Yield and Quality of Faba Bean (Vicia faba L. var. major) Genotypes as a Vegetable for Fresh Consumption: A Comparison between Italian Landraces and Commercial Varieties

Cillis, Francesca De; Leoni, Beniamino; Massaro, Maria; Renna, Massimiliano; Santamaria, Pietro

doi:10.3390/agriculture9120253

Cited by 26 publications

(31 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Colour analysis (CIELab colour scale) and total soluble solids (TSS) content of hulls were carried out by using a colorimeter (CR-400, Konica Minolta, Osaka, Japan) and a refractometer DBR45 (XS Instruments, Carpi, Italy) according to the procedure described by De Cillis et al [3]. Each measurement was carried out in triplicate by using 30 hulls per sample.…”

Section: Physical Analysismentioning

confidence: 99%

“…Titratable acidity (TA) and pH were measured according to the procedure described by De Cillis et al [3] by using a pH meter Model 507 (Crison, Milan, Italy), while the crude protein content (N × 6.25) was determined according to the AOAC method 955.04 [11].…”

Section: Total Titratable Acidity Ph and Crude Protein Contentmentioning

confidence: 99%

“…The ascorbic acid determination was performed, according to the procedure described by De Cillis et al [3]. Briefly, 5 g of sample were placed in a centrifuge tube with 50 mL of 3% metaphosphoric acid at 4 • C. The solution was homogenized and then centrifuged for 10 min at 4000 rpm.…”

Section: Ascorbic Acid Content and Total Phenolsmentioning

confidence: 99%

“…For total phenols (TP), the extraction procedure reported by Renna et al [12] was used, while the procedure described by De Cillis et al [3] was used for TP quantification. Briefly, 0.45 g of lyophilized sample were homogenized in a methanol/water solution (80:20 v/v) for 1 min and then centrifuged at 6440× g for 5 min at 4 • C. On each extract the soluble phenol content was determined by using a colorimetric method.…”

Section: Ascorbic Acid Content and Total Phenolsmentioning

confidence: 99%

“…At the same time, a part of these legumes is aimed at consumption as fresh vegetables, characterized by immature seeds with a higher content of water and lesser protein and starch percentage than dry seeds (mature), but with a greater amount of functional substances such as phenols, chlorophylls, carotenoids and vitamins [2]. For example, De Cillis et al [3] found a…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

From by-Product to Unconventional Vegetable: Preliminary Evaluation of Fresh Fava Hulls Highlights Richness in L-Dopa and Low Content of Anti-Nutritional Factor

Renna

Cillis

Leoni

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

Faba bean hulls are a by-product, generated from the processing of beans and usually disposed of as waste, utilized in some recipes of Italian traditional cuisine. In this research, a quality evaluation of faba hulls in six genotypes (four local varieties—‘Cegliese’, ‘Iambola’, ‘San Francesco’ and ‘FV5′—and two commercial ones—‘Aguadulce supersimonia’ and ‘Extra-early purple’) of faba bean (Vicia faba L. var. major Harz) for fresh consumption grown with two plant densities (4.16 and 2.08 plants m−2) was carried out. For all the measured parameters, the statistical analysis reveals that the interaction between plant density and genotype was not significant. On the other hand, independently of the genotype, the higher the plant’s density the higher was the pods’ yield per unit area, while the average percentage of hulls was of 75% with little differences between genotypes. All genotypes showed a low content of vicine (12.4 mg 100 g−1 FW), a well know favism-inducing factor, and a very high phenols content (between 443 and 646 mg 100 g−1 FW) and levo-dihydroxy phenylalanine (L-dopa—on average 170 mg 100 g−1 FW), used for the treatment of patients affected by Parkinson’s disease. In conclusion, this study highlights the good potential of faba hulls as unconventional vegetable, suggesting its use as a new functional food in the daily diet and also for patients with Parkinson’s disease.

show abstract

Section: Physical Analysismentioning

confidence: 99%

Section: Total Titratable Acidity Ph and Crude Protein Contentmentioning

confidence: 99%

Section: Ascorbic Acid Content and Total Phenolsmentioning

confidence: 99%

Section: Ascorbic Acid Content and Total Phenolsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

From by-Product to Unconventional Vegetable: Preliminary Evaluation of Fresh Fava Hulls Highlights Richness in L-Dopa and Low Content of Anti-Nutritional Factor

Renna

Cillis

Leoni

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

Exploration of global faba bean germplasm for agronomic and nitrogen fixation traits

et al. 2022

View full text Add to dashboard Cite

The growing regional and global interests in legume crops for cover cropping and sustainable agriculture has provided new opportunities for growers to incorporate faba bean (Vicia faba L.) into their production systems. Much of faba bean's potential, especially in the western United States, is rooted in its high N fixation potential compared with other cultivated legumes. However, faba bean production is currently hindered by existing markets, regional agronomic extension guides, and availability of regionally adapted cultivars. This experiment began the effort to bridge one of the three gaps by evaluating 63 regionally and globally derived plant materials for agronomic and N fixation traits in four environments in California's Central Valley. The experiment observed significant (P ≤ .05) genotype × environment interactions for all faba bean N and agronomic except % of N derived from the atmosphere, harvest index, and 100-seed weight. Further, we found opportunities to leverage global germplasm to increase or decrease the 100-seed weight and days to flowering in locally adapted plant materials. Finally, this experiment identified trait-trait-associations that provide both opportunities and challenges to improving screening efficiencies (e.g., link between N yield and 100-seed weight in Chico2019 [r = 0.57; P ≤ .001] and in Fresno2020 [r = 0.51; P ≤ .001]). This work sets a framework for regional faba bean cultivar development work in the western United States. INTRODUCTIONA deeply intertwined interest in sustainable food systems and compatible specialty markets continues to grow in the western United States which opens the door for the plant breeders to reassess the potentials of once orphaned food crops. Among crop species, legumes have great potential for sustainable agricultural systems due to their value for human consumption Abbreviations: %Ndfa, N derived from the atmosphere.This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

show abstract

Effect of chilling and salinity stress on photosynthetic performance and ultrastructure of chloroplast in faba beans (Vicia faba L.) leaves

El-Dakak

Badr

Zeineldein

et al. 2023

Rend. Fis. Acc. Lincei

View full text Add to dashboard Cite

Chilling (Ch) and salinity (S) are challenging stresses affecting plant physiology, growth, and productivity. The current study investigated the effects of these two stresses, singly and in combination, on photosynthetic performance and ultrastructure of chloroplast of faba beans (Vicia faba L. Cv. Aspani). Plants were exposed to 3 °C and 120 mM NaCl for 16 h in an optimized soil mixture (sand:clay 2:1) under optimized conditions. Results showed that both Ch and S significantly reduced photosynthetic rates, Fv/Fm, chlorophyll content, stomatal index, and stomatal conductance. Chilling caused changes in chloroplast ultrastructure (swelling, ruptured envelopes, and shrunk lamellae), while salinity caused more deformation of the thylakoid membrane and disorganization of the grana structure. However, there was an antagonistic effect between Ch x S. The tolerance of plant to 120 mM NaCl, in the present study, was improved by exposure to Ch which rather allowed the maintenance of chloroplast ultrastructure and morphology of stomata. Moreover, using SEM and TEM gave an effective insight of the ultrastructural damage in plant cells under stress and helps to consider the underlying mechanisms of stress effects. Our results suggest that Ch mitigates the noxious effect of S on the photosynthetic performance of Vicia faba plants.

show abstract

Yield and Quality of Faba Bean (Vicia faba L. var. major) Genotypes as a Vegetable for Fresh Consumption: A Comparison between Italian Landraces and Commercial Varieties

Cited by 26 publications

References 27 publications

From by-Product to Unconventional Vegetable: Preliminary Evaluation of Fresh Fava Hulls Highlights Richness in L-Dopa and Low Content of Anti-Nutritional Factor

From by-Product to Unconventional Vegetable: Preliminary Evaluation of Fresh Fava Hulls Highlights Richness in L-Dopa and Low Content of Anti-Nutritional Factor

Exploration of global faba bean germplasm for agronomic and nitrogen fixation traits

Effect of chilling and salinity stress on photosynthetic performance and ultrastructure of chloroplast in faba beans (Vicia faba L.) leaves

Contact Info

Product

Resources

About