From by-Product to Unconventional Vegetable: Preliminary Evaluation of Fresh Fava Hulls Highlights Richness in L-Dopa and Low Content of Anti-Nutritional Factor

Abstract

Faba bean hulls are a by-product, generated from the processing of beans and usually disposed of as waste, utilized in some recipes of Italian traditional cuisine. In this research, a quality evaluation of faba hulls in six genotypes (four local varieties—‘Cegliese’, ‘Iambola’, ‘San Francesco’ and ‘FV5′—and two commercial ones—‘Aguadulce supersimonia’ and ‘Extra-early purple’) of faba bean (Vicia faba L. var. major Harz) for fresh consumption grown with two plant densities (4.16 and 2.08 plants m−2) was carried out. For all the measured parameters, the statistical analysis reveals that the interaction between plant density and genotype was not significant. On the other hand, independently of the genotype, the higher the plant’s density the higher was the pods’ yield per unit area, while the average percentage of hulls was of 75% with little differences between genotypes. All genotypes showed a low content of vicine (12.4 mg 100 g−1 FW), a well know favism-inducing factor, and a very high phenols content (between 443 and 646 mg 100 g−1 FW) and levo-dihydroxy phenylalanine (L-dopa—on average 170 mg 100 g−1 FW), used for the treatment of patients affected by Parkinson’s disease. In conclusion, this study highlights the good potential of faba hulls as unconventional vegetable, suggesting its use as a new functional food in the daily diet and also for patients with Parkinson’s disease.

Valorization of faba bean (Vicia faba) by-products

“…Harvest residues are outlined with a dotted and processing residues with a dashed frame dry matter) of the harvest residues [34,35]. The freshly harvested pods may be sold intact, but most commonly the grains are also released from the pods and are sold fresh, frozen, or canned [36]. These empty pods remain as residual material and constitute about 70-75% (w/w) of the fresh matter of the whole pod yield [36][37][38][39][40].…”

“…The freshly harvested pods may be sold intact, but most commonly the grains are also released from the pods and are sold fresh, frozen, or canned [36]. These empty pods remain as residual material and constitute about 70-75% (w/w) of the fresh matter of the whole pod yield [36][37][38][39][40]. However, when only the dry mass of the fractions is considered, the seeds constitute about 80% (w/w) of the dry pod weight, while the empty pods only account for 20% (w/w) [35,41,42].…”

Development and Validation of a Reversed-Phase HPLC Method with UV Detection for the Determination of L-Dopa in Vicia faba L. Broad Beans

“…Since the absorption spectrum of LD is highly characteristic ( Figure 1 B), its determination by spectrum acquisition (LC-UV analysis) is also selective. Although several scientific works reported the separation and quantification of LD in Vicia faba L. by using liquid chromatography coupled to a UV–Vis detector (LC/UV–Vis) [ 8 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 ], there are still some limitations regarding LD extraction/stability, chromatographic conditions, and method validation.…”

“…Chromatographic conditions as regards LC column and mobile-phase composition are also fundamental to obtain reliable results. Mostly, C 18 stationary phases have been used due to the highly polar structure of the analyte [ 10 , 11 , 13 , 23 ]. Acetate/phosphate buffers at acidic pH values (<3) have also been used, although some papers report the use of acetate/phosphate buffers at pH of 4.00, 4.55, 4.66, or 7.00 [ 10 , 19 , 20 , 23 , 24 , 37 ].…”

Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks

“…In legume seed production, it is still largely a by-product [22,23]. Therefore, using it as an additive for extruded snacks would constitute a use of waste and, at the same time, an increase in the nutritional value of the product [24]. This is especially true for fermented foods.…”