Removal of favism-inducing factors vicine and convicine and the associated effects on the protein content and digestibility of fababeans (Vicia faba L)

Jamalian, Jalal

doi:10.1002/(sici)1097-0010(199910)79:13<1909::aid-jsfa454>3.0.co;2-h

Cited by 23 publications

(20 citation statements)

References 27 publications

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“…The average decrease in the content of vicine and convicine was higher by boiling (18.86 and 22.53%, respectively) than by roasting (6.06 and 22.53%, respectively); moreover, the change in the content of convicine was higher than that for vicine. Similar results were obtained by Jamalian () through different cotyledons and flour obtained from broad beans; in that work, the elimination of convicine was almost complete, finding, in some cases, only traces of this compound. Khalil and Mansour () found a decrease of 35 and 37% in the content of vicine and convicine, respectively, by effect of cooking and autoclave processing of broad beans.…”

Section: Resultssupporting

confidence: 85%

Effect of Roasting and Boiling on the Content of Vicine, Convicine and L‐3,4‐dihydroxyphenylalanine in Vicia fabaL.

Cardador‐Martínez

Maya-Ocaña

Ortiz-Moreno

et al. 2012

Journal of Food Quality

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The pyrimidine glycosides, vicine and convicine, are compounds of the genus Vicia, whereas their aglycone derivatives, divicine and isouramil, are responsible for favism occurrence, and L‐3,4‐dihydroxyphenylalanine (L‐DOPA) is a nonprotein amino acid precursor of dopamine in healthy neurons. The present work evaluated the effect of thermal treatment, which consisted of roasting and boiling, on the content of vicine, convicine and L‐DOPA in mature cotyledons of 10 varieties of Mexican Vicia faba L. and determined the concentration of glycosides and L‐DOPA by high‐performance liquid chromatography. The raw cotyledons showed 2.88–6.10, 0.63–1.68 and 0.28–0.44 vicine, convicine and L‐DOPA, respectively. The 12 and 40% and 30 and 61% decrease in vicine and convicine content, respectively, were observed to be the effect of roasting and boiling the samples. L‐DOPA was totally removed by both thermal processes. In all analyzed samples, vicine was the main compound; however, there were significant differences between varieties and thermal treatments. Practical Applications Vicine and convicine glycosides are strongly implicated in favism, a hemolytic anemia in humans, and in poor performance of laying hens. There are reports of decreased egg weight, increase in the fragility of the yolk and a number of blood stains, and decreased fertility and hatchability of eggs. The characterization of new varieties of faba bean in their content of potentially toxic glycosides allows selection of those with the lowest possible content of such compounds. Also, the application of heat treatments that reduce glycosides will allow the use of seeds or flour to develop harmless food and feed ingredients.

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Section: Resultssupporting

confidence: 85%

Effect of Roasting and Boiling on the Content of Vicine, Convicine and L‐3,4‐dihydroxyphenylalanine in Vicia fabaL.

Cardador‐Martínez

Maya-Ocaña

Ortiz-Moreno

et al. 2012

Journal of Food Quality

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“…Generally, detoxification treatments on faba bean flours have been more successful compared to whole seed or parts of it. In particular, almost complete removal of the aglycones and low toxicity index were observed after treatments with highly acidic buffers (pH 3.5) plus H 2 O 2, implying the importance of acidic conditions on effective detoxification15. However, the treatments already proposed are difficult to be applied on a large-scale and often not applicable for food and feed production.…”

Section: Discussionmentioning

confidence: 99%

Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour

Rizzello

Losito

Facchini

et al. 2016

Sci Rep

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In spite of its positive repercussions on nutrition and environment, faba bean still remains an underutilized crop due to the presence of some undesired compounds. The pyrimidine glycosides vicine and convicine are precursors of the aglycones divicine and isouramil, the main factors of favism, a genetic condition which may lead to severe hemolysis after faba bean ingestion. The reduction of vicine and convicine has been targeted in several studies but little is known about their degradation. In this study, the hydrolysis kinetics of vicine and convicine and their derivatives during fermentation with L. plantarum DPPMAB24W was investigated. In particular, a specific HPLC method coupled to ESI-MS and MS/MS analysis, including the evaluation procedure of the results, was set up as the analytical approach to monitor the compounds. The degradation of the pyrimidine glycosides in the fermented flour was complete after 48 h of incubation and the aglycone derivatives could not be detected in any of the samples. The toxicity of the fermented faba bean was established through ex-vivo assays on human blood, confirming the experimental findings. Results indicate that mild and cost effective bioprocessing techniques can be applied to detoxify faba bean also for industrial applications.

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“…The vicine and convicine contents remained the same over nine days in the whole seedlings of faba beans when germinated at 20°C for up to nine days (Goyoaga et al 2008), whereas others have reported an 86% reduction in vicine and almost complete elimination of convicine after seven days at 16-17°C (Jamalian 1999) or 38 and 30% reductions in vicine and convicine, respectively, after three days of germination at 25°C (Khalil and Mansour 1995). The vicine and convicine contents remained the same over nine days in the whole seedlings of faba beans when germinated at 20°C for up to nine days (Goyoaga et al 2008), whereas others have reported an 86% reduction in vicine and almost complete elimination of convicine after seven days at 16-17°C (Jamalian 1999) or 38 and 30% reductions in vicine and convicine, respectively, after three days of germination at 25°C (Khalil and Mansour 1995).…”

Section: Germinationmentioning

confidence: 90%

Effect of Processing on Antinutrient Compounds in Pulses

Patterson¹,

Curran²,

Der³

2016

Cereal Chem

143

101

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Removal of favism-inducing factors vicine and convicine and the associated effects on the protein content and digestibility of fababeans (Vicia faba L)

Cited by 23 publications

References 27 publications

Effect of Roasting and Boiling on the Content of Vicine, Convicine and L‐3,4‐dihydroxyphenylalanine in Vicia fabaL.

Effect of Roasting and Boiling on the Content of Vicine, Convicine and L‐3,4‐dihydroxyphenylalanine in Vicia fabaL.

Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour

Effect of Processing on Antinutrient Compounds in Pulses

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