Ethanol, feed components and fungal biomass production from field bean ( Vicia faba var. equina ) seeds in an integrated process

Pietrzak, Witold; Kawa-Rygielska, Joanna; Król, Barbara; Lennartsson, Patrik R.; Taherzadeh, Mohammad J.

doi:10.1016/j.biortech.2016.05.055

Cited by 24 publications

(12 citation statements)

References 30 publications

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“…The sugar profile and the content of glycerol were examined by means of high-performance liquid chromatography (HPLC) [40]. Beer samples were degassed and centrifuged (6000 rpm, 10 min) and then were diluted (1:1) with ultrapure water and filtered through syringe nylon filters (0.45 µm pore size) to chromatographic vials.…”

Section: Carbohydrate Profile and Glycerol Contentmentioning

confidence: 99%

Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit (Mangifera Indica)

et al. 2020

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This study was performed to determine the possibility of using mango fruit (Mangifera indica) in brewing technology. The aim of using the SPME-HS-GC-MS technique was to assess what changes occurred in the volatile composition of mango beers brewed in this study. Mango fruit was added to the beer in five different forms to ascertain what kind of preparation should be used to improve beer aroma. Analysis of the volatile components in mango beer showed that beer without mango addition was characterized by the lowest content of volatile compounds (1787.84 µg/100 mL). The addition of mango fruit increased the concentration of compounds, such as α-pinene, β-myrcene, terpinolene, α-terpineol, cis-β-ocimene, caryophyllene, and humulene, in beer. Beer prepared with mango pulp addition was characterized by the highest concentration of volatile components from mango beers (2112.15 µg/100 mL). Furthermore, beers with mango addition were characterized by a higher polyphenol content (up to 44% higher than control beer) and antioxidant activity than control beer and were evaluated by a trained panel as having a better taste and aroma than beer without fruit addition.

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Section: Carbohydrate Profile and Glycerol Contentmentioning

confidence: 99%

Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit (Mangifera Indica)

et al. 2020

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“…minor with small seeds, and (c) V. faba var. equina with medium seeds ( Cubero, 1974 ; Crépon et al, 2010 ; Pietrzak et al, 2016 ), the first two of which are relevant in European agriculture. However, faba bean germplasm is also grouped into spring and winter types, according to frost tolerance, delimiting target climatic zone, and sowing time, and according to the ability to adapt to oceanic or continental (i.e., drought-prone) climates ( Moreno and Martinez, 1980 ; Link et al, 2010 ; Flores et al, 2013 ).…”

Section: History Origin and Distributionmentioning

confidence: 99%

Faba Bean Cultivation – Revealing Novel Managing Practices for More Sustainable and Competitive European Cropping Systems

et al. 2018

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Faba beans are highly nutritious because of their high protein content: they are a good source of mineral nutrients, vitamins, and numerous bioactive compounds. Equally important is the contribution of faba bean in maintaining the sustainability of agricultural systems, as it is highly efficient in the symbiotic fixation of atmospheric nitrogen. This article provides an overview of factors influencing faba bean yield and quality, and addresses the main biotic and abiotic constraints. It also reviews the factors relating to the availability of genetic material and the agronomic features of faba bean production that contribute to high yield and the improvement of European cropping systems. Emphasis is to the importance of using new high-yielding cultivars that are characterized by a high protein content, low antinutritional compound content, and resistance to biotic and abiotic stresses. New cultivars should combine several of these characteristics if an increased and more stable production of faba bean in specific agroecological zones is to be achieved. Considering that climate change is also gradually affecting many European regions, it is imperative to breed elite cultivars that feature a higher abiotic–biotic stress resistance and nutritional value than currently used cultivars. Improved agronomical practices for faba bean crops, such as crop establishment and plant density, fertilization and irrigation regime, weed, pest and disease management, harvesting time, and harvesting practices are also addressed, since they play a crucial role in both the production and quality of faba bean.

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“…The sugar profile and the content of ethanol and glycerol were examined by means of High-Performance Liquid Chromatography (HPLC) [26]. Degassed and centrifuged (5500 rpm, 10 min) beer samples were diluted two-fold (1:1) with ultrapure water and filtered through nylon syringe filters with 0.45 µm pore size for chromatographic vials.…”

Section: Introductionmentioning

confidence: 99%

Assessment of Volatiles and Polyphenol Content, Physicochemical Parameters and Antioxidant Activity in Beers with Dotted Hawthorn (Crataegus punctata)

Gasiński

Kawa-Rygielska

Szumny

et al. 2020

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Beer with the addition of dotted hawthorn (Crataegus punctata) fruit and juice was prepared and analysed. The content of carbohydrates, glycerol and ethanol in beers was determined by high-performance liquid chromatography (HPLC). Analysis of the total content of polyphenols was also performed using the Folin-Ciocalteu method, as well as determining antioxidant capacity by DPPH• and ABTS+• assay, and the ability to reduce iron ions by FRAP assay. Content of volatile compounds was analysed by means of solid-phase microextraction and gas chromatography coupled with mass spectroscopy. Beers with addition of hawthorn, both juice and fruit, had higher antioxidative potential and higher polyphenols concentration compared to control beer. The content of polyphenols in beers was in the range 200.5–410.0 mg GAE/L, and the antioxidant activity was in the range of 0.936–2.04 mmol TE/L (ABTS+• assay), 0.352–2.175 mmol TE/L (DPPH• assay) and 0.512–1.35 mmol TE/L (FRAP assay). A sensory evaluation of beers was also carried out. Beer with hawthorn fruit addition obtained the best scores in sensory analysis for criteria such as aroma, taste and overall quality. This beer had the highest content of volatile compounds (287.9 µg/100 mL of beer), while the control beer had lowest concentrations (35.9 µg/100 mL of beer).

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Ethanol, feed components and fungal biomass production from field bean ( Vicia faba var. equina ) seeds in an integrated process

Cited by 24 publications

References 30 publications

Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit (Mangifera Indica)

Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit (Mangifera Indica)

Faba Bean Cultivation – Revealing Novel Managing Practices for More Sustainable and Competitive European Cropping Systems

Assessment of Volatiles and Polyphenol Content, Physicochemical Parameters and Antioxidant Activity in Beers with Dotted Hawthorn (Crataegus punctata)

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