Nonanal, a volatile organic compound, improves the techno-functional, nutritional, and nutraceutical properties of the common bean (Phaseolus vulgaris L.)

Rosario Razo Belmán, Rey Castañeda Rodríguez, Martin Heil, César Ozuna

Te invitamos a leer el artículo "Nonanal, a volatile organic compound, improves the techno-functional, nutritional, and nutraceutical properties of the common bean (Phaseolus vulgaris L.)" publicado en "Food Chemistry Advances", en el que colaboró el Dr. Martin Heil de Cinvestav Irapuato.

Autores:

Оlena Stabnikova  and Octavio Paredes López

Resumen:

Common bean is one of the most important legumes consumed worldwide. Nonanal, a volatile organic compound, could be a sustainable strategy to improve its quality. The objective was to evaluate the potential of nonanal for improving the techno-functional, nutritional, and nutraceutical properties in raw and cooked beans (boiling). Seven-week-old common bean plants were exposed to nonanal (0.012 mg/mL, 48 h). In the harvested bean seeds, techno-functional (yield, water absorption capacity, cooking time, and solids in the cooking broth), nutritional (moisture, protein, and carbohydrate content), and nutraceutical properties (polyphenolic content and antioxidant capacity) were analysed. Nonanal improved (p < 0.05) production yield, weight, and size of seeds. Also yielded beneficial effects on protein content (a 16 % increase) and increasing their water absorption capacity (10 %) and solid content in the cooking broth (29 %), while decreasing their cooking time (18 %). Nonanal-treated beans exhibited increased total phenolic compound content (> 5 mg GAE/g DW), total flavonoid content (> 25 mg RE/g DW), and antioxidant capacity (> 10 µmol TE/g DW). HPLC analysis revealed a higher concentration of gallic acid, chlorogenic acid, rutin, myricetin, and kaempferol in nonanal-treated beans. Our results show that nonanal is an alternative to other methods for producing more nutritious beans.