Nutritional and bioactive characteristics of Ayocote bean (Phaseolus coccienus L.): An underutilized legume harvested in Mexico

Figures & data

Table 1. Proximate composition of the four varieties of Mexican Ayocote (Phaseolus coccineus L.) (mg/kg). All values are mean ± standard deviation of three replicates. Means in the same row with different superscripts differ significantly (p < 0.05).

Tabla 1. Composición proximal delas cuatro variedades de Ayocote Mexicano (Phaseolus coccineus L.) (mg/kg). Todos los valores son media ± desviación estándar de tres repeticiones. Las medias en la misma fila con diferentes superíndices difieren significativamente (P < 0.05).

	Variety
Composition	Black	Purple	Brown	White
Moisture	83.3 ± 11.2^b	79.8 ± 4.1^d	87.6 ± 5.3^a	82.4 ± 3.7^c
Ash	40.4 ± 3.3^a	41.1 ± 2.5^a	42.5 ± 2.0^b	41.3 ± 3.9^a
Protein	189.3 ± 5.4^a	185.3 ± 11.7^a	180.7 ± 9.1^a	182.5 ± 7.6^a
Lipids	16.1 ± 0.9^a	16.2 ± 1.1^a	16.2 ± 0.7^a	16.3 ± 1.4^a
Crude fibre	67.2 ± 0.6^b	67.4 ± 0.3^b	69.1 ± 0.5^a	65.3 ± 0.5^c
Carbohydrate	670.9 ± 7.2^b	677.6 ± 5.5^a	673.4 ± 9.4^a	677.5 ± 15.2^a

Table 2. Mineral composition of Mexican Ayocote beans (Phaseolus coccineus L.) (mg/kg). All values are mean ± standard deviation of three replicates. Means in the same row with different superscripts differ significantly (P < 0.05).

Tabla 2. Composición de minerales de Ayocote Mexicano (Phaseolus coccineus L.) (mg/kg). Todos los valores son media ± desviación estándar de tres repeticiones. Las medias en la misma fila con diferentes superíndices difieren significativamente (P < 0.05).

	Black	Purple	Brown	White
Macro elements (mg/kg)
Na	120.9 ± 5.6^a	105.4 ± 9.7^b	125.4 ± 2.9^a	113.3 ± 6.6^ab
K	14,433.2 ± 183.9^a	13 118.1 ± 144.1^b	12 834.7 ± 108.1^c	13,256.4 ± 119.2^b
Ca	1205.4 ± 14.4^a	1 229.6 ± 25.4^a	1 241.1 ± 21.4^a	1230.6 ± 10.2^a
Mg	1563.4 ± 34.2^a	1 467.4 ± 24.3^b	1 469.6 ± 26.2^b	1522.4 ± 18.4^ab
Micro elements (mg/kg)
Fe	56.1 ± 2.4^b	61.1 ± 1.2^a	59.3 ± 2.3^a	56.8 ± 2.4^b
Mn	15.4 ± 0.6^a	14.5 ± 0.7^b	14.3 ± 0.8^b	15.1 ± 0.3^a
Zn	25.5 ± 0.5^b	26.3 ± 0.6^a	25.9 ± 0.9^a	24.5 ± 0.5^c
Cu	5.6 ± 0.1^a	5.5 ± 0.3^a	5.8 ± 0.3^a	5.3 ± 0.4^a

Table 3. Sugar analyses (g/kg) in the seeds of Mexican Ayocote beans (Phaseolus coccineus L.). All values are mean ± standard deviation of three replicates. Means in the same row with different superscripts differ significantly (P < 0.05).

Tabla 3. Analisis de azucares (g/kg) en semillas de Ayocote Mexicano (Phaseolus coccineus L.). Todos los valores son media ± desviación estándar de tres repeticiones. Las medias en la misma fila con diferentes superíndices difieren significativamente (P < 0.05).

	Variety
Sugar	Black	Purple	Brown	White
Fructose	1.22 ± 0.09^a	0.93 ± 0.05^b	0.85 ± 0.01^c	1.32 ± 0.10^a
Glucose	2.54 ± 0.09^a	1.88 ± 0.11^b	2.52 ± 0.14^a	1.69 ± 0.09^d
Maltose	0.48 ± 0.03^b	0.50 ± 0.02^b	0.55 ± 0.02^a	0.45 ± 0.03^cb
Sucrose	55.62 ± 4.3^c	59.86 ± 2.93^b	55.95 ± 2.62^c	62.2 ± 1.6^b
Stachyose	23.44 ± 2.3^a	23.52 ± 1.14^a	23.92 ± 1.65^a	23.33 ± 1.2^a
Raffinose	3.39 ± 0.2^a	3.36 ± 0.18^a	3.36 ± 0.24^a	3.38 ± 0.3^a
Verbascose	0.44 ± 0.02^a	0.41 ± 0.02^b	0.45 ± 0.01^a	0.46 ± 0.03^a

Table 4. Amino acid profile (g/kg) for the four varieties of Mexican Ayocote (Phaseolus coccineus L.). All values are mean ± standard deviation of three replicates. Means in the same row with different superscripts differ significantly (P < 0.05).

Tabla 4. Perfil de aminoacidos (g/kg) de las cuatro variedades de Ayocote Mexicano (Phaseolus coccineus L.). Todos los valores son media ± desviación estándar de tres repeticiones. Los medios en la misma fila con diferentes superíndices difieren significativamente (P < 0.05).

	Variety
Aminoacid	Black	Purple	Brown	White
Aspartic acid (Asp)	27.22 ± 1.2^a	27.34 ± 1.3^a	26.62 ± 1.2^a	27.11 ± 0.9^a
Threonine (Thr)^z	9.54 ± 0.02^a	9.14 ± 0.03^c	8.90 ± 0.04^d	9.33 ± 0.02^b
Glutamic acid (Glu)	35.11 ± 2.2^a	33.32 ± 1.4^a	32.21 ± 1.6^a	35.86 ± 0.9^a
Proline (Pro)	10.14 ± 0.9^a	8.90 ± 0.7^ba	8.85 ± 0.8^ba	9.37 ± 0.6^a
Glycine (Gly)	9.82 ± 0.8^a	9.44 ± 0.7^a	9.32 ± 0.6^a	9.52 ± 0.5^a
Alanine (Ala)	9.34 ± 0.08^a	9.26 ± 0.08^a	9.37 ± 0.05^a	9.27 ± 0.07^a
Cysteine (Cys)	2.31 ± 0.1^a	2.31 ± 0.01^a	2.33 ± 0.2^a	2.41 ± 0.2^a
Valine (Val)	14.26 ± 0.9^a	13.18 ± 0.7^b	13.18 ± 0.8^b	13.77 ± 0.9^a
Methionine (Met)^z	3.06 ± 0.09^ab	2.92 ± 0.09^bc	2.74 ± 0.09^c	3.16 ± 0.09^a
Isoleucine (Ile)^z	10.36 ± 0.9^a	10.11 ± 0.7^bc	9.9 6 ± 0.5^c	10.41 ± 0.9^a
Leucine (Leu)^z	18.32 ± 0.9^ab	17.75 ± 0.9^b	17.44 ± 0.9^b	18.44 ± 1.2^a
Lysine (Lys)^z	15.03 ± 0.9^a	14.62 ± 0.70^a	14.15 ± 1.1^a	14.06 ± 1.2^a

^zEssential amino acid;

Table 5. Total phenolic content, total flavonoids and total anthocyanins for the four varieties of Mexican Ayocote (Phaseolus coccineus L.). All values are mean ± standard deviation of three replicates. Means in the same column with different superscripts differ significantly (p < 0.05).

Tabla 5. Contenido de compuestos fenólicos, flavonoides y antocianinas totales de las cuatro variedades de Ayocote Mexicano (Phaseolus coccineus L.). Todos los valores son media ± desviación estándar de tres repeticiones. Las medias en la misma columna con diferentes superíndices difieren significativamente (P < 0.05).

Variety	Total phenolics (mgGAE/kg)	Total flavonoids (mgQE/kg)	Total anthocyanins (mgCGE/kg)
Black	1732.24 ± 11.43^b	1501.30 ± 5.16^b	1082.21 ± 12.09^b
Purple	2075.91 ± 8.22^a	1612.96 ± 10.11a	1193.27 ± 6.56^a
Brown	1561.25 ± 15.02^c	1248.75 ± 8.97c	278.92 ± 12.6^c
White	1292.24 ± 9.32^d	1084.51 ± 6.77^d	2.2 ± 0.03^d

Figure 1. Antioxidant activity of the four Mexican varieties of Ayocote beans (Phaseolus coccineus L.). Means in the same antioxidant activity with different superscripts differ significantly (p < 0.05).

Figura 1. Actividad antioxidante de cuatro variedades de ayocote (Phaseolus coccineus L.). Medias en la misma actividad antioxidante con diferentes letras superscript difieren significantemente (p < 0.05).