Phytochemical Profiling, Antioxidant Capacity, and α-Amylase/α-Glucosidase Inhibitory Effects of 29 Faba Bean (Vicia faba L.) Varieties from China
文献类型： 外文期刊
作者： Li, Ying 1 ; Wang, Zhihua 1 ; Mei, Chengkai 3 ; Sun, Wenqi 3 ; Yuan, Xingxing 4 ; Wang, Jing 3 ; Huang, Wuyang 2 ;
作者机构： 1.Jiangsu Ocean Univ, Sch Ocean Food & Biol Engn, Lianyungang 222005, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China
3.Nanjing Forestry Univ, Coll Chem Engn, Nanjing 210037, Peoples R China
4.Jiangsu Acad Agr Sci, Inst Ind Crops, Nanjing 210014, Peoples R China
5.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China
关键词： faba beans; variety differences; geographical distribution; L-DOPA; phenolics; flavonoids
期刊名称：BIOLOGY-BASEL （ 影响因子：3.5； 五年影响因子：4.0 ）
ISSN：
年卷期： 2025 年 14 卷 8 期
页码：
收录情况： SCI
摘要： Faba bean (Vicia faba L.), a nutrient-rich legume beneficial to human health, is valued for its high L-3,4-dihydroxyphenylalanine (L-DOPA) and phenolic content. This study investigated phytochemical diversity and bioactivity across 29 Chinese faba bean varieties. Phenolics were profiled using ultrahigh-performance liquid chromatography with quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS) and quantified via high-performance liquid chromatography (HPLC). Antioxidant capacity was evaluated, including DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid)) radical scavenging activity, and ferric reducing antioxidant power (FRAP), along with alpha-amylase/alpha-glucosidase inhibitory effects. Twenty-five phenolics were identified, including L-DOPA (11.96-17.93 mg/g, >70% of total content), seven phenolic acids, and seventeen flavonoids. L-DOPA showed potent enzyme inhibition (IC50 values of 22.45 mu M for alpha-amylase and 16.66 mu M for alpha-glucosidase) but demonstrated limited antioxidant effects. Lincan 13 (Gansu) exhibited the strongest antioxidant activity (DPPH, 16.32 mu mol trolox/g; ABTS, 5.85 mu mol trolox/g; FRAP, 21.38 mmol Fe2+/g), which correlated with it having the highest flavonoid content (40.51 mg rutin/g), while Yican 4 (Yunnan) showed the strongest alpha-amylase inhibition (43.33%). Correlation analysis confirmed flavonoids as the primary antioxidants, and principal component analysis (PCA) revealed geographical trends (e.g., Jiangsu varieties were particularly phenolic-rich). These findings highlight faba beans' potential as functional foods and guide genotype selection in targeted breeding programs aimed at enhancing health benefits.
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