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Development of a simple procedure for the complete extraction of vicine and convicine from fababeans ( Vicia faba ? L.)
Author(s) -
Hegazy Mohamed Ihab,
Marquardt Ronald R.
Publication year - 1983
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740340115
Subject(s) - vicia faba , extraction (chemistry) , acetic acid , chemistry , chromatography , aqueous solution , dry matter , water extraction , fermentation , agronomy , food science , biology , biochemistry , organic chemistry
Egyptian foods prepared from fababeans contain variable and relatively high concentrations of vicine. Vicine and convicine can be readily extracted from whole or dehulled fababeans. The rate and completeness of extraction depends upon size of beans, the presence or absence of testa, the pH, temperature and volume of the aqueous extracting solution, the duration of the extraction procedure and the frequency with which the extracting solution is changed. In a typical experiment vicine and convicine were almost completely removed from whole or dehulled fababeans when they were extracted at 20 or 40°C with 1% glacial acetic acid (0.17M) or water over a 72 h period with changes in the extracting media every 24 h. This appears to be the most practical procedure for extraction. The low pH of the acid solution prevents bacterial fermentation that occurs when water is used. Water at temperatures greater than 70°C is a highly effective extracting agent. Extraction of fababeans with acetic acid does not markedly affect the concentration of protein (N × 5.7), fat or fibre. Ash content, however, was reduced by a factor of 2 and the total dry matter content of the extracted beans was reduced by 16–17% in whole beans and 20–21% in dehulled beans.