Chemical composition and antioxidant activity of extracts from Moroccan fresh fava beans pods (Vicia Faba L.).

Kalili, Adil

doi:10.32394/rpzh.2022.0194

Cited by 6 publications

(5 citation statements)

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“…Unlike nitrogen and phosphorus, potassium is mainly accumulated in the pods leading to significantly higher concentrations compared to the seeds and leaves [69]. Faba bean pods contain appreciable amounts of bioactive phytochemicals such as flavonoids and tannins [99][100][101]. More than 100 phenolic compounds, mostly flavonoids and their glycosylated forms, were detected in the pods [100].…”

Section: Processing Residues-podsmentioning

confidence: 99%

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Valorization of faba bean (Vicia faba) by-products

Krenz

Grebenteuch

Zocher

et al. 2023

Biomass Conv. Bioref.

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From harvesting to consumption of the faba bean (Vicia faba), different plant residues such as stems, leaves, pods, and seed husks remain as by-products. The harvest residues constitute about 50% (w/w) of the whole aboveground biomass, while the empty pods and the seed husks account for 11% and 6% (w/w) on average, respectively. Due to the environmental and dietary benefits, the global production of faba beans is most likely to increase in the future. Concomitantly, the amounts of by-products will rise as well. So far, mainly the harvest residues have been widely studied, whereas the pods and husks have received less consideration. Therefore, the aim of this review was to provide an overview of the composition of the faba bean plant residues and to illustrate their potential of being used as feedstock in food, feed, or even non-food applications. This literature survey clearly reveals that all the residual materials of faba beans contain valuable compounds and might be suitable for a multitude of different applications. The residual material should thus not be disposed of but further valorized in order to exploit the full potential of the biomass.

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Section: Processing Residues-podsmentioning

confidence: 99%

“…Composition of faba bean pods[34,36,42,69,98,99,101,103,104]. All values given as g kg −1 DM (n number of observations, SD standard deviation)…”

mentioning

confidence: 99%

Valorization of faba bean (Vicia faba) by-products

Krenz

Grebenteuch

Zocher

et al. 2023

Biomass Conv. Bioref.

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“…The extracts were obtained by maceration for 72 hours with methanol (MeOH, 100%), methanol/water (MeOH/H2O, 70%/30%), dichloromethane/methanol (DCM/MeOH, 50/50) and dichloromethane (DMC, 100%). Then, the extracts were filtered and the solvent was removed by rotary evaporation under pressure at a temperature of 45°C and then stored in the freezer at -4°C until analysis [22].…”

Section: Preparation Of Extractsmentioning

confidence: 99%

Nutritional composition and bioactive compounds of a local variety of Vitis vinifera L. cultivated in Morocco

2023

Rocz Panstw Zakl Hig

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Background. The vine is considered one of the most important and popular fruits in the world thanks to its high nutritional value and high fiber content. Objective. This study aim was to evaluate the nutritional composition in a local variety ‘Doukkali’ grape (Vitis vinifera L.) in the perspective of their suitability for pharmaceutical and agri-food use. Material and methods. The proximate composition and minerals were determined using AOAC methods, the total sugar by HPLC method. The total phenolic compounds using the Folin-Ciocalteu reagent, the total flavonoids using aluminum chloride colorimetric method and tannins by the method of vanillin. Results. The analysis of the raisin of this variety revealed a high carbohydrate content of 61% with high levels of glucose (31.6%), fructose (30.4%), dietary fiber (13.92%) and minerals including potassium (445.50 mg/100 g DM), calcium (193.26 mg/100 g DM), sulfur (171.63 mg/100 g DM), sodium (137.50 mg/100 g DM), phosphorus (99.79 mg/100 g DM), magnesium (54.74 mg/100 g DM) and iron (2.39mg/ g DM). Analysis of bioactive compounds showed significant content of polyphenols varying from 43 to 309.1 mg GAE/g DM, flavonoids from 1.0 to 23.8 mg CEQ/g DM and tannins from 2.5 to 50.45 mg TAE/g DM. Conclusions. The study shows that the local variety of Doukkali grape has an important nutritional potential that can contribute to the nutritional needs and the fight against malnutrition as well as to the dietary diversity of the local population.

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“…Faba bean seeds can be consumed in different forms (dry, soaked, roasted, frozen, etc.) as a main dish or as an ingredient in various traditional recipes [43]. It represents a valuable source of various nutrients such as protein, dietary fiber, minerals, vitamin B, starch, vitamins and many bioactive compounds such as phenolic compounds that have antioxidant activity for the prevention of chronic diseases [1,16,44]).…”

Section: Nutritional and Medicinal Values Of Faba Beanmentioning

confidence: 99%

“…Fresh bean pods are rich in nutrients and bioactive substances enhancing their potential for use in human food [70]…”

Section: Field Experiments Research Papermentioning

confidence: 99%

Unlocking the potential of faba bean in Moroccan agriculture: a review- from research to perspective

Boutagayout,

Belmalha,

Nassiri

et al. 2023

E3S Web Conf.

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The world's growing population and the need for food security require rigorous research and development towards climate change-resilient agroecosystems and a major shift toward grain legumes. Faba bean is an important crop in Morocco, providing an essential source of vegetable protein for both humans and livestock with outstanding agronomic, nutritional, and environmental properties. In this review, we present an overview of faba bean crops, including their history, botany, production, importance, and main biotic and abiotic constraints, as well as state-of-theart scientific research on faba bean in Morocco. We also propose insights as future strategies to unlock the potential of faba bean in Moroccan agriculture. Despite its numerous benefits, the cultivation of Vicia faba varieties faces several challenges, including low yield, weeds, pests, disease problems, and climate change. To fully realize the potential of faba bean, there are opportunities for future crop development, including genetic improvement, sustainable intensification, market development, and climate-smart agriculture. Increased investment in research and development, extension services, and infrastructure, as well as constructive agricultural policy strategies, is necessary to increase the number of pulses in various Moroccan cropping systems. By unlocking the potential of faba bean, Morocco can ensure future food and feed security and contribute to the sustainable development of its agricultural sector.

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Chemical composition and antioxidant activity of extracts from Moroccan fresh fava beans pods (Vicia Faba L.).

Cited by 6 publications

References 0 publications

Valorization of faba bean (Vicia faba) by-products

Valorization of faba bean (Vicia faba) by-products

Nutritional composition and bioactive compounds of a local variety of Vitis vinifera L. cultivated in Morocco

Unlocking the potential of faba bean in Moroccan agriculture: a review- from research to perspective

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