Biochemical and Molecular Fingerprinting of Newly Developed Phaseolus vulgaris L. Genotypes: Unveiling Superior Germplasm for Food Security

The common bean (Phaseolus vulgaris L.) is a sustainable source of plant protein, dietary fiber, polyphenols, essential minerals, and antioxidant pigments, increasingly valued as a raw material for functional foods and nutraceutical ingredients. Consistent compositional characterization of new lines is therefore essential both for nutritional labeling and authenticating food-grade germplasm. This study characterizes the nutritional profile, bioactive compounds, antioxidant activity, and mineral contribution of three new bean genotypes grown in Buzău County, Romania, across two consecutive harvest years, complemented by ISSR molecular fingerprinting for cultivar authentication. Genotypes were evaluated for dry matter, total soluble solids, titratable acidity, assimilatory pigments, total phenolic content, total flavonoid content, antioxidant capacity, crude fiber, total sugars, protein, starch, ash, and microelements (Mn, Cu, Zn) and macroelements (Na, Mg, K, Ca) with nutrient reference values (NRVs) per 100 g. Distinct compositional profiles supported differentiated food applications: L BEC (green, long pod) recorded the highest protein, soluble sugars, titratable acidity, pigments, total polyphenols, antioxidant capacity, Na, Mg, Mn, and Zn, indicating suitability for functional and nutraceutical formulations. L 301B (purple pod) accumulated the highest dry matter, ash, crude fiber, total flavonoids, K, and Ca, favoring high-fiber and mineral-fortified products. L HELD (green, flattened pod) yielded the highest °Brix, starch, and Cu, suited to starch-rich, energy-dense foods. All genotypes delivered nutritionally significant amounts of Mg, K, Ca, Mn, Cu, and Zn under Regulation (EU) No 1169/2011. ISSR analysis revealed clear polymorphism and genotype-specific banding patterns, and inter-annual compositional consistency indicated the reliability of these lines as standardized food raw materials. Coupling biochemical profiling with molecular fingerprinting provides a practical tool for nutritional valorization, cultivar authentication, and prevention of food fraud or substitution.