Journal
FOODS
Volume 10, Issue 4, Pages -Publisher
MDPI
DOI: 10.3390/foods10040900
Keywords
minerals; pesticides; phenolic compounds; phytate; production system; protein
Categories
Funding
- Fundacao Carlos Chagas Filho de Amparo a Pesquisa do Estado do Rio de Janeiro (FAPERJ) [E-26/203.276/2016, E-26/010.000266/2017, E-26/210.151/2018, E-26/010.101004/2018, E-26/202.694/2019]
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior-Brasil (CAPES) [001]
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Research demonstrates that organic farming enhances the nutritional profile and boosts the phenolic compounds content of black beans. Organic black beans have lower lipids and phytate, but higher proteins and phenolic compounds compared to nonorganic ones.
Brazil is the world's third largest common bean (Phaseolus vulgaris L.) producer, and 60% of its population consumes this legume. Although organic farming is a sustainable alternative to nonorganic agriculture, its effect on chemical composition is still controversial. Therefore, the aim of this study was to investigate differences in the nutritional and phenolic compounds profiles between organically and nonorganically produced Brazilian black beans. Samples were obtained from the same harvest periods and from near geographical locations at metropolitan and coastal regions of Rio de Janeiro state, Brazil. No residues of 294 evaluated pesticides were detected in the samples. In both regions, organic beans had 17% fewer lipids, 10% less phytate and 20% more proteins when compared to nonorganic ones. Sixteen different phenolic compounds were identified as soluble and insoluble forms in black beans, with anthocyanins being the most abundant (on average, 66%). In both regions, soluble and total phenolic compounds contents in organic beans were consistently higher (on average, 25% and 28%, respectively) than in nonorganic ones. Our results show that organic farming improves the nutritional profile and increases the phenolic compounds content of black beans.
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