Improving the Antioxidant Activity and Flavor of Faba (<i>Vicia faba</i> L.) Leaves by Domestic Cooking Methods
Faba leaves are an unusual vegetable which contain not only a range of functional phytochemicals, but also certain undesirable flavors, which limit their consumption. In this study, several cooking methods (microwaving, roasting, steaming, and boiling), which are expected to reduce the odd flavors,...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-05-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/11/5/931 |
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| author | Shucheng Duan Soon-Jae Kwon Chan Saem Gil Seok Hyun Eom |
| author_facet | Shucheng Duan Soon-Jae Kwon Chan Saem Gil Seok Hyun Eom |
| author_sort | Shucheng Duan |
| collection | DOAJ |
| description | Faba leaves are an unusual vegetable which contain not only a range of functional phytochemicals, but also certain undesirable flavors, which limit their consumption. In this study, several cooking methods (microwaving, roasting, steaming, and boiling), which are expected to reduce the odd flavors, were evaluated in terms of both health benefit effects and odd flavor factors, including antioxidant activities and the content of non-volatile and volatile organic compounds (VOCs). A cooking time of 5 min was selected because of the high content of <i><span style="font-variant: small-caps;">l</span></i>-dopa (<i><span style="font-variant: small-caps;">l</span></i>-3,4-dihydroxyphenylalanine) and aim of reducing the undesirable flavors of the cooked faba leaves. Microwaving and steaming significantly increased the <i><span style="font-variant: small-caps;">l</span></i>-dopa content by 24% and 19%, respectively. Roasting specifically increased the content of flavonols, exhibiting a 28% increase of kaempferol-3-<i>O</i>-arabinoside-7-<i>O</i>-rhamnoside, representatively, whereas boiling decreased about 50% of most phytochemicals evaluated. Microwaving and steaming treatments significantly increased the antioxidant activities. The <i><span style="font-variant: small-caps;">l</span></i>-dopa content and antioxidant activities of the processed faba leaves were strongly positively correlated with either an <i>R</i><sup>2</sup> = 0.863 of DPPH radical scavenging activity or an <i>R</i><sup>2</sup> = 0.856 value of ABTS radical scavenging activity, showing that <i><span style="font-variant: small-caps;">l</span></i>-dopa was a key antioxidant. All cooking methods potentially improved the flavor of the cooked faba leaves compared with that of the fresh leaves, because they significantly reduced the contents of VOCs such as alcohols, aldehydes, and ketones. These VOCs were the main components (>90%) in the fresh leaves. Adverse aromatic hydrocarbons were newly formed by the microwaving treatment, typically producing <i>p</i>-xylene, which is known to be a harmful dose-dependent compound, but they were not detected in leaves processed by the other cooking methods; therefore, although microwaving efficiently increased antioxidant activity, the chemical safety of the aromatic hydrocarbons produced need further study. |
| first_indexed | 2024-03-10T03:26:43Z |
| format | Article |
| id | doaj.art-c6a462628a2a452aaded1336b0183710 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T03:26:43Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
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| series | Antioxidants |
| spelling | doaj.art-c6a462628a2a452aaded1336b01837102023-11-23T09:51:54ZengMDPI AGAntioxidants2076-39212022-05-0111593110.3390/antiox11050931Improving the Antioxidant Activity and Flavor of Faba (<i>Vicia faba</i> L.) Leaves by Domestic Cooking MethodsShucheng Duan0Soon-Jae Kwon1Chan Saem Gil2Seok Hyun Eom3Department of Smart Farm Science, College of Life Sciences, Kyung Hee University, Yongin 17104, KoreaAdvanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 56212, KoreaDepartment of Smart Farm Science, College of Life Sciences, Kyung Hee University, Yongin 17104, KoreaDepartment of Smart Farm Science, College of Life Sciences, Kyung Hee University, Yongin 17104, KoreaFaba leaves are an unusual vegetable which contain not only a range of functional phytochemicals, but also certain undesirable flavors, which limit their consumption. In this study, several cooking methods (microwaving, roasting, steaming, and boiling), which are expected to reduce the odd flavors, were evaluated in terms of both health benefit effects and odd flavor factors, including antioxidant activities and the content of non-volatile and volatile organic compounds (VOCs). A cooking time of 5 min was selected because of the high content of <i><span style="font-variant: small-caps;">l</span></i>-dopa (<i><span style="font-variant: small-caps;">l</span></i>-3,4-dihydroxyphenylalanine) and aim of reducing the undesirable flavors of the cooked faba leaves. Microwaving and steaming significantly increased the <i><span style="font-variant: small-caps;">l</span></i>-dopa content by 24% and 19%, respectively. Roasting specifically increased the content of flavonols, exhibiting a 28% increase of kaempferol-3-<i>O</i>-arabinoside-7-<i>O</i>-rhamnoside, representatively, whereas boiling decreased about 50% of most phytochemicals evaluated. Microwaving and steaming treatments significantly increased the antioxidant activities. The <i><span style="font-variant: small-caps;">l</span></i>-dopa content and antioxidant activities of the processed faba leaves were strongly positively correlated with either an <i>R</i><sup>2</sup> = 0.863 of DPPH radical scavenging activity or an <i>R</i><sup>2</sup> = 0.856 value of ABTS radical scavenging activity, showing that <i><span style="font-variant: small-caps;">l</span></i>-dopa was a key antioxidant. All cooking methods potentially improved the flavor of the cooked faba leaves compared with that of the fresh leaves, because they significantly reduced the contents of VOCs such as alcohols, aldehydes, and ketones. These VOCs were the main components (>90%) in the fresh leaves. Adverse aromatic hydrocarbons were newly formed by the microwaving treatment, typically producing <i>p</i>-xylene, which is known to be a harmful dose-dependent compound, but they were not detected in leaves processed by the other cooking methods; therefore, although microwaving efficiently increased antioxidant activity, the chemical safety of the aromatic hydrocarbons produced need further study.https://www.mdpi.com/2076-3921/11/5/931domestic cookingphytochemicalsantioxidantsvolatilesharmful compounds |
| spellingShingle | Shucheng Duan Soon-Jae Kwon Chan Saem Gil Seok Hyun Eom Improving the Antioxidant Activity and Flavor of Faba (<i>Vicia faba</i> L.) Leaves by Domestic Cooking Methods Antioxidants domestic cooking phytochemicals antioxidants volatiles harmful compounds |
| title | Improving the Antioxidant Activity and Flavor of Faba (<i>Vicia faba</i> L.) Leaves by Domestic Cooking Methods |
| title_full | Improving the Antioxidant Activity and Flavor of Faba (<i>Vicia faba</i> L.) Leaves by Domestic Cooking Methods |
| title_fullStr | Improving the Antioxidant Activity and Flavor of Faba (<i>Vicia faba</i> L.) Leaves by Domestic Cooking Methods |
| title_full_unstemmed | Improving the Antioxidant Activity and Flavor of Faba (<i>Vicia faba</i> L.) Leaves by Domestic Cooking Methods |
| title_short | Improving the Antioxidant Activity and Flavor of Faba (<i>Vicia faba</i> L.) Leaves by Domestic Cooking Methods |
| title_sort | improving the antioxidant activity and flavor of faba i vicia faba i l leaves by domestic cooking methods |
| topic | domestic cooking phytochemicals antioxidants volatiles harmful compounds |
| url | https://www.mdpi.com/2076-3921/11/5/931 |
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