Effect of Roasting and Boiling on the Content of Vicine, Convicine and L-3,4-dihydroxyphenylalanine in Vicia faba L.

Journal of Food Quality

Volumn 35, Issue 6, 2012, Pages 419-428

  Cardador Martínez, Anaberta ^b   Maya Ocaña, Karina ^a   Ortiz Moreno, Alicia ^a   Herrera Cabrera, Braulio E ^c   Davila Ortiz G ^a   Múzquiz, Mercedes ^d   Martín Pedrosa, Mercedes ^d   Burbano, Carmen ^d   Cuadrado, Carmen ^d   Jiménez Martínez, Cristian ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b School of Industrial Design   (Mexico)

^c Colegio de Posgraduados Campus Puebla ^*  (Mexico)

^d INIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ACID PRECURSORS; AGLYCONES; CONVICINE; FABA BEANS; FEED INGREDIENTS; HATCHABILITY; POOR PERFORMANCE; THERMAL PROCESS; VICIA FABA;

AMINO ACIDS; CALCINATION; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PHASE TRANSITIONS; SUGARS;

GLYCOSIDES;

COTYLEDON (GENUS); VICIA; VICIA FABA;

EID: 84870659965     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12006     Document Type: Article

References (35)

1. Abd Allah, M.A., Foda, Y.H., Abu Salem, F. and Abd Allah, Z. 1988. Treatments for reducing total vicine in Egyptian faba bean (Giza 2 variety). Plant Foods Hum. Nutr. 38, 201-210.
2. Agustin, J. and Klein, B.P. 1989. Nutrient composition of raw, cooked, canned and sprouted legumes. In Legumes: Chemistry, Technology and Human Nutrition (R.H. Matthews, ed.) pp. 187-300, Marcel Dekker, New York, NY.
3. Apaydin, H., Ertan, S. and Özekmekçi, S. 2000. Broad bean (Vicia faba) - a natural source of L-DOPA - prolongs "on" periods in patients with Parkinson's disease who have "on-off" fluctuations. Mov. Disord. 15, 164-166.
4. Brown, E.G. and Roberts, F.M. 1972. Formation of vicine and convicine by Vicia faba. Phytochemistry 11, 3203-3206.
5. Burbano, C., Cuadrado, C., Muzquiz, M. and Cubero, J.I. 1993. Determinacion de factores antinutritivos termorresistentes en leguminosas. II: Vicina y Convicina. Invest. Agric. Prod. Prot. Veg. 8, 363-376.
6. Burbano, C., Cuadrado, C., Muzquiz, M. and Cubero, J.I. 1995. Variation of favism-inducing factors (vicine, convicine and L-DOPA) during pod development in Vicia faba L. Plant Foods Human Nutr. 47, 265-274.
7. Cappellini, M.D. and Fiorelli, G. 2008. Glucose-6-phosphate dehydrogenase deficiency. Lancet 371, 64-74.
8. Cowden, W., Ramshaw, I. and Badenoch-Jones, P. 1987. Divicine-induced free radical killing of tumour cells. Med. Sci. Res. 15, 997-998.
9. Duffus, C. and Slaugther, C. 1992. Las semillas y sus usos, AGT Editor, Mexico.
10. Golenser, J., Miller, J., Spira, D., Navok, T. and Chevion, M. 1983. Inhibitory effect of a fava bean component on the in vitro development of Plasmodium falciparum in normal and glucose-6-phosphate dehydrogenase deficient erythrocytes. Blood 61, 507-510.
11. Goyoaga, C., Burbano, C., Cuadrado, C., Varela, A., Guillamón, E., Pedrosa, M.M. and Muzquiz, M. 2008. Content and distribution of vicine, convicine and L-DOPA during germination and seedling growth of two Vicia faba L. varieties. Eur. Food Res. Technol. 227, 1537-1542.
12. Horst, W.D., Pool, W.R. and Spiegel, H.E. 1973. Correlation between brain dopamine levels and L-DOPA activity in anti-Parkinson tests. Eur. J. Pharmacol. 21, 337-342.
13. Jamalian, J. 1978. Favism-inducing toxins in broad beans (Vicia faba). Determination of vicine content and investigation of other non-protein nitrogenous compounds in different broad bean cultivars. J. Sci. Food Agric. 29, 136-140.
14. Jamalian, J. 1999. Removal of favism-inducing factors vicine and convicine and the associated effects on the protein content and digestibility of fababeans (Vicia faba L). J. Sci. Food Agric. 79, 1909-1914.
15. Khalil, A.H. and Mansour, E.H. 1995. The effect of cooking, autoclaving and germination on the nutritional quality of faba beans. Food Chem. 54, 177-182.
16. Kirakosyan, A., Kaufman, P., Duke, J., Warber, S. and Bolling, S. 2004. The production of L-DOPA and isoflavones in seeds and seedlings of different cultivars of Vicia faba L. (fava bean). Evid. Based Integr. Med. 1, 131-135.
17. Lattanzio, V., Bianco, V. and Lafiandra, D. 1982. High-performance reversed-phase liquid chromatography (HPLC) of favism-inducing factors in Vicia faba L. Experientia 38, 789-790.
18. Liu, X.X., Wilson, K. and Charlton, C.G. 2000. Effects of L-DOPA treatment on methylation in mouse brain: Implications for the side effects of L-DOPA. Life Sci. 66, 2277-2288.
19. Longo, R., Castellani, A., Sberze, P. and Tibolla, M. 1974. Distribution of L-DOPA and related amino acids in Vicia. Phytochemistry 13, 167-171.
20. Luzzatto, L., Sydney, B. and Jeffrey, H.M. 2001. Favism. In Encyclopedia of Genetics (E.C.R. Reeve, ed.) pp. 683-683, Taylor & Francis Ltd., Oxford.
21. Mager, J., Chevion, M. and Glaser, G. 1980. Favism. In Toxics Constituents of Plants Foodstuffs (I. Liener, ed.) pp. 265-294, Academic Press, New York, NY.
22. Marquardt, R.R. and Frohlich, A.A. 1981. Rapid reversed-phase high-performance liquid chromatography method for the quantitation of vicine, convicine and related compounds. J. Chromatogr. A 208, 373-379.
23. Mckay, A. 1992. Hydrolysis of vicine and convicine from faba beans by microbial β-glucosidase enzymes. J. Appl. Microbiol. 72, 475-478.
24. Muzquiz, M., Welham, T., Altares, P., Goyoaga, C., Cuadrado, C., Romero, C., Guillamon, E. and Domoney, C. 2004. The effect of germination on seed trypsin inhibitors in Vicia faba and Cicer arietinum. J. Sci. Food Agric. 84, 556-560.
25. Mwatseteza, J. and Torto, N. 2007. Amperometric detection of 3-(3, 4-dihydroxyphenyl)-L-alanine (L-Dopa) in raw and cooked Mucuna bean seeds employing micro-HPLC. Chromatographia 66, 811-813.
26. Nagatsu, T. and Sawada, M. 2009. L-Dopa therapy for Parkinson's disease: Past, present, and future. Parkinsonism Relat. Disord. 15, S3-S8.
27. Olvera, J., Rj, S., Ochoa, R., Rodríguez, F., Roque, J., Ortega, C., Palacios, H. and Carrillo, L. 2001. Haba. Claridades Agropecuarias 93, 1-32.
28. Rabey, J., Vered, Y., Shabtai, H., Graff, E. and Korczyn, A. 1992. Broad bean (Vicia faba) consumption and Parkinson's disease. Adv. Neurol. 60, 681-684.
29. Ramsay, G. and Griffiths, D.W. 1996. Accumulation of vicine and convicine in Vicia faba and V.narbonensis. Phytochemistry 42, 63-67.
30. Randhir, R. and Shetty, K. 2004. Microwave-induced stimulation of L-DOPA, phenolics and antioxidant activity in fava bean (Vicia faba) for Parkinson's diet. Process Biochem. 39, 1775-1784.
31. Roth, E.F., Raventos-Suarez, C., Rinaldi, A. and Nagel, R.L. 1983. Glucose-6-phosphate dehydrogenase deficiency inhibits in vitro growth of Plasmodium falciparum. Proc. Natl. Acad. Sci. U.S.A. 80, 298-299.
32. Schuurman, M., Van Waardenburg, D., Costa, J., Niemarkt, H. and Leroy, P. 2009. Severe hemolysis and methemoglobinemia following fava beans ingestion in glucose-6-phosphatase dehydrogenase deficiency: Case report and literature review. Eur. J. Pediatr. 168, 779-782.
33. Shetty, P., Atallah, M. and Shetty, K. 2001. Enhancement of total phenolic, L-DOPA and proline contents in germinating fava bean (Vicia faba) in response to bacterial elicitors. Food Biotechnol. 15, 47-67.
34. Vilariño, M., Métayer, J.P., Crépon, K. and Duc, G. 2009. Effects of varying vicine, convicine and tannin contents of faba bean seeds (Vicia faba L.) on nutritional values for broiler chicken. Anim. Feed Sci. Technol. 150, 114-121.
35. Waldroup, P. and Smith, K. 1989. Animal feed uses of legumes. In Legumes: Chemistry, Technology, and Human Nutrition (R.H. Matthews, ed.) pp. 245-337, Marcel Dekker, New York, NY.