Determination of the L-DOPA (L-3, 4-Dihydroxyphenylalanine) Content in Faba Bean (Vicia faba L.) Flowers and Faba Bean Flower Tea
This study aimed to determine the L-DOPA content in the flowers of some different faba bean genotypes and determine the L-DOPA levels in tea prepared from flowers. The experiment was carried out under the ecological conditions in Samsun by the Black Sea with 15 genotypes using a randomized complete...
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2021-04-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4078 |
| _version_ | 1797917233828069376 |
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| author | Hatice Bozoğlu Merve Bezmen |
| author_facet | Hatice Bozoğlu Merve Bezmen |
| author_sort | Hatice Bozoğlu |
| collection | DOAJ |
| description | This study aimed to determine the L-DOPA content in the flowers of some different faba bean genotypes and determine the L-DOPA levels in tea prepared from flowers. The experiment was carried out under the ecological conditions in Samsun by the Black Sea with 15 genotypes using a randomized complete block design in three replications. The flowers were harvested three times and the number of flowers and flower yields were determined. The L-DOPA content of the flower and flower tea were determined using HPLC. Different solvents were used to extract the L-DOPA from the faba bean flowers. As a result of the HPLC analyses, the highest L-DOPA yield was determined to be in the tea samples brewed with hot water. It was found statistical differences between genotypes in the second and third harvests for the number of flowers in the plant and the total number of flowers. Dry flower yields ranged from 11.33 to 37.78 kg da−1 while L-DOPA levels were 6.2 to 9.17 g 100g−1 in dry flowers and 6.69 to 9.23 g 100g−1 in infused tea. The study concluded that flower tea of faba bean can be investigate for medicinal purposes and that L-DOPA in the plant can be extracted by brewing without requiring any solvent. This shows that L-DOPA is in a salt form within the plant. |
| first_indexed | 2024-04-10T13:10:02Z |
| format | Article |
| id | doaj.art-0dc3dde7a89141508dc2fa56b4f237e1 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T13:10:02Z |
| publishDate | 2021-04-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-0dc3dde7a89141508dc2fa56b4f237e12023-02-15T16:12:40ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2021-04-019473373910.24925/turjaf.v9i4.733-739.40782050Determination of the L-DOPA (L-3, 4-Dihydroxyphenylalanine) Content in Faba Bean (Vicia faba L.) Flowers and Faba Bean Flower TeaHatice Bozoğlu0Merve Bezmen1Department Field Crops, Agriculture Faculty, Ondokuz Mayis University, 55139 SamsunDepartment of Field Crops, Institute of Sciences, Ondokuz Mayıs University, 55139 SamsunThis study aimed to determine the L-DOPA content in the flowers of some different faba bean genotypes and determine the L-DOPA levels in tea prepared from flowers. The experiment was carried out under the ecological conditions in Samsun by the Black Sea with 15 genotypes using a randomized complete block design in three replications. The flowers were harvested three times and the number of flowers and flower yields were determined. The L-DOPA content of the flower and flower tea were determined using HPLC. Different solvents were used to extract the L-DOPA from the faba bean flowers. As a result of the HPLC analyses, the highest L-DOPA yield was determined to be in the tea samples brewed with hot water. It was found statistical differences between genotypes in the second and third harvests for the number of flowers in the plant and the total number of flowers. Dry flower yields ranged from 11.33 to 37.78 kg da−1 while L-DOPA levels were 6.2 to 9.17 g 100g−1 in dry flowers and 6.69 to 9.23 g 100g−1 in infused tea. The study concluded that flower tea of faba bean can be investigate for medicinal purposes and that L-DOPA in the plant can be extracted by brewing without requiring any solvent. This shows that L-DOPA is in a salt form within the plant.http://www.agrifoodscience.com/index.php/TURJAF/article/view/4078l-dopafaba beangenotypeflowerflower tea |
| spellingShingle | Hatice Bozoğlu Merve Bezmen Determination of the L-DOPA (L-3, 4-Dihydroxyphenylalanine) Content in Faba Bean (Vicia faba L.) Flowers and Faba Bean Flower Tea Turkish Journal of Agriculture: Food Science and Technology l-dopa faba bean genotype flower flower tea |
| title | Determination of the L-DOPA (L-3, 4-Dihydroxyphenylalanine) Content in Faba Bean (Vicia faba L.) Flowers and Faba Bean Flower Tea |
| title_full | Determination of the L-DOPA (L-3, 4-Dihydroxyphenylalanine) Content in Faba Bean (Vicia faba L.) Flowers and Faba Bean Flower Tea |
| title_fullStr | Determination of the L-DOPA (L-3, 4-Dihydroxyphenylalanine) Content in Faba Bean (Vicia faba L.) Flowers and Faba Bean Flower Tea |
| title_full_unstemmed | Determination of the L-DOPA (L-3, 4-Dihydroxyphenylalanine) Content in Faba Bean (Vicia faba L.) Flowers and Faba Bean Flower Tea |
| title_short | Determination of the L-DOPA (L-3, 4-Dihydroxyphenylalanine) Content in Faba Bean (Vicia faba L.) Flowers and Faba Bean Flower Tea |
| title_sort | determination of the l dopa l 3 4 dihydroxyphenylalanine content in faba bean vicia faba l flowers and faba bean flower tea |
| topic | l-dopa faba bean genotype flower flower tea |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4078 |
| work_keys_str_mv | AT haticebozoglu determinationoftheldopal34dihydroxyphenylalaninecontentinfababeanviciafabalflowersandfababeanflowertea AT mervebezmen determinationoftheldopal34dihydroxyphenylalaninecontentinfababeanviciafabalflowersandfababeanflowertea |