Phenolics, Phytic Acid, and Phytase in Canadian-Grown Low-Tannin Faba Bean (Vicia faba L.) Genotypes

Abstract

Thirteen low-tannin faba bean genotypes grown at two locations in north central Alberta in 2009 were evaluated to investigate the variation in seed characteristics, phenolic and phytate contents, and phytase and antioxidant activities and to elucidate the relationship of these components as a breeding strategy. Seed characteristics including color were predominantly genotype dependent. The faba bean genotypes with total phenolic content ranging from 5.5 to 41.8 mg of catechin equiv/g of sample was linearly related to tannin content and the best predictor of antioxidant activity. Phytic acid content and phytase activity varied significantly among genotypes and between locations, ranging from 5.9 to 15.1 g/kg and from 1606 to 2154 FTU/kg sample, respectively. Multivariate data analysis performed on 19 components analyzed in this study using principal component analysis (PCA) and cluster analysis demonstrate that differences in seed characteristics, phenolic components, phytic acid, and phytase are major factors in segregating faba bean genotypes. The relatively low phytic acid content and high phytase activity of these low-tannin faba bean genotypes are beneficial/essential traits for their use in human and animal nutrition.

Chemical Changes in Bean Grains During Storage in Controlled Conditions

“…According to SCHOENINGER et al (2014b), when studying the color difference (ΔE) in beans of aged and pre-processed pinto group, we obtained results for this parameter between 2.24 and 14.54, so the values found in this study are among those found by the author. OOMAH et al (2011), in a study with different bean genotypes, obtained for the color difference, values of ΔE varying between 58.01 and 75.16, therefore the values for this parameter found in these studies were not as relevant as those of the author. During storage, the compounds present in the seed tegument may undergo oxidation or other chemical changes leading to new compounds that change the grain color (MARTIN-CABREJAS et al, 1997).…”

Legume Crops Phylogeny and Genetic Diversity for Science and Breeding

“…Immature faba bean seeds (fresh or frozen) are a favored vegetable in many countries. Like other food legumes, faba bean contains numerous phytonutrients, such as vitamins, minerals and phenolics, which contribute to the overall antioxident activities of plant foods (Oomah et al, 2011;Baginsky et al, 2013). Faba bean provides an alternative to soybean meal for animal feed in temperate regions where soybean cannot be grown.…”

Re-evaluating TiCl4 and UV assays for detection of vicine and convicine in high-throughput screening of immature and mature seeds of faba bean

“…The TiCl 4 assay can and should be used together with the UV assay for selecting low V-C but high phenolic/tannin (nutritionally valuable, rich in antioxidants) genotypes in cotyledons and/or whole seeds that are immature or mature. Oomah et al (2011) determined a very high correlation between tannins and phenolic compounds in screened faba bean varieties. They measured higher levels of phenolic compounds and tannin in Snowbird relative to CDC Fatima, similar to the results observed in our TiCl 4 assay (480 nm absorbance; Figure 7).…”