Claim · model-written summary
All cooking methods significantly reduced the contents of VOCs such as alcohols, aldehydes and ketones in faba leaves compared with fresh leaves.
- Taxon
- Vicia faba L.
Vicia fabat0 - Treatment
- All cooking methodse6
- Outcome
- contents of VOCs such as alcohols, aldehydes, and ketonese6
- Direction
- reducede6
- Comparator
- fresh leavese6
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Vicia faba L.”
e6“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”
Title
Shucheng Duan; Soon-Jae Kwon; Chan Saem Gil; et al. Antioxidants 2022. doi:10.3390/antiox11050931
Other claims from this paper (14)
- Intervention effect Microwaving increased l-dopa content of faba leaves by 24%.
- Intervention effect Steaming increased l-dopa content of faba leaves by 19%.
- Intervention effect Roasting increased flavonol content of faba leaves.
- Intervention effect Roasting increased kaempferol-3-O-arabinoside-7-O-rhamnoside of faba leaves by 28%.
- Intervention effect Boiling decreased about 50% of most phytochemicals evaluated in faba leaves.
- Intervention effect Microwaving significantly increased antioxidant activities of faba leaves.
- Intervention effect Steaming significantly increased antioxidant activities of faba leaves.
- Association The l-dopa content was strongly positively correlated with DPPH radical scavenging activity (R2 = 0.863).
- Association The l-dopa content was strongly positively correlated with ABTS radical scavenging activity (R2 = 0.856).
- Mechanism L-dopa was a key antioxidant in the processed faba leaves.
- Intervention effect All cooking methods potentially improved the flavor of cooked faba leaves compared with fresh leaves.
- Observation VOCs were the main components (>90%) of fresh faba leaves.
- Intervention effect Microwaving newly formed aromatic hydrocarbons in faba leaves, typically producing p-xylene.
- Intervention effect Aromatic hydrocarbons were not detected in faba leaves processed by the other cooking methods.