Anti-nutrient factors, nutritional components, and antioxidant activities of faba beans ( Vicia faba L.) as affected by genotype, seed traits, and their interactions

文献类型： 外文期刊

第一作者： Choi, Yu-Mi

作者： Choi, Yu-Mi;Shin, Myoung-Jae;Yoon, Hyemyeong;Yi, Jungyoon;Desta, Kebede Taye;Lee, Sukyeung;Wang, Xiaohan;Kim, Heon-Woong

作者机构：

关键词： Anti-nutrients; Broad beans; Diversity; Fatty acids; Favism; Legumes; Nutrition

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2024 年 23 卷

页码：

收录情况： SCI

摘要： This study explored how genotype, seed color, and seed weight affect major biochemical components in 95 faba bean accessions. Genotype variation significantly affected convicine, total tannin (TTC), total saponin, and total phenol (TPC) contents. Seed color and weight variations affected several parameters, with their interaction significantly affecting convicine, total vicine-convicine content (TVC), TTC, total polyunsaturated fatty acid (PUFA), and antioxidant activities. Genotype interaction with seed weight and seed color also significantly affected convicine, TVC, TPC, oleic acid, linoleic acid, PUFA, and ferric-reducing antioxidant power. Vicine, dietary fiber, total fat, crude protein, palmitic acid, and stearic acid contents remain unaffected by these factors. Multivariate analysis showed that brown and small beans had distinctive characteristics. Overall, this study demonstrated the connection between biochemical components, genotype, and seed traits in faba beans. Therefore, these factors should be considered when choosing faba bean genotypes for use in the food industry and breeding programs.

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