Effect of Thermal Processing on Color, Phenolic Compounds, and Antioxidant Activity of Faba Bean (Vicia faba L.) Leaves and Seeds.
Effect of Thermal Processing on Color, Phenolic Compounds, and Antioxidant Activity of Faba Bean (Vicia faba L.) Leaves and Seeds.
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DOI：
10.3390/antiox10081207
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发表时间：
2021-07-28
期刊：
影响因子：
--
通讯作者：
Eom SH
中科院分区：
文献类型：
--
作者：
Duan SC;Kwon SJ;Eom SH
蚕豆的叶和种子是L-3，4-二羟基苯丙氨酸(L-多巴)的良好来源，通常通过热烹饪方法食用。然而，关于热处理对其营养价值的影响的信息很少。比较了蚕豆叶、籽经干热或蒸煮后颜色、L-多巴含量、维生素C(VC)、总酚(TP)、总黄酮(Tf)及抗氧化活性的变化。无论热处理与否，幼叶提供的所有估测因子的值都较高。蒸汽显著降低了叶片的营养价值，但种子的营养价值变化较小，而干热保持了这些属性。叶片中L-多巴、Vc、TP和Tf的含量与种子的抗氧化活性呈显著正相关，而只有L-多巴的含量与种子的抗氧化活性呈正相关。蚕豆叶中含有较高的L-多巴，与Vc相比具有较强的抗氧化活性。由于L-多巴是蚕豆叶和种子抗氧化活性的重要贡献者，食用叶中的L-多巴不仅对帕金森氏症有好处。
The leaves and seeds of the faba bean are good sources of L-3,4-dihydroxyphenylalanin (L-dopa), and are usually eaten with thermal cooking methods. However, little information is available on the effect of thermal treatments on their nutritional value. We compared the changes in color, contents of L-dopa, vitamin C (Vc), total phenolics (TP), total flavonoids (TF) and antioxidant activity after dry heating or steaming faba bean leaves and seeds. The young leaves provided higher values of all the estimate factors, regardless of the thermal treatment. Steaming significantly degraded nutritional values of the leaves, but less changed in seeds, whereas dry heat maintained these attributes. The contents of L-dopa, Vc, TP and TF were shown to have strongly positive correlations with antioxidant activity in the leaves, whereas only L-dopa content was positively correlated with antioxidant activity of the seeds. Faba leaves contained relatively high L-dopa which possessed strong antioxidant activity compared to the Vc. As L-dopa is an important contributor to the antioxidant activity of faba leaves and seeds, consuming L-dopa from leaves may provide beneficial effects not only regarding Parkinson’s Disease.
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影响因子：
--
作者：
Hwang IG;Shin YJ;Lee S;Lee J;Yoo SM
通讯作者：
Yoo SM
不同加工方法对绿蚕豆和白蚕豆（Vicia faba L.）某些抗营养因子和蛋白质消化率的影响
影响因子：
2.1
作者：
Luo, Yu-Wei;Xie, Wei-Hua
通讯作者：
Xie, Wei-Hua
影响因子：
2.9
作者：
Lu, Yue-hong;Tian, Cheng-rui;He, Yu-hua
通讯作者：
He, Yu-hua
影响因子：
8.1
作者：
Chaieb, Nadia;Luis Gonzalez, Johannes;Valiente, Manuel
通讯作者：
Valiente, Manuel
影响因子：
8.1
作者：
Jin, Alena (Lihua);Ozga, Jocelyn A.;Reinecke, Dennis M.
通讯作者：
Reinecke, Dennis M.