.kg-1, 3.81 - 5.26 g.kg-1, 0.064 - 0.121 g.kg-1, and 0.026 - 0.037 g.kg-1 dw, respectively. Kidney beans, both species, contained no or few amounts of phenolics (only four cultivars) and the levels of kaempferol and apigenin were comparable to isoflavone genistein and quite higher than isoflavon daidzein content.
doi:10.5219/116
References
AMAROWICZ, R., PEGG, R. B. 2008. Legumes as a source of natural antioxidants. In European Journal of Lipid Science and Technology, vol. 11, 2008, no. 10, p. 865-878.
doi:10.1002/ejlt.200800114
AUGUSTIN, J., BECK, C. B., KALBFLEISH, G., KAGEL, L. C., MATTHEWS, R. H. 1981. Variation in the vitamin and mineral content of raw and cooked commercial Phaseolus vulgaris classes. In Journal of Food Science, vol. 46, 1981, p. 1701-1706.
doi:10.1111/j.1365-2621.1981.tb04467.x
CAMPOS-VEGA, R., LOARCA-PIÑA, G., DAVE OOMAH, B. 2010. Minor components of pulses and their potencial impact on human health. In Food Research International, vol. 43, 2010, p. 461-482.
doi:10.1016/j.foodres.2009.09.004
CIMBOLÁKOVÁ, I., NOVÁKOVÁ, J. 2009. Heavy metals – the important element of the food chain. InPotravinárstvo, vol. 3, 2009, no. 3, p. 14-16.
CODEX ALIMENTARIUS. 2004. Výnos Ministerstva pôdohospodárstva Slovenskej republiky a Ministerstva zdravotníctva Slovenskej republiky z 15. marca 2004 č. 608/3/2004 - 100, ktorým sa vydáva hlava Potravinového kódexu Slovenskej republiky upravujúca kontaminanty v potravinách.
DÍAZ-BATALLA, L., WIDHOLM, J. M., FAHEY, G. C.,CASTAÑO-TOSTADO, E., PAREDES-LÓPEZ, O. 2006. Chemical components with health implications in wild and cultivated Mexican commnon bean seeds (Phaseolus vulgaris L.). In Journal of Agricultural and Food Chemistry, vol. 54, 2006, no. 6, p. 2045-2052.
doi:10.1021/jf051706l
PMid: 16536573
ESPINOSA-ALONSO, L. G., LYGIN, A., WIDHOLM, J. M., VALVERDE, M. E., PAREDES-LÓPEZ, O. 2006. Polyphenols in wild and weedy Mexican common beans (Phaseolus vulgaris L.). In Journal of Agricultural and Food Chemistry, vol. 54, 2006, no. 12, p. 4436-4444.
doi:10.1021/jf060185e
PMid: 16756378
GENÇCELEP, H., UZUN, Y., TUNÇTŰRK, Y., DEMIREL, K. 2009. Determination of mineral content of wild-grown edible mushrooms. In Food Chemistry, vol. 133, 2009, p. 1033-1036.
doi:10.1016/j.foodchem.2008.08.058
HEMPEL, J., BOHM, H. 1996. Quality and quantity of prevailing flavonoid glycosides of yellow and green French bean. In Journal of Agricultural and Food Chemistry, vol. 44, 1996, no. 8, p. 2114-2116.
doi:10.1021/jf9507001
IQBAL, A., KHALIL, I. A., ATEEQ, N., KHAN, M. S. 2006. Nutritional quality of important food legumes. In Food Chemistry, vol. 97, 2006, p. 331–335.
doi:10.1016/j.foodchem.2005.05.011
KALAFOVÁ, A., MASSÁNYI, P., CHRENEK, P., KOVÁČIK, J., LUKÁČ, N., CHRASTINOVÁ, Ľ., SCHNEIDGENOVÁ, M., ČUPKA, P., JURČÍK, R. 2009.The effect of single nickel and combined nickel and zinc peroral administration on selected mineral blood parameters in female rabbits. In Potravinárstvo, vol. 3, 2009, no. 4, p. 26-29.
KALOGEROPOULOS, N., CHIOU, A., IOANNOU, M., KARATHANOS, T., HASSAPIDOU, M., ANDRIKOPOULLOS, N. K. 2010. Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries. In Food Chemistry, vol. 121, 2010, p. 682-690.
doi:10.1016/j.foodchem.2010.01.005
LUTHRIA, D. L., PASTOR-CORRALES, M. A. 2006. Phenolic acids content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties. In Journal of Food Composition and Analysis, vol. 19, 2006, no. 2/3, p. 205-211.
doi:10.1016/j.jfca.2005.09.003
PRICE, K. R., COLQUHOUN, I. J., BARNES, K. A., RHODES, M. J. C. 1998. Composition and content of flavonol glycosides in green beans and their fate during processing. In Journal of Agricultural and Food Chemistry, vol. 46, 1998, no. 12, p. 4898-4903.
doi:10.1021/jf980687v
RUPÉREZ, P. 2002. Mineral content of edible marine seaweeds. In Food Chemistry, vol. 79, 2002, p. 23-26. PII S0308-8146(02)00171-1.
TROSZYŃSKA, A., AMAROWICZ, R., LAMPARSKI, G., WOŁEJSZO, A., BARYŁKO-PIKIELNA, N. 2006. Investigation of astringency of extracts obtained from selected tannins-rich legume seeds. In Food Quality and Preference, vol. 17, 2006, p. 31-35.
doi:10.1016/j.foodqual.2005.04.006
TŮMA, J., SKALICKÝ, M., TŮMOVÁ, L., BLÁHOVÁ, P., ROSŮLKOVÁ, M. 2004. Potassium, magnesium and calcium content in individual parts of Phaseolus vulgaris L. plant as related to potassium and magnesium nutrition. In Plant Soil Environ., vol. 50, 2004, no.1, p. 18-26.
VOJTAŠŠÁKOVÁ, A., KOVÁČIKOVÁ, E., SIMONOVÁ, E., HOLČÍKOVÁ, K. 1999. Obilniny a strukoviny – potravinové tabuľky. Bratislava: VÚP, 1999. 265 s. ISBN 80-85330-62-8.
WANG, G., MURPHY, P. 1990. A simplified HPLC methods for the determination of phytoestogens in soybean and its processed products. In Journal of Agricultural and Food Chemistry, vol. 38, 1990, p. 185-190.
doi:10.1021/jf00091a041
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
