Phytochemical content and in vitro antioxidant activity of faba bean (Vicia faba L.) as affected by maturity stage and cooking practice

International Food Research Journal

Volumn 23, Issue 3, 2016, Pages 954-961

  Boukhanouf, S ^a   Louaileche, H ^a   Perrin, D ^b  

^a UNIVERSITY OF BEJAIA   (Algeria)

^b UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Antioxidant activity; Cooking; Faba bean; Growing stage; Morphological fractions; Phytochemicals

Indexed keywords

EID: 84964588027     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (29)

1. Annegowda, H.V., Bhat, R., Tze, L.M., Karim, A.A. and Mansor, S.M. 2013. The free radical scavenging and antioxidant activities of pod and seed extract of Clitoria fairchildiana (Howard)-an underutilized legume. Journal of Food Science and Technology 50: 535-541.
2. Asaduzzaman, MD. and Asao, T. 2012. Autotoxicity in beans and their allelochemicals. Scientia Horticulturae 134: 26-31.
3. Benchikh, Y., Louaileche, H., George, B. and Merlin, A. 2014. Changes in bioactive phytochemical content and in vitro antioxidant activity of carob (Ceratonia siliqua L.) as influenced by fruit ripening. Industrial Crops and Products 60: 298-303.
4. Boudjou, S., Oomah, B.D., Zaidi, F. and Hosseinian, F. 2013. Phenolics content and antioxidant and antiinflammatory activities of legume fractions. Food Chemistry 138: 1543-1550.
5. Brand-Williams, W., Cuvelier, M. and Berset, E.C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology 28: 25-30.
6. Chaieb, N., González, J. L., López-Mesas, M., Bouslama, M. and Valiente, M. 2011. Polyphenols content and antioxidant capacity of thirteen faba bean (Vicia faba L.) genotypes cultivated in Tunisia. Food Research International 44: 970-977.
7. Diouf, P., Merlin, A. and Perrin, D. 2006. Antioxidant properties of wood extracts and color stability of woods. Annals of Forest Science 63: 525-534.
8. Duc, G., Bao, S., Baum, M., Redden, B., Sadiki, M., Suso, M. J., Vishniakova, M. and Zong, X. 2010. Diversity maintenance and use of Vicia faba L. genetic resources. Field Crops Research 115: 270-278.
9. El Hage, R., Perrin, D. and Brosse, N. 2012. Effect of the pre-treatment severity on the antioxidant properties of ethanol organosolv Miscanthus x giganteus lignin. Natural Resources 3: 29-34.
10. FAO. 2014. Food and Agriculture Organization of the United Nations. Available from
11. Gujral, S.H., Sharma, P., Gupta, N. and Wani, A.A. 2013. Antioxidant properties of legumes and their morphological fractions as affected by cooking. Food Science Biotechnology 22(1): 187-194.
12. Haciseferogullari, H., Gezer, I., Bahtiyarca, Y. and Menges, H.O. 2003. Determination of some chemical and physical properties of Sakiz faba bean (Vicia faba L. Var. major). Journal of Food Engineering 60: 475-479.
13. Hagerman, A. E., Riedl, K. M. and Rice, R. E. 1999. Tannins as biological antioxidants. Basic Life Science 66: 495-505.
14. Han H. and Baik, B.K. 2008. Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing. International Journal of Food Science and Technology 43: 1971-1978.
15. Hernandez-Salazar, M., Osorio-Diaz, P., Loarca-Pina, G., Reynoso-Camacho, R., Tovar, J. and Bello-Perez, L. 2010. In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.). Journal of the Science of Food and Agriculture 90: 1417-1422.
16. Holderbaum, D.F., Kon, T. and Guerra, M.P. 2014. Dynamics of total phenolic content in different apple tissues and genotypes: impacts and relevance for breeding programs. Scientia Horticulturae 168: 58-63.
17. Kumaran, A. and Karunakaran, J. 2007. In vitro antioxidant activities of methanol extracts of five Phyllanthus species from India. LWT-Food Science and Technology 40: 344-352.
18. Maisarah, A.M., Nurul Amira, B., Asmah, R. and Fauziah, O. 2013. Antioxidant analysis of different parts of Carica papaya. International Food Research Journal 20(3): 1043-1048
19. Prieto, P., Pineda, M. and Aguilar, M. 1999. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E1. Analytical Biochemistry 269: 337-341.
20. Quettier-Deleu, C., Gressier, B., Vasseur, J., Dine, T., Brunet, C., Luyckx, M., Cazin, M., Cazin, J-C., Bailleul, F. and Trotin, F. 2000. Phenolic compounds and antioxidant activities of buckweat (Fagopyrum esculentum Moench) hulls and flour. Journal of Ethnopharmacology 72: 35-42.
21. Satwadhar, P.N., Kadam, S.S. and Salunkhe, D.K. 1981. Effects of germination and cooking on polyphenols and in vitro protein digestibility of horse gram and moth bean. Plant Foods for Human Nutrition 31: 71-76.
22. Singleton, V.L. and Rossi, J.A. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal Enology and Viticulture 16: 144-158.
23. Skerget, M., Kotnik, P., Hadolin, M., Hras, A.R., Simonic, M. and Knez, Z. 2005. Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chemistry 89: 191-198.
24. Van der Poel, A.F.B., Gravendeel, S., Van Kleef, D.J., Jansma, H. J.M. and Kemp, B. 1992. Tannincontaining faba beans (Vicia faba L.): effects of methods of processing on ileal digestibility of protein and starch for growing pigs. Animal Feed Science and Technology 36: 205-214.
25. Vioque, J., Alaiz, M. and Girón-Calle, J. 2012. Nutritional and functional properties of Vicia faba protein isolates and related fractions. Food Chemistry 132: 67-72.
26. Volf, I., Ignat, I., Neamtu, M. and Popa, V.I. 2014. Thermal stability, antioxidant activity, and photo-oxidation of natural polyphenols. Chemical Papers 68 (1): 121-129.
27. Wolosiak, R., Worobiej, E., Piecyk, M., Druzynska, B., Nowak, D. and Lewicki, P. P. 2010. Activities of amine and phenolic antioxidants and their changes in broad beans (Vicia faba) after freezing and steam cooking. International Journal of Food Science and Technology 45: 29-37.
28. Yang, H.W., Hsu, C.K. and Yang, Y.F. 2014. Effect of thermal treatments on anti-nutritional factors and antioxidant capabilities in yellow soybeans and greencotyledon small black soybeans. Journal of the Science of Food and Agriculture 94: 1794-1801.
29. Zadernowski, R., Borowska, J., Naczk M. and Nowak-Polakowska, H. 2001. Effect of broad bean and pea phenolics on the activity of lipase and lipoxygenase. Journal of Food Lipids 8: 263-270.