Common beans (Phaseolus vulgaris) represent the most consumed worldwide and produced grain legume for direct human consumption, due to their rich nutritional and functional value. Concomitantly, over the past few years, innovative methodologies and approaches have been developed, which improves the quality evaluation of food products, in order to replace conventional analysis, reducing the use of chemicals, saving time and minimizing sample handling.
The main objectives of this work are the characterization of beans and the study of their uses in the enrichment of food products, with added value for the agrifood chain. Linked to these objective it is also envisaged the development of new methods, for the determination of relevant compounds present in bean cultivars, using Fourier Transform Infrared Spectroscopy (FTIR), through the multivariate analysis.
Navy, black and pink eyed cultivars are the most promising protein and amino acids sources, which can be used for nutritional enrichment. Red kidney and arikara yellow cultivars offer the best functional proprieties due to their higher phytochemical composition, in vitro antioxidant activity and individual phenolic compounds. We also found that the FTIR techniques are suitable for the evaluation of an array of relevant macro compounds, as well as compounds present in low concentrations.
In conclusion, the results of this work state a progress in the knowledge of the nutrients, phytochemicals and in vitro antioxidant activity of each cultivar and their potential for food applications, besides proofing the suitability of the innovative and eco-friendly FTIR methodology as a routine method in laboratories and food industry.