BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY IN GRAINS OF LIMA BEAN GENOTYPES

Authors

Régis de Araujo Pinheiro, Universidade Federal de PelotasFollow
Gilberto A. Peripolli Bevilaqua, Embrapa Clima TemperadoFollow
Irajá Ferreira Antunes, Embrapa Clima TemperadoFollow
Lester Amorim Pinheiro, Embrapa Clima TemperadoFollow

Document Type

Article

Date of this Version

3-2017

Citation

ANNUAL REPORT OF THE BEAN IMPROVEMENT COOPERATIVE, No. 60, March 2017. Published by USDA.

Comments

U.S. government work.

Abstract

INTRODUCTION: Lima bean (Phaseolus lunatus) plays a relevant role, mainly in the Northeast region of Brazil, where it is an alternative source of income and food source for the population, which consumes it in the form of mature or green grains, decreasing dependence on common bean (Phaseolus vulgaris). The dry grains have nutritional value similar to common bean, containing approximately 63% of carbohydrates, 25% of protein and 6% of fibers (AZEVEDO et al, 2003). Grain consumption contributes synergistically to its medicinal properties as antioxidant, diuretic, anti-inflammatory, antitumor and antimicrobial, with a positive effect against some chronic diseases (DÍAZ et al, 2010). The cowpea (Vigna unguiculata) has nutraceutical properties quite pronounced and increasingly consumed in human food, the beneficial effects of its bioactive compounds remains unexplored (BECKER; SIDDHURAJU, 2007). In the literature there is little data available on Lima bean and its potential antioxidant capacity for which the grains of several varieties were analyzed.