文章基本信息

标题：MINERALS, TRACE ELEMENTS AND FLAVONOIDS CONTENT IN WHITE AND COLOURED KIDNEY BEAN
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作者：Mária Timoracká ; Alena Vollmannová ; Dalaram Ismael 等
期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2011
卷号：5
期号：1
DOI：10.5219/116
出版社：Association HACCP Consulting
摘要：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.