Faba Bean Extracts Research Articles

Determination of Antioxidant Activity of Leaves and Flowers of Faba bean

Today, medicinal plants used in folk medicine are increasingly being researched and used in pharmaceutical, nutraceutical fields, and food. Despite its nutritional and medicinal properties, Vicia faba is a legume whose value is not fully understood. More research is needed on its multiple biological effects, such as antioxidant activity and other aspects. The aim of this study is to determine the antioxidant activity of extracts obtained from faba bean leaves and flowers. For this purpose, leaf and flower samples, which were dried in the open air and ground into fine powder, were extracted by steeping in boiling water for ten minutes. The total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity of the extracts were analyzed using spectrophotometric techniques. In addition, organic acid and phenolic compound contents were determined by high performance liquid chromatography technique. It was determined that the total phenolic, total flavonoid and antioxidant contents of faba bean flowers were higher than the leaves. The main phenolic compound in flowers and leaves is ellagic acid. In addition, cytotoxic effects of leaf and flower extracts were investigated by colorimetric test using CCK-8 (Cell Counting Kit-8) kit. The cytotoxic effects of leaf and flower extracts of faba bean were investigated by colorimetric test using CCK-8 (Cell Counting Kit-8) kit. No cytotoxic effect of faba bean extracts was observed. Faba bean is a good source of natural antioxidants and can be used to prevent harmful effects caused by free radicals. Therefore, this study shows that tea prepared from the leaves and flowers of faba bean may be a good choice for people with Parkinson's and those seeking health-promoting beverages.

Growth performance, intestinal microbiota and immune response of grass carp fed isonitrogenous and isoenergetic diets containing faba bean extracts

Functionally active components of faba bean (Vicia faba, FB) are known to improve the muscle texture and growth performance of grass carp (Ctenopharyngodon idellus), but this has not yet been proven by feeding trials using isonitrogenous and isoenergetic diets. Here, we formulated isonitrogenous and isoenergetic diets containing four types of FB extracts and examined their effects on the weight gain, textural quality, intestinal microbiota, metabolic enzymes and immune response of grass carp by a 100-day feeding trial. An isonitrogenous and isoenergetic diet with no FB extracts (control) and whole FB were also used. Compared to the control, the FB water extract diet increased weight gain, muscle hardness and chewiness, intestinal microbiota diversity, the activity of metabolic enzymes including lipase (LP), glucose-6-phosphatase (G-6-P), acetyl-CoA and succinate dehydrogenase (SDH) (P < 0.05). The FB alcohol extract diet also increased weight gain, intestinal microbiota diversity, but the total cholesterol (TC) and triglycerides (TG) contents were also increased (P < 0.05). The FB protein extract and FB residues diets had negative and no effects on weight gain, respectively, and caused intestinal microbiota disorder. FB water and alcohol extracts enhanced intestinal amino acids metabolism, whereas FB water extract and residues enhanced intestinal carbohydrate metabolism. These results further extend previous findings that FB water and alcohol extracts contain most functionally active components of FB, opening up the possibility that these extracts can be used as functional feed additives for freshwater fish.

Exploration of the Potential Mechanism of Faba Bean-Wheat Intercropping to Control Faba Bean Fusarium Wilt Due to Allelopathic Plant Extracts.

We intensively studied faba bean (Vicia faba L.) and wheat (Triticum aestivum L.) intercropping and found that this type of intercropping can effectively control the occurrence of faba bean wilt under field conditions. We conducted hydroponic experiments to explore the role of plant extracts in the process of soil-borne diseases and the mechanism of disease control of faba bean and wheat intercropping. In this experiment, three concentration gradients of faba bean and wheat stem, leaf, and root extracts were added to study the effects of faba bean and wheat extracts on faba bean growth, the physiological resistance of roots, and the growth of Fusarium oxysporum f. sp. fabae (FOF). Faba bean extracts significantly inhibited the growth of faba bean seedlings and the activity of root defense enzymes and significantly stimulated the growth of FOF at high concentrations. Compared with the treatment with faba bean extracts, wheat extracts significantly enhanced the growth of faba bean seedlings, increased the activity of defense enzymes, and inhibited the growth of FOF. Based on these results, we believe that wheat extracts can effectively alleviate the autotoxicity of faba beans and also control the occurrence of faba bean wilt in the field. This provides a theoretical basis for practical intercropping to reduce the damage caused by faba bean wilt.

Safety evaluation of four faba bean extracts used as dietary supplements in grass carp culture based on hematological indices, hepatopancreatic function and nutritional condition

Faba bean (Vicia faba, FB) is known to improve the texture of fish meat but retards growth possibly by inducing hemolysis, hepatopancreas damage, and metabolic disorder. In this study, we used ultrasonic processing to isolate four FB extracts (water extract, alcohol extract, proteins and residues) and examined their beneficial and detrimental effects. These extracts were separately mixed with commercial feed and fed to grass carp (Ctenopharyngodon idellus) using whole FB and commercial feed as controls. After fish were fed one of the six experimental diets for 50 d and 100 d, we evaluated the growth and hematological parameters, activities of metabolic enzymes, hepatopancreatic histology and oxidative response, and lipid metabolism. Results showed that both whole FB and FB residues caused growth retardation and hepatopancreas damage (P < 0.05), whereas growth performance was improved in the FB water and alcohol extract groups compared to the whole FB group. Although the FB water extract negatively affected the number and morphological parameters of red blood cells (P < 0.05), the hematological damage was less pronounced than that of the whole FB group. Excessive hepatopancreatic fat accumulation was found in the whole FB, FB alcohol extract and FB residues groups. Moreover, serious hepatopancreas damages were observed in the FB residues group. These results suggest that the beneficial and detrimental components of FB were successfully separated in the four extracts, and the FB water extract would be the best choice for grass carp culture in terms of growth performance and health. The safety evaluation of the four FB extracts would facilitate further application of FB in aquatic feed.

Effects of four faba bean extracts on growth parameters, textural quality, oxidative responses, and gut characteristics in grass carp

Faba bean (Vicia faba) is proven to improve muscle textural quality in fish, but also causes growth retardation possibly inducing oxidative damage and/or nutritional disturbances. Here we used ultrasonic processing to isolate four faba bean extracts (FB water extract, alcohol extract, proteins, and residues), and then these extracts were mixed with commercial feed. Whole faba bean and commercial feed were used as controls. After grass carp (Ctenopharyngodon idellus) were fed with the six experimental diets for 100 d, their growth, textural quality, oxidative response, and gut characteristics were analyzed. Results showed that whole faba bean and FB water extract significantly increased textural parameters (hardness, springiness, and chewiness), collagen content, and fiber density in grass carp muscle (P < 0.05). Also, the whole faba bean and FB water extract contained similar contents of vicine, a pro-oxidant that has been supposed to improve the textural quality, suggesting that vicine may be responsible for the improvement of textural quality in grass carp. However, importantly, vicine was not likely to be the growth inhibitor in faba bean because the growth rate of the FB water extract group was much higher than that of the whole faba beans group (P < 0.05). The presence of other oxidative substance(s) and anti-nutritional factors was suggested because both FB water and alcohol extract groups showed reduced intestinal oxidative damage and improved hematological indexes compared with the whole faba beans group (P < 0.05); indeed, FB residues group showed the worst oxidative responses and the lowest growth rate among all group tested. Taken together, this study highlights the potential usefulness of FB water extract in aquaculture and warrants further identification of functionally active component of faba bean.

A Comparison Study of Phenolic Contents and &amp;lt;i&amp;gt;in Vitro&amp;lt;/i&amp;gt; Antioxidant Activities of Australian Grown Faba Beans (&amp;lt;i&amp;gt;Vicia faba&amp;lt;/i&amp;gt; L.) Varying in Seed Coat Colours as Affected by Extraction Solvents

Twelve Australian grown faba bean genotypes with seed colour ranging from white, different shades of buff/beige, green, red and purple, were extracted using 80% methanol (v/v) or 70% acetone (v/v). The findings showed that commonly consumed buff-coloured genotypes have comparable phenolic contents and antioxidant activities to those with exotic seed coat colour (red, green and purple). In general, the extraction yield for methanol and acetone extracts of faba bean genotypes were similar. However, the acetone extracts of faba bean varieties with coloured seed coats exhibited higher antioxidant activities than their methanol extracts counterparts. Phenolic compounds and antioxidant activities of the genotypes were compared in an array of chemical-based assays and profiled using an on-line high-performance liquid chromatography-post column derivatization (HPLC-PCD) system. The total phenolic content (TPC) and total flavonoid content (TFC) of acetone extracts were approximately twice those of methanol extracts. The acetone extracts contained six times higher levels of di(phenyl)-(2,4,6-trinitrophenyl) imi- noazanium radical scavenging activity (DPPH), six times higher Total Equivalent Antioxidant Capacity (TEAC) and two times higher Ferric Reducing Antioxidant Power (FRAP) than those of methanol extracts. In general, the methanol extracts of white-coloured faba bean genotype exhibited comparable phenolic contents and antioxidant activities to varieties with coloured seed coats. However, the TPC, TFC, DPPH, TEAC and FRAP of acetone extracts from white-coloured genotype were 2 - 4, 1 - 2, 5 - 9, 2 - 3 and 1 - 2 times lower than those of faba bean varieties with coloured seed coats. HPLC-PCD analyses showed substantial antioxidant responses, represented as a dense “hump” of peaks in the HPLC chromatograms of acetone extracts from coloured-genotypes. This “hump” was not detected in the chromatograms of white-genotype acetone extracts, or in chromatograms of methanol extracts regardless of genotype or seed coat colour. All coloured-beans had higher phenolic contents and antioxidant activities than the white-genotype. Hydroxybenzoic acids/flavanols, hydroxycinnamic acids and flavonols were dominant in coloured beans. The findings suggest potentials in selecting commonly consumed buff-coloured faba bean genotypes within the breeding programs for enhanced levels of phenolic compounds and antioxidant activities, potentially increasing their health-promoting properties. And, there might also be potentials in developing faba bean extracts for pharmaceutical or natural medicines.

Management of &amp;lt;i&amp;gt;Helicoverpa armigera&amp;lt;/i&amp;gt; (Lepidoptera: Noctuidae) by Nutritional Indices and Botanical Extracts of &amp;lt;i&amp;gt;Millettia ferruginea&amp;lt;/i&amp;gt; and &amp;lt;i&amp;gt;Azadirachta indica&amp;lt;/i&amp;gt;

The development of hosts that are resistant and evaluation of botanical extracts to H. armigera Hubner (Lepidoptera: Noctuidae) is crucial for sustainable management, yet very limited in Ethiopia. Therefore, this study was done to identify alternative methods to insecticide control through host consumption study and botanical extracts. The performance of third-fifth larval stages of H. armigera on three host plant varieties including chickpea, tomato and faba bean and botanical extracts against the third larval instars and oviposition deterrence was studied under laboratory condition (22°C ± 2°C, 55% ± 5% RH, 12:12 L: D photoperiod). Significant differences were found in the efficiency of conversion of ingested food (ECI%) (F = 80.06; df = 6, 2; p < 0.05) and efficiency of conversion of digested food (ECD%) (F = 175.91; df = 6, 2; p < 0.05) values of H. armigera reared on the three host plant varieties of the whole larval instars. The minimum relative consumption rate (RCR) (11.271 ± 0.328) and maximum approximate digestibility (AD) (177.9 ± 1.928) values of the whole larval instars were on Dagaga and Koshari, respectively. The values of relative growth rate (RGR), ECI% and ECD% of the whole larval instars were highest on chickpea varieties and lowest on tomato Koshari. Among chickpea varieties, Habru was relatively resistant to larval instars of H. armigera. Botanical extracts at 50% neem oil (NO), 5% birbira seed extract (BSE) and 5% neem seed extract (NSE) (18.4%) resulted superior in larval mortality however, statistically not different. At both 5% and 2.5% concentration level of botanical extracts the minimum larval mortality was recorded from neem leaf extract (NLE). Maximum numbers of eggs were laid on control treatments and the minimum eggs were on 5% BSE. The deterrent effect of 50% neem oil was stronger (ODI = 17.66%) than that of 5% BSE (ODI = 14%) which is statistically similar value with 5% NSE (ODI = 13%). In conclusion, the result indicated that use of Habru chickpea variety with 50% NO was very effective in controlling both the larvae and deterring the adults of H. armigera from egg lying. These measures could be important in the wider managements of H. armigera by integrating host resistance and botanical extracts.

The Impact of Different Extraction Techniques on Antioxidant Activity of Faba Bean (&lt;em&gt;Vicia faba&lt;/em&gt; L.)

The effects of three extraction techniques (shaking, soaking and stirring) and two solvents (80% methanol and 80% ethanol) on the antioxidant attributes of extracts from seeds of faba bean have been investigated. The yield of faba bean extracts varied between 5.45 and 7.69 g/100 g of dry matter. Faba bean extracts contained a considerable amount of phenolics (1.35-1.65 g GAE/100 g) and flavonoids (2.01-2.31 g CE/100 g). An appreciable level of reducing power (1.24-2.14) at 10 mg/mL extract concentration, inhibition of linoleic acidperoxidation (84.6-90.2%) and DPPH radical scavenging activity (IC₅₀ value 17.4-45.1 &mug/mL) were also documented. Overall, the efficacy of an extraction system in isolating potent antioxidant components from faba bean seeds followed the order: shaking, 80% methanol>shaking, 80% ethanol>stirring, 80% methanol>stirring, 80% ethanol>soaking, 80% ethanol>soaking, 80% methanol. The yield and antioxidant activity of the faba bean extracts varied significantly (p<0.05) as function of extraction techniques and solvents employed.

Effects of Roasting on Phenolic Composition and In vitro Antioxidant Capacity of Australian Grown Faba Beans (Vicia faba L.)

Faba bean phenolic compounds encompassed phenolic acids, flavonols, proanthocyanidins and anthocyanins. Roasting faba beans for 120 min decreased the total phenolic, flavonoid and proanthocyanidin contents by 42, 42 and 30%, respectively. Roasting beans for 120 min decreased the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, total equivalent antioxidant capacity and ferric reducing antioxidant power by 48, 15 and 8%, respectively. High performance liquid chromatography-post column derivatisation revealed the generation of new phenolic compounds as a result of roasting. Antioxidant mechanism of bean less-polar phenolic compounds was largely based on free radical scavenging activity. The bean phenolic compounds with reducing capability were heat stable. Roasted faba bean extracts (70% acetone, v/v) were fractionated into relatively polar and non-polar fractions; the latter contributed the majority of the antioxidant capacity. The extracts from beans with different seed coat colours differed in their phenolic compositions, which suggest different levels of potential benefits to health. Although roasting initially lowers the bean antioxidant capacity, prolonged roasting at 150 °C for 60 min and longer causes generation of new phenolic compounds and an increased antioxidant capacity. The findings encourage a wider ultilisation of faba beans for human foods particularly in baked/roasted products.

In vitro investigations of the potential health benefits of Australian-grown faba beans (Vicia faba L.): chemopreventative capacity and inhibitory effects on the angiotensin-converting enzyme, α-glucosidase and lipase

The functional properties, including antioxidant and chemopreventative capacities as well as the inhibitory effects on angiotensin-converting enzyme (ACE), α-glucosidase and pancreatic lipase, of three Australian-grown faba bean genotypes (Nura, Rossa and TF(Ic*As)*483/13) were investigated using an array of in vitro assays. Chromatograms of on-line post column derivatisation assay coupled with HPLC revealed the existence of active phenolics (hump) in the coloured genotypes, which was lacking in the white-coloured breeding line, TF(Ic*As)*483/13. Roasting reduced the phenolic content, and diminished antioxidant activity by 10-40 % as measured by the reagent-based assays (diphenylpicrylhydrazyl, 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) and oxygen radical absorbance capacity) in all genotypes. Cell culture-based antioxidant activity assay (cellular antioxidant activity) showed an increase of activity in the coloured genotypes after roasting. Faba bean extracts demonstrated cellular protection ability against H₂O₂-induced DNA damage (assessed using RAW264.7 cells), and inhibited the proliferation of all human cancer cell lines (BL13, AGS, Hep G2 and HT-29) evaluated. However, the effect of faba bean extracts on the non-transformed human cells (CCD-18Co) was negligible. Flow cytometric analyses showed that faba bean extracts successfully induced apoptosis of HL-60 (acute promyelocytic leukaemia) cells. The faba bean extracts also exhibited ACE, α-glucosidase and pancreatic lipase inhibitory activities. Overall, extracts from Nura (buff-coloured) and Rossa (red-coloured) were comparable, while TF(Ic*As)*483/13 (white-coloured) contained the lowest phenolic content and exhibited the least antioxidant and enzyme inhibition activities. These results are important to promote the utilisation of faba beans in human diets for various health benefits.

ATTRACTION OF DIAMONDBACK MOTHS, PLUTELLA XYLOSTELLA (L.) (LEPIDOPTERA: PLUTELLIDAE), BY VOLATILE COMPOUNDS OF CANOLA, WHITE MUSTARD, AND FABA BEAN

AbstractThe olfactory responses of male and female diamondback moths (Plutella xylostella [L.]) to leaf extracts of the following plants were examined by behavioral and electrophysiological tests: white mustard (Brassica hirta cv. Ochre); Argentine canola (B. napus cv. Regent, B. napus cv. Westar); Polish canola (B. campestris cv. Tobin); and faba bean (Vicia faba). In behavioral tests both two-choice and four-choice situations were used. All extracts attracted more moths than the control except for Regent canola extract which attracted males only. White mustard extract was about twice as attractive as that of Regent or faba bean. White mustard and faba bean extracts appeared slightly more attractive to females than to males. Oviposition was greatly stimulated by white mustard extract, but other extracts had no significant effect. Electroantennogram (EAG) tests showed that both male and female moths perceived the plant extracts through antennal receptors. Antennae of females gave a stronger EAG response than those of males, especially to white mustard and faba bean extracts.

Studies on ?-amylase and trypsin inhibitors in legume seeds using agar diffusion and isoelectric focusing techniques

Amylolytic and tryptic inhibitors of faba bean extracts were determined by an agar diffusion test. The amylolytic inhibitor had protein characters. Furthermore, water-soluble trypsin inhibitors ofCicer arietinum, Lens esculenta, Lupinus termis, Phaseolus vulgaris, Pisum sativum, Trigonella foenum-graecum andVicia faba which were separated by polyacrylamide gel isoelectric focusing (PAGIF) in thin-layers, showed species specific patterns. Negative staining showed 10 bands for French beans, 9 for fenugreek seeds, 8 for lentils and chickpeas, 7 for peas and 6 for faba beans. Lupin seeds were free from trypsin inhibitors. Treatments (soaking, germination and heat processing) of faba beans reduced the number of trypsin inhibitors in PAGIF patterns, less after soaking and germination, but more after roasting and frying. No inhibitors were detected after cooking.

Determination of Vicine and Convicine in Fababeans by High Pressure Liquid Chromatography

High pressure liquid chromatography has been applied for the quantitative determination of vicine and convicine, two glucosides present in fababeans. The following method has been developed: extraction of vicine and convicine by 0.1N NaOH, precipitation of proteins by adjusting the pH to 4.2 with 1N HC1, adequate dilution of the extract before its injection into a Waters high pressure liquid chromatograph. A LiChrosorb NH2 column and a mixture of H2O/acetonitrile in the ratio of 30/70 (v/v) at a flow rate of 2mL/min were used for the separation. Vicine, convicine and α-galactosides were detected by an ultraviolet detector (λ=273nm) and a differential refractometer, respectively. Identification and quantitative estimation were based on known reference samples. Treatment of fababean extracts with β-glucosidase led to a disappearance of the glucoside peaks that correspond in retention time to those of reference glucosides. The proposed method is reliable, rapid, and may be used as a technique for analysis of glucosides and α-galactosides for plant breeding and processed fababean products.