Nutritional Characterization, Color Profile, Phenolic and Flavonoid Content of Criolo Bean (Phaseolus Vulgaris l.) Cultivated in the Southern Agreste of Pernambuco

Objective: The objective of this study was to characterize, for the first time, the nutritional value, phenolic and flavonoid compound profile, and coloration of the landrace bean variety Fogo na Serra (Phaseolus vulgaris L.), cultivated in the Agreste Meridional region of Pernambuco, Brazil, aiming to highlight its functional potential and socioeconomic importance. Materials and Methods: Proximate composition analysis, instrumental color determination, and quantification of total phenolics and flavonoids were performed following AOAC (2016), Singleton et al. (1999), and Dewanto et al. (2002) methodologies. Samples were cultivated under controlled agroecological conditions, harvested, lyophilized, and stored for laboratory analysis. Results and Discussion: The beans showed 20.64% protein, 69.08% carbohydrates, 4.12% ash, 1.17% lipids, and 4.99% moisture, indicating high nutritional density. The ash content exceeded that of widely consumed commercial varieties, suggesting a higher mineral concentration, possibly linked to soil composition or genetic traits. The intense dark-red coloration (L* = 41.33; a* = 12.5; b* = 6.73) correlated with high total phenolic and flavonoid contents, compounds known for their antioxidant capacity and potential to reduce oxidative stress. Compared to carioca and black beans, Fogo na Serra presented higher carbohydrate and mineral levels, while maintaining protein values within the typical range for Phaseolus vulgaris. These bioactive compounds, including anthocyanins and proanthocyanidins, are associated with protective effects against metabolic disorders, cardiovascular diseases, and certain cancers. The combination of nutritional richness and bioactive content positions this variety as a promising functional food. Research Implications: Findings reinforce the relevance of conserving and promoting landrace beans for dietary diversification, nutritional security, and biodiversity preservation. Originality/Value: This is the first scientific report on Fogo na Serra, unveiling its unique nutritional and functional profile, which may encourage further research, sustainable cultivation, and inclusion in health-oriented food strategies.