ABSTRACT
The ferulic acid content and antioxidant activity of two Mexican beans varieties was investigated. Pinto Villa beans presented a higher ferulic acid content (137 mg/100g) and antioxidant capacity (33 mmoles Fe++) in comparison to Pinto Saltillo variety (47 mg/100g and 22 mmoles Fe++, respectively). For Pinto Villa, cooking process reduced ferulic acid content and antioxidant activity by 38 and 55%, respectively, while Pinto Saltillo showed a decrease of 15 and 64%, respectively. These results indicate that Pinto Villa bean variety could be a better antioxidant source in spite of a less appealing appearance to consumers.
