Phenolic content and antioxidant properties of seeds of the Arbuscular mycorrhiza colonized common bean variety Azufrasin from Northern Mexico

Medicina y ciencias biológicas

• Mycorrhizae 100%
• Mexico 53%
• Seeds 51%
• Antioxidants 37%
• Gallic Acid 34%
• Flour 33%
• Catechin 32%
• Methanol 26%
• Ethanol 21%
• Oxygen Radical Absorbance Capacity 20%
• phenolic acid 17%
• Water 16%
• Minerals 12%
• Carbohydrates 11%
• Food 8%
• Diet 8%
• Lipids 8%
• Proteins 4%

Agricultura y biología

• mycorrhizae 53%
• beans 44%
• phenolic compounds 42%
• Mexico 41%
• antioxidants 32%
• seeds 26%
• catechin 21%
• gallic acid 20%
• flour 18%
• methanol 16%
• ethanol 14%
• new variety 11%
• food crops 11%
• sampling 10%
• phenolic acids 10%
• plant tissues 9%
• water 8%
• methodology 8%
• minerals 7%
• antioxidant activity 7%
• greenhouses 7%
• carbohydrates 6%
• lipids 5%
• extracts 5%
• diet 5%
• testing 3%
• proteins 3%