Unravelling the phytonutrients and antioxidant properties of European Vicia faba L. seeds

Inês M Valente; Ana R J Cabrita; Nertila Malushi; Hugo M Oliveira; Lumturi Papa; José A Rodrigues; António J M Fonseca; Margarida R G Maia

doi:10.1016/j.foodres.2018.09.025

Unravelling the phytonutrients and antioxidant properties of European Vicia faba L. seeds

Food Res Int. 2019 Feb:116:888-896. doi: 10.1016/j.foodres.2018.09.025. Epub 2018 Sep 10.

Authors

Inês M Valente¹, Ana R J Cabrita², Nertila Malushi³, Hugo M Oliveira², Lumturi Papa⁴, José A Rodrigues⁵, António J M Fonseca², Margarida R G Maia²

Affiliations

¹ REQUIMTE, LAQV, ICBAS, Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; REQUIMTE, LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal. Electronic address: ines.valente@fc.up.pt.
² REQUIMTE, LAQV, ICBAS, Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
³ REQUIMTE, LAQV, ICBAS, Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; Department of Animal Production, Agricultural University of Tirana, Koder Kamez 1001, Albania.
⁴ Department of Animal Production, Agricultural University of Tirana, Koder Kamez 1001, Albania.
⁵ REQUIMTE, LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal.

PMID: 30717020
DOI: 10.1016/j.foodres.2018.09.025

Abstract

For the first time, seven European varieties of Vicia faba L. seeds were investigated for (1) their phytonutrients profile by HPLC-DAD-MS/MS, (2) total phenolic content (TPC), and (3) antioxidant capacity (DPPH and FRAP assays). A wide range of compounds were identified, namely alkaloids, organic acids, terpenoids, jasmonates, and phenolics; these two latter being the most abundant. TPC ranged between 2.62 and 4.3 mg (gallic acid equivalent) g^-1 dry weight, for V. faba major variety Belshi and V. faba minor variety Bauska, respectively. The DPPH radical scavenging capacity showed poor correlation (r = 0.550, P = .041) with TPC, suggesting the presence of other antioxidant sources than phenolics. Still, FRAP was positively correlated with TPC (r = 0.709, P < .01) and DPPH (r = 0.819, P < .01). These results elucidated the phytonutrients and antioxidant properties of V. faba L. seeds as functional food sources.

Keywords: Faba bean; Fabaceae; Legumes; Phytoanalysis; Polyphenols.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Antioxidants / analysis*
Biphenyl Compounds / chemistry
Chlorides / chemistry
Chromatography, High Pressure Liquid
Europe
Ferric Compounds / chemistry
Food Analysis / methods
Nutritive Value*
Oxidation-Reduction
Phenols / analysis*
Phytochemicals / analysis*
Picrates / chemistry
Seeds / chemistry*
Tandem Mass Spectrometry
Vicia faba / chemistry*

Substances

Antioxidants
Biphenyl Compounds
Chlorides
Ferric Compounds
Phenols
Phytochemicals
Picrates
1,1-diphenyl-2-picrylhydrazyl
ferric chloride