Table 2.

Influence of the extraction time on l-DOPA extraction^A from dry beans of V. faba var. major Bachus.

Time (min)	l-DOPA Content (µg/g dw)
10	74.8 ± 1.4 ab
20	77.5 ± 1.5 a
30	75.4 ± 1.2 ab
40	74.2 ± 2.9 ab
60	71.9 ± 0.7 b

^A extraction conditions: 10 mL of CH₃COOH (0.2% v/v) used as the extraction solvent per 1 g of dry faba beans, single extraction run. The same letter next to the l-DOPA contents indicates no statistical difference according to the Tukey’s test (p > 0.05).