Table 6.
Influence of various technologies on faba bean seeds’ pharmacological activity. Symbol ↑ donate improvement and ↓ indicate reduction.
| Technology | Processing Conditions | Compound Tested | Major Findings | Unit | Reference |
|---|---|---|---|---|---|
| Untreated | Raw faba bean | Total phenols | 0.45 | mg/g | [136] |
| Immature seed | Total phenols | 817–1337.82 | mg/GAE/Kg | [73] | |
| Seeds | Total phenols Total flavonoids Total carotenoids Antioxidants DPPH ABTS FRAP |
2.5 2 2.1 74.71 2.35 70.16 |
mg/g μg/mL µg/mL µg Fe (III)/g |
[148] | |
| Young leaves | Total phenols Total flavonoids DPPH |
53.59–55.03 62.41–64.93 73.23–74.17 |
mg/GAE/g d.w mg/CE/g d.w mg VCE/g d.w |
[149] | |
| Old leaves | Total phenols Total flavonoids DPPH |
42.68–44.3 43.46–43.90 53.83–55.27 |
|||
| Soaked–cooked | Whole seeds (soaked for 4 h, followed by cooking for 1 h) | Total polyphenols | −54% reduction | [63] | |
| Split beans | −47% reduction | ||||
| Enzymatic treatment | Alcalase-treated protein concentrate for 8 min | Antioxidants FRAP ORAC |
FRAP increased by 6–36% ORAC increased by 2% |
[146] | |
| Protein hydrolysates with different enzymes | Antioxidant ABTS DPPH |
ABTS increased by 14,800% DPPH increased by 460% |
[147] | ||
| Solvent extraction | Acetone extract | Total phenols Flavonoids |
33.87 27.93 |
[150] | |
| Germination | Time: 96 h; followed by digestion till the end of the small intestine | Antioxidants ORAC ABTS |
ORAC increased by 112% ABTS increased by 95% |
[27] | |
| Bioprocess | Pasta replaced with 35% faba bean flour | Total phenols Total flavonoids Antioxidant activity |
Phenol content increased by 190% Flavonoids increased by 74% Antioxidant content increased by 18% |
[151] | |
| Dry heating | 100 °C for 15–60 min | TPC TFC Antioxidant activity |
↓TPC after 15 min ↓TFC reduced ↓Antioxidant activity reduced |
[149] | |
| Steaming | Time: 15–60 min | TPC TFC Antioxidant activity |
↓TPC after 15 min ↓TFC ↓Antioxidant activity reduced |