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Folate content in faba beans (Vicia faba L.)—effects of cultivar, maturity stage, industrial processing, and bioprocessing

Faba beans are an important source of folate and commonly consumed in Egypt. This study examined the effects of Egyptian industrial food processing (e.g., canning and freezing), germination, cultivar, and maturity stages on folate content, with the aim to develop a candidate functional canned faba b...

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Autores principales: Hefni, Mohammed E, Shalaby, Mohamed T, Witthöft, Cornelia M
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BlackWell Publishing Ltd 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4304564/
https://www.ncbi.nlm.nih.gov/pubmed/25650294
http://dx.doi.org/10.1002/fsn3.192
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author Hefni, Mohammed E
Shalaby, Mohamed T
Witthöft, Cornelia M
author_facet Hefni, Mohammed E
Shalaby, Mohamed T
Witthöft, Cornelia M
author_sort Hefni, Mohammed E
collection PubMed
description Faba beans are an important source of folate and commonly consumed in Egypt. This study examined the effects of Egyptian industrial food processing (e.g., canning and freezing), germination, cultivar, and maturity stages on folate content, with the aim to develop a candidate functional canned faba bean food with increased folate content. The folate content in four cultivars of green faba beans ranged from 110 to 130 μg 100 g(−1) fresh weight (535–620 μg 100 g(−1) dry matter [DM]), which was four- to sixfold higher than in dried seeds. Industrial canning of dried seeds resulted in significant folate losses of ∼20% (P = 0.004), while industrial freezing had no effect. Germination of faba beans increased the folate content by >40% (P < 0.0001). A novel industrial canning process involving pregermination of dried faba beans resulted in a net folate content of 194 μg 100 g(−1) DM, which is 52% more than in conventional canned beans. The consumption of green faba beans should be recommended, providing ∼120 μg dietary folate equivalents per 100 g/portion.
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spelling pubmed-43045642015-02-03 Folate content in faba beans (Vicia faba L.)—effects of cultivar, maturity stage, industrial processing, and bioprocessing Hefni, Mohammed E Shalaby, Mohamed T Witthöft, Cornelia M Food Sci Nutr Original Research Faba beans are an important source of folate and commonly consumed in Egypt. This study examined the effects of Egyptian industrial food processing (e.g., canning and freezing), germination, cultivar, and maturity stages on folate content, with the aim to develop a candidate functional canned faba bean food with increased folate content. The folate content in four cultivars of green faba beans ranged from 110 to 130 μg 100 g(−1) fresh weight (535–620 μg 100 g(−1) dry matter [DM]), which was four- to sixfold higher than in dried seeds. Industrial canning of dried seeds resulted in significant folate losses of ∼20% (P = 0.004), while industrial freezing had no effect. Germination of faba beans increased the folate content by >40% (P < 0.0001). A novel industrial canning process involving pregermination of dried faba beans resulted in a net folate content of 194 μg 100 g(−1) DM, which is 52% more than in conventional canned beans. The consumption of green faba beans should be recommended, providing ∼120 μg dietary folate equivalents per 100 g/portion. BlackWell Publishing Ltd 2015-01 2015-01-01 /pmc/articles/PMC4304564/ /pubmed/25650294 http://dx.doi.org/10.1002/fsn3.192 Text en © 2014 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. http://creativecommons.org/licenses/by/4.0/ This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Hefni, Mohammed E
Shalaby, Mohamed T
Witthöft, Cornelia M
Folate content in faba beans (Vicia faba L.)—effects of cultivar, maturity stage, industrial processing, and bioprocessing
title Folate content in faba beans (Vicia faba L.)—effects of cultivar, maturity stage, industrial processing, and bioprocessing
title_full Folate content in faba beans (Vicia faba L.)—effects of cultivar, maturity stage, industrial processing, and bioprocessing
title_fullStr Folate content in faba beans (Vicia faba L.)—effects of cultivar, maturity stage, industrial processing, and bioprocessing
title_full_unstemmed Folate content in faba beans (Vicia faba L.)—effects of cultivar, maturity stage, industrial processing, and bioprocessing
title_short Folate content in faba beans (Vicia faba L.)—effects of cultivar, maturity stage, industrial processing, and bioprocessing
title_sort folate content in faba beans (vicia faba l.)—effects of cultivar, maturity stage, industrial processing, and bioprocessing
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4304564/
https://www.ncbi.nlm.nih.gov/pubmed/25650294
http://dx.doi.org/10.1002/fsn3.192
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