Phenolic composition, antioxidant capacity and inhibitory effects on α-glucosidase and lipase of immature faba bean seeds

References

• Van der Zwan, L.P.; Scheffer, P.G.; Dekker, J.M.; Stehouwer, C.D.A.; Heine, R.J.; Teerlink, T. Hyperglycemia and Oxidative Stress Strengthen the Association between Myeloperoxidase and Blood Pressure. Hypertension. 2010, 55, 1366–1372. DOI: 10.1161/HYPERTENSIONAHA.109.147231.
   PubMed Web of Science ®Google Scholar
• Willett, W.C.;. Diet and Health: What Should We Eat?. Science. 1994, 264, 532–537.
   PubMed Web of Science ®Google Scholar
• Zhang, B.; Deng, Z.; Dan Ramdath, D.; Tang, Y.; Chen, P.X.; Liu, R.; Liu, Q.; Tsao, R. Phenolic Profiles of 20 Canadian Lentil Cultivars and Their Contribution to Antioxidant Activity and Inhibitory Effects on α-glucosidase and Pancreatic Lipase. Food Chemistry. 2015, 172, 862–872. DOI: 10.1016/j.foodchem.2014.09.144.
   PubMed Web of Science ®Google Scholar
• Mopuri, R.; Ganjayi, M.; Meriga, B.; Koorbanally, N.A.; Islam, M.S. The Effects of Ficus Carica on the Activity of Enzymes Related to Metabolic Syndrome. Journal of Food and Drug Analysis. 2018, 26, 201–210. DOI: 10.1016/j.jfda.2017.03.001.
   PubMed Web of Science ®Google Scholar
• Balasubramaniam, V.; Mustar, S.; Khalid, N.M.; Rashed, A.A.; Noh, M.F.M.; Wilcox, M.D.; Chater, P.I.; Brownlee, L.A.; Pearson, J.P. Inhibitory Activities of Three Malaysian Edible Seaweeds on Lipase and α-amylase. Journal of Applied Phycology. 2013, 25, 1405–1412. DOI: 10.1007/s10811-012-9964-4.
   Web of Science ®Google Scholar
• Xu, B.J.; Han, L.K.; Zheng, Y.N.; Lee, J.H.; Sung, C.K. In Vitro Inhibitory Effect of Triterpenoidal Saponins from Platycodi Radix on Pancreatic Lipase. Archives of Pharmacal Research. 2005, 28, 180–185.
   PubMed Web of Science ®Google Scholar
• Tan, Y.; Chang, S.; Zhang, Y. Comparison of α- Amylase, α- Glucosidase and Lipase Inhibitory Activity of the Phenolic Substances in Two Black Legumes of Different Genera. Food Chemistry. 2017, 214, 259–268. DOI: 10.1016/j.foodchem.2016.06.100.
   PubMed Web of Science ®Google Scholar
• Celestino, S.; Augustin, S. Proanthocyanidins and Tannin-Like Compounds-Nature, Occurrence, Dietary Intake and Effects on Nutrition and Health. Journal of the Science of Food and Agriculture. 2000, 80, 1094–1117. Retrieved from: 10.1002/(SICI)1097-0010(20000515)80:7<1094::AID-JSFA569>3.0.CO;2-1.
   Web of Science ®Google Scholar
• Hedley, C.L. Carbohydrates in Grain Legume Seeds. In Improving Nutritional Quality and Agronomic Characteristics. CABI Publishing: Wallingford, UK, 2001.
   Google Scholar
• Klogeropoulse, N.; Chiou, A.; Ioannou, M.; Kraathanos, V.T.; Hassapidou, M.; Andrikopoulos, N.K. Nutritional Evaluation and Bioactive Microconstituents (Phytosterols, Tocopherols, Polyphenols, Triterpenoic Acids) in Cooked Legumes Usually Consumed in the Mediterranean Countries. Food Chemistry. 2010, 121, 682–690. DOI: 10.1016/j.foodchem.2010.01.005.
   Web of Science ®Google Scholar
• Chaieb, N.; González, J.L.; López-Mesas, M.; Bouslama, M.; Valiente, M. Polyphenols Content and Antioxidant Capacity of Thirteen Faba Bean (Vicia Faba L.). Genotypes Cultivated in Tunisia. Food Research International. 2011, 44, 970–977. DOI: 10.1016/j.foodres.2011.02.026.
   Web of Science ®Google Scholar
• Fang, E.F.; Hassanien, A.A.; Wong, J.H.; Bah, C.S.; Soliman, S.S.; Ng, T.B. Isolation of a New Trypsin Inhibitor from the Faba Bean (Vicia Faba Cv. Giza 843) with Potential Medicinal Applications. Protein & Peptide Letters. 2011, 18, 64–72.
   PubMed Web of Science ®Google Scholar
• Jordinson, M.; Elhariry, I.; Calnan, D.; Calam, J.; Pignatelli, M. Vicia Faba Agglutinin, the Lectin Present in Broad Beans, Stimulates Differentiation of Undifferentiated Colon Cancer Cells. Gut. 1999, 44, 709–714.
   PubMed Web of Science ®Google Scholar
• Hornykiewicz, O.;. L-Dopa: From a Biologically Inactive Amino Acid to a Successful Therapeutic Agent. Amino Acids. 2002, 23, 65–70. DOI: 10.1007/s00726-001-0111-9.
   PubMed Web of Science ®Google Scholar
• Amarowicz, R.; Shahidi, F. Antioxidant Activity of Broad Bean Seed Extract and Its Phenolic Composition. Journal of Functional Foods. 2017, 38, 656–662. DOI: 10.1016/j.jff.2017.04.002.
   Web of Science ®Google Scholar
• Boudjou, S.; Oomah, B.D.; Zaidi, F.; Hosseinian, F. Phenolics Content and Antioxidant and Anti-Inflammatory Activities of Legume Fractions. Food Chemistry. 2013, 138, 1543–1550. DOI: 10.1016/j.foodchem.2012.11.108.
   PubMed Web of Science ®Google Scholar
• Sayed-Ahamed, E.F.; Mahgoub, S.A.; Shehata, W.M.; Shaaban, A.A.A. The Protective Effects of Faba Bean Technological Treatments on Liver Toxicity. Journal of American Science. 2014, 10, 84–95.
   Google Scholar
• Almasri, S.A.;. Effect of Cooked and Germinated Bean (Vicia Faba) on Obesity in Rats. Journal of Animal & Plant Sciences. 2015, 25, 977–983.
   Web of Science ®Google Scholar
• Karataş, S.; Günay, D.; Sayar, S. In Vitro Evaluation of Whole Faba Bean and Its Seed Coat as a Potential Source of Functional Food Components. Food Chemistry. 2017, 230, 182–188. DOI: 10.1016/j.foodchem.2017.03.037.
   PubMed Web of Science ®Google Scholar
• Baginsky, C.; Penã-Neira, Á.; Cáceres, A.; Hernández, T.; Estrella, I.; Morales, H.; Pertuzé, R. Phenolic Compound Composition in Immature Seeds of Fava Bean (Vicia Faba L.). Varieties Cultivated in Chile. Journal of Food Composition and Analysis. 2013, 31, 1–6. DOI: 10.1016/j.jfca.2013.02.003.
   Web of Science ®Google Scholar
• Boukhanouf, S.; Louaileche, H.; Perrin, D. Phytochemical Content and in Vitro Antioxidant Activity of Faba Bean (Vicia Faba L.). As Affected by Maturity Stage and Cooking Practice. International Food Research Journal. 2016, 23, 954–961.
   Google Scholar
• Landry, E.J.; Fuchs, S.J.; Hu, J. Carbohydrate Composition of Mature and Immature Faba Bean Seeds. Journal of Food Composition and Analysis. 2016, 50, 55–60. DOI: 10.1016/j.jfca.2016.05.010.
   Web of Science ®Google Scholar
• Chen, G.C.;. The Yield Potential and Stability of Broad Bean Variety “Fengdou 6” and Its Yield Components. Chinese Journal of Southwest China Journal of Agricultural Sciences. 2004, 17, 252–254.
   Google Scholar
• Chen, G.C.; Yin, X.F.; Duan, Y.M.; Ma, Y.Y.; Yang, F.;; et al. The Yield Potential and Stability of New Broad Bean Variety “Fengdou 18” for Vegetables and Its Cultivation Technique. Chinese Journal of Yunnan Agricultural Technology. 2017, 1, 56–58.
   Google Scholar
• National Health and Family Planning Commission. People’s Republic of China. National Food Safety Standard. Determination of Moisture Content in Foods. GB. 2016, 5009.3-2016, 1-8.
   Google Scholar
• Gao, C.Y.; Lu, Y.H.; Tian, C.R.; Xu, J.G.; Guo, X.P.; Zhou, R.; Hao, G. Main Nutrients, Phenolics, Antioxidant Activity, DNA Damage Protective Effect and Microstructure of Sphallerocarpus Gracilis Root at Different Harvest Time. Food Chemistry. 2011, 127, 615–622. DOI: 10.1016/j.foodchem.2011.01.053.
   PubMed Web of Science ®Google Scholar
• Turkoglu, A.; Duru, M.E.; Mercan, N.; Kivrak, I.; Gezer, K. Antioxidant and Antimicrobial Activities of Laetiporus Sulphureus (Bull.). Murrill. Food Chemistry. 2007, 101, 267–273. DOI: 10.1016/j.foodchem.2006.01.025.
   Web of Science ®Google Scholar
• Netzel, M.; Netzel, G.; Tian, Q.; Schwartz, S.; Konczak, I. Sources of Antioxidant Activity in Australian Native Fruits. Identification and Quantification of Anthocyanins. Journal of Agricultural and Food Chemistry. 2006, 54, 9820–9826.
   Google Scholar
• Re, R.; Pellegrini, N.; Proteggente, A.; Pannala, A.; Yang, M.; Rice-Evans, C. Antioxidant Activity Applying an Improved ABTS Radical Cation Decolorization Assay. Free Radical Biology and Medicine. 1999, 26, 1231–1237.
   PubMed Web of Science ®Google Scholar
• Ma, T.T.; Sun, X.Y.; Tian, C.R.; Luo, J.Y.; Zheng, C.P.; Zhan, J.C. Enrichment and Purification of Polyphenol Extract from Sphallerocarpus Gracilis Stems and Leaves and in Vitro Evaluation of DNA Damage-Protective Activity and Inhibitory Effects of α-amylase and α-glucosidase. Molecules. 2015, 20, 21442–21457. DOI: 10.3390/molecules201219780.
   PubMed Web of Science ®Google Scholar
• Amarowicz, R.; Shahidi, F. Antioxidant Activity of Faba Bean Extract and Fractions Thereof. Journal of Food Bioactives. 2018, 2, 112–118.
   Google Scholar
• Abureidah, I.M.; Del, M.C.M.; Arráezromán, D.; Fernándezgutiérrez, A.; Seguracarretero, A. UHPLC‐ESI‐QTOF‐MS‐based Metabolic Profiling of Vicia Faba L. (Fabaceae) Seeds as a Key Strategy for Characterization in Foodomics. Electrophoresis. 2014, 35, 1571–1581. DOI: 10.1002/elps.201300646.
   PubMed Web of Science ®Google Scholar
• Bekkara, F.; Jay, M.; Viricel, M.R.; Rome, S. Distribution of Phenolic Compounds within Seed and Seedlings of Two Vicia Faba Varieties Differing in Their Seed Tannin Content and Study of Their Seed and Root Phenolic Exudations. Plant and Soil. 1998, 203, 27–36. DOI: 10.1023/A:1004365913726.
   Web of Science ®Google Scholar
• Oomah, B.D.; Luc, G.; Leprelle, C.; Drover, J.C.G.; Harrison, J.E.; Olson, M. Phenolics, Phytic Acid, and Phytase in Canadian-Grown Low-Tannin Faba Bean (Vicia Faba L.) Genotypes. Journal of Agricultural and Food Chemistry. 2011, 59, 3763–3771. DOI: 10.1021/jf200338b.
   PubMed Web of Science ®Google Scholar
• Sreerama, Y.N.; Takahashi, Y.; Yamaki, K. Phenolic Antioxidants in Some Vigna Species of Legumes and Their Distinct Inhibitory Effects on α-glucosidase and Pancreatic Lipase Activities. Journal of Food Science. 2012, 77, 927–933. DOI: 10.1111/j.1750-3841.2012.02848.x.
   PubMed Web of Science ®Google Scholar