ArticleAntioxidants (Basel, Switzerland)2021
Effect of Thermal Processing on Color, Phenolic Compounds, and Antioxidant Activity of Faba Bean (
Article in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers.
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Who cites it
25 citing papers in PubMed.
- Ethylenediaminetetraacetic acid (EDTA) alters phytochemicals of cooked Vicia faba beans and impairs liver and kidney functions in CD-1 mice.Scientific reports · 2026Article
- Effects of Se Application on Antioxidants and L-DOPA Contents of Plant Parts in Faba Bean Cultivars (Food science & nutrition · 2026Article
- Chronic Low-Dose Unsymmetrical Dimethylhydrazine Exposure in Rats: Multiorgan Mechanisms and Biomarker Identification.Journal of applied toxicology : JAT · 2026Article
- Functional Potential of Peruvian Fava Bean Flours in Bread: Antioxidant Activity and Phenolic Bioaccessibility.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Nutritional Quality, Safety and Environmental Benefits of Alternative Protein Sources-An Overview.Nutrients · 2025Review
- Polyphenolic Compounds in Fabaceous Plants with Antidiabetic Potential.Pharmaceuticals (Basel, Switzerland) · 2025Review
- Valorization of Legume By-Products Based on Polyphenols and Protein Contents for Potential Nutraceutical Applications.Antioxidants (Basel, Switzerland) · 2024Article
- Hays of Novel-Improved Legume Cultivars: Phytochemical Content and Nutritional Value.Plants (Basel, Switzerland) · 2024Article
- Unravelling Post-harvest Ripening Metabolomics of a New White Variety Guava Fruit (Cv Arka Mridula) with Special Emphasis on Phenolics and Corresponding Antioxidants.Applied biochemistry and biotechnology · 2024Article
- Health Benefits of Antioxidant Bioactive Compounds in Ginger (Antioxidants (Basel, Switzerland) · 2024Article
- Εleven Greek Legume Beans: Assessment of Genotypic Effect on Their Phytochemical Content and Antioxidant Properties.Antioxidants (Basel, Switzerland) · 2024Article
- Article
- Nutrient Levels, Bioactive Metabolite Contents, and Antioxidant Capacities of Faba Beans as Affected by Dehulling.Foods (Basel, Switzerland) · 2023Article
- Implications of the Cultivation of Rosemary and Thyme (International journal of molecular sciences · 2023Article
- Faba Bean Processing: Thermal and Non-Thermal Processing on Chemical, Antinutritional Factors, and Pharmacological Properties.Molecules (Basel, Switzerland) · 2023Review
- Tissue-Specific Antioxidant Activities of Germinated Seeds in Lentil Cultivars during Thermal Processing.Antioxidants (Basel, Switzerland) · 2023Article
- Accumulation of Antioxidative Phenolics and Carotenoids Using Thermal Processing in Different Stages ofMolecules (Basel, Switzerland) · 2023Article
- Impact of Thermal Processing on the Selected Biological Activities of Ginger Rhizome-A Review.Molecules (Basel, Switzerland) · 2023Review
- Changes in Quercetin Derivatives and Antioxidant Activity in Marigold Petals (Plants (Basel, Switzerland) · 2022Article
- Thermal Control Using Far-Infrared Irradiation for Producing Deglycosylated Bioactive Compounds from Korean Ginseng Leaves.Molecules (Basel, Switzerland) · 2022Article
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3 authors.
Funding
Abstract
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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