Nutritional value of broad bean seeds. Part 2: Selected biologically active components

✍ Scribed by Borowska, Julitta ;Giczewska, Anna ;Zadernowski, Ryszard

• Publisher: John Wiley and Sons
• Year: 2003
• Tongue: English
• Weight: 459 KB
• Volume: 47
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.200390034

✦ Synopsis

Abstract

Selected biologically active non‐nutrient components (BANS) were determined in broad bean seeds of fine‐size and large‐size seed varieties and in pea seeds for comparison. Among the analysed biologically active substances the broad bean seeds of fine‐size and large‐size seed varieties were differentiated mainly by phenolic compounds (including flavanols and proantocyanidines) which appear in twice as large quantities in large‐size seed varieties. It was shown that in comparison to pea, broad bean seeds are characterised by a higher content of phenolic compounds, phytates as well as a higher activity of inhibitors of trypsin and amylases. Moreover, it was found that phenolic compounds accumulate mainly in the dark‐colored seed coats of large‐size broad bean and this fact is related to higher activity inhibiting α‐amylases of methanol extracts from this fraction of seeds.