Bibliographic citations
Magallanes, K., (2021). Caracterización físicoquímica, compuestos fenólicos y capacidad antioxidante de tres variedades de Frijol (Phaseolus vulgaris L.) de cinco localidades, Lima - Ica [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/4671
Magallanes, K., Caracterización físicoquímica, compuestos fenólicos y capacidad antioxidante de tres variedades de Frijol (Phaseolus vulgaris L.) de cinco localidades, Lima - Ica []. PE: Universidad Nacional Agraria La Molina; 2021. https://hdl.handle.net/20.500.12996/4671
@misc{renati/242811,
title = "Caracterización físicoquímica, compuestos fenólicos y capacidad antioxidante de tres variedades de Frijol (Phaseolus vulgaris L.) de cinco localidades, Lima - Ica",
author = "Magallanes Lévano, Karen Johana",
publisher = "Universidad Nacional Agraria La Molina",
year = "2021"
}
Physicochemical characteristics, bioactive compounds and antioxidant capacity of three Canary varieties named Canario 2000 INIAA, INIA 404 CIFAC 90105 and INIA 439 COSTACEN cultivated in Chincha, Huaral, Barranca, Venado Muerto and Cañete were studied. The physical characteristics of dry bean are considered legume quality parameters and vary according to the variety and location (environment), so Canario 2000 shows larger dimensions than the other varieties. While in Huaral and Cañete the seeds of greater and smaller dimensions were cultivated, respectively. The three varieties, independent of their location, are classified as elliptical and “large“. The same trend is observed for geometric diameter, surface area, and volume. Characteristics such as testa content and water absorption are influenced by the variety and location and INIA 439 COSTACEN has the highest values. Firmness after 40 min of cooking and the colour of the seeds are important from the consumer's point of view and are affected by the variety and location. In relation to the proximal composition, the moisture and iron content is only affected by the location. The content of lipids, proteins, ashes and total carbohydrates is influenced by the variety and location. The content of phenolic compounds and total flavonoids varies depending on variety and location, in the same way as their antioxidant capacity independent of the method used (DPPH or ABTS). The content of hydrogen cyanide released from cyanogenic glycosides were found in small amounts that ensure its safety.
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