The potential health benefits of Australian grown faba beans (Vicia faba L.) as affected by thermal processing (original) (raw)
Related papers
Phenolic content and potential health benefits of Australian grown faba beans
British Journal Of Nutrition
The functional properties, including antioxidant and chemopreventative capacities as well as the inhibitory effects on angiotensin converting enzyme (ACE), α-glucosidase and lipase of three faba bean cultivars (Nura, Rossa and TF(Ic*As)*483/13) were investigated using an array of in vitro assays. Chromatograms of on-line post column derivatisation assay coupled with HPLC revealed the existence of active phenolics (hump) in the coloured cultivars, which was lacking in the white-coloured breading line, TF(Ic*As)*483/13. Roasting reduced the total phenolic content and diminished antioxidant activity by 10-40% as measured by the reagent-based assays [diphenylpicrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid (ABTS), and Oxygen Radical Absorbance Capacity (ORAC)] in all genotypes. Cell culture-based antioxidant activity assay (cellular antioxidant activity) showed an increase of activity in the coloured genotypes after roasting. Faba beans extracts demonstra...
Phenolic Profiles of Ten Australian Faba Bean Varieties
Molecules
Although Australia is the largest exporter of faba bean globally, there is limited information available on the levels of bioactive compounds found in current commercial faba bean varieties grown in this country. This study profiled the phenolic acid and flavonoid composition of 10 Australian faba bean varieties, grown at two different locations. Phenolic profiling by HPLC-DAD revealed the most abundant flavonoid to be catechin, followed by rutin. For the phenolic acids, syringic acid was found in high concentrations (72.4–122.5 mg/kg), while protocatechuic, vanillic, p-hydroxybenzoic, chlorogenic, p-coumaric, and trans-ferulic acid were all found in low concentrations. The content of most individual phenolics varied significantly with the variety, while some effect of the growing location was also observed. This information could be used by food processors and plant breeders to maximise the potential health benefits of Australian-grown faba bean.
Twelve Australian grown faba bean genotypes with seed colour ranging from white, different shades of buff/beige, green, red and purple, were extracted using 80% methanol (v/v) or 70% acetone (v/v). The findings showed that commonly consumed buff-coloured genotypes have comparable phenolic contents and antioxidant activities to those with exotic seed coat colour (red, green and purple). In general, the extraction yield for methanol and acetone extracts of faba bean genotypes were similar. However, the acetone extracts of faba bean varieties with coloured seed coats exhibited higher antioxidant activities than their methanol extracts counterparts. Phenolic compounds and antioxidant activities of the genotypes were compared in an array of chemical-based assays and profiled using an on-line high-performance liquid chromatography-post column derivatization (HPLC-PCD) system. The total phenolic content (TPC) and total flavonoid content (TFC) of acetone extracts were approximately twice those of methanol extracts. The acetone extracts contained six times higher levels of di(phenyl)-(2,4,6-trinitrophenyl) iminoazanium radical scavenging activity (DPPH), six times higher Total Equivalent Antioxidant Capacity (TEAC) and two times higher Ferric Reducing
Plant foods for human nutrition (Dordrecht, Netherlands), 2014
Faba bean phenolic compounds encompassed phenolic acids, flavonols, proanthocyanidins and anthocyanins. Roasting faba beans for 120 min decreased the total phenolic, flavonoid and proanthocyanidin contents by 42, 42 and 30%, respectively. Roasting beans for 120 min decreased the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, total equivalent antioxidant capacity and ferric reducing antioxidant power by 48, 15 and 8%, respectively. High performance liquid chromatography-post column derivatisation revealed the generation of new phenolic compounds as a result of roasting. Antioxidant mechanism of bean less-polar phenolic compounds was largely based on free radical scavenging activity. The bean phenolic compounds with reducing capability were heat stable. Roasted faba bean extracts (70% acetone, v/v) were fractionated into relatively polar and non-polar fractions; the latter contributed the majority of the antioxidant capacity. The extracts from beans with different seed coa...
Effect of thermal processing on free and total phenolics in nine varieties of common beans
International Journal of Food Sciences and Nutrition, 2013
Though much attention has been devoted to phenolics in beans, to our knowledge no studies have been done to determine the effect commercial canning has on these compounds. Free and total phenolic concentration in 18 cultivars of raw beans and 9 cultivars of commercial canned beans was determined. Alkaline hydrolysis was used on samples prior to analysis by Folin -Ciocalteu's reagent (FCR) and ferric-reducing antioxidant power (FRAP). A correction for non-phenolic antioxidants, interferences, was then made. There is a significant difference between the free phenolics of canned and raw beans using FCR (P ¼ 0.006) but not FRAP. There is also a significant difference in the total phenolics of canned and raw beans using FRAP (P ¼ 0.006) but not FCR. When considered on a single serving basis, the amount of phenolics in canned beans is comparable to that provided by raw fruits and vegetables.
Antioxidants, 2020
Phaseolus vulgaris L. is the most commonly consumed legume in the world, given its high vegetable protein content, phenolic compounds, and antioxidant properties. It also represents one of the most sustainable, low-carbon and sources of food available at present to man. This study aims to identify the nutrients, antinutrients, phenolic composition, and antioxidant profile of 10 common bean cultivars (Arikara yellow, butter, cranberry, red kidney, navy, pinto, black, brown eyed, pink eyed, and tarrestre) from two harvest years, thereby assessing the potential of each cultivar for specific applications in the food industry. Navy and pink eyed beans showed higher potential for enrichment of foodstuffs and gluten-free products due to their higher protein and amino acid contents. Additionally, red kidney, cranberry and Arikara yellow beans had the highest content of phenolic compounds and antioxidant properties, which can act as functional ingredients in food products, thus bringing heal...