Table 7.
Bioactive compounds in bean varieties produced and consumed in the State of Oaxaca.
| Varieties of Bean | Total Phenols (mg Gallic Acid/g) | Flavonoids (mg CE/g) | Anthocyanins (mg/g extract) |
|---|---|---|---|
| Blanco Alubia (119) | 81.6 ± 22.5 | 0.6 ± 0.4 | 2.33 ± 0.06 |
| Biche (123) | 58.9 ± 24.6 | 0.7 ± 0.5 | 1.50 ± 0.06 |
| Blanco Michigan (124) | 98.7 ± 14.6 | 1.7 ± 0.1 | 2.03 ± 0.1 |
| Peruano (126) | 109.5 ± 31.0 | 2.0 ± 0.1 | 1.80 ± 0.1 |
| Sangre de Toro (127) | 94.9 ± 12.0 | 4.2 ± 0.2 | 1.16 ± 0.2 |
| Bayo (128) | 74.3 ± 9.7 | 4.1 ± 0.0 | 0.44 ± 0.2 |
| Negro Bola (129) | 84.0 ± 34.5 | 4.3 ± 0.09 | 0.87 ± 0.05 |
| Negro Michigan (134) | 91.2 ± 23.2 | 3.6 ± 0.3 | 0.84 ± 0.1 |
| Bayo Bola (135) | 104.7 ± 21.8 | 0.8 ± 0.2 | 0.45 ± 0.04 |
| Flor de Mayo (137) | 77.6 ± 13.6 | 4.1 ± 0.1 | 0.39 ± 0.04 |
| Pinto Americano (140) | 84.9 ± 13.5 | 7.4 ± 0.1 | 1.26 ± 0.07 |
| Significance | ** | NS | *** |
| MSD | 47.6 | 12.1 | 0.3 |
Significance level: ** p ≤ 0.01, *** p ≤ 0.001, NS (no significance). Note: Numbers in bold represent the maximum values and the underlined numbers represent the minimum values.