Assessment of dehulling effect on volatiles, phenolic compounds and antioxidant activities of faba bean seeds and flours

• Published in: South African journal of botany 2022-07, Vol.147, p.741-753
• Main Authors: Rajhi, Imene, Boulaaba, Mondher, Baccouri, Bechir, Rajhi, Fatma, Hammami, Jamila, Barhoumi, Fathi, Flamini, Guido, Mhadhbi, Haythem
• Format: Article
• Language: English
• Subjects: Antioxidant activities; Flour; HS-SPME/GC-MS; Phenolic compounds; Volatiles; Whole and Dehulled Vicia faba.L
• ISSN: 0254-6299; 1727-9321
• DOI: 10.1016/j.sajb.2022.03.010

The effects of dehulling and milling of seeds on the volatiles of two Vicia faba L. cultivars were evaluated using headspace-solid phase micro-extraction (HS-SPME) coupled to gas chromatography–mass spectrometry (GC-MS). The phenolic constituents and antioxidants activities were also estimated on the same kind of samples. A total of 36 volatiles belonging to six different chemical classes were identified. Among them, 11 compounds were determined in the emission profile of whole faba bean seeds, 19 from dehulled legume seeds, 14 from whole seed flours, and 24 from dehulled seed flours. A difference in term of volatiles was observed between whole and dehulled seeds and flours. Additionally, the evaluation of phenolic compounds and antioxidant activities showed significant differences between dehulled seeds in comparison to the corresponding whole ones, in terms of total antioxidant capacity, DPPH radical scavenging activity, β-carotene bleaching test, and iron reducing power. Nevertheless, the dehulling effect did not affect the total phenols, flavonoids, and tannins contents. Besides phenolic compounds in whole and dehulled faba bean flours, ascorbic acid was detected by HPLC-UV-DAD in both cultivars. [Display omitted] •Effect of dehulling on volatiles of faba beans were evaluated using HS-SPME-GC–MS.•36 volatiles were emitted by whole and dehulled faba bean seeds and flours.•Phenolic compounds and antioxidants activities were also investigated.•Dehulling did not affect the phenolic compounds of faba beans.•One compound, ascorbic acid, was detected by HPLC-UV-DAD in hulled and dehulled beans.