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

• Type: Article in International Scientific Journal
• Date: 2019

Authors

Valente, IM (Author) FCUP; A. Cabrita (Author) ICBAS; Malushi, N (Author) Other; Oliveira, HM (Author) Other; Papa, L (Author) Other; Rodrigues, JA (Author) FCUP; Antonio J M Fonseca (Author) ICBAS; Maia, MRG (Author) ICBAS

Journal

Title: Food Research International

Vol. 116

Pages: 888-896

ISSN: 0963-9969

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 22 Citations

Scopus - 25 Citations

Other information

Authenticus ID: P-00P-P3B

DOI: 10.1016/j.foodres.2018.09.025

Abstract (EN): 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9