Article 2024 · 4 atıf

Characterization of bioactive content and aroma compounds of geographical indication İspir, Narman, and Hınıs dry beans

Denk, Erkan, Kul, Raziye, Kafkas, Nesibe Ebru, Unver, Hulya, Okcu, Zuhal, Ergun, Dogan, Alahmadi, Tahani Awad, Ansari, Mohammad Javed

Özet

This study aimed to define the aroma components, antioxidant activity, total phenol, and sugar contents of three geographically indicated dry beans: & Idot;spir Dry Bean, Narman Sugar Bean, and H & imath;n & imath;s Bean. Significant differences were found among three different dry beans in terms of total phenolic content, total antioxidant capacity (2,2-diphenyl-1-picrylhydrazil test), sugar content, and volatile compounds. The total phenolic content ranged from 14.09 mg gallic acid equivalents per 100 g dry bean sample in Narman to 36.73 mg in H & imath;n & imath;s. The highest total antioxidant activity was observed in & Idot;spir Bean with 8.38%, while the lowest was in Narman Bean with 6.02%. Additionally, the total sugar contents of & Idot;spir, Narman, and H & imath;n & imath;s beans were determined to be 6.46%, 5.60%, and 4.22%, respectively. Forty different aroma volatiles, including 10 alcohols, five terpenes, 11 aldehydes, four esters, six acids and four ketones, were identified in the bean seed samples. Narman Bean had higher levels of total alcohols, total acids, and total esters compared to & Idot;spir and H & imath;n & imath;s beans, while & Idot;spir Bean had higher levels of total terpenes and total ketones and H & imath;n & imath;s Bean had higher levels of total aldehydes. Furthermore, PCA and heatmap analysis revealed that the dry beans were divided into two main groups and that Narman beans were separated from & Idot;spir and H & imath;n & imath;s beans. In conclusion, this study showed that the geographically indicated & Idot;spir, Narman, and H & imath;n & imath;s dry bean varieties differed from each other in terms of flavor and nutritive characteristics, including bioactive and volatile compounds.

Anahtar Kelimeler

Common bean volatile compounds total antioxidant total phenol PCA heatmap PHASEOLUS-VULGARIS L. COMMON BEANS ANTIOXIDANT ACTIVITIES VOLATILE CONSTITUENTS CHEMICAL-COMPOSITION PHENOLIC COMPOSITION FLAVONOID CONTENTS LEGUMES TRAITS OLIGOSACCHARIDES

WoS Kategorileri

Agriculture, Multidisciplinary Agronomy Forestry

Sürdürülebilir Kalkınma Amaçları

Sağlık ve Kaliteli Yaşam

Künye

Dergi: TURKISH JOURNAL OF AGRICULTURE AND FORESTRY
Yıl: 2024
Cilt: 48
Sayı: 5
ISSN: 1300-011X
eISSN: 1303-6173
DOI: 10.55730/1300-011X.3215
WoS UID: WOS:001337074200008

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