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<p>Tofu from six different landraces of chilean common beans (Araucano, Cimarrón, Magnum, Peumo, Sapito, and Tortola) was prepared and analyzed for proximate and lipid composition, antioxidant capacity, and phenolic content. Tofu has higher protein and lipid content, lower carbohydrate and phenolic content, and shows antioxidant capacity. The highest total protein was found for tofu prepared from Cimarrón and Sapito beans. The main phenolics in the secondary metabolite-enriched extract of the tofu were kaempferol 3-<i>O</i>-glucoside and kaempferol. Nuclear magnetic resonance (NMR) analyses showed that most lipids from the beans and tofu were unsaturated fatty acids triglycerides.</p>

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Chemical Composition and Lipids from “Tofu” of Chilean Phaseolus vulgaris

  • 期刊论文

  • 发表日期：

    2025年9月6日

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  • Katherine Márquez,
  • Felipe Leyton-Soto,
  • Camila Labra,
  • Catalina Carrasco,
  • Minke Tang,
  • Guillermo Schmeda-Hirschmann

摘要

Tofu from six different landraces of chilean common beans (Araucano, Cimarrón, Magnum, Peumo, Sapito, and Tortola) was prepared and analyzed for proximate and lipid composition, antioxidant capacity, and phenolic content. Tofu has higher protein and lipid content, lower carbohydrate and phenolic content, and shows antioxidant capacity. The highest total protein was found for tofu prepared from Cimarrón and Sapito beans. The main phenolics in the secondary metabolite-enriched extract of the tofu were kaempferol 3-O-glucoside and kaempferol. Nuclear magnetic resonance (NMR) analyses showed that most lipids from the beans and tofu were unsaturated fatty acids triglycerides.