Effects of cultivars and dry fraction on nutritional and phytochemical compounds of faba beans (Vicia faba L.)

TY - JOUR

T1 - Effects of cultivars and dry fraction on nutritional and phytochemical compounds of faba beans (Vicia faba L.)

AU - Xiao, Tianzhen

AU - Witt, Marie Louise Pontoppidan

AU - Gøkhan, Kübra Yilmaz

AU - Lokuge, Gayani Madushani Sirinayake

AU - Eybye, Karin Loft

AU - Kankaanpää, Santeri

AU - Nurmi, Markus

AU - Kahala, Minna

AU - Larsen, Lotte Bach

AU - Poulsen, Nina Aagaard

PY - 2025/12

Y1 - 2025/12

N2 - This study aims to examine the variation in bioactive compounds in faba bean seeds among different cultivars with consideration of differences introduced by growing conditions, including minerals, low molecular weight sugars (LMWS), raffinose family oligosaccharides (RFOs), total polyphenols content (TPC), trypsin inhibitor activity (TIA), and vicine and convicine (v-c). Besides, a faba bean protein concentrate from air classification was studied to provide insights into the nutritional modifications resulting from protein refinement. Faba beans had abundant potassium (1391.77 mg/100 g on average) and iron (5.48 mg/100 g). Sucrose was the major LMWS, and verbascose was the primary RFO in faba beans, displaying a higher variability across cultivars compared to growing conditions. The analysis of different faba bean varieties also revealed varying levels of TPC in faba bean seeds (1.29–2.37 mg gallic acid equivalents/g), v-c (1.46–10.5 mg/g; 0.21–2.37 mg/g), and TIA (18.45–39.51 U/mg). Air classification significantly enriched the content of most minerals, as well as verbascose and stachyose, but reduced the content of calcium and raffinose. This indicates that certain components were redistributed during the separation of proteins and starch granules. The study reinforces the role of faba bean varieties in determining essential nutritional attributes while demonstrating limited influence from growing conditions.

AB - This study aims to examine the variation in bioactive compounds in faba bean seeds among different cultivars with consideration of differences introduced by growing conditions, including minerals, low molecular weight sugars (LMWS), raffinose family oligosaccharides (RFOs), total polyphenols content (TPC), trypsin inhibitor activity (TIA), and vicine and convicine (v-c). Besides, a faba bean protein concentrate from air classification was studied to provide insights into the nutritional modifications resulting from protein refinement. Faba beans had abundant potassium (1391.77 mg/100 g on average) and iron (5.48 mg/100 g). Sucrose was the major LMWS, and verbascose was the primary RFO in faba beans, displaying a higher variability across cultivars compared to growing conditions. The analysis of different faba bean varieties also revealed varying levels of TPC in faba bean seeds (1.29–2.37 mg gallic acid equivalents/g), v-c (1.46–10.5 mg/g; 0.21–2.37 mg/g), and TIA (18.45–39.51 U/mg). Air classification significantly enriched the content of most minerals, as well as verbascose and stachyose, but reduced the content of calcium and raffinose. This indicates that certain components were redistributed during the separation of proteins and starch granules. The study reinforces the role of faba bean varieties in determining essential nutritional attributes while demonstrating limited influence from growing conditions.

KW - Antinutrients

KW - Faba bean

KW - Minerals

KW - Oligosaccharides

KW - Polyphenols

KW - Trypsin inhibitor

KW - Varieties

KW - Vicine-convicine

UR - https://www.scopus.com/pages/publications/105018183178

U2 - 10.1016/j.jfca.2025.108440

DO - 10.1016/j.jfca.2025.108440

M3 - Journal article

AN - SCOPUS:105018183178

SN - 0889-1575

VL - 148

JO - Journal of Food Composition and Analysis

JF - Journal of Food Composition and Analysis

IS - Part 3

M1 - 108440

ER -