Phytochemical content and in vitro antioxidant activity of faba bean (Vicia faba L.) as affected by maturity stage and cooking practice

The effects of growing stage (immature and mature) and home cooking methods (boiling and steam cooking) on the phytochemical contents, and antioxidant capacity of faba bean were investigated. Different faba bean morphological fractions (whole pod, pod coat, whole seed, seed coat and cotyledon) were analyzed. The antioxidant capacity was evaluated by the DPPH radical scavenging capacity, total antioxidant capacity, and oxygen uptake inhibition. The results showed that the immature faba bean fractions had significantly higher phytochemical contents and displayed a better antioxidant activity than those of mature onesthe highest level of phytochemicals and the strongest antioxidant activity were recorded in the seed coat. This study demonstrates also that cooking caused significant decrease in the phytochemical bioactive contents, and antioxidant activity, depending on the morphological fraction and cooking practice. The results of this study revealed also that steam cooking would be preferred to preserve the bioactive phytochemicals of faba bean