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    Characterization of bioactive content and aroma compounds of geographical indication İspir, Narman, and Hınıs dry beans
    (Tubitak Scientific & Technological Research Council Turkey, 2024) Denk, Erkan; Kul, Raziye; Kafkas, Nesibe Ebru; Unver, Hulya; Okcu, Zuhal; Ergun, Dogan; Alahmadi, Tahani Awad
    This study aimed to define the aroma components, antioxidant activity, total phenol, and sugar contents of three geographically indicated dry beans: & Idot;spir Dry Bean, Narman Sugar Bean, and H & imath;n & imath;s Bean. Significant differences were found among three different dry beans in terms of total phenolic content, total antioxidant capacity (2,2-diphenyl-1-picrylhydrazil test), sugar content, and volatile compounds. The total phenolic content ranged from 14.09 mg gallic acid equivalents per 100 g dry bean sample in Narman to 36.73 mg in H & imath;n & imath;s. The highest total antioxidant activity was observed in & Idot;spir Bean with 8.38%, while the lowest was in Narman Bean with 6.02%. Additionally, the total sugar contents of & Idot;spir, Narman, and H & imath;n & imath;s beans were determined to be 6.46%, 5.60%, and 4.22%, respectively. Forty different aroma volatiles, including 10 alcohols, five terpenes, 11 aldehydes, four esters, six acids and four ketones, were identified in the bean seed samples. Narman Bean had higher levels of total alcohols, total acids, and total esters compared to & Idot;spir and H & imath;n & imath;s beans, while & Idot;spir Bean had higher levels of total terpenes and total ketones and H & imath;n & imath;s Bean had higher levels of total aldehydes. Furthermore, PCA and heatmap analysis revealed that the dry beans were divided into two main groups and that Narman beans were separated from & Idot;spir and H & imath;n & imath;s beans. In conclusion, this study showed that the geographically indicated & Idot;spir, Narman, and H & imath;n & imath;s dry bean varieties differed from each other in terms of flavor and nutritive characteristics, including bioactive and volatile compounds.