Abstract
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 l-dopa (l-3,4-dihydroxyphenylalanine) and aim of reducing the undesirable flavors of the cooked faba leaves. Microwaving and steaming significantly increased the l-dopa content by 24% and 19%, respectively. Roasting specifically increased the content of flavonols, exhibiting a 28% increase of kaempferol-3-O-arabinoside-7-O-rhamnoside, representatively, whereas boiling decreased about 50% of most phytochemicals evaluated. Microwaving and steaming treatments significantly increased the antioxidant activities. The l-dopa content and antioxidant activities of the processed faba leaves were strongly positively correlated with either an R2 = 0.863 of DPPH radical scavenging activity or an R2 = 0.856 value of ABTS radical scavenging activity, showing that l-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 p-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.
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Claims 15
Claim · model-written summary
Microwaving increased l-dopa content of faba leaves by 24%.
- Taxon
- Vicia faba L.
Vicia fabat0 - Treatment
- Microwavinge1
- Outcome
- l-dopa contente1
- Direction
- increasede1
- Value
- 24%e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Vicia faba L.”
e1“Microwaving and steaming significantly increased the l-dopa content by 24% and 19%, respectively”
Claim · model-written summary
Steaming increased l-dopa content of faba leaves by 19%.
- Taxon
- Vicia faba L.Vicia fabat0
- Treatment
- steaminge1
- Outcome
- l-dopa contente1
- Direction
- increasede1
- Value
- 19%e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Vicia faba L.”
e1“Microwaving and steaming significantly increased the l-dopa content by 24% and 19%, respectively”
Claim · model-written summary
Roasting increased flavonol content of faba leaves.
- Taxon
- Vicia faba L.Vicia fabat0
- Treatment
- Roastinge2
- Outcome
- content of flavonolse2
- Direction
- increasede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Vicia faba L.”
e2“Roasting specifically increased the content of flavonols, exhibiting a 28% increase of kaempferol-3-O-arabinoside-7-O-rhamnoside, representatively, whereas boiling decreased about 50% of most phytochemicals evaluated”
Claim · model-written summary
Roasting increased kaempferol-3-O-arabinoside-7-O-rhamnoside of faba leaves by 28%.
- Taxon
- Vicia faba L.Vicia fabat0
- Treatment
- Roastinge2
- Outcome
- kaempferol-3-O-arabinoside-7-O-rhamnosidee2
- Direction
- increasee2
- Value
- 28%e2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Vicia faba L.”
e2“Roasting specifically increased the content of flavonols, exhibiting a 28% increase of kaempferol-3-O-arabinoside-7-O-rhamnoside, representatively, whereas boiling decreased about 50% of most phytochemicals evaluated”
Claim · model-written summary
Boiling decreased about 50% of most phytochemicals evaluated in faba leaves.
- Taxon
- Vicia faba L.Vicia fabat0
- Treatment
- boilinge2
- Outcome
- most phytochemicals evaluatede2
- Direction
- decreasede2
- Value
- about 50%e2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Vicia faba L.”
e2“Roasting specifically increased the content of flavonols, exhibiting a 28% increase of kaempferol-3-O-arabinoside-7-O-rhamnoside, representatively, whereas boiling decreased about 50% of most phytochemicals evaluated”
Claim · model-written summary
Microwaving significantly increased antioxidant activities of faba leaves.
- Taxon
- Vicia faba L.Vicia fabat0
- Treatment
- Microwavinge3
- Outcome
- antioxidant activitiese3
- Direction
- increasede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Vicia faba L.”
e3“Microwaving and steaming treatments significantly increased the antioxidant activities”
Claim · model-written summary
Steaming significantly increased antioxidant activities of faba leaves.
- Taxon
- Vicia faba L.Vicia fabat0
- Treatment
- steaminge3
- Outcome
- antioxidant activitiese3
- Direction
- increasede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Vicia faba L.”
e3“Microwaving and steaming treatments significantly increased the antioxidant activities”
Claim · model-written summary
The l-dopa content was strongly positively correlated with DPPH radical scavenging activity (R2 = 0.863).
- Taxon
- Vicia faba L.Vicia fabat0
- Compound
- l-dopae4
- Outcome
- DPPH radical scavenging activitye4
- Value
- R2 = 0.863e4
- Qualifier
- strongly positively correlatede4
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Vicia faba L.”
e4“The l-dopa content and antioxidant activities of the processed faba leaves were strongly positively correlated with either an R2 = 0.863 of DPPH radical scavenging activity or an R2 = 0.856 value of ABTS radical scavenging activity”
Claim · model-written summary
The l-dopa content was strongly positively correlated with ABTS radical scavenging activity (R2 = 0.856).
- Taxon
- Vicia faba L.Vicia fabat0
- Compound
- l-dopae4
- Outcome
- ABTS radical scavenging activitye4
- Value
- R2 = 0.856e4
- Qualifier
- strongly positively correlatede4
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Vicia faba L.”
e4“The l-dopa content and antioxidant activities of the processed faba leaves were strongly positively correlated with either an R2 = 0.863 of DPPH radical scavenging activity or an R2 = 0.856 value of ABTS radical scavenging activity”
Claim · model-written summary
L-dopa was a key antioxidant in the processed faba leaves.
- Taxon
- Vicia faba L.Vicia fabat0
- Compound
- l-dopae5
- Outcome
- key antioxidante5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Vicia faba L.”
e5“showing that l-dopa was a key antioxidant”
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
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”
Claim · model-written summary
All cooking methods potentially improved the flavor of cooked faba leaves compared with fresh leaves.
- Taxon
- Vicia faba L.Vicia fabat0
- Treatment
- All cooking methodse6
- Outcome
- flavor of the cooked faba leavese6
- Direction
- improvede6
- Comparator
- fresh leavese6
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”
Claim · model-written summary
VOCs were the main components (>90%) of fresh faba leaves.
- Taxon
- Vicia faba L.Vicia fabat0
- Organ / stage
- fresh leavese7
- Outcome
- These VOCs were the main componentse7
- Value
- >90%e7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Vicia faba L.”
e7“These VOCs were the main components (>90%) in the fresh leaves”
Claim · model-written summary
Microwaving newly formed aromatic hydrocarbons in faba leaves, typically producing p-xylene.
- Taxon
- Vicia faba L.Vicia fabat0
- Treatment
- microwaving treatmente7
- Outcome
- aromatic hydrocarbonse7
- Qualifier
- typically producing p-xylene, which is known to be a harmful dose-dependent compounde7
- Comparator
- other cooking methodse7
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Vicia faba L.”
e7“Adverse aromatic hydrocarbons were newly formed by the microwaving treatment, typically producing p-xylene, which is known to be a harmful dose-dependent compound, but they were not detected in leaves processed by the other cooking methods”
Claim · model-written summary
Aromatic hydrocarbons were not detected in faba leaves processed by the other cooking methods.
- Taxon
- Vicia faba L.Vicia fabat0
- Treatment
- other cooking methodse7
- Outcome
- aromatic hydrocarbonse7
- Comparator
- microwaving treatmente7
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Vicia faba L.”
e7“Adverse aromatic hydrocarbons were newly formed by the microwaving treatment, typically producing p-xylene, which is known to be a harmful dose-dependent compound, but they were not detected in leaves processed by the other cooking methods”
The same questions in other papers
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See all 16 papers →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.