Laboratory of Biotechnology, Biochemistry, and Nutrition, Training and Research Unit on Nutrition and Food Sciences, Department of Biology, Faculty of Sciences, Chouaib Doukkali University, El Jadida 24 000, Morocco.
Laboratory of Biology, Plant Biotechnology, Ecology and Ecosystem Valorization, Faculty of Sciences, ChouaïbDoukkali University, El Jadida 24 000, Morocco.
Rocz Panstw Zakl Hig. 2022;73(1):79-86. doi: 10.32394/rpzh.2022.0194.
In Morocco, fava beans are widely used as a main meal or as an ingredient in various traditional recipes, in the form of fresh ripe seeds or dry seeds. In the past, the tender skin of bean pods was also used in certain specific dishes, thus diversifying the diet. However, the peels of the tender bean pods are currently less or not used and considered waste. In Moroccan, fava bean pods peels, traditionally used in food in the past, are today considered as waste. The valorization of fresh fava bean pods could revitalize the use of the specific dishes and diversify the diet. For this reason, the research aimed to assess the nutritional values and biological compounds of the whole fresh fava bean pods (Vicia faba L.).
Evaluate the content of nutrients, total phenolic, flavonoids and tannin contents and antioxidant activity in different extracts of the tender pods of the fava bean (Vicia faba L.).
The proximate composition and minerals were determined using AOAC methods. The total phenolic compounds by the Folin-Ciocalteu reagent, the total flavonoids were analyzed using aluminum chloride colorimetric method, the tannins by method of vanillin in an acidic medium and the antioxidant activity was evaluated by DPPH method.
The results show that the fresh fava bean pods have a moisture content of 87.31 ± 0.25%, ash 4.67 ± 1.03, and protein 29.11 ± 3.20 g/100 g. The legume samples also contain potassium (1946.8±4.61), phosphorus (483.8 ± 3.14), and calcium (399.6 ±2.25) mg/100 g of dry matter representing at last 40-50% of the RDI. The content of the different extracts of (Vicia faba L) varied from 49.5 to 594.4 mg GAE/ g for the total phenols, from 0.7 mg to 3.4 mg QE/g for flavonoids, and from 4.9 mg to 73.91 mg TAE/g dry weight for tannins. The evaluation of the antioxidant activity in the various extracts revealed a better activity in the methanolic extract (IC50=491.2 μg/mL) compared to others extracts: the MeOH/water extract (IC50=606.61 μg/mL), DCM/ MeOH extract (IC50 = 642.67 μg/mL) and DCM extract below of 50%.
This study shows that fava bean pods, traditionally used in food, are rich in macro and micronutrients and bioactive substances, which demonstrates their potential contribution to human food and nutritional security.
在摩洛哥，蚕豆被广泛用作主食或各种传统食谱的成分，有新鲜成熟的种子或干种子的形式。过去，豆荚的嫩皮也用于某些特定的菜肴中，从而使饮食多样化。然而，目前豆荚的嫩皮使用较少或不使用，被认为是浪费。在摩洛哥，过去用于食品的蚕豆荚皮现在被认为是废物。新鲜蚕豆荚的增值可以使特定菜肴的使用恢复活力，使饮食多样化。出于这个原因，研究旨在评估新鲜蚕豆荚（Vicia faba L.）的整体营养价值和生物化合物。
评估不同提取物中嫩豆荚的营养成分、总酚、类黄酮和单宁含量以及抗氧化活性。
使用 AOAC 方法测定粗蛋白和矿物质。用福林-考尔考特试剂测定总酚含量，用三氯化铝比色法测定总黄酮含量，用酸性介质中的香草醛法测定单宁含量，用 DPPH 法评价抗氧化活性。
结果表明，新鲜蚕豆荚的水分含量为 87.31 ± 0.25%，灰分 4.67 ± 1.03，蛋白质 29.11 ± 3.20 g/100 g。豆类样品还含有钾（1946.8±4.61）、磷（483.8 ± 3.14）和钙（399.6 ± 2.25）mg/100 g 干物质，分别占 RDI 的 40-50%。（Vicia faba L）不同提取物的含量从总酚的 49.5 到 594.4 mg GAE/g，从黄酮类化合物的 0.7 到 3.4 mg QE/g，从单宁的 4.9 到 73.91 mg TAE/g 干重不等。对各种提取物的抗氧化活性评价表明，甲醇提取物（IC50=491.2 μg/mL）的活性优于其他提取物：甲醇/水提取物（IC50=606.61 μg/mL）、DCM/甲醇提取物（IC50=642.67 μg/mL）和 DCM 提取物（低于 50%）。
本研究表明，传统上用于食品的蚕豆荚富含大量和微量营养素以及生物活性物质，这证明了它们对人类食品和营养安全的潜在贡献。
