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<p>Faba beans are recognized as a nutrient-dense legume with potential for food and pharmaceutical applications, but the diversity of nutritional and bioactive profiles across varieties remains inadequately characterized. This study investigated the nutritional and antinutritional compositions, bioactive compounds, and antioxidant activities of 10 Faba bean varieties based on chemometrics. The total protein, fat, starch, and ash contents were in the range of 23.56–35.45&#xa0;g/100&#xa0;g, 1.02–3.20&#xa0;g/100&#xa0;g, 38.80–50.94&#xa0;g/100&#xa0;g, and 2.35–5.12&#xa0;g/100&#xa0;g dry weight (DW), respectively. The total tannin and phytic acid contents were 88.52-306.23&#xa0;mg/100&#xa0;g DW and 7.79–11.10&#xa0;mg/g DW, respectively. The levodopa ranged from 21.07 to 38.05&#xa0;mg/100&#xa0;g DW, with the highest level being observed in Yunnan Gancandou, which also displayed the highest total phenolic content of 334.76&#xa0;mg FAE/100&#xa0;g DW. The Beidou Qixing exhibited the highest γ-aminobutyric acid of 45.89&#xa0;mg/kg DW, while the highest total flavonoid content was reflected in Xiangjiaocandou. Thirteen free phytochemicals were identified by UPLC-ESI-MS/MS, with <i>p</i>-hydroxybenzaldehyde and <i>p</i>-coumaric acid being the major phenolics. Ten bioactives were detected in bound, with trans- and cis-ferulic acids being the predominant phenolics. Pearson correlation analysis revealed that both levodopa and total tannin content exhibited significantly (<i>p</i> &lt; 0.05) positive correlations with antioxidant activity assayed by ABTS, DPPH, and FRAP. Principal component analysis showed the first four principal components explained 83% of total variance, with the Yunnan Gancandou, Xiangjiaocandou, and Cheng hu 17 being the top-scoring varieties. This study could help to understand the diversity of nutritional and nutraceutical properties of Faba bean resources.</p>

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Comparison on the nutritional and functional components, and antioxidant activities of different Faba bean varieties

  • 期刊论文

  • 发表日期：

    2026年2月13日

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  • Kaige Wang,
  • Xu Lu,
  • Yunfeng Xu,
  • Guowei Man,
  • Lei Luo,
  • Jinle Xiang

摘要

Faba beans are recognized as a nutrient-dense legume with potential for food and pharmaceutical applications, but the diversity of nutritional and bioactive profiles across varieties remains inadequately characterized. This study investigated the nutritional and antinutritional compositions, bioactive compounds, and antioxidant activities of 10 Faba bean varieties based on chemometrics. The total protein, fat, starch, and ash contents were in the range of 23.56–35.45 g/100 g, 1.02–3.20 g/100 g, 38.80–50.94 g/100 g, and 2.35–5.12 g/100 g dry weight (DW), respectively. The total tannin and phytic acid contents were 88.52-306.23 mg/100 g DW and 7.79–11.10 mg/g DW, respectively. The levodopa ranged from 21.07 to 38.05 mg/100 g DW, with the highest level being observed in Yunnan Gancandou, which also displayed the highest total phenolic content of 334.76 mg FAE/100 g DW. The Beidou Qixing exhibited the highest γ-aminobutyric acid of 45.89 mg/kg DW, while the highest total flavonoid content was reflected in Xiangjiaocandou. Thirteen free phytochemicals were identified by UPLC-ESI-MS/MS, with p-hydroxybenzaldehyde and p-coumaric acid being the major phenolics. Ten bioactives were detected in bound, with trans- and cis-ferulic acids being the predominant phenolics. Pearson correlation analysis revealed that both levodopa and total tannin content exhibited significantly (p < 0.05) positive correlations with antioxidant activity assayed by ABTS, DPPH, and FRAP. Principal component analysis showed the first four principal components explained 83% of total variance, with the Yunnan Gancandou, Xiangjiaocandou, and Cheng hu 17 being the top-scoring varieties. This study could help to understand the diversity of nutritional and nutraceutical properties of Faba bean resources.