ABSTRACT Ayocote beans are an underutilized legume that differs in size, composition, and mottled and uniform coloration, characteristics that are not appreciated in comparison with the common bean. The aim of this work was to evaluate the effect of the cooking process of four varieties of Ayocote bean ( Phaseolus coccineus ) on phenolic compounds. The extraction of phenolic compounds was performed by the maceration and ultrasonic bath method using a solution of acetone, water, and acetic acid (70:29.50:0.50; v/v/v) for black, lilac, brown, and beige varieties. Flavonoids and tannins were qualitatively determined, and total phenolic content (Folin–Ciocalteu method) and antioxidant capacity (DPPH) were quantitatively determined. The presence of flavonoids and tannins was identified, and a reduction was observed in the ultrasound bath extraction method due to the extraction time. The ultrasound bath method showed higher concentrations of total phenolic content between 14.96–70.18 mg GAE/100 g and 7.18–12.47 mg GAE/100 g for raw and cooked extracts, respectively, in comparison with the maceration method. The antioxidant content ranged from 28.96–180.57 and 23.96–38.97 mg TE/100 g by ultrasound in raw and cooked extracts, respectively, with the most important being the beige, brown, black, and lilac color. The cooking process caused a decrease in total phenolic content, indicating that these may be lixiviated in the cooking water. Extraction conditions (method and time) and seed color influence total phenolic content. Ayocote bean exhibits phytochemical characteristics that contribute to its potential as an ingredient for the development of new products.
Villalobos-Espinosa et al. (Fri,) studied this question.