Effect of surface drip irrigation and cultivars on physiological state and productivity of faba bean crop

Ulyanych, O.I.; Poltoretskyi, S. P.; Liubych, V. V.; Yatsenko, A.; Yatsenko, V. V.; Lazariev, O.; Кравченко, В. В.

doi:10.15159/jas.21.14

Cited by 2 publications

(3 citation statements)

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“…Alkaloids limit the mollusc repellency of lupin plants [ 58 ]. It has been shown that water stress promotes the generation of alkaloids in faba beans [ 59 ]. Moreover, vicine exhibits fungicidal and insecticidal properties [ 60 ].…”

Section: Resultsmentioning

confidence: 99%

Faba Bean (Vicia faba L. minor) Bitterness: An Untargeted Metabolomic Approach to Highlight the Impact of the Non-Volatile Fraction

Karolkowski,

Meudec,

Bruguière

et al. 2023

Metabolites

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In the context of climate change, faba beans are an interesting alternative to animal proteins but are characterised by off-notes and bitterness that decrease consumer acceptability. However, research on pulse bitterness is often limited to soybeans and peas. This study aimed to highlight potential bitter non-volatile compounds in faba beans. First, the bitterness of flours and air-classified fractions (starch and protein) of three faba bean cultivars was evaluated by a trained panel. The fractions from the high-alkaloid cultivars and the protein fractions exhibited higher bitter intensity. Second, an untargeted metabolomic approach using ultra-high-performance liquid chromatography–diode array detector–tandem–high resolution mass spectrometry (UHPLC–DAD–HRMS) was correlated with the bitter perception of the fractions. Third, 42 tentatively identified non-volatile compounds were associated with faba bean bitterness by correlated sensory and metabolomic data. These compounds mainly belonged to different chemical classes such as alkaloids, amino acids, phenolic compounds, organic acids, and terpenoids. This research provided a better understanding of the molecules responsible for bitterness in faba beans and the impact of cultivar and air-classification on the bitter content. The bitter character of these highlighted compounds needs to be confirmed by sensory and/or cellular analyses to identify removal or masking strategies.

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Section: Resultsmentioning

confidence: 99%

Faba Bean (Vicia faba L. minor) Bitterness: An Untargeted Metabolomic Approach to Highlight the Impact of the Non-Volatile Fraction

Karolkowski,

Meudec,

Bruguière

et al. 2023

Metabolites

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show abstract

“…Thus, the main disadvantages of alkaloids are their antinutritional effect and their potential contribution to bitterness of lupins and faba beans. However, the main advantage of these secondary metabolites is their involvement in the plant mechanism, which limits herbivory attacks and ensures harvest yields [12,135]. For example, the low vicine and convicine faba bean genotypes are more sensitive to bruchid attack [89].…”

Section: Alkaloidsmentioning

confidence: 99%

“…Molecules 2023, 28, 3298 2 of 25 to plant defences in the case of biotic and abiotic stresses [10][11][12][13][14]. For example, the content of saponins was greater in pea samples exposed to very intense contamination with pathogens [11].…”

Section: Introductionmentioning

confidence: 99%

Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review

et al. 2023

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Despite the many advantages of pulses, they are characterised by off-flavours that limit their consumption. Off-notes, bitterness and astringency contribute to negative perceptions of pulses. Several hypotheses have assumed that non-volatile compounds, including saponins, phenolic compounds, and alkaloids, are responsible for pulse bitterness and astringency. This review aims to provide an overview highlighting the non-volatile compounds identified in pulses and their bitter and/or astringent characteristics to suggest their potential involvement in pulse off-flavours. Sensorial analyses are mainly used to describe the bitterness and astringency of molecules. However, in vitro cellular assays have shown the activation of bitter taste receptors by many phenolic compounds, suggesting their potential involvement in pulse bitterness. A better knowledge of the non-volatile compounds involved in the off-flavours should enable the creation of efficient strategies to limit their impact on overall perception and increase consumer acceptability.

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Effect of surface drip irrigation and cultivars on physiological state and productivity of faba bean crop

Cited by 2 publications

References 0 publications

Faba Bean (Vicia faba L. minor) Bitterness: An Untargeted Metabolomic Approach to Highlight the Impact of the Non-Volatile Fraction

Faba Bean (Vicia faba L. minor) Bitterness: An Untargeted Metabolomic Approach to Highlight the Impact of the Non-Volatile Fraction

Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review

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