Supply of essential and nonessential amino acids, proteins, antioxidants, iron and zinc from the main varieties of beans consumed in Mexico and their potential for biofortification

Abstract

The objective of the present study was to characterize the contribution of essential and non-essential amino acids, protein, iron (Fe), and zinc (Zn) concentration, and antioxidant activity of the main bean varieties produced and consumed in Mexico. 23 varieties of beans were selected, and their amino acid profile, Fe and Zn concentration, protein and antioxidant activity were evaluated. The data obtained were subjected to an analysis of variance, test of separation of means and a correlation analysis. The results obtained indicate that the beans analyzed are an excellent source of essential amino acids (Histidine, threonine, valine, methionine, lysine, isoleucine, leucine and phenylalanine) and non-essential amino acids (Aspartic acid, serine, glutamic acid, glycine, alanine, proline, cysteine, tyrosine and arginine). The most prominent amino acids in Mexican bean varieties were: Glutamic acid, proline, aspartic acid, serine, lysine, and leucine. Regarding antioxidant activity, the most outstanding concentrations ranged from 91.18 to 96.76% inhibition. The bean varieties with the highest accumulation of amino acids, proteins, Fe, Zn and antioxidant activity were: 1) Black-eyed (23); 2) Peruvian (154); 3) Flor de Junio (150); 4) Pinto Saltillo (155). Finally, it was found that the common bean (Phaseolus vulgaris L.) is an excellent vehicle for the biofortification of Fe and Zn, which can contribute significantly to combat malnutrition problems and health of vulnerable communities in the urban and rural sectors of Mexico, as well as in the developing countries of the world.