Phenolics, Phytic Acid, and Phytase in Canadian-Grown Low-Tannin Faba Bean (Vicia faba L.) Genotypes

作者：Oomah B Dave^*; Luc Genevieve; Leprelle Claire; Drover John C G; Harrison Judith E; Olson Mark

来源：Journal of Agricultural and Food Chemistry, 2011, 59(8): 3763-3771.

DOI：10.1021/jf200338b

• phytic acid
• phytase
• antioxidant activity
• phenolics
• tannin
• zero-tannin
• faba beans
• genotypes
• Vicia faba L.
• seed characteristics
• color

Thirteen low-tannin faba bean genotypes grown at two locations in north central Alberta in 2009 were evaluated to investigate the variation in seed characteristics, phenolic and phytate contents, and phytase and antioxidant activities and to elucidate the relationship of these components as a breeding strategy. Seed characteristics including color were predominantly genotype dependent. The faba bean genotypes with total phenolic content ranging from 5.5 to 41.8 mg of catechin equiv/g of sample was linearly related to tannin content and the best predictor of antioxidant activity. Phytic acid content and phytase activity varied significantly among genotypes and between locations, ranging from 5.9 to 15.1 g/kg and from 1606 to 2154 FTU/kg sample, respectively. Multivariate data analysis performed on 19 components analyzed in this study using principal component analysis (PCA) and cluster analysis demonstrate that differences in seed characteristics, phenolic components, phytic acid, and phytase are major factors in segregating faba bean genotypes. The relatively low phytic acid content and high phytase activity of these low-tannin faba bean genotypes are beneficial/essential traits for their use in human and animal nutrition.

• 出版日期2011-4-27