Nutritional value of broad bean seeds. Part 2: Selected biologically active components.
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-amylases of methanol extracts from this fraction of seeds.
Chair of Food Plant Chemistry and Processing, University of Warmia and Mazury, Olsztyn, Pl. Cieszyński 1, PL-10-957 Olsztyn, Poland. koros@uwm.edu.pl
Julitta
J
Borowska
Anna
A
Giczewska
Ryszard
R
Zadernowski
D000681:Amylases / Q000032:analysis / Q000037:antagonists & inhibitors*; D007887:Fabaceae / Q000737:chemistry*; D005504:Food Analysis; D009753:Nutritive Value; D010316:Particle Size; D018532:Pisum sativum / Q000737:chemistry; D010636:Phenols / Q000032:analysis*; D010833:Phytic Acid / Q000032:analysis*; D010940:Plant Proteins / Q000032:analysis*; D012639:Seeds / Q000737:chemistry*; D014361:Trypsin Inhibitors; D000516:alpha-Amylases / Q000037:antagonists & inhibitors
D010636:Phenols; D010940:Plant Proteins; D014361:Trypsin Inhibitors; D010833:Phytic Acid; D000681:Amylases; D000516:alpha-Amylases