The complete elimination of vicine and convicine from the faba beans by combinations of genetic selection and processing techniques

Hussein, Laila; Motawei, H.; Nassib, A. M.; Khalil, Sayed M.S.; Marquardt,

doi:10.1007/bf01092042

Cited by 13 publications

(9 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Section: Uv Assay In V-c Detection and Analysissupporting

confidence: 89%

“…Similar results were observed by Collier (1976), Hussein et al (1986) and Khamassi et al (2013). Khamassi et al (2013) reported V-C from 0.02 to 1.32% (by weight) of dry seeds in normal commercial varieties and UK research lines, whereas Hussein et al (1986) reported ~0.83% V-C in Egyptian-grown varieties.Varieties of aqueous extraction buffers were studied in immature seed analysis. Using alcohol : water (70:30) at high pH in extraction enhanced the UV (274 nm) absorption (Figure 2A) but also reduced the specificity of the TiCl4 assay (data not shown); therefore, 2% TCA was the better option.…”

supporting

confidence: 89%

See 1 more Smart Citation

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

Ferhatoglu¹,

Vandenberg²

2015

Afr. J. Plant Sci.

View full text Add to dashboard Cite

Genomic resources have just started to focus on the faba bean; the genes for synthesis of vicine and convicine (V-C) have not been determined, and recently developed genetic markers for these antinutritionals have not been used to examine these traits in very large scale in faba bean. Simple, rapid and cost-effective technologies are crucial in crop breeding programs, especially in the developing world, and in some cases, traditional methodologies are used in combination with genetic markers to assess agronomic traits and the value of gene markers. Here, two methodologies (TiCl4 assay and 274 nm absorption) are re-evaluated for their application in detection of V-C in faba beans. In comparison with TiCl4 assay, the method of 274 nm UV absorption without an HPLC analysis offers more reliable analysis for detection of V-C in immature and mature seeds of faba bean. Its application in high throughput screening by 60 min agitation of immature seeds or mature seed flour in 2% trichloroacetic acid (TCA) allows quick screening of low V-C faba beans. The level of V-C was maximum when seed moisture was 80% and V-C level was measured as 0.92% in CDC Fatima flour. Though V-C from 2% TCA extract of mature and immature seeds of CDC Fatima was detected by 274 wavelength in the TiCl4 assay reaction, a Ti-aglycone complex was not clearly detectible at 480 nm as previously suggested.Key words: Vicine, convicine, TiCl4 assay, UV assay, high throughput, seed, faba bean. INTRODUCTIONFaba bean (Vicia faba L.) is the third most important feed grain legume after soybean and pea. The largest producer is China, followed by Australia, France, the Americas, Egypt, Sudan, Morocco and Ethiopia (FAO, 2013). In North America, faba bean has been grown on a limited basis on the Canadian prairies since the 1970s (Gade, 1994). Production has expanded since 1997 and the annual growth rate was 5.82% between 2003 in Canada (FAO, 2013.Faba bean is rich in protein (Burstin et al., 2011) and essential amino acids (Alghamdi, 2009;Mortuza et al., 2009; Sosulski and Hold, 1980). It has potential as a meat substitute in many parts of the world where there is demand for non-animal protein sources. Faba bean produces the highest percentage of protein (24-38%) per seed (Burridge, 1999;Burstin et al., 2011) and per unit *Corresponding author. E-mail: ygungor27@gmail.com. Tel: 306-2414668.Author(s) agree that this article remains permanently open access under the terms of the Creative Commons Attribution License 4.0 International License land area as compared to all other temperate and tropical pulse crops, including lentil (Lens culinaris), common bean (Phaseolus vulgaris), chickpea (Cicer arietinum) and pea (Pisum sativum) (Broad beans world yield, FAOSTAT 2013). Mature faba beans provide high-quality carbohydrates (58%), fiber (25%) (USDA Nutritional Database, http://www.nal.usda.gov/fnic/foodcomp/search), antioxidants, and nutrients, with a comparatively low glycemic index (GI) (40 and 48 GI per 150 g serving for baked bean and dark durum wheat pasta, respe...

show abstract

Section: Uv Assay In V-c Detection and Analysissupporting

confidence: 89%

supporting

confidence: 89%

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

Ferhatoglu¹,

Vandenberg²

2015

Afr. J. Plant Sci.

View full text Add to dashboard Cite

show abstract

“…Boiling was found to be more effective than roasting, as their solubility in water renders them more heat‐labile (Cardador‐Martínez and others ). Frying is another effective method to reduce the amounts of vicine and convicine; this could explain why their content in falafels, fried fava bean cakes popular in the Middle East, is reduced by approximately 40% (Hussein and others ). In the past, many studies carried out for complete removal of vicine and convicine have been effective only under conditions that made the product unpalatable.…”

Section: Main Non‐nutritional Factors Found In Fava Beanmentioning

confidence: 99%

“…Large variations in vicine and convicine contents are observed among different fava bean cultivars and genotypes, with low levels of pyrimidine glycosides in varieties already present on the market (Hussein and others ). From an agronomic perspective, vicine and convicine are part of plant mechanisms of resistance toward some phytopathogenic fungi and exerts natural fungicide activity higher than some common insecticides (Pavlik and others ).…”

Section: Main Non‐nutritional Factors Found In Fava Beanmentioning

confidence: 99%

Potential of Fava Bean as Future Protein Supply to Partially Replace Meat Intake in the Human Diet

Multari

Stewart

Russell

2015

Comp Rev Food Sci Food Safe

241

138

View full text Add to dashboard Cite

Legumes have the potential to support global protein production by partially replacing meat and dairy products in the human diet. This will not only help meeting the increasing worldwide demand for proteins, but could contribute towards mitigating the threat imposed to the environment by current agricultural practices in higher-economy countries (dependence on fossil fuel energy and harmful emissions). Among the legumes, fava bean (Vicia faba L.) is a valuable crop. It is a rich source of proteins, fiber, and other non-nutrient compounds considered beneficial for health. Although a popular source of proteins in many parts of the world, especially in the Middle East, Mediterranean area, and South America, it has yet to be fully exploited in markets where meat is the predominant source of proteins in the diet. Here, fava bean cultivation could not only make a valuable contribution towards protein self-sufficiency, but could potentially play a role in alleviating the rise in chronic diseases. In addition, fava bean enables symbiotic fixation of atmospheric nitrogen and can provide a more environmentally friendly substitution for industrial N-fertilizers with associated improvements in resource efficiency and production costs. From both a food security and environmental sustainability perspective, encouraging both production and consumption of fava bean is a timely and important target. This review focuses on the potential of fava bean as a functional food ingredient to partially replace meat in the human diet.

show abstract

“…Various treatments and processes for detoxification have been examined. These include dehulling, soaking in different solutions, preparing protein isolates, autoclaving, germination, fermentation, cooking, drying, purée preparation and enzymic hydrolysis 12–24. Despite these efforts no method has yet been described for complete elimination of vicine and convicine from whole seeds of faba beans and so the only safe measure to date has been to avoid consumption of the beans.…”

Section: Introductionmentioning

confidence: 99%

Extraction of favism‐inducing agents from whole seeds of faba bean (Vicia faba L var major)

Jamalian

Ghorbani

2005

J Sci Food Agric

View full text Add to dashboard Cite

The objective of the present study was to establish a suitable procedure by which favisminducing glycosides vicine and convicine could be completely removed from whole seeds of faba beans without distorting their shape or reducing their nutritive value. Detoxification procedures carried out were extraction by water or, 10 g l −1 acid solutions (acetic, citric and phosphoric acid) using stepwise or continuous soaking procedures. Three cultivars of the beans were used in the study. In the stepwise soaking procedures, the seeds were soaked in either water or acid solution at 40 • C for different periods while in the continuous flow techniques, the solutions were constantly passed through a seed reservoir under different time-temperature-flow rate conditions. Extraction of vicine and convicine increased with increasing temperature and period of soaking and/or continuous flow of soaking solutions. Neither stepwise soaking nor autoclaving could effectively remove the favism factors from the whole seeds. The best results were obtained with continuous flow soaking in tap water, giving vicine-and convicine-free seeds. The protein contents of treated seeds were only slightly affected and their physical structure remained intact. Thus, it was concluded that the latter procedure was the method of choice for detoxification of dry whole seeds.

show abstract

The complete elimination of vicine and convicine from the faba beans by combinations of genetic selection and processing techniques

Cited by 13 publications

References 12 publications

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

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

Potential of Fava Bean as Future Protein Supply to Partially Replace Meat Intake in the Human Diet

Extraction of favism‐inducing agents from whole seeds of faba bean (Vicia faba L var major)

Contact Info

Product

Resources

About