Broad Bean Pods Research Articles

Preparation and characterization of β-glucan/polyvinyl alcohol/clove essential oil film and its application in the preservation of fresh broad bean pods

In this study, an active film was developed based on β-glucan (BG)/polyvinyl alcohol (PVA)/clove essential oil (CEO) and its preservation effects on fresh broad bean pods were examined. The impact of different BG:PVA ratios (50:50, 40:60 and 30:70) and CEO concentrations (0.25%, 0.50% and 1.00%) on the capacities of film were investigated. A BG:PVA ratio of 40:60 and CEO content of 0.5% (w/w) were adopted following the optimization of the physical, mechanical and barrier capacities of the blended film. Subsequent characterization of the film via Fourier transform infrared spectroscopy, X-ray diffraction and scanning electron microscopy suggested that the BG hydroxyl groups interacted well with the PVA and CEO, and the good heat stability of the BG/PVA-CEO film was confirmed via thermal gravimetric analysis-differential scanning calorimetry. Importantly, the BG/PVA-CEO film also showed good antimicrobial activity. Moreover, the BG/PVA-0.5% CEO film effectively preserved fresh broad bean pods over a 30-day storage period, based on assessments of appearance, firmness, weight loss and the enzyme activities. These results indicate the promising applicability of the novel BG/PVA-CEO films as active coating materials for the preservation of fresh produce and food products.

Vicia faba L. Pod Valves: A By-Product with High Potential as an Adjuvant in the Treatment of Parkinson's Disease.

Vicia faba L. is a leguminous plant with seeds rich in nutritional compounds, such as polyphenols and L-dopa, a dopamine precursor and first-line treatment for Parkinson's symptoms. Recently, its by-products have been revalued as a sustainable source of bioactive compounds. In this study, aqueous extracts of Lucan broad bean pod valves (BPs) were characterized to evaluate their potential use as adjuvants in severe Parkinson's disease. L-dopa content, quantified by LC-UV, was much higher in BPs than in seeds (28.65 mg/g dw compared to 0.76 mg/g dw). In addition, vicine and convicine, the metabolites responsible for favism, were not detected in pods. LC-ESI/LTQ-Orbitrap/MS2 allowed the identification of the major polyphenolic compounds, including quercetin and catechin equivalents, that could ensure neuroprotection in Parkinson's disease. ESI(±)-FT-ICR MS was used to build 2D van Krevelen diagrams; polyphenolic compounds and carbohydrates were the most representative classes. The neuroprotective activity of the extracts after MPP+-induced neurotoxicity in SH-SY5Y cells was also investigated. BP extracts were more effective than synthetic L-dopa, even at concentrations up to 100 µg/mL, due to the occurrence of antioxidants able to prevent oxidative stress. The stability and antioxidant component of the extracts were then emphasized by using naturally acidic solutions of Punica granatum L., Ribes rubrum L., and gooseberry (Phyllanthus emblica L.) as extraction solvents.

Antioxidant, anti-inflammatory, antimicrobial, and anticancer properties of green broad bean pods (Vicia faba L.)

This study featured broad/fava bean pods as by-products of food production. It assessed the chemical composition of green bean pods (Vicia faba L.) and their methanolic extract.
 The extract was tested in vitro for antioxidant, anti-inflammatory, antimicrobial, and anticancer activities against prostate cancer (Pc3) and liver cancer (HepG2) cells. Broad bean pods proved to be rich in carbohydrates, fiber, protein, potassium, calcium, and magnesium. The extract contained 286 mg GAE/g total phenols and 105 mg QE/g total flavonoids. The antioxidant activity of the methanolic extract was measured by 1,1-diphenyl-2-picryl hydrazyl (DPPH) assay. The highest DPPH scavenging activity belonged to the extract concentrations of 1000 μg/mL (80.5%) and 500 μg/mL (73.7%), whereas the IC50 value was 87.35 μg/mL. The methanolic extract possessed the anti-inflammatory effect as it significantly reduced the hemolysis of red blood cells. The maximal inhibition percentage reached 66.7% at 1000 μg/mL. Regarding the antimicrobial activity, the broad bean pod methanolic extract inhibited Bacillus subtilis, Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa, as well as Candida albicans. The extract reduced the cell viability of human hepatocarcinoma (HepG2) and prostate cancer (PC3) cells in a concentration-dependent manner. It also caused significant changes in cell shape, compared to the control.
 Therefore, broad beans can be recommended for human consumption together with pods, fresh or cooked, as a potential source of bioactive substances in functional food production.

Potential Use of Low-Cost Agri-Food Waste as Biosorbents for the Removal of Cd(II), Co(II), Ni(II) and Pb(II) from Aqueous Solutions

We evaluated the potential use of agri-food waste for the removal of heavy metal ions from aqueous solutions and its application in different processes (e.g., water remediation, in the production of biomass enriched in nutritionally significant elements, etc.). Biomasses from grape seed, grape pomace, loquat seed, Calabrese broccoli stem, empty pods of carob and broad bean pods, unripe bitter orange peel, kumquat, orange pulp and Canary Island banana pulp were prepared. The percentages and biosorption capacities were evaluated and compared with those refe-renced using Valencia orange peel (Citrus sinensis Valencia late). These studies allow for easily providing added value to different agri-food wastes. The results show that the proposed biomasses were able to retain the studied metal ions and obtained different percentages, being in some cases above 90%. The highest values were obtained using broad bean pod (Pb(II) (91.5%), Cd(II) (61.7%), Co(II) (40.7%) and Ni(II) (39.7%)). Similar values were observed using grape seed, broccoli stem, carob pod and unripe bitter orange peel. Carob pod for biosorption of Cd(II) is also of great interest. These studies suggest that the agri-food residues evaluated can be applied to prepare effective biosorbents of divalent metal ions from aqueous solutions.

Dynamics of microbial communities of fresh broad bean pods and screening of biological preservatives

This study aimed to determine the dynamics of the microbiome of fresh broad bean pods stored at 10 °C and select targeted and efficient biological preservatives. Culture-dependent 16S rRNA and ITS (Internal Transcribed Spacer) sequencing combined with high-throughput sequencing (HTS) were used to analyze the microbial diversity. The biological preservatives were chosen by antimicrobial analysis and their effects on maintaining freshness. The bacterial and fungal community richness decreased with prolonged storage. The microbial diversity of samples collected on day 0 was clearly distinct from that of samples collected on day 30. The dominant spoilage bacteria were Pseudomonas, Pantoea, Stenotrophomonas and Flavobacterium and the dominant spoilage fungi Pseudogymnoascus, Cladosporium, and Beauveria. Clove essential oil (0.5%) and β-glucan from naked barley (1%) were selected as targeted and efficient biological preservatives for fresh broad bean pods. The results provide a basis for developing technology to prolong the shelf-life of fresh broad bean pods.

Antioxidant and antimicrobial activities of polyphenols extracted from pea and broad bean pods wastes

Antioxidant and antimicrobial activities of polyphenols extracted from pea and broad bean pods wastes

Exploring the anticancer and antioxidant properties of Vicia faba L. pods extracts, a promising source of nutraceuticals.

BackgroundPulse crops are considered the major sources of proteins, dietary fiber, micronutrients, and bioactive phytochemicals. Among the numerous pulse crops, broad beans (Vicia faba L.) have received particular attention due to their nutraceutical, functional and economic importance. Our attention was mainly focused on the broad bean pods (VFs), which are the primary by-product of the domestic and industrial processing of broad beans and an attractive source of valuable ingredients.MethodsIn order to investigate the VFs properties, the flours from broad beans of three different harvest periods were extracted with acetone, methanol and 70% aqueous ethanol and the dried extracts were analyzed, qualitatively and quantitatively, and tested for their antioxidant through DPPH and ABTS assay and anticancer activities using the MTT assay and immunofluorescence analysis.ResultsThe VF extracts demonstrated a good in vitro radical scavenging activity from the first stage of collection of all the V. faba L. extracts. Additionally, the extracts were tested for their cytotoxicity against a panel of cancer and normal cells and the outcomes indicated the ethanol extract as the most active against the melanoma cell line Sk-Mel-28, without affecting the viability of the normal cells. Finally, we found out that the ethanol extract interfered with the microtubules organization, leading to the cancer cells death by apoptosis.

Effect of Different Levels of Compost and Nitrogen Fertilizers on Growth and Yield of Broad Bean (Vicia faba l.) Under Silty Clay Soil Conditions تأثير المستويات المختلفة من الکومبوست والأسمدة النيتروجينية على نمو وإنتاج الباقلاء (Vicia faba L.) في ظروف التربة الطميية الطينية

The field experiment was conducted at Arbat location in sulaymaniyah governorate, Iraq. The main aim of this research is, to evaluate the impact of adding various levels of compost (Cattle Manure) and nitrogen (Urea) rates on Broad Bean (Vicia faba L.) yield and yield components. Experimental treatments have been organized and a factorial experiment was laid out in a complete randomized block design with three replicates. The treatments included three levels of compost, and three levels of nitrogen incorporated into the soil. The main results could be summarized as, the application of compost, nitrogen and the interactions, the vegetative growth parameters, plant height (cm), number of branches plant-1, biological yield (g), pod length (cm), number of pods plant-1, average of pod weight (g), seeds weight (g pod-1), yield of seeds (Mg ha-1), total yield of pods (Mg ha-1), number of nodules plant-1 and % nitrogen, % protein in seeds of Broad Bean plant from Arbat location, were significantly increased by increasing the level of compost application from 0, 5 to 10 Mg ha-1. Also the vegetative growth parameters, broad bean yield and pods quality as well as nutritive value of broad bean were significantly increased with increasing the level of nitrogen application from 0, 100 to 150 kg ha-1.

Screening of glucan and pectin contents in broad bean (Vicia faba L.) pods during maturation

This study was performed to investigate broad bean pods (BBPs), a food waste by-product material, for their glucan and pectin contents, at three different stages of maturation, in order to provide basic support for the functional uses of BBPs and for the development of a potential market for bioactive ingredients from residual sources. In the first instance, the isolation of glucans was performed by carrying out an alkaline extraction on the dry BBP flour, at each stage of maturation. The isolated glucans were dialyzed and the crude and soluble samples were characterized by Fourier transform infrared spectroscopy and scanning electron microscopy analyses. Afterwards, the colorimetric method for the enzymatic measurement of glucans was used. This procedure involved partial acid hydrolysis combined with an enzyme complex for the quantitative determination of α- and β-glucans. The results showed that, regardless of the used method, the glucan content increased with maturation. The maximum total glucan yield was recovered from BBPs at third stage of maturation (45 mg/g). The kit-based procedure revealed the variability of the β-glucan amount with maturation whose percentage, compared to total glucans, increased from 47.6 at the first stage up to 61.9 at the third stage. On the contrary, the pectin content in BBPs decreased with maturation. The yields ranged from 8.7% at the third stage to 17.2% at the first stage of maturation. The degree of esterification was determined by the classical titrimetric method and confirmed by the instrumental FT-IR method. The samples showed an average titrimetric value of 43.4% and the typical fingerprint in IR spectra with an average value of 50.5%. The degree of methoxylation remained almost unchanged during maturation, regardless of the method used.

Purification and Partial Characterization of Peroxidases from Three Food Waste By-Products: Broad Bean Pods, Pea Pods, and Artichoke Stems.

In this study, peroxidases (PODs) from three waste by-products: broad bean pods (BBP), pea pods (PP), and artichoke stems (ARS) were purified and their optimal conditions were determined for the first time. The purification process resulted in 4.32, 7.21, and 8.9% of POD recoveries for PP, ARS, and BBP, respectively. They were purified 2.12-, 32.97-, and 10-fold with specific activities of 27.26, 266.43, and 27U/mg of protein, respectively. Analysis of their optimal conditions showed that POD purified from BBP and PP exhibited the highest activity at 60°C temperature and pH6 and 8 with strong affinity with catechol substrate (Km of 0.356 and 0.189mM; Vmax of 0.08 and 0.041μM/min for BBP and PP, respectively). The highest activity of ARS POD was obtained under the following conditions: temperature at 50°C, pH from 6 to 8, and guaiacol as substrate (Km 0.375mM; Vmax 0.012μM/min). Apart from giving the opportunity for recycling the food industry wastes, the studied waste by-products could represent an alternative source of PODs that could find several applications in the biotechnological, chemical, and food industries.

Purification of a novel monophenolase inhibitory peptides prepared from Vicia faba pods protein via enzymatic hydrolysis

Abstract The aim of the present study was to prepare novel monophenolase inhibitory peptides from Vicia faba (broad bean) pods. Isolated protein was hydrolysed by immobilized protease at pH 10. For maximum production of hydrolysate (peptides), an optimized hydrolysis process, including incubation temperature and protein concentration, was established. Broad bean peptides had higher tyrosinase inhibitor potency than that of the parent protein. They were fractionated by ultrafiltration into three fractions: F1, F2, and F3. With high monophenolase inhibitor potency, F2 was further fractionated by reversed-phase high-performance liquid chromatography (RP-HPLC) three times, followed by high-performance size-exclusion chromatography (HPSEXC) to finally achieve a single peak, confirming its purity with a molecular weight of 26.102 kDa. It had superior monophenolase inhibitor potency compared to that of the original protein. The Michaelis-Menten constant (Km) values of tyrosinase activity toward l -tyrosine in the presence of a broad bean monophenolase inhibitor increased when its concentration increased, while the maximum velocity (Vmax) value was unchanged. The monophenolase inhibitor exhibited a competitive type of inhibition. The results of this study suggest that broad bean pods are a good source of monophenolase inhibitory peptides, which exhibit therapeutic potential for curing or preventing some diseases.

Pea and Broad Bean Pods as a Natural Source of Dietary Fiber: The Impact on Texture and Sensory Properties of Cake.

Attention has focused on bakery products such as cake which is one of the most common bakery products consumed by people in the world. Legume by-products, pea pods (PPs) (Pisum sativum L.) and broad bean pods (BBPs) (Vicia faba L.) mediterranean (Tunisian), has been studied for its high dietary fiber content (PP: 43.87 g/100 g; BBP: 53.01 g/100 g). Protein content was also a considerable component for both by-products. We investigated the effect of substituted of 5%, 10%, 15%, 20%, 25%, and 30% of PP and BBP flours on the sensory and technological properties in cake. Cakes hardness increased whereas L* and a* color values decreased. The overall acceptability rate showed that a maximum of 15% of PP and BBP flours can be added to prepare acceptable quality cakes.

Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality

Pea and broad bean pods fibers were extracted and incorporated with different levels into dough and breads made from wheat white flour. Incorporation of those two kinds of fibers at 1 g/100 g into low bread-making quality flour leads to the increase of the dough strength to 18.8 mJ and 20.8 mJ for the fiber from pea pods and broad bean pods, respectively. Also, the curve configuration ratio was increased from 0.73 for the control to 1.13 and 1.42 for the fiber from pea pods and broad bean pods, respectively. Bread evaluation revealed that the addition of fibers from pea pods and broad bean pods improved considerably the texture profile of bread. In fact, there is a clear decrease in hardness (15.24 N for the control and 13.83 N and 12.75 N for breads enriched with fibers from pea pods and broad bean pods, respectively) with a slight perfection in adhesion and cohesion. In conclusion, fibers from pea pods and broad bean pods could be recommended as improver in the bread making industry.

Effect of water stress and NaCl triggered changes on yield, physiology, biochemistry of broad bean (Vicia faba) plants and on quality of harvested pods

AbstractSalinity and drought are the most important abiotic stresses affecting crop yield. Broad bean was chosen as model plant for assessing the impact of salt stress and its interaction with drought in the field experiments. The factors examined in the experiments were the two irrigation rates (normal watering — NW with 3 L plant−1 and drought — D) and three salinity rates imposed by foliar application (0, 50, 100 mg L−1 NaCl). Highest NaCl level with normal water irrigation caused maximum reduction in plant height and production, which it was due to photosynthetic disturbances. Salt injuries were alleviated by increasing water stress. The control plants exposed to NaCl lost their ability over water control. The increased malondialdehyde (MDA) and H2O2 indicate the prevalence of oxidative stress due to salinity. The levels of proline and carbohydrates were higher under salinity alone than under simultaneous exposure to drought and NaCl. The protein concentration of immature and mature broad bean pods was more inhibited more by NaCl supply than by drought alone. The combination of drought and NaCl resulted in a significant increase in proteins, glucose, fructose and sucrose content. Overall, the ameliorative effect of drought under NaCl supply was quantified.

Canada thistle phenology in broadbean canopy

Soine of the developmental stages of Canada thistle - <i>Cirsium arvense</i> (L.) Scop. (I. emergence and early growth, II. shooting, II. budding, IV. flowering, V. fructification, VI. shedding of fruits) on the background of development stages of broad-bean, weeded by herbicides and without that weed-killing substances, were presented in the paper. Phenological observations were carried out on the plants growing on alluvial soil developed from light loam in Zakrz6w near Tarnobrzeg. It was proved that phenological development of Canada thistle, during broad-bean vegetation, depended on course of weather conditions and method of crop care. Emergence of the weed occurred earlier than broad-bean plants during warm and rather dry seasons. In every vegetation period, emergence and early vegetation stage (to 4 leaves seedling) of Canada thistle lasted about 3 months, until broad-bean got full pod setting. During wet and cold season (in 2001) the weed emerged also early under herbicide (Afalon 1,5 kg ha<sup>-1</sup>) condition. Until to broad-bean harvest, Canada thistle attained the finish developmental stages, that means fruiting and fruit shedding. Herbicide treatment delayed the last two stages and limited fruit shedding by plants of <i>Cirsium arvense</i>.

Pea pod, broad bean pod and okara, potential sources of functional compounds

Disposal of by-products generated by plant food processing represent an important problem in the industry, but these by-products are also promising sources of compounds which may be used for their technological or nutritional properties, and today they are considered as a possible source of functional compounds. This work has contributed to the knowledge of three legume by-products, pea pod ( Pisum sativum L.), broad bean pod ( Vicia faba L.) and okara from soybean ( Glycine max L.). These three by-products have in common that their major fraction is dietary fibre (pea pod: 58.6 g/100 g; okara: 54.3 g/100 g; broad bean pod: 40.1 g/100 g). Sucrose, glucose and fructose are the most important soluble sugars in both pods; however α-galactosides (stachyose and raffinose) are in greater concentration in okara. Protein is also a considerable component, although in higher amount in okara than in pods. Okara presents a large quantity of fat however both pods show similar low contents. Linoleic acid is the most important fatty acid; oleic acid is remarkable in okara and pea pod and linolenic acid in broad bean pod. Mineral amount is major in by-product pods than in okara, and the most important minerals are potassium, calcium and iron.

Isolation and characterisation of cell wall polysaccharides from legume by-products: Okara (soymilk residue), pea pod and broad bean pod

Abstract Cell wall material (CWM) from three legume by-products: okara (O), pea pod (PP) and broad bean pod (BBP) were isolated. CWM was sequentially extracted with a chelating agent to obtain S1, and with dilute alkali (S2), 1 M alkali (S3), 4 M alkali (S4) and NaClO 2 /acetic acid (S5) to leave a cellulose-rich residue (RES). The S1 fraction was different in each by-product (O: 7.2%; PP: 5.5%; BBP: 29.4 %). S2 (O: 7.4%; PP: 3.2%; BBP: 8.1%) and S5 (O: 9.8%; PP: 5.6%; BBP: 10.8%) were low in pea pod and similar in okara and broad bean pod. S1, S2 and S5 were characterised as pectin-rich fractions, whereas S3 and S4 were hemicellulose-rich fractions. There was a high percentage of S3 in pea pod (O: 8.9%; PP: 11.5%; BBP: 6.8%) and S4 in okara (O: 17.8%; PP: 7.1% BBP: 5.7%). RES was the fraction with the highest percentage of cellulose, and the remainder was pectin and hemicellulose material (O: 48.9%; PP: 67.1%; BBP; 39.2%). In addition, the swelling and water retention capacity of these by-products indicates their potential application as a texturing additive.

The screening method of a bifidogenic dietary fiber extracted from inedible parts of vegetables.

Total dietary fiber (DF) was extracted from the inedible parts of vegetables such as peel of taro and Chinese yam, pea pod, broad bean pod, and broad bean testa. Effects of these fibers on the growth of bifidobacteria were determined by two kinds of experiments: one was to determine the increase of Bifidobacterium longum JCM1217 (B. longum) in medium containing DF, the other was an in vitro fermentation of the DF by anaerobic slurries of mixed human fecal or rat cecal microbiota. Anaerobic culture was carried out for 48 h in both experiments. In the pure culture of B. longum, the significant increase of bacterial number was observed as compared with 0 h in the medium containing the DF from peel of Chinese yam, pea pod and broad bean pod (p<0.05). On the other hand, bacterial number was decreased in the medium containing the DF from the peel of taro and broad bean testa. We selected the DF from pea pod because of its highest bifidogenic property in human fecal microbiota. In the fermentation of DF from pea pod by rat cecal microbiota, bifidobacteria and lactobacilli were increased. Bacteroidaceae and clostridia were decreased. These results suggested that DF from pea pod had possibility as a prebiotic. The bifidogenic property was affected by the sugar composition of DF.

First Report of Broad Bean Canker Caused by Pestalotiopsis disseminata in India.

A canker disease of broad bean (Vicia faba L.) pods was observed annually from February to April every year since 1995. Disease incidence ranged from 45 to 100% in commercial fields and experimental plots at the Central Agricultural University, Imphal, Manipur. Initial symptoms on young pods appeared as bright yellow, scattered spots 1 to 2 mm in diameter that later became raised, black, and corky within 12 days. As the disease progressed, the lesions coalesced and formed large cankers, which resulted in unmarketable pods. Surface-sterilized symptomatic tissues were plated on potato-dextrose agar (PDA) and the fungus that grew out was identified as Pestalotiopsis disseminata. One culture was deposited at the Indian Type Culture Collection, Division of Plant Pathology, Indian Agricultural Research Institute, New Delhi. Pathogenicity of the fungus was determined by pipetting two drops of a 3 × 103 conidia/ml spore suspension on each of five healthy young pods and repeating on each of 10 plants. A similar five pods inoculated with sterile water served as controls. Inoculated broad bean plants were covered with plastic bags for 48 h and placed into the open under shade having a temperature range of 25 to 28°C. Corky lesions similar to those originally observed developed within 16 days on inoculated pods. Symptoms did not appear on control pods. Necrotic tissues from artificially induced broad bean cankers were plated on PDA and consistently yielded P. disseminata. This is the first report of P. disseminata on broad bean in India.

Flavonoid concentration changes in maturing broad bean pods

5 flavonoids aglycons and 8 flavonol glycosides were isolated from broad bean pods. By chemical, chromatographic and spectral methods the aglycons were identified as 7,3',4'-trihydroxyflavone, 7,4'-dihydroxyflavone, geraldone, butein and keamferol. The concentration changes of the flavonoids in pod tissues with progressive stages of maturity were evaluated by HPLC analysis.