In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components
| Autor: | Sedat Sayar, Demet Günay, Selen Çalışkantürk Karataş |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
2. Zero hunger
Residue (complex analysis) Chemistry food and beverages 04 agricultural and veterinary sciences General Medicine In Vitro Techniques 040401 food science Vicia faba Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Phenols Proanthocyanidin Functional food Functional Food Seeds Botany Lignin Fermentation Food science Digestion Food Science |
| Zdroj: | Food Chemistry. 230:182-188 |
| ISSN: | 0308-8146 |
| Popis: | In vitro studies were conducted to evaluate the particular nutritional benefits of whole faba bean seed (WFB) and fava bean seed coat (FBSC). Total dietary fiber contents of WFB and FBSC were 27.5% and 82.3%, respectively. FBSC were contained much higher total phenolic substances, condensed tannins, and total antioxidant activity than WFB. Bile acid (BA)-binding capacities of in vitro digested samples and nutritionally important products produced by in vitro fermentation of digestion residues were also studied. The BA-binding capacities of WFB and FBSC were 1.94 and 37.50 prno1/100 mg, respectively. Total BA bound by FBSC was even higher than the positive standard cholestyramine. Lignin and other constituents of the Klason residue were found to influence BA-binding properties. Moreover, the extent of the in vitro fermentation process showed that, fermentability of FBSC residue was significantly lower than that of WFB residue. Overall, faba bean, especially its seed coat, has great potential as a functional food. (C) 2017 Elsevier Ltd. All rights reserved. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect