Phenolic compound composition in immature seeds of fava bean (Vicia faba L.) varieties cultivated in Chile

Abstract

Artículo de publicación ISIFava beans (Vicia faba L.) are a popular food in many countries. However, there is a lack of information about the phenolic composition of some important edible varieties. Polyphenols in fava beans are located in several parts of the plant (e.g. leaves, roots and seeds) but their occurrence in immature seeds is most important for human nutrition. The objective of this work was to study the phenolic composition of the major groups of polyphenols in 10 varieties of immature fava beans. Total phenolics ranged from 817 to 1337 mg gallic-acid equivalent per kilogram and condensed tannin content ranged from 309 to 958 mg (+)-catechin equivalent per kilogram. Different procyanidins, prodelphinidins, flavonols and flavones were identified using high performance liquid chromatography. Mean levels of total proanthocyanidins were 2233 mg/kg while the sum of flavonols and flavones was 252 mg/kg. The results from this study revealed clear differences in the phenolic composition among different varieties of immature V. faba L. seeds and demonstrates that there is ample phenotypic variability for future selections studies for traits such as nutritional value, taste, and ease of production

Estimation of organic matter digestibility, metabolizable energy, phenolic compounds and antioxidant activity of stems and seeds of the <i>Juncus acutus</i> plant in ruminant nutrition

“…Total phenolic concentration of the seeds was higher than that of the stems (P <0.01), though the concentrations of the stems and seeds were lower than those reported for Vicia fava L. (Baginsky et al, 2013), Onopordon acanthium L. seeds (Zare et al, 2014), Trigonella foenum graecum seeds (Seasotiya et al, 2014) and Albizia lebbeck and Cicer arietinum seeds (Imran et al, 2014). Total phenolic concentrations of J. acutus seeds and stems were higher than those reported for some varieties of potatoes (Solanum tuberosum L.) (Hesam et al, 2012).…”

Legume Crops Phylogeny and Genetic Diversity for Science and Breeding

“…Immature faba bean seeds (fresh or frozen) are a favored vegetable in many countries. Like other food legumes, faba bean contains numerous phytonutrients, such as vitamins, minerals and phenolics, which contribute to the overall antioxident activities of plant foods (Oomah et al, 2011;Baginsky et al, 2013). Faba bean provides an alternative to soybean meal for animal feed in temperate regions where soybean cannot be grown.…”

Re-evaluating TiCl4 and UV assays for detection of vicine and convicine in high-throughput screening of immature and mature seeds of faba bean

“…This shows TiCl 4 interacts with phenolic compounds and possibly also with tannins in the seed coats of fresh cotyledons of CDC Fatima. Baginsky et al (2013) reported significant amounts of phenolic compounds (anthocyanins, flavonoids and other compounds structurally similar to V-C) in immature faba bean seeds. Our analytical studies (not published) done later showed significant amounts of phenolic compounds (for example, cathechin) in normaltype flowers of V. faba (Ferhatoglu et al, unpublished).…”

“…Immature faba beans used as vegetable are a significant source of vitamin A (350 iU per 100 g) and vitamin C (0.033%) (http://www.nal.usda.gov/fnic/foodcomp/search, Kmiecik et al, 1990) and polyphenols with antioxidant activity (Baginsky et al, 2013). Green pods of faba bean are a significant source of L-DOPA (Burbano et al, 1995) which is used for treating Parkinson disease (Seeberger and Hauser, 2009) and for overcoming low libido in human (Hulse, 1994).…”