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Improving the Antioxidant Activity and Flavor of Faba (Vicia faba L.) Leaves by Domestic Cooking Methods

Faba leaves are an unusual vegetable which contain not only a range of functional phytochemicals, but also certain undesirable flavors, which limit their consumption. In this study, several cooking methods (microwaving, roasting, steaming, and boiling), which are expected to reduce the odd flavors,...

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Autores principales: Duan, Shucheng, Kwon, Soon-Jae, Gil, Chan Saem, Eom, Seok Hyun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9137704/
https://www.ncbi.nlm.nih.gov/pubmed/35624795
http://dx.doi.org/10.3390/antiox11050931
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author Duan, Shucheng
Kwon, Soon-Jae
Gil, Chan Saem
Eom, Seok Hyun
author_facet Duan, Shucheng
Kwon, Soon-Jae
Gil, Chan Saem
Eom, Seok Hyun
author_sort Duan, Shucheng
collection PubMed
description Faba leaves are an unusual vegetable which contain not only a range of functional phytochemicals, but also certain undesirable flavors, which limit their consumption. In this study, several cooking methods (microwaving, roasting, steaming, and boiling), which are expected to reduce the odd flavors, were evaluated in terms of both health benefit effects and odd flavor factors, including antioxidant activities and the content of non-volatile and volatile organic compounds (VOCs). A cooking time of 5 min was selected because of the high content of l-dopa (l-3,4-dihydroxyphenylalanine) and aim of reducing the undesirable flavors of the cooked faba leaves. Microwaving and steaming significantly increased the l-dopa content by 24% and 19%, respectively. Roasting specifically increased the content of flavonols, exhibiting a 28% increase of kaempferol-3-O-arabinoside-7-O-rhamnoside, representatively, whereas boiling decreased about 50% of most phytochemicals evaluated. Microwaving and steaming treatments significantly increased the antioxidant activities. The l-dopa content and antioxidant activities of the processed faba leaves were strongly positively correlated with either an R(2) = 0.863 of DPPH radical scavenging activity or an R(2) = 0.856 value of ABTS radical scavenging activity, showing that l-dopa was a key antioxidant. All cooking methods potentially improved the flavor of the cooked faba leaves compared with that of the fresh leaves, because they significantly reduced the contents of VOCs such as alcohols, aldehydes, and ketones. These VOCs were the main components (>90%) in the fresh leaves. Adverse aromatic hydrocarbons were newly formed by the microwaving treatment, typically producing p-xylene, which is known to be a harmful dose-dependent compound, but they were not detected in leaves processed by the other cooking methods; therefore, although microwaving efficiently increased antioxidant activity, the chemical safety of the aromatic hydrocarbons produced need further study.
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spelling pubmed-91377042022-05-28 Improving the Antioxidant Activity and Flavor of Faba (Vicia faba L.) Leaves by Domestic Cooking Methods Duan, Shucheng Kwon, Soon-Jae Gil, Chan Saem Eom, Seok Hyun Antioxidants (Basel) Article Faba leaves are an unusual vegetable which contain not only a range of functional phytochemicals, but also certain undesirable flavors, which limit their consumption. In this study, several cooking methods (microwaving, roasting, steaming, and boiling), which are expected to reduce the odd flavors, were evaluated in terms of both health benefit effects and odd flavor factors, including antioxidant activities and the content of non-volatile and volatile organic compounds (VOCs). A cooking time of 5 min was selected because of the high content of l-dopa (l-3,4-dihydroxyphenylalanine) and aim of reducing the undesirable flavors of the cooked faba leaves. Microwaving and steaming significantly increased the l-dopa content by 24% and 19%, respectively. Roasting specifically increased the content of flavonols, exhibiting a 28% increase of kaempferol-3-O-arabinoside-7-O-rhamnoside, representatively, whereas boiling decreased about 50% of most phytochemicals evaluated. Microwaving and steaming treatments significantly increased the antioxidant activities. The l-dopa content and antioxidant activities of the processed faba leaves were strongly positively correlated with either an R(2) = 0.863 of DPPH radical scavenging activity or an R(2) = 0.856 value of ABTS radical scavenging activity, showing that l-dopa was a key antioxidant. All cooking methods potentially improved the flavor of the cooked faba leaves compared with that of the fresh leaves, because they significantly reduced the contents of VOCs such as alcohols, aldehydes, and ketones. These VOCs were the main components (>90%) in the fresh leaves. Adverse aromatic hydrocarbons were newly formed by the microwaving treatment, typically producing p-xylene, which is known to be a harmful dose-dependent compound, but they were not detected in leaves processed by the other cooking methods; therefore, although microwaving efficiently increased antioxidant activity, the chemical safety of the aromatic hydrocarbons produced need further study. MDPI 2022-05-09 /pmc/articles/PMC9137704/ /pubmed/35624795 http://dx.doi.org/10.3390/antiox11050931 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Duan, Shucheng
Kwon, Soon-Jae
Gil, Chan Saem
Eom, Seok Hyun
Improving the Antioxidant Activity and Flavor of Faba (Vicia faba L.) Leaves by Domestic Cooking Methods
title Improving the Antioxidant Activity and Flavor of Faba (Vicia faba L.) Leaves by Domestic Cooking Methods
title_full Improving the Antioxidant Activity and Flavor of Faba (Vicia faba L.) Leaves by Domestic Cooking Methods
title_fullStr Improving the Antioxidant Activity and Flavor of Faba (Vicia faba L.) Leaves by Domestic Cooking Methods
title_full_unstemmed Improving the Antioxidant Activity and Flavor of Faba (Vicia faba L.) Leaves by Domestic Cooking Methods
title_short Improving the Antioxidant Activity and Flavor of Faba (Vicia faba L.) Leaves by Domestic Cooking Methods
title_sort improving the antioxidant activity and flavor of faba (vicia faba l.) leaves by domestic cooking methods
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9137704/
https://www.ncbi.nlm.nih.gov/pubmed/35624795
http://dx.doi.org/10.3390/antiox11050931
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