Abstract
The content of vitamin C was investigated in seeds of broad been, the cultivars Windsor Biały, Comprimo RS, Green Hangdown, and Threefoldwhite, harvested, frozen or canned with the content of dry matter at the level of 30%. Moreover, in cultivars Comprimo RS and Threefoldwhite the vitamin C was determined as depending on seed maturity within 25-40% of dry matter at 5% intervals. The compared broad bean cultivars, frozen or canned at the level of 30% d.w. in seeds differed by the vitamin C content. The extreme differences reached 21% for the raw material, 32% for frozen seeds cooked, and 15% for canned appertized seeds. However, the ranking of cultivars in the final products differed from that in the raw material. The vitamin C content decreased with increasing degrees of seed ripeness in the range from 25-40%. This particularly concerns fresh seeds of Threefoldwhite cv. In the final products differences were smaller and reached 2-6% in cooked frozen seeds and 18-24% in appertized canned seeds. Blanching decreased the vitamin C content by 14-43%. Freezing of blanched seeds and the 6-month storage of frozen goods decreased this content by about 24-56%. Frozen whole seeds contained 9.3-13.8 mg of vitamin C in 100 g after cooking (compared with fresh seeds, the losses reached 56-73%) and appertized canned seeds 8.2-11.7 mg in 100 g (compared with fresh seeds, the losses reached 63-73%). The average difference in favour of cooked frozen seeds reached 17%. The difference in vitamin C content between whole seeds and cotyledones varied within 1-9%.
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Claims 16
Claim · model-written summary
The extreme difference among broad bean cultivars in raw-material vitamin C content was 21%.
- Taxon
- broad bean
Vicia fabae0 - Organ / stage
- seedse0
- Outcome
- vitamin C contente0
- Value
- 21%e1
- Qualifier
- for the raw materiale1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The compared broad bean cultivars, frozen or canned at the level of 30% d.w. in seeds differed by the vitamin C content”
e1“The extreme differences reached 21% for the raw material, 32% for frozen seeds cooked, and 15% for canned appertized seeds”
Claim · model-written summary
The extreme difference among broad bean cultivars in vitamin C content of cooked frozen seeds was 32%.
- Taxon
- broad beanVicia fabae0
- Organ / stage
- seedse0
- Outcome
- vitamin C contente0
- Value
- 32%e1
- Qualifier
- for frozen seeds cookede1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The compared broad bean cultivars, frozen or canned at the level of 30% d.w. in seeds differed by the vitamin C content”
e1“The extreme differences reached 21% for the raw material, 32% for frozen seeds cooked, and 15% for canned appertized seeds”
Claim · model-written summary
The extreme difference among broad bean cultivars in vitamin C content of canned seeds was 15%.
- Taxon
- broad beanVicia fabae0
- Organ / stage
- seedse0
- Outcome
- vitamin C contente0
- Value
- 15%e1
- Qualifier
- for canned appertized seedse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The compared broad bean cultivars, frozen or canned at the level of 30% d.w. in seeds differed by the vitamin C content”
e1“The extreme differences reached 21% for the raw material, 32% for frozen seeds cooked, and 15% for canned appertized seeds”
Claim · model-written summary
The ranking of broad bean cultivars by vitamin C content in final products differed from that in raw material.
- Taxon
- broad beanVicia fabae0
- Outcome
- ranking of cultivarse2
- Comparator
- raw materiale2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The compared broad bean cultivars, frozen or canned at the level of 30% d.w. in seeds differed by the vitamin C content”
e2“However, the ranking of cultivars in the final products differed from that in the raw material”
Claim · model-written summary
Vitamin C content of broad beans decreased with increasing seed ripeness between 25% and 40% dry matter.
- Taxon
- broad beansVicia fabat0
- Treatment
- increasing degrees of seed ripenesse3
- Outcome
- vitamin C contente3
- Direction
- decreasede3
- Qualifier
- in the range from 25-40%e3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“broad beans”
e3“The vitamin C content decreased with increasing degrees of seed ripeness in the range from 25-40%”
Claim · model-written summary
The decrease of vitamin C with seed ripeness was particularly marked in fresh seeds of Threefoldwhite.
- Taxon
- broad beansVicia fabat0
- Material
- Threefoldwhitee4
- Organ / stage
- fresh seedse4
- Treatment
- increasing degrees of seed ripenesse3
- Outcome
- vitamin C contente3
- Direction
- decreasede3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“broad beans”
e3“The vitamin C content decreased with increasing degrees of seed ripeness in the range from 25-40%”
e4“This particularly concerns fresh seeds of Threefoldwhite cv”
Claim · model-written summary
Blanching decreased broad bean vitamin C content by 14-43%.
- Taxon
- broad beansVicia fabat0
- Treatment
- Blanchinge5
- Outcome
- vitamin C contente5
- Direction
- decreasede5
- Value
- 14-43%e5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“broad beans”
e5“Blanching decreased the vitamin C content by 14-43%”
Claim · model-written summary
Freezing of blanched seeds and six-month frozen storage decreased broad bean vitamin C content by 24-56%.
- Taxon
- broad beansVicia fabat0
- Treatment
- Freezing of blanched seeds and the 6-month storage of frozen goodse6
- Outcome
- vitamin C contente5
- Direction
- decreasede6
- Value
- 24-56%e6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“broad beans”
e5“Blanching decreased the vitamin C content by 14-43%”
e6“Freezing of blanched seeds and the 6-month storage of frozen goods decreased this content by about 24-56%”
Claim · model-written summary
Frozen whole broad bean seeds contained 9.3-13.8 mg vitamin C per 100 g after cooking.
- Taxon
- broad beansVicia fabat0
- Organ / stage
- Frozen whole seedse7
- Outcome
- vitamin Ce7
- Value
- 9.3-13.8 mge7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“broad beans”
e7“Frozen whole seeds contained 9.3-13.8 mg of vitamin C in 100 g after cooking”
Claim · model-written summary
Cooked frozen whole seeds lost 56-73% of vitamin C relative to fresh seeds.
- Taxon
- broad beansVicia fabat0
- Treatment
- after cookinge7
- Outcome
- vitamin Ce7
- Direction
- lowerinferrede7
- Value
- 56-73%e1
- Comparator
- fresh seedse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“broad beans”
e7“Frozen whole seeds contained 9.3-13.8 mg of vitamin C in 100 g after cooking”
e1“compared with fresh seeds, the losses reached 56-73%”
Claim · model-written summary
Appertized canned broad bean seeds contained 8.2-11.7 mg vitamin C per 100 g.
- Taxon
- broad beanVicia fabae0
- Organ / stage
- appertized canned seedse1
- Outcome
- vitamin C contente0
- Value
- 8.2-11.7 mge1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The compared broad bean cultivars, frozen or canned at the level of 30% d.w. in seeds differed by the vitamin C content”
e1“appertized canned seeds 8.2-11.7 mg in 100 g (compared with fresh seeds, the losses reached 63-73%)”
Claim · model-written summary
Appertized canned broad bean seeds lost 63-73% of vitamin C relative to fresh seeds.
- Taxon
- broad beansVicia fabat0
- Treatment
- appertized canned seedse1
- Outcome
- vitamin C contente0
- Direction
- lowerinferrede0
- Value
- 63-73%e1
- Comparator
- fresh seedse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“broad beans”
e0“The compared broad bean cultivars, frozen or canned at the level of 30% d.w. in seeds differed by the vitamin C content”
e1“appertized canned seeds 8.2-11.7 mg in 100 g (compared with fresh seeds, the losses reached 63-73%)”
Claim · model-written summary
The average difference in vitamin C content favoured cooked frozen seeds by 17%.
- Taxon
- broad beansVicia fabat0
- Outcome
- average differencee1
- Value
- 17%e1
- Qualifier
- in favour of cooked frozen seedse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“broad beans”
e1“The average difference in favour of cooked frozen seeds reached 17%”
Claim · model-written summary
The difference in vitamin C content between whole seeds and cotyledons varied within 1-9%.
- Taxon
- broad beansVicia fabat0
- Organ / stage
- whole seeds and cotyledonese1
- Outcome
- difference in vitamin C contente1
- Value
- 1-9%e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“broad beans”
e1“The difference in vitamin C content between whole seeds and cotyledones varied within 1-9%”
Claim · model-written summary
In the final products, differences among broad bean cultivars were 2-6% in cooked frozen seeds.
- Taxon
- broad beansVicia fabat0
- Organ / stage
- cooked frozen seedse1
- Outcome
- differencese1
- Value
- 2-6%e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“broad beans”
e1“In the final products differences were smaller and reached 2-6% in cooked frozen seeds and 18-24% in appertized canned seeds”
Claim · model-written summary
In the final products, differences among broad bean cultivars were 18-24% in appertized canned seeds.
- Taxon
- broad beansVicia fabat0
- Organ / stage
- appertized canned seedse1
- Outcome
- differencese1
- Value
- 18-24%e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“broad beans”
e1“In the final products differences were smaller and reached 2-6% in cooked frozen seeds and 18-24% in appertized canned seeds”
The same questions in other papers
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1 paper in the same direction as this paper · 6 in the opposite direction
- positive
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4 papers more in this group
See all 8 papers →storage · quality: phytochemicals · Vicia faba (faba bean)Results agree
1 paper in the same direction as this paper
- negative
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.