Minerals, trace elements and flavonoids content in white and coloured kidney bean

Mária  Timoracká; Alena  Vollmannová; Dalaram  Ismael

doi:10.5219/116

Authors

Mária Timoracká Slovak Agricultural University in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 94901 Nitra
Alena Vollmannová Slovak Agricultural University in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 94901 Nitra
Dalaram Ismael Slovak Agricultural University in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 94901 Nitra

DOI:

https://doi.org/10.5219/116

Keywords:

kidney bean, AAS, HPLC

Abstract

The aim of the study was to determine the contents of mineral elements (Ca, K, Mg, N, P), trace elements (Cu, Fe, Mn, Cd, Pb, Ni, Co, Cr, and Zn), and certain phenolic compounds (flavonoids, isoflavones) in the fourteen varieties of cultivated raw kidney beans (Phaseolus vulgaris L.).Heavy metals and mineral elements were analyzed by AAS methods, phenolics were detected by HPLC. Compared with vegetables, legumes proved to be a good source of many minerals and elements, e.g., the contents of K, Mg, P, Fe, and Zn varied in the ranges 13.02 - 23.08 g.kg^-1, 1.41 - 2.52 g.kg^-1, 3.81 - 5.26 g.kg^-1, 0.064 - 0.121 g.kg^-1, and 0.026 - 0.037 g.kg^-1 dw, respectively. Kidney beans, both species, contained no or few amounts of phenolics (only four cultivars) and the levels of kaempferol and apigenin were comparable to isoflavone genistein and quite higher than isoflavon daidzein content.

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