Nonanal, a volatile organic compound, improves the techno-functional, nutritional, and nutraceutical properties of the common bean (Phaseolus vulgaris L.)

Abstract

Common bean is one of the most important legumes consumed worldwide. Nonanal, a volatile organic compound, could be a sustainable strategy to improve its quality. The objective was to evaluate the potential of nonanal for improving the techno-functional, nutritional, and nutraceutical properties in raw and cooked beans (boiling). Seven-week-old common bean plants were exposed to nonanal (0.012 mg/mL, 48 h). In the harvested bean seeds, techno-functional (yield, water absorption capacity, cooking time, and solids in the cooking broth), nutritional (moisture, protein, and carbohydrate content), and nutraceutical properties (polyphenolic content and antioxidant capacity) were analysed. Nonanal improved (p 5 mg GAE/g DW), total flavonoid content (> 25 mg RE/g DW), and antioxidant capacity (> 10 µmol TE/g DW). HPLC analysis revealed a higher concentration of gallic acid, chlorogenic acid, rutin, myricetin, and kaempferol in nonanal-treated beans. Our results show that nonanal is an alternative to other methods for producing more nutritious beans.

Keywords

• Legumes
• Phenolic compounds
• Flavonoid compounds
• Antioxidant capacity
• HPLC analysis